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นอกจากการอ่านเนื้อหาของบทความนี้แล้ว Sear Test: Porcelain-Enameled, Cast-Iron Grates vs Stainless Steel สามารถรับชมและอ่านเนื้อหาเพิ่มเติมได้ที่ด้านล่าง
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#Sear #Test #PorcelainEnameled #CastIron #Grates #Stainless #Steel.
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Sear Test: Porcelain-Enameled, Cast-Iron Grates vs Stainless Steel.
ตะแกรง เม ช ส แตน เล ส.
หวังว่าบางค่าที่เราให้ไว้จะเป็นประโยชน์กับคุณ ขอบคุณมากสำหรับการรับชมตะแกรง เม ช ส แตน เล สข่าวของเรา
The cast iron side probably will take longer to reach temperatures to sear meat.
The right side is hotter because the gas pressure is higher on the burner closest to the supply unless orifice sizes are different on each burner. That's why in the manual it says to close the right burner to use sear feature on the left side of Weber grills with sear station. Also cast iron has better heat retention properties. Takes longer to heat but retains it better.. cast iron is far superior in that regard. If you want the best of both worlds buy cast stainless steel.
Got a link for the stainless grates? Much appreciated
It's obvious that you prefer stainless steel over cast iron.
First, who cooks their 1/4" burger at 500° temp for 20+ minutes?
They should only be grilled for 2-3 minutes on each side at 300°. Cast Iron holds more heat than Stainless Steel…you even said that in your video. Some company must be paying you.
This video is all so wrong for many reasons!
STAINLESS STEEL FTW!
25 minutes is very long time at 400 degrees
Flip the cast iron grates if you want good marks, narrow/edgy side up. Remember to pre-heat for 10 mins or so.
Хорошее сравнение, тут дело вкуса, по мне нержавейка бесспорно выигрывает, но учитывая температуру приготовления он сжег всё к ебеням))
Those were so overcooked that I have a hard time following your advice. Not a scientific test at all. As you can see below, to many parameters that were ignored. Nice try though …
Was the stainless steel 7mm or 9 mm??
Inox 304?
12 MINUTES on each side!? Those burgers were dry dry. Medium folks. Once you see the juices start to flow you are at medium (no red).
Thank you for taking the time to share your comparison. I especially like how you explain when the patties went on, and that they were frozen. I'm not sure how long you let the grill come up to temperature, but if you're comparing different type of thickness of metal it's good to make sure they both have a chance to reach the same temperature.
I must say that I'm surprised at all the comments on how long you cooked the burger… I thought the title of your video explained the point you were after, and that you followed through with it very methodically… Including leaving out the smoker box.
I would totally watch another comparison you produced!
I believe the cast iron grill itself can be flipped over to have narrower bars touching the meat. That way you'll get better sears.
Way over cooked in my opinion look like hockey pucks.
Perfect. Answered a newbies questions at first go. Cheers D
What's that pan your putting the cooked burgers into? Where can I get one?
Burgers cooking for 25min? Lol
If you are going to be so sensitive about comments . Relax
The stainless steel rods are round and less contact surface means higher heat concentration at the contacting surface so the sear marks look better. The cast iron grate is flat and more contacting surface to spread out the heat and therefore less obvious sear marks. However, if you preheat the grill at least 10 minutes the cast iron grate will soak up a lot of heat and sears better.
The voice sounds like Randy Santel.
If you flip the cast iron grate over, you should have pyrimid-style grates which are better for grill marks.
Not bhad, Good syze
Overcooked
Were you drunk?
Not sure if it matters, but I think you have the cast iron grates on upside down.
I was looking for this exact comparison. Thank you for posting!
Do it again but this time put the stainless steel on the left and put the cast iron on the right. Maybe one side heats up better than the other side.
Poor cows. Cooking those patties at that point is just animal cruelty! You probably brought them back to life when you burned holy hell out of them. Thanks for the cast-Iron grates vs stainless steel video it was well done just like your hockey pucks you scorched.
One thing is clear. Your grill has cold spots.
I'm surprised this video didn't go viral. I have two houses: one with a Weber Genesis and cast iron grates and one with the identical Weber Genesis with stainless steel grates. The cast iron has better grill marks and a better sear. But I'm comparing two different grills. The burners may be different even on the same model (purchased one year apart). BUT – as others wrote in the comments – it is possible that D Grill did not let the cast iron heat up fully before the test. So the stainless would be at a higher temperature but would release the heat sooner. The cast iron never came up to full temperature. But even that seems unlikely, because eventually the outside of the meat and the cast iron would come up to temp during cooking. I'm amazed. Good experiment. I may run this experiment myself! Thank you.
Hi, thanks for sharing your grill seems to be cooking very un even it has plenty of hot spots
Couldn't get a version Weber E-335 with tubular stainless grates from Ace. Porcelain coated cast iron grates work fine , not much harder to clean than tubular stainless grates we had on old Jenn Air BBQ. I heat BBQ to over 600 degrees (on natural gas) before scrubbing grates clean with Weber grill grate brush. At 81, my grates may outlast me. Overall, very satisfied with E-335 after 3 months , using 2-3 times per week.
Why do grill marks matter?
If comparing materials you need to have the same size & profile grills. The round shape of the stainless grill will focus heat on a smaller area of the burger. The cast iron grill, in the same shape, will also make great grill marks…which is why you see some cast iron grills with a diamond/triangle shape to them. Another comparison would be to have two grills made that have the same thermal mass however, ultimately your choice of grills may come down to whether or not you use marinades with acids (lemon, lime, vinegar, etc.) because cast iron reacts to acids whereas stainless does not.
pro tip – flip the ones in the back first. that way you're not reaching over the flare up(s) when you go to flip the next burgers…
I was surprised by the flare up when you flip the burgers. Have to admit, I always heard cast iron was better for the grill marks, but the stainless was better for longevity and cleaning. So this was eye opening.
You need a "Part 2" for this video, swap places for the grates. Most if not all gas grills don't have even heat distribution. My Weber Genesis grill cooks hotter on one side, my Spirit is the opposite.
Crap video!
Nice video, thank you sir. Burgers look great too.
Thank you! I appreciate this input from you.
Nice review …. wished I'd seen it a week or so ago when I ordered my new grill …. it (Weber Genesis II E-330) arrived today. It has cast iron grates; I was going back and forth between this grill and the SE-330 which has stainless steel grates and a light for another $50 more.
Thanks for taking the time to make the video …. it was helpful.
Ummm… you cremated those burgers! Try 6 minutes per side next time.
Thank you for the vid. how about cleaning? SS too id imagine