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Enjoy our COOKWARE FOR THE GRILL

COOKWARE FOR THE GRILL-THAT WORKS!

Top 5 cookware accessories for your grill Share on X

If you’ve followed my writings for some time now, you’ve likely learned that I believe outdoor equipment is the same if not better than the traditional indoor options. You literally can make anything on the outdoor equipment that you make inside your home.

Knowing this, I have received many questions regarding the type of cookware that I use when grilling and/or smoking on said equipment. Today, I’m going to discuss the preferred cookware materials and the potential issues that can arise if you use a material that is not considered ideal for high heat temperatures.

Material #1: Cast Iron- Cookware for the Grill

This is my first choice and many other cooks, and the only material I use when I coal cook with cookware. Why? It is durable, it is relatively inexpensive, it is unbelievable at heat retention, and you can cook almost anything in it. Literally, it never wears out!

Downside? It is a material that needs to be maintained meaning oiled consistently. It is heavy!

Material #2: Carbon Steel- Cookware for the Grill

Carbon steel is a beast at retaining heat and it can be used on any cooking surface. Although lighter in weight than cast iron it is still heavier than stainless steel. Similar in many attributes to cast iron, it also requires frequent seasoning and the base of the pan will become discolored from the high heat exposure. Plus, it is not dishwasher safe so you need to love this material and be willing to put some work into maintaining it. If you’re lucky enough to find a piece you love, you will make magic in it whether near or in the fire.

Material #3: Stainless Steel Combo

I’m sure every one of us owns at least one piece of stainless steel. This is a very attractive piece of cookware from the aesthetic view. However, on its own, stainless steel is not the best heat conductor. This is the main reason why it often is combined with another material to improve its heat retention properties and keep it light in weight. Suitable pairs you’ll find for stainless steel include copper and aluminum. All three of these materials on their own, are not ideal. Cooper and aluminum heat very quickly which means they can burn very quickly as well, while stainless steel on its own can take forever to heat up. But combine copper and aluminum or aluminum and steel and you have an ideal heat conductor and safe high heat material. Rule of thumb: never use aluminum and copper cookware on their own for high heat cooking.

Material #5: Enameled Cast Iron- Cookware for the Grill

Know as the “pretty” cookware, enameled cast iron is cast iron at the heart-and-soul but with beautiful ceramic enamel outside surfaces. It has fabulous heat conductivity and retention but it is not non-stick which can cause some issues. I find it works really well when I use more of a two-zone cooking set up rather than direct coal or heat cooking.

Material #5: Non-Stick

Teflon is a non-stick, promoted material, that should be avoided. It has no ability to be used for high heat and in fact, excessive heat can melt this material. Also, Teflon is documented to flakes off after extended use, moving these flakes into your foods. At higher temperatures, the material produces toxic fumes that have been proven to be a health risk.

What Are High Heat Levels?

Now we know what materials are optimal for high heat cooking but what are the actual temperatures that can be handled?

Cast iron and stainless-steel combos can tolerate 1500°F, with stainless steel excelling to 2200°F. Although copper has a melting point of 1984°F and aluminum at 1221°F, cast iron, and steel materials in cookware still perform the best.

Now you have the education behind your choice of cookware. My last piece of advice is to always think about how you plan to use the cookware. If you love to nestle in the coals or be as close to the flame as you can, the items that may not look as pretty are likely the best choice. Take our tips in this blog USEFUL COOKWARE OPTIONS FOR YOUR GRILL and expand you cooking/Grilling skills and techniques!

SmokinLicious® products used in this blog:

Wood Chunks: Double & Single Filet

More Related reading on Cookware for the Grill

Related reading:

-TOP TOOLS NEEDED FOR GAS GRILLING

-TOP TOOLS TO OWN FOR CHARCOAL GRILLING

Dr. Smoke- I hope you enjoyed this blog- Cookware for the Grill!

-THE WOMAN’S GUIDE TO ‘MAN’-ING THE GRILL

Outdoor Kitchen

Does Stainless Steel Rust

& What Does it Mean for Your Outdoor Kitchen?

