Stainless Steel over Charcoal
So I'd like to try to simulate (approximate?) flattop cooking on the kettle and have an older stainless steel Cuisinart frying pan with an insulated core that I don't mind getting dirty while experimenting. Thought I'd toss it out there if anyone had any thoughts or experience to share before I dive in?
~ [I]Scott[/I] ~
[COLOR="Blue"]Blue [/COLOR]Weber Performer + Craycort CI • [COLOR="red"]Brick Red[/COLOR] Weber One-Touch Platinum • Weber 26.75 Kettle • Akorn Kamado • ET 732 • Record-crushing [COLOR="Orange"][B]ORANGE[/B][/COLOR] Thermapen • UDS In Progress