Emeril by All-Clad E6019764 Cast-Iron 2-Burner Reversible Grill / Griddle Cookware, Black

For those of you who want a review from a lover of cast iron that actually owns this...

I love all my cast iron cookware, except this one. The enamel coating on it is horrible. I'm not sure you should even season something that has been enameled, and I would be willing to try (probably ruining the griddle completely), except that this griddle really does not hold heat evenly. I am going to give this one back to my mother in law and buy a lodge logic.

sorry Emeril, you rock, just don't like this piece.

Well, I bought it at Macy's whilst browsing. I wasn't really looking for it, but when I hefted the box, I thought that this was a SERIOUS piece of cooking equipment. Emerilware has some real crap in its line, but this seemed promising.

Well, 4 months later, I really really like it. But it isn't a traditional "put stuff on it and it works" type of device. Nope, some learning about how to use it and more about how to care for it are necessary to produce maximum benefits.

The first has been mentioned, it must be sprayed with PAM before heating. Each and Every time. Second, it takes a long long time to heat up, think at least 15 minutes (like pre-heating an oven, start this before cooking). Third, it might not fit your burners the way you like it to (especially with gas burners) but with a little time and practice one can find harmony between surface flatness, even heat distribution, and stability.

I am still learning on the care/cleaning requirements, as the directions provided are laughably inadequate. That is why I can't classify it as a 5-star product.

But it unquestionably opens new cooking frontiers for quick dinners or large breakfasts. Maybe there's a better one, and I have seen the catastrophic failures. But it sure makes cooking and more importantly eating more fun.

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I have used this product as a grill and griddle over the past month. The trick here is to heat up the grill or griddle, then, brush oil or butter on it. Pancake and eggs slide around. Steak develops nice grill marks.

I use stainless steel utensils with this product.

Clean up was easy when I allowed it to heat up then brush oil or butter.

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I do not own this pan, but I am a lover of cast iron cookware in general, and thus feel compelled to respond to this earlier negative review.

First of all ALL cast iron pans, whether "pre-seasoned" or raw, need to be seasoned after you buy them. Several times for best results.('seasoning' usually means baking the pan with oil in it for a good period of time to seal off the pores in the metal surface). You will not get non-stick results out of the box, no matter what you buy. I own a "pre-seasoned" 8-quart dutch oven from the Emeril series, and the pan needed to be seasoned after I got it (as did my "pre-seasoned" 12-inch Lodge skillet). I also have a smaller Lodge skillet that I bought "raw" and it's worth noting that it took significantly longer to get it to non-stick level of seasoning. So pre-seasoning helps, but does not eliminate the need for the honorable task of seasoning your pan. Regardless of issues of seasoning, my Emeril dutch oven has performed beautifully, it is very solid, has classic lines and is well-made at an accessible price, which I very much appreciate. I can't imagine the grill pan is much different. Cast iron is pretty simple, and the Emeril series seems to do it right.

2) Cast iron is unique and awesome in part because it holds heat so well, but it does need to be preheated for several minutes for full effect to allow the heat to spread out and transfer to the entire pan. Obviously a pan that covers two burners is going to have hot spots to some degree, but allowing a good 5-8 minutes for the pan to preheat will significantly reduce this. I don't know if the previous reviewer allowed enough time for preheating, which may have contributed to his/her complaints about uneven cooking. Cast iron gives the most even cooking of any cooking surface out there, for the exact same reasons that people most often complain about it it's really heavy and it gets really hot and stays that way. Certainly cast iron cooks more evenly than the electric skillet the previous reviewer mentioned buying instead. I could be completely wrong, this pan may have horrible hot spots, and as I said, I don't own this pan, but this sounds to me like it could be a user problem.

3) You can't use a cast iron pan once and throw it in the trash! It may take a month or more to get the pan to a stage where it will create the beautifully browned, crisped non-stick results that cast iron lovers rave about. Patience (and turning a deaf ear to naysayers) is well-rewarded. In my experience it doesn't make a ton of difference which manufacturer you go with, in terms of the performance of the surface or metal itself. Cast iron pretty much performs like cast iron. Variations among brands have more to do with what shape or size you like, which design feels better in your hand. The thing that makes the biggest difference in the results you'll get from cast iron is in how you treat the pan. I cook sometimes in my job as a personal assistant, and my boss has a full set of very expensive Le Creuset enameled (and some non-enameled) cast iron that barely gets used, and it's not as enjoyable to cook with as a result. I would choose my five dollar raw cast iron skillet any day of the week. The results I get from the pan are stellar because it is used often and well-loved, and therefore has a fabulous well-seasoned surface.