Outdoor kitchen photo courtesy of Brown Jordan Outdoor Kitchens

Outdoor Kitchen Units & Appliances:

Does stainless steel rust? This is a common question asked by many.

by Linda Colon

Our Guest blogger discusses Stainless Steel, does stainless steel rust in outdoor appliances. Tips on how to care for stainless steel outdoor kitchen units. She explains active metals and passive metals in stainless steel grill and to avoid hard water, wire brushes, steel pads and only use non-abrasive cleaning tools.

Myth: Stainless steel does not rust.

Myth Busted: Unfortunately, stainless steel is susceptible to rusting.

Here is a little background to help you understand why this myth has created confusion for the metals world.

First, let’s take a look at the difference between active and passive metals. Metals such as iron and steel easily corrode – showing yellow or orange rust – within the natural environment and are called active metals.

The two grades of stainless steel most referenced in relation to outdoor environments are 304 and 316L, also known as marine-grade stainless steel. Their numbers are determined by their alloy composition. Unlike the active metals mentioned above, stainless steel is referred to as passive because it contains other metals including chromium. For a material to be considered stainless steel, at least 10.5% of the make-up must be chromium. Additional alloys typically include nickel, titanium, aluminum, copper, nitrogen, phosphorous, selenium and molybdenum. The key difference between the 304 and the 316L is the addition of molybdenum in the 316L. It is the molybdenum that enhances corrosion resistance in environments rich in salt air and chloride – giving 316L the moniker of “marine grade” stainless steel.

It is also important to note that stainless steel is not stain proof; it’s stainless. As such, regardless of whether you use 304 or 316L exposed stainless-steel cabinetry and appliances requires maintenance. The addition of molybdenum (in marine grade stainless steel) only delays corrosion, it does not stop it.

The chromium contained within stainless steel creates an invisible passive film covering the steel surface and shielding against corrosion. As long as the invisible film – or passive layer – remains intact, the metal remains stainless and corrosion resistant.

However, three things can break down this film:

1. Mechanical abrasion – steel pads, wire brushes and scrapers will scratch the steel surface.
2. Water – depending on where you live, your water can be hard or soft. Hard water may leave spots and, when heated, leave deposits behind. These can break down the passive layer leaving the stainless steel to rust. Be sure to remove deposits from food preparation and service.
3. Chlorides – are found everywhere including in water, food and table salt. Household and industrial cleaners contain some of the worst chlorides!

There are many types of corrosion that affect stainless steel metals. Corrosion mechanisms fall into five different categories; pitting corrosion, crevice corrosion, galvanic corrosion, stress-corrosion Cracking, and general corrosion.

• Pitting corrosion happens to stainless steel when it is exposed to environments that contain chlorides.
• Crevice corrosion is triggered when oxygen levels are low in a crevice.
• Galvanic corrosion happens when dissimilar metals come into contact with another.
• Stress corrosion cracking is when tensile stresses combine with environmental conditions.
• General corrosion happens when the stainless steels pH is less than 1.

So, does stainless steel rust?

The answer: Yes, how quickly is determined by the type of stainless steel the outdoor appliances and cabinets are made of.

By keeping the stainless steel surfaces free from food and other debris, following these cleaning tips for outdoor kitchen cabinets will help maintain your cabinets integrity and reduce the risk of rusting and corrosion:

• Use only alkaline, alkaline-chlorinated or non-chloride cleaners
• Avoid hydrochloric acid (muriatic acid) on your stainless steel
• Always use a non-abrasive cleaning tool such as a soft cloth or plastic scouring pad
• Avoid steel pads, wire brushes, and scrapers
• Always clean in the direction of the polishing marks by locating the lines or grain and scrub in a motion parallel to them
• If you do end up using a chlorinated cleaner, be sure to rinse thoroughly and dry it, immediately
• Air dry your equipment

Remember, our stainless steel equipment is not stain-proof, it is stainless.

For any additional questions or advice on a stainless steel outdoor kitchen project, reach out to our in-house design team at 203-889-9640!

Dr. Smoke- Great Article by Linda Colon!