Steve Calvin wrote:


I never clean 'em when done with a cook. The next time I go to use it I
just turn all three burners on high for about 10 minutes or so and then
wire brush 'em.

If I'm doing something delicate like fish I'll hit 'em with a spray of
non-stick cooking oil but that's about it.

Steve, this is exactly my own technique. I have the heavy SS rods,
though, and they seem to work as well as previous coated CI ones. I
just did chicken kabobs two nights back and we all remarked on the sear
marks. When things get really crudded up- such as when using a
molasses/honey based sauce on ribs done KC style, I lay a sheet of
aluminum foil over the grates with the burners on. Trust me, it get
hot, hot, hot. When the smoke dies down, I remove the foil and use it
wadded up to brush the white ash off the SS rods, then spray with oil.

--
Nonny

Nonnymus
Never believe a person who is
Drunk, Horny or Running for Office.