I'm thinking the cast iron might rust if left outside, even if covered and seasoned. Thought about getting the KJ soapstone, but that's more fragile and doesn't act as a drip pan, so I'd definitely need to find a putting-place when I wasn't searing with it.
thoughts?
And if you don't have thoughts, I'll give you a topic. Rhode Island, neither a road nor an island, discuss. 🤪
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