Originally Posted by Wart
Heres my question.
Your suppose to get a ribbed grill really hot to make a decent steak.
But to get it really hot would 'burn out' the iron? Or at least cause degradation of the seasoning?
Mayhaps I'm confusing really hot for really hot, because my really hot is really really hot. A grill (charcoal) is suppose to be 450 ~ 500 degrees? I can get that.
So to me seasoning a ribbed iron cook surface only to take the seasoning to destructive temps seems at odds.
I have a couple #8 cast iron skillets, and use one of them regularly to REALLY sear things, and the seasoning is pretty spotty on it. I've burned out most of the seasoning, but don't have a rust problem and don't have issues with stuff sticking too much. It's dull though, not shiny like well-seasoned cast iron.
I've also run into this problem with my enamel coated SS grill pan. The fat drains to the bottom, and then burns off(there's nothing to absorb the heat at the bottom of the "fins") and the top of the fins dry off easily and it burns off there too. I just use it to make nice grill marks on stuff when I'm too lazy to walk the 30 feet to go outside and grill something. I've given up on properly seasoning that pan too.