Barbecue grill – how to choose according to the material of manufacture

The content of the article

• How to choose a grill grill for grill
• Types of grills for barbecue
• Cast iron
• Steel
• Forged

Thanks to the grill grill on the barbecue, you can do without the tedious stringing of meat on a skewer, the need to turn each barbecue separately. Large pieces of meat will not overcook and remain juicy inside. To make a tasty dish, grill on the grill must be chosen correctly.

How to choose a grill grill for grill

When choosing a grill, you need to pay attention to the following points:

1. Sizes. The standard size of the grill is 31 by 25 cm. This model allows you to cook on the grill from 1.5 to 2 kg of meat. This is enough to feed 3-4 people. If you need to fry 3-3.5 kg, you need to buy a grill 62 by 35 cm.
2. The form. For brazier, square or rectangular is better.
3. Fixation. It is desirable that holders be provided to the grill with which it can be attached to the barbecue. There are also folding models with legs, thanks to which the grill can be put on the ground.
4. Material: steel, iron, cast iron, aluminum.
5. Design. It is advisable that during cooking it is possible to fix the products so that they do not fall into the fire.
6. Pens. In a quality product, they must be made of wood or coated with heat-resistant latex. Conventional plastic handles are not the best choice, as they will melt from the heat.
7. Non-stick coating. With strong heating, a poor-quality coating is destroyed and releases toxins hazardous to health. To avoid this, preference should be given to trusted manufacturers..
8. The thickness of the rods. Too thin steel and iron rods can deform when heated.

Types of grills for barbecue

Grill gratings are made on a barbecue made of steel, iron, cast iron. Steel products are cheaper, lighter. Cast iron – stronger and last much longer. Iron when heated, oxidizes and releases harmful substances.

Barbecue grill provides one or two plates. The cooking process on a single grid is no different from using a griddle. Products are turned over with a spatula or fork. Less – they may fall out.

A model with two grills is convenient in that you can cook on the bottom, and use the top instead of the lid. Two parts are fastened with special rings. After closing, the products are firmly fixed and can be fried on both sides. In some models, the height between the parts is adjustable within 0.5 to 4.5 cm. Thanks to this, you can first fry thin pieces of meat, then large ones.

The design of the grill depends on its purpose:

• flat with large cells – for large pieces of meat, poultry;
• flat with small cells – for small pieces of meat, minced meat;
• with sides and small cells – for vegetables;
• double – for meat, poultry.

Cast iron

The cast iron model is durable, retains heat for a long time, does not deform, and does not corrode. During frying it heats evenly, provides the same heating of products from all sides. After several applications, products cease to adhere to it during cooking. The cast iron grill on the grill has disadvantages:

• due to rapid heating, the meat is well-fried from above, but can remain raw inside;
• due to its large weight, it is suitable only for barbecues of a certain type;
• in most cases the grill is not turned over while cooking.

Well established themselves:

Steel

Steel products are less durable than cast iron, since they oxidize over time. Well-proven stainless steel grills. They withstand high temperatures and exposure to acidic conditions (marinades, juice from vegetables). Nickel models are a cheaper option, but you can use them until the coating is damaged. Having reacted with food, the material forms harmful substances..

There are many steel grills for the market. Among them:

Forged

In most cases, forged grills are made to order. Thick metal (from 8 mm) provides good heating of the product. Products undergo special heat treatment and are completely safe. Without harm to health, you can cook any dishes on them.

Volumetric

Designs with sides are called volumetric gratings. They are good because products from them do not fall out during frying. In most cases, they are made of steel: