Poochie Posted October 19, 2015 Report Share Posted October 19, 2015 Using tinyfish's method, a 3/8" wrench, I can get exactly 98.3% of all crud off my grill grates. For the next cook, my grills will be heated to at least 230 degrees. Whatever gremlins were left on my grates are sizzled to a crispy goodness that even the most refined pallet couldn't taste. Satan himself, or in the case of some ex-wives, herself, doesn't clean their grills spotless after each use. Don't ask how I know. Quote Link to comment Share on other sites More sharing options...
mguerra Posted October 19, 2015 Report Share Posted October 19, 2015 I always clean my paella pan... Quote Link to comment Share on other sites More sharing options...
bryan Posted October 20, 2015 Report Share Posted October 20, 2015 I always clean my paella pan... What pan do you use? Quote Link to comment Share on other sites More sharing options...
mguerra Posted October 21, 2015 Report Share Posted October 21, 2015 I was needling Syz there. I got a paella pan from tienda.com Good resource. If you need to, you can always cut the handles off to fit a bigger pan in your KK. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted October 22, 2015 Report Share Posted October 22, 2015 A "second" on the tienda.com site. If you want to toss out some serious coin, they have whole Iberico hams, with the hoof still on it! Will only set you back about 5 Franklins for the lower grade! Quote Link to comment Share on other sites More sharing options...
golfingfool Posted November 23, 2015 Report Share Posted November 23, 2015 What size paella pan will fit in the KK? tienda.com has several sizes. Quote Link to comment Share on other sites More sharing options...
Syzygies Posted November 24, 2015 Report Share Posted November 24, 2015 I'm reading an old spreadsheet in NYC; I can't go out to the garage to double-check. My notes say that the lip on a 50cm paella pan is 19.8" in diameter. I believe that this is my go-to pan for more than four people. It fits in my KK, and once I sawed the handles off I could even close the lid. A 42cm fits easily, handles and all, and is also a size one wants around. Sawing the handles off a 50cm is not for the faint of heart. I suppose there are people here with lab lasers or welding equipment who could make short work of this, but it would be a multi-day project with a Swiss army knife. My tool set is somewhere in the middle, and it took me twenty minutes. Forget enamel unless you want to feel like the seventh occupant of a trailer park home. Carbon steel is next least expensive, and can actually be seasoned. One could well be happier going with stainless steel and cleaning completely each time. Paella is an aggressive cooking process, and I have my doubts that many people can season a pan well enough to survive paella cooking. I have books that actually praise the flavor from a carbon steel pan, alluding in flowery terms to the seasoning coming off into the food, which suggests that no one is managing to actually season their pans. Forget the recent web craze involving flaxseed oil; they got hung up on the single concept of polymerization, at the expense of all else. Flaxseed oil works on rough cast iron, but peels off smooth metal. True seasoning is many, many cycles of fat such as lard, cooking starches, and high heats. Think very thin coats of lard at 600 F till the smoking stops. The goal is the black crud on a fifty year old cake pan that won't come off for love or money. An after dinner KK fire is ideal for seasoning; go hot enough without reaching the self-cleaning oven stage, which also strips the seasoning. As I said, one can also go stainless steel. I ordered four bags of Fideo Pasta for Traditional Fideua yesterday, from La Tienda to take advantage of a sale. I prefer pasta to rice, for both risotto and paella. So do the Catalans. Quote Link to comment Share on other sites More sharing options...
ruffman Posted May 24, 2016 Report Share Posted May 24, 2016 i will use Bar Keepers Friend and a scrub brush when i want a good work out...rinse well Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted May 26, 2016 Report Share Posted May 26, 2016 I wish I could buy one of those shallow trays designed to sit under a water heater. Would be perfect to soak grates overnight. I have some stuff to clean my stainless tanks I use to ferment my vodka wash.. It brings SS back too. All brewing/distilling places have it along with a rinse for it too.. Quote Link to comment Share on other sites More sharing options...
bryan Posted May 26, 2016 Report Share Posted May 26, 2016 (edited) 8 hours ago, DennisLinkletter said: I wish I could buy one of those shallow trays designed to sit under a water heater. Would be perfect to soak grates overnight. I have some stuff to clean my stainless tanks I use to ferment my vodka wash.. It brings SS back too. All brewing/distilling places have it along with a rinse for it too.. You could use a garbage bag over a wood form. Think fish pond liner. Edited May 26, 2016 by bryan 1 Quote Link to comment Share on other sites More sharing options...
Cookie Posted May 28, 2016 Report Share Posted May 28, 2016 Here are a few methods I have used, all seem to work well enough... 1. My weber gasser is big enough to fit my 23" and 22" grates inside. I crank it up, lay the KK grates on the top of the weber grates and carbonize everything so that it easily brushes off when transferred back to the KK. Not an option for everyone, I know. 2. Pizza cook - I just preheat the KK to 550F for about an hour and all is good and easy to clean. 3. Overnight soak - I have a shallow Rubbermaid tub that is big enough to soak the grates. 4. Elbow Grease - Using a combination of grill floss and a wad of aluminum foil, clean grates by hand. High temp is the easiest. Quote Link to comment Share on other sites More sharing options...
Syzygies Posted May 28, 2016 Report Share Posted May 28, 2016 When I want to wash my grill, I put it in a metal hot water heater pan (inexpensive at box stores, figure out how to plug hole) to soak. The absolute best instrument for scrubbing the grates is then a scrubbing pad found in the painting section of a hardware store. Much tougher than any kitchen scrubbie. 2 Quote Link to comment Share on other sites More sharing options...
BBQKaeding Posted June 8, 2016 Report Share Posted June 8, 2016 After reading this thread, I want to point out that you DO NOT want to use a PBW soak in an aluminum container, such as a water heater pan. PBW does not get along with aluminum, although OxyClean does. You could line an aluminum pan with a large plastic garbage liner or sheet of plastic though and use PBW. Depending on your grill size, you might be able to find a plastic potting tray at your garden supply store or nursery that will fit your grills and work with most any cleaner. I have one that's 24 inches wide and 6 inches deep that looks like it was used under a half-barrel planter or for a large root ball. If you have a Big Bad 32 then my only suggestion is looking for a pet wading pool at your local pet supply store. The ones I've seen are about 3 feet wide and 6 inches deep. I'll mention again that PBW is an awesome cleaner but it's super expensive for large volume soaks ($10 for 1 pound, $30 for 4 pounds or $55 for 8 pounds locally). I bought a 5 gallon bucket of it for $185 for my brewery use but I still don't use it for soaking kettles or fermenters - just parts and hop sacks. OxyClean requires more concentration and a longer soak but it's far less expensive. I've seen OxyClean for as little as $40 for 30 pounds in restaurant supply stores. Hope that helps! Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted June 8, 2016 Report Share Posted June 8, 2016 I've got TheBeast, a KK BB 32. His grates are an nice ebony black. I run my grill floss over every bar of the grate after a high temp burn. After everything has cooled down, I then take a Char-Grill nylon brush to each grate. I've never had any complaints from guests. I've also never had a grill that has gleaming grates other than when I get a new grill. Is there something I'm missing or something that I'm not knowing> Am I risking my health with my ebony grates? Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted June 9, 2016 Report Share Posted June 9, 2016 I have tried many ways to keep my grates clean even putting them in an industrial cleaner specifically designed for stainless steel oven grates .that worked great until my next cook lol I just use a mixture of vinegar and water now spray it on when they are cold and use aluminum foil to scrub them with or do a pizza cook then a high heat clean if you mix some vinegar with some baking soda and let them rest in a container over night that does the job as well I would refrain from using anything that may put pits or groves in the steel as they will only get baked in crud Sent from my SM-P600 using Tapatalk Quote Link to comment Share on other sites More sharing options...
bosco Posted June 13, 2016 Author Report Share Posted June 13, 2016 I have to say... Robert recommended the grill floss to me and it does an amazing job at cleaning the grill. My regular routine now is to start the grill and let the grease get warmed up a bit. Then I use the floss from right to left and then from left to right. This removes the heavy stuff from top and bottom of the slats of the grates. Then I wipe down with some paper towel, removing any wet grease on the grills I then use my trusty weber t brush for a final scrub not really needed but what the heck The grill floss is the real deal 1 Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted June 13, 2016 Report Share Posted June 13, 2016 +1 on the grill floss. I've used it for aout a year and it does a very fine job. Highly recommend it. Quote Link to comment Share on other sites More sharing options...
tony b Posted June 13, 2016 Report Share Posted June 13, 2016 Love the Grill Floss. No worries about stray metal wires getting into your food and hurting someone. 1 Quote Link to comment Share on other sites More sharing options...
wilburpan Posted June 14, 2016 Report Share Posted June 14, 2016 On June 9, 2016 at 0:50 AM, CeramicChef said: I've got TheeEast, a KK BB 32. His grates are an nice ebony black. I run my grill flow over every bar of the grate after a high temp burn. After everything has cooled down, I then take a Char-Grill nylon brush to each grate. I've never had any complaints from guests. I've also never had a grill that has gleaming grates other than when I get a new grill. Is there something I'm missing or something that I'm not knowing> Am I risking my health with my ebony grates? I don’t think there’s a health issue. The only problem I can see is if you’re grilling something with a tendency to stick, like fish, you might want to clean the black stuff off the grates. If you’re not having a problem with sticking, however, don’t mess with success. 1 Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted June 14, 2016 Report Share Posted June 14, 2016 Thanks, Wilbur! No sticking during my cooks, so I'm leaving well enough alone. Thanks again for your reply. Best to you and yours. Quote Link to comment Share on other sites More sharing options...
