With this primitive utensil a great deal may be done in the way of cooking, but it requires care, or otherwise great loss of food and money will be sustained; a few minutes’ constant attention, when the article is on the gridiron, will save at least twenty per cent., and the palate will feel more gratified.
I use two kinds of gridirons, each costing very little; one is of cast iron, to go on the fire, and the other is of iron wire, made double, to hang from the bar of the grate before the fire, made so as not to too much press the object cooked within it. The principal care in this, as in all kitchen utensils, is never to put them away dirty; always wiping the gridiron after it has been used, and again before you use it, and a place kept where it should be hung.