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Unread 06-24-2006, 09:29 AM   #1
Q_Egg
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Default Cast iron or cast aluminum serving 'skillet' for

.... BBQ steaks, chops, burgers, etc. (maybe even breakfast!) I know there are a bazillion things out there, but some of the Brethren must have some they feel do a great job for the cost.

Is iron or aluminum a better bet for home use (forgetting cost)?

Are there easily overlooked issues to consider ?

What sizes and shapes are the most versatile?

Is there a clearly superior 'insulated' base material to protect the table?
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I just never want to serve 'cold' food again when it should be 'sizzling' hot!

If you just prefer to post a link, that is fine.

Many thanks,
__________________
Tom B.
[FONT=Garamond]aka tommy_bandera
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GMG_Daniel Boone _ pellets only
Big Green Egg _ Large _ need high heat
Broilmaster D3 'natural' gasser
[I]CB Bandera .. hooked me
Traeger Texas 075 spoiled me[/I][/FONT]

Last edited by Q_Egg; 06-24-2006 at 09:58 AM..
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