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Behemoth

Gas grill -- what do I need to know?

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This grill has ended up being a great buy. We've used it at least 3 times a week since purchase. Next question: I could get a big cast iron pan insert from Weber, or just buy a big cast iron pan that I can use indoors and out. Is there a difference? Is the former closer to the fire enough to justify buying something that doesn't work indoors?

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What are you going to use the cast iron pan for? I'm looking at the weber site - is it this part...

 

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It looks like it would get closer to the fire if you also have the grate with the cutout allowing it to sit there.

 

But what about a flat griddle, like this one - pretty cheap, and usable indoors and out.

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cast iron is cast iron

I think old or vintage cast iron cookware, stuff that was made in the USA, is better than the crap now coming from China.

 

Vintage cast iron tends to have a satiny smooth finish. By the 1950s, as production scaled up and was streamlined, this final polishing step was dropped from the process. The result? Modern cast iron retains that bumpy, pebbly surface.

The difference is more minor than you may think. So long as you've seasoned your pan properly, both vintage and modern cast iron should take on a nice non-stick surface, but your modern cast iron will never be quite as non-stick as the vintage stuff.

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Mmm. Roast clams. I watched a show about Francis Mallmann and now I want to grill everything. Actually I want to move to Patagonia, dash about in wooly capes, and roast whole goats on a bonfire while reciting Rilke. But Munich terrace gas grill will have to do for the time being.

 

Germans make nice cast iron pans. If there's no particular reason it's better to have a pan that sits in the grate cutout (joethefoodie's first photo) then I'd rather have something I can use indoors as well.

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Mmm. Roast clams. I watched a show about Francis Mallmann and now I want to grill everything. Actually I want to move to Patagonia, dash about in wooly capes, and roast whole goats on a bonfire while reciting Rilke. But Munich terrace gas grill will have to do for the time being.

 

Germans make nice cast iron pans. If there's no particular reason it's better to have a pan that sits in the grate cutout (joethefoodie's first photo) then I'd rather have something I can use indoors as well.

That's funny -- my German mom telling me she's bringing a tri-tip combined with recently watching that episode with Mallmann is what led to the Argentinian themed dinner party for her last night. The potatoes too.

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Agree with Bonner. And cast iron takes and holds heat well. Seems to me that any cast-iron pan should work inside as well as on the grill. It's not a material that, say, works fine in the oven but can't go over direct heat. So the considerations are size, how it will fit on the grill (do the handles on the German ones make it difficult/impossible to close the cover?), and how heavy it is to move around (esp. when hot).

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That is probably the best episode ever of Mind of a Chef.

I didn't see that one. I was referring to the Chef's Table episode featuring him.

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That is probably the best episode ever of Mind of a Chef.

 

I didn't see that one. I was referring to the Chef's Table episode featuring him.

Ha, that's what I thought when I read your (fabulous!) menu.

 

Yeah, saw chef's table on Netflix. That episode was the only cooking show that's made me feel like cooking, in a long long time.

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The Lodge cast iron pans are made in the US and I think they're very good.

 

N wants to get two grills: one that burns wood (which is how they grill in SA) and one gas grill for quick weekday meals. She can't stand charcoal.

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