So I will say, if you buy this pan and it's your first piece of cast iron, give it a month or two before you decide whether or not you like it.

Which brings me to the other reason I love cast iron so much because it requires a bit of effort and patience in the beginning, I've found I really have a relationship with my cast iron pans. I LOVE my cast iron pans! (maybe this makes me crazy, but if so, it's a very enjoyable form of insanity :) ) It's a simple, humble material that will last a lifetime remember that old phrase "wears like iron?" so I highly recommend making the leap into the wonderful world of cast iron, whether with this pan or another one. Just remember that it takes a bit of patience and a bit of doing, but you will be rewarded with a friend that is (almost) as reliable as death and taxes.

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this griddle is wonderful, very durable, high quality, even heat distribution, it is easy to take care of if you follow the instructions that are on the instruction sheet. i love this product and highly recommend it!!!!!!!!!!!!!!!!!!!!!!!!!!!

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WOODCOCK, PA Beer & Ale 14'' x 11'' Collectible Stretched Canvas

• 14'' x 11'' Ready to hang
• Gallery wrapped on stretcher bars - No frame needed
• Archival quality canvas and inks
• UV Coated for durability
• 100% Satisfaction guarantee

The sign itself was what I expected. The colors were so vibrant, and the size was perfect for an office. However, when we first received the sign it smelled like wet paint and it felt slightly damp. We had to leave out in a warm room to dry for a while. It was a little irritating, and a little disheartening. I won't purchase from this seller again.

Kitchen Essentials® from Calphalon® Hard Anodized Nonstick Double Grill

This double grill is everything I had hoped for in grilling hamburgers, steaks, vegetables, etc. on my gas stovetop. It provides the food outdoor grilllook, but without the hassle. It is easy to clean and store.

I ordered this item because I own calphalon cookware and love it.

When I received my grill today-I couldn't wait to use it. I grilled burgers which I have usually done in a skillet. I am amazed at the results-the burgers tasted delicious and looked as if they came off a traditional gas grill. Clean up was easy!

I really love this product which is a magnificent deal even if it were twice the price I paid.

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Excellent product! Does exactly what we hoped it would do. Would highly recommen this product to anyone!

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grill excellent meats and veges to perfection . No burning or sticking easily cleaned and functions as described

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I tried a cast iron grill pan and seasoned it just as directed. It stuck, stuck and stuck some more. So, I bit down and bought this. The extra money was worth it. Bacon, steaks, chops, and even veges, I can't get enough of it. Cleans easy and best of all...No Sticking!

Norpro Nonstick Cast Aluminum Mini Burgers Sliders Grill Pan with Nonstick Press

Although non-stick takes a little longer to heat up to the temperatures necessary for wok cooking, this wok is great for its price. Easy for a lazy college student like me to clean up after when I finally get up the nerve to cook non canned foods. Very affordable, easy to use, and easy to clean.

It's a very cheap piece of cookware, and it is kind of non-stick. I used it one time with a bamboo steamer, meaning that I had to place water in the bottom to boil, and afterwards I noticed that the bottom of the pan was a bit rusted. The metal screw on the lid also rusted.

I figured it would be fine if I just used it to steam things then, and the second time I steamed something the entire bottom of the pan rusted, and my food and bamboo steamer came out smelling very funny.

If you are very careful with it, or don't cook much at all, it might be worth it, but otherwise I would invest in something a little less flimsy.

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I am so dissapointed with this piece. If you cook meat, it is very easily get stick. I think the stick layer is too thin so that it does not work very well.

DO NOT BUY IT.

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The very first time I tried to use it, the non-stick material melted. Yes. I mean MELTED. It was just lucky I noticed before I ate anything or I'd be at the hospital having my stomach pumped. Don't watse your money. Look elsewhere.

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Unlike others, I found the nonstick coating to be effective at keeping things from sticking. However, it got peeled off in spots on the very first use, and that is with using only a wooden spatula to cook and a soft sponge to clean. Also the center of the wok is flat and very small, and the side slope up at a high angle from the center, so really food only gets cooked in the 5"-diameter center area. It is not really a hemisphere like traditional woks are, which acts to spread out the heat in a gradient from the center and allows for easier stirring as you fry. (It's called stir-fry for a reason).

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Charcoal Companion Nonstick Popcorn Popper Grilling Basket

I ordered this months ago and thought I was getting what was pictured, but no. Apparently there are two different pictures and one is not correct, but they still have it up.

Lodge Logic L8SGP3 Pre-Seasoned Square Grill Pan, 10.5-inch

I just cooked a thick ribeye steak using this grill. It's the first thing that I have cooked on it. Similar to a cast iron frying pan that I have, this generates a lot of "smoke". I had to take the battery out of my smoke detector, and open windows. I think I cooked it at a slightly higher temperature than I needed to. If smoke is a problem, think twice about buying this.

