Ok, This weekend I had a chance to get some initial impressions of the C/I/G in use.
Saturday day, I cleaned and seasoned the Grate, as it had been stored unused for a long time. It looks like brand new when seasoned!
Saturday night I did some Rib Eye steaks:
Overall the steaks came out very tasty, but a bit over cooked for my liking. Indeed, some adjustment is needed on my part in both time, and my charcoal arraingment.
I would say Yes: the C/I definately held heat better than our standard grates, resulting in a faster cook time. I preheated the grate for about 15-20 minutes before I put the Steaks on, the "Sizzle" when those steaks hit the hot C/I/G was incredible !... and I got awesome sear marks.
Sunday, we had a crowd over for a B-Day celebration.
(I did Pepper Stout Beef to feed everyone, and it was great, sorry, no pics of that, I was too busy cooking / entertaining to grab the camera, but it did happen!)
As a back up, to make sure I had enough to feed everyone, I also grilled some brauts, and I used the C/I/G for that also, I only used about 1/3 of a chimney of K, and that was plenty to grill up 10 brauts with out burning or over cooking them ! and I could have done many more, the heat retention is great!
I can already see that the C/I/G will now be my grate of choice, for pretty much any, and all "grilling" type of cooks.
Clean up is simple and easy, it is already showing great non-stick qualities (I understand this gets even better with continued use, proper cleaning, and seasoning)
I still need to dial in my time, and method, for searing of steaks on the C/I/G (I think I went overkill with my charcoal arrangement, and amount, for the first try) But I am sure next time will be better.
I love it !.. If you don't already have a Cast Iron Cooking Grate, and you have the means, or opportunity, to get one, do it, you will not regret it.
