Greetings, y'all!
I've got a question i'm hoping one of y'alls could answer.
Why would one "season" a sheet metal/ aluminum/etc (non cast-iron) BBQ pit?
I'm well versed in seasoning of cast-iron and understand the reason and rhyme behind it, but non cast-iron has me boggled.
Can someone explain the reasoning for sheet metal "seasoning"?
Thank you for any and all replies...
Can you tell me why?
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Re: Can you tell me why?
Just off the top of my head, the only ting that comes to mind would be to prevent oxidation or corrosion, especially if you're using fairly acidic sauces on food. Even that seems like a small stretch though.
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"Nobody Beats Me in the Kitchen" - Casey Ryback (Steven Seagal - Under Siege 2)
Life's Too Short for Bad BBQ.
Weber 22" Premium Kettle Grill in Green
"Nobody Beats Me in the Kitchen" - Casey Ryback (Steven Seagal - Under Siege 2)
Life's Too Short for Bad BBQ.
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Re: Can you tell me why?
Maybe to burn off manufacturing oils and such?
(Should have done it with our ECB).
(Should have done it with our ECB).
Moink!
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