Cast iron skillet/griddle + grill

[Kaido]

For all of the cast iron guys here, let me introduce you to some magicsauce:

http://www.amazon.com/ScrubberPro-Handcrafted-Stainless-Chainmail-Scrubber/dp/B010GP8UVE/

$20 chainmail for cleaning cast iron. RIP steel wool! I have no idea how or why chainmail works, but it did an amazing job on my nasty 10" cast iron skillet that I forgot to clean out from a cookout. Also, here is the seasoning technique I use: (cold-pressed, unrefined, organic flaxseed oil recommended)

http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/

 

[Drako]

Also, here is the seasoning technique I use: (cold-pressed, unrefined, organic flaxseed oil recommended)

I'll stick with rapeseed/canola oil for my CI. Flaxseed is way too expensive to be used for seasoning IMO.

 

[TheGardener]

The whole cast iron thing to me falls apart on the cleanup. The label says not to wash the pan, but just wipe it clean. Call me a germaphobe if you want, but I'd want to use some soap on it.

While I'm not a purist on the hamburger preparation, I do side with less is more. To add salt when adding Worcestershire sauce is overdoing it. Worcestershire contains soy sauce and is loaded with salt. Read the ingredients. And meatloaf burgers? Well if you are poor and need to stretch a buck, I understand. But this is not a burger connoisseur thing. Milk or eggs? Why? At some point it's no longer a burger.

I do like a thick, juicy burger (not meatloaf). Thin ones remind me of a fast food burger joint. And just say no to those frozen, preformed burgers.

I do like to mix in finely chop onions and maybe mushrooms or sweet peppers. I don't even need to sprinkle in salt or pepper. To me these are added in to mask natural flavors on foods. People are too addicted to using salt and pepper, and probably a lot of crappy food. Totally unnecessary on quality beef.

 

[Ns1]

The whole cast iron thing to me falls apart on the cleanup. The label says not to wash the pan, but just wipe it clean. Call me a germaphobe if you want, but I'd want to use some soap on it.

The phrase I have heard is "it's ok to give your cast iron a shower, but don't give it a bath".

That said, I find the quick wipedown afterwards to be the best part ^_^

 

[Matthiasa]

The whole cast iron thing to me falls apart on the cleanup. The label says not to wash the pan, but just wipe it clean. Call me a germaphobe if you want, but I'd want to use some soap on it.

One has bigger issues if preheating the pan doesn't kill the remaining of pathogens.

While I'm not a purist on the hamburger preparation, I do side with less is more. To add salt when adding Worcestershire sauce is overdoing it. Worcestershire contains soy sauce and is loaded with salt. Read the ingredients. And meatloaf burgers? Well if you are poor and need to stretch a buck, I understand. But this is not a burger connoisseur thing. Milk or eggs? Why? At some point it's no longer a burger.

You may want to look at it's actual salt content in it... Unless they are heavily salting everything the additional salt in the burger helps.
Also there is nothing wrong with meatloaf burger. Using just straight hamburger for a burger isn't exactly the best tasting product especially considering the needed cooking temperatures due to easier contamination. If you are just using it as protein source and don't care about taste there are better options as well. Now if one is willing to risk food poisoning it isn't as bad though.
If you are just going to add those on top of the burger it would run into the issues you listed as well, since all of it goes to stretching the more expensive ingredient.

 

[destrekor]

Weber makes a "wok" grill. It appears that you can buy flat pans that will fit in the space just fine.

//edit

OOOOOOOOOOOOOOOOOOOOOH SHIT

http://store.weber.com/accessories/category/gourmet-bbq-system/

I recently found out about the BBQ System myself. They are on my radar to purchase in the near future.
I definitely want that pizza stone. Get some nice wood chunks, make a nice wood-fired pizza in the kettle.

Plus the other accessories will be very useful.

 

[Drako]

The whole cast iron thing to me falls apart on the cleanup. The label says not to wash the pan, but just wipe it clean. Call me a germaphobe if you want, but I'd want to use some soap on it.

My pans are hot when cooking, so germs are not an issue.

 

[Bird222]

http://www.ebay.com/itm/Wagner-Chai...IN-USA-/281624242726?var=&hash=item41921cea26

 

[destrekor]

My pans are hot when cooking, so germs are not an issue.

And let's not forget, yes, you can wash cast iron with today's modern soap.

Use a standard sponge with a rough side and a little standard soap. Don't use steel wool or something, lol, but basic scrubbing is fine.

Don't soak it, whatever you do. Let it cool down, use a little soap and elbow grease, rinse, dry, and possibly even take it bake to the heat with a light spray or coating of oil, but that's unnecessary if you have a good seasoning.

The soap issue stems from the days of classic lye soap. Don't use lye soap.