Interestingly the surfaces seem to be mostly stainless steel, which isn't my flat-top image from Blackstone and Camp Chef.
Know stainless is easier to clean in theory...but can you also season it/can it get the same nonstick properties as the ones which are marketed as "cold rolled steel"?
For indoor cooking I have grown to prefer iron pans over stainless, to be able to sear without sticking..
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