There is no better way to cook a steakhouse caliber steak than on a cast iron grate! You’ll get authentic grate marks and the experience onlycast iron can provide.
T**Y
Great for searing black lines in your steaks and burgers.
Love the look it gives to my food.TBH, the stock stainless steel grid is probably better for getting a uniform crust on rare lean beef steaks at 350-400c, but for lower temp stuff like lamb (where you want to melt the fat without burning it), it will give you some lovely black stripes and good flavour.
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