Thanks for watching the video. On the main surface I haven't experienced that. However my Weber Gas Grill has a storage compartment for Weber CRAFTED stuff, so I put it in there for a few weeks and did see some rust like residue on the side of it (not the cooking surface). And it did come off after the next usage. So the jury is still out on that, but will keep an eye on it.
@gaprofitt No. Just put it in there, the BBQ is covered, and it is away from any moisture, plus I live in a dry climate. It just might be one of things that you are going to have to watch for, and take care of.
@@idletimebbq I have been cooking with cast iron for over 50 years and with carbon steel for the last 10. I just ordered the full insert for my Genesis S-435 and will treat it the same way. Firstly, oil the entire piece of cookware and season several times. What's the rush? My favorite piece is a 12" CI skillet that has been in my family for over 150 years. Secondly, clean only with hot water and kitchen cloth.... sometimes with stuck on stuff I scrape a wooden spatula and coarse kosher salt. Tertiary, warm the griddle and apply thin coat of oil (wiping down afterwards to remove excess) for storage. Lastly, store in a controlled climate. Outside under a grill ain't what I consider "controlled". Oh, and the first few cooks with the new griddle should be with proteins with a high fat content like bacon, 80/20 beef, etc.
thanks for the comment. I have been thinking about the full insert, my biggest holdback is where to store when not in use. but it does look interesting.
Lots of negative reviews on these rusting despite extensive seasoning. Thoughts?
Thanks for watching the video. On the main surface I haven't experienced that. However my Weber Gas Grill has a storage compartment for Weber CRAFTED stuff, so I put it in there for a few weeks and did see some rust like residue on the side of it (not the cooking surface). And it did come off after the next usage. So the jury is still out on that, but will keep an eye on it.
@@idletimebbq Do you put it in a bag or anything in the compartment?
@gaprofitt No. Just put it in there, the BBQ is covered, and it is away from any moisture, plus I live in a dry climate. It just might be one of things that you are going to have to watch for, and take care of.
@@idletimebbq I have been cooking with cast iron for over 50 years and with carbon steel for the last 10. I just ordered the full insert for my Genesis S-435 and will treat it the same way. Firstly, oil the entire piece of cookware and season several times. What's the rush? My favorite piece is a 12" CI skillet that has been in my family for over 150 years. Secondly, clean only with hot water and kitchen cloth.... sometimes with stuck on stuff I scrape a wooden spatula and coarse kosher salt. Tertiary, warm the griddle and apply thin coat of oil (wiping down afterwards to remove excess) for storage. Lastly, store in a controlled climate. Outside under a grill ain't what I consider "controlled". Oh, and the first few cooks with the new griddle should be with proteins with a high fat content like bacon, 80/20 beef, etc.
thanks for the comment. I have been thinking about the full insert, my biggest holdback is where to store when not in use. but it does look interesting.