The result is the best steak I have ever cooked indoors. It beats any electric grill I have ever used, and it beats the George Foreman grill hands down. I would say that the results are almost restaurant quality. I look forward to cooking hamburgers within the next day or so.

I think this would work better with slightly less thick cuts of meat. Even at high heat it took longer than it would have taken on a grill. During the cooking I put a metal lid over the pan to control splattering.

I think it will be a breeze to clean. Oiling it after cleaning, with the ridges, will be a little more work than for smoother surfaces.

Because the ridges are so high, the grill does a great job of cooking away from the fat, and probably (my guess) does even a better job than the George Foreman grill in that regard.

Pans like this pay for themselves. This pan is about the cost of a dinner for two, and it will result in less eating out.

Update: I cleaned the pan after making the steak. It was more difficult to clean than other cast iron pans due to the ridges, however, I think I need to find a different tool to clean it with. Someone recommended a grill pad or brush. Also, I usually put the pan over enough heat to evaporate any water from cleaning, and then apply a thin amount of oil. This was also harder. I think it will get better with practice. In any case, the results were worth it.

I will be trying burgers and pork chops soon, so stay tuned!

Update: I cooked pork chops tonight on this grill, and they are the best pork chops I have ever had in my life. I let the pan heat up, and usually also have the electric burner on high heat when adding the meat. I then turn it down a bit. The cast iron doesn't cool off, and it sears the juices in. I have found that a metal cover over the grill works well to keep in splatters and heat. Another thing that is helpful is a temperature fork, which told me tonight that the chops were at 180 degrees, otherwise I would have overcooked them.

This is by far the best money that I have spent on cooking equipment, and it will definitely save a lot of $$$ because I will treat myself to excellent home-cooked meals more often.

This was my first time using cast iron cookware, and it was almost the last. After my first attempt, I was very disappointed. The second the food contacted the pre-heated pan it stuck to the it, and I mean really stuck to it. I had to tear the chicken breast from the pan, literally! The clean up was a nightmare. Everything was burnt on. It probably took me close to 20 minutes to clean the pan. I thought about trashing the grill. I thought cast iron cookware was a joke.

Well, a couple of days later I decided to give it another shot. I looked up cast iron cookware on the web and clicked on a random link (unfortunately, I do not remember the link, but it was an old article). The website article explained (if memory serves correctly) that there is a difference between pre-seasoned and seasoned cast iron; it takes many uses to develop a good seasoning of the cast iron utensil; pre-seasoned just means that the first step was already started. It also stated that one should never use any soap or scrub with anything harsh; a plant-fiber brush is recommended because the goal is to get the particles off the pan, not clean off all the used oil left behind. I'm thinking I should have read the directions that came with the pan before I used it instead of assuming it was good to go.

I decided to give it a few more tries. I purchased a cast iron scrub brush to use for cleaning, and spent more time cleaning it before my second use because there was still a lot of burnt on food still stuck to the pan. After a few more uses, I started noticing that food wasn't getting stuck as often, grill marks are looking better and what was burnt on the pan was very easy to clean off with the brush and hot water. About a dozen uses later the pan has developed a smoother, more glossy surface on the cooking surface. Now the food (even fish) just glides off the pan. A quick rinse with hot water and most of the burnt on stuff just flakes off. A quick pass with the brush and the pan is clean and perfectly smooth, in fact, this is the easiest pan to clean in my kitchen. After use (while the pan is till warm but not hot), I just rinse with hot water and a quick pass with the brush, dry it, lightly coat it with oil, and store it for next use.

And the brighter side to this.....it is starting to impart some flavors on the food that makes it taste fantastic! The grill marks are clean and consistent, and it cooks everything evenly.

To the folks who had bad luck with using this for the first time, give it a few more tries before you write this off. It did not work for me at first because I did not read the directions and assumed that using cast iron was no different than using any other type of cookware.

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It's cast iron, so you can run this pan as hot as you dare to sear the flavor in. Makes excellent burgers and brats, with nice grill marks but no burned spots, even when well-done. Try that with a George Foreman and your burger will be black outside and dryer than the Mojave Desert inside.

The square pan provides plenty of room to fry up a few burgers and the hot juices in the bottom are made-to-order for sauteeing a few mushrooms, onions, or peppers to go on top. The handle is fatter than older Lodge designs and quite ergonomic as long as you're wearing an oven mitt. Cleans nicely by boiling a little water in the pan and giving it a quick scrub with a stiff round natural-bristle vegetable brush and the hottest water that'll come out of the tap.

I would recommend this pan over the 11.5" one Lodge also offers because the thicker bottom, smaller sides, and deeper walls of the 10.5" pan provide fairly even heat over the entire grill surface. It appears that the 11.5" pan is based on the griddle of the same size, and my 11.5" griddle is hot near the center and cooler near the edges when used on a burner OK for hash browns, but bad for burgers, grilled cheese, and such.

Excellent product; if you can't grill outside, this pan is the next best thing!

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This is a great size for 4 burgers or two large steaks. Great for grilling any meat. I had a Calphalon grill pan and the cleanup was horrible, this one is a breeze & it will last forever. I highly recommend it and all Lodge cookware.

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I hope you will find this review helpful and will read it before you actually start using this pan. This is a great product, but it takes a little getting used to to get the full benefits from it.

First of all, this is made of cast iron. It weighs almost 10 pounds and would be a great first pick if you happen to be in the kitchen when an intruder barges in. Cast iron has its upsides and its downsides.

Good

* It will last your entire lifetime if you don't let it rust

* Heat will evenly distribute throughout the pan

* Can withstand any temperature you will find in a kitchen

Bad

* Stays hot for a while after being taken off heat

* Improper care will lead to rust

* Not dishwasher safe

Knowing the cons before you get started goes a long way to prevent being disappointed. To counteract the negatives I recommend always using an oven mitt when handling this pan. Lodge logic makes the following product Lodge Max Temp Handle Mitt, Black to deal with the hot handle, but I do not use it and personally find an oven mitt to be perfectly acceptable. Proper care entails always cleaning the pan immediately after use and drying it with a paper towel so that rust does not form.

To properly clean your pan after every use I strongly recommend purchasing a handheld scrubber. It works so much better than a grill brush or sponge. Using the following product SonicScrubbers HT Scrubbing Bubbles Power Household Cleaning Tool and Brushes I spend no more than 20-30 seconds cleaning this pan after every use and it is very easy. When I first started I used a combo of a grill brush and a sponge and it worked absolutely nowhere near as well as the scrubber. Using a scrubber head that fits nicely between the grooves in the pan and pulling the pan straight off the stovetop and moving to running water and applying the scrubber is easy and fast. Regardless of what method you use to clean up, make sure you do it ASAP, before you even eat what you've just made. Trust me, it will take you 30 seconds now, but upwards of 10 minutes if you let the grease and other cooking leftovers thicken in the pan. Also, you will read many places to never ever use soap in your pan as it will destroy the seasoning. Maybe if you were using an extremely caustic lye solution this would be true. The truth is, if you run into a hard to clean grease spot a little bit of normal dish soap can help get it off and your pan is going to be just fine. Just make sure to scrub gently, rinse it all off and dry immediately afterward.

Let's move on to actually cooking with the pan. When I first started I found that I was using much too high heat. The pan, being made of thick iron, takes a few minutes to get up to temperature. Don't rush it. I have never found a good reason to even go above medium heat with this pan. For fish and chicken I recommend setting the burner to a bit below medium. High heat will cause you to scorch the outside of your meat before the center even cooks all the way through, and will also cause tons of smoke to form, setting off your detectors. If you prefer to get a very high heat sear on a burger or a steak before moving to the grill pan I would personally recommend that you use a separate flat pan to sear it (so that it will be even instead of the grill mark sear) and because the cast iron will retain the high temperature for a full minute or two before cooling down to a more reasonable temperature for cooking the rest of the meat.

Secondly, use cooking spray or oil on the pan. Which oil to use depends on what temperature you want to cook. Butter and olive oil smoke at around 350 degrees while canola oil or peanut oil will afford you an extra 100 degrees before they start to smoke. Personally I find that cooking an extra minute or two at lower temperatures allows me to put out very tender and tasty meat. For steaks and chicken I typically use a generic cooking spray on my pan, then melt a small pat of butter in the pan. The meat won't sit in the butter due to the ridges of the pan, so you will be at your leisure to use a cooking brush to lightly coat the outside of the meat as you cook to keep it moist. As it cooks I brush the meat with its own juices and butter. To cook burgers I spray down the pan, season the burgers then place them in the pan. I let the burgers sit without moving them at all until juices start to come through the top of the burger. I then flip the burger just once and place a piece of cheese on it. After about another 2 minutes the burger is cooked perfectly and I move it straight to a bun. One other thing I would like to mention is the pan is not great for cooking sausages. They tend to cause an extremely smoky kitchen and take a while to cook all the way through. If you have to cook sausage indoors I would definitely use a flat pan rather than the grill pan.

To sum everything up, use an oven mitt, clean the pan immediately after usage (preferably with a scrubber), and use medium heat and