| If you're considering a new Stainless Charcoal Grill, | | | | of oxidation taking place, the oxidation causes the |
| there are a few things you would need to expect | | | | steel to discolor and may either blacken it or make it |
| from the material. | | | | brown slightly. |
| Stainless Steel above all has always been known for | | | | A high graded Steel can be quite resilient to the heat |
| it's anti rust and anti corrosive qualities. It's also a | | | | but will never be 100% fire proof, all the fire will do is |
| very tough metal that can withstand almost all | | | | discolor the material but will not burn through it or |
| conditions depending on the grade. | | | | cause it to rupture unless the heat gets to a |
| There are 150 different variations of the grade of | | | | ridiculously high temperature, a temperature that hot |
| steel where 15 are the most common. The functions | | | | coals or an open flame could never reach. |
| of the grade are chosen mainly to do with the | | | | If you are comfortable with the oxidizing factor on |
| degree of hot or cold, moist or dry, alkali or acidic | | | | the material then you will be pleased to know that |
| environments. | | | | there`s very little else that can go wrong with a |
| When you consider using it with Charcoal and cooking | | | | Stainless Charcoal Grill. The steel can take the liquids |
| food, you're exposing the steel to liquids, heat, oils | | | | associated to cooking food and cleaning. |
| and fats. The most corrosive of these constituents is | | | | Don't worry about rust, rust will only play a factor if |
| heat. | | | | you leave the grill in moisture for a long period of |
| When you have direct heat from either fire or hot | | | | time, all you need to do is give it a clean with a |
| coals on Stainless Steel you do have a certain degree | | | | non-abrasive sponge and keep it dry. |