Other grids besides cast iron

To achieve the same result with a standard cooking grid (stainless steel, enamel) as with cast iron, you need a higher temperature (480 to 570°F/250 to 300°C). When you use other grids, the glow and convection play the main role and the contact heat from the grid is less important. More glow, in this case, is better as it shortens the preparation time. Make sure to have a blue glowing hot spot.

With these higher temperatures, it’s wise to frequently check that your food isn’t burning. You should turn over the food every minute. That way you make a crust (without marks), while evenly grilling the food at the same time. If you have a lean fish, an enamel grid combined with a high temperature can be a godsend. The fish will stick less to the grid and, due to the short cooking time, it won’t have a chance of drying out. With this grid, we also lightly salt and grease the fish in advance.