This is straight forward - does metallurgy make a difference when it comes to choosing a griddle to place over coals and wood chunks?
I recently got a deal from Aldi's on a big aluminum griddle. I was shopping CL for a vintage or Lodge CI, and this one just showed up in my mail as a weekly find.
I've seen folks in the PIT that have stainless steel griddles. I myself have a Blackstone. I have the CI insert for the Weber Gourmet Grate system (that heavy stainless grate is GREAT).
I wanted a big rectangular griddle if I ever needed to lay one on my box grill. Did I make a mistake with aluminum? What are the pros & cons, advantages and disadvantages, if any?
I eventually want a DnG for my kettles, but only for the bottom grate for big birds.
AND, now that I've read below (re #2 non-stick) - Do you season aluminum the same was as CI & I'm assuming stainless? I seasoned my Blackstone pretty simply, just like pre-seasoned CI.
I recently got a deal from Aldi's on a big aluminum griddle. I was shopping CL for a vintage or Lodge CI, and this one just showed up in my mail as a weekly find.
I've seen folks in the PIT that have stainless steel griddles. I myself have a Blackstone. I have the CI insert for the Weber Gourmet Grate system (that heavy stainless grate is GREAT).
I wanted a big rectangular griddle if I ever needed to lay one on my box grill. Did I make a mistake with aluminum? What are the pros & cons, advantages and disadvantages, if any?
I eventually want a DnG for my kettles, but only for the bottom grate for big birds.
AND, now that I've read below (re #2 non-stick) - Do you season aluminum the same was as CI & I'm assuming stainless? I seasoned my Blackstone pretty simply, just like pre-seasoned CI.
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