I just received a Slow N'Sear as a birthday gift a few weeks back, and I've really been enjoying it!
Now I'd like to get a matching griddle, but the introduction of the cast iron version has made my decision a little less clear.
From people who've used them, would there be any advantage to getting Stainless Steel now that the Cast Iron version is available? The only advantage I could think or is being able to leave the SS one in the grill outside.
I was also wondering if using the cast iron version as a drip pan for low and slow cooking would make it any harder to keep temps down, given it's heat retaining properties?
Now I'd like to get a matching griddle, but the introduction of the cast iron version has made my decision a little less clear.
From people who've used them, would there be any advantage to getting Stainless Steel now that the Cast Iron version is available? The only advantage I could think or is being able to leave the SS one in the grill outside.
I was also wondering if using the cast iron version as a drip pan for low and slow cooking would make it any harder to keep temps down, given it's heat retaining properties?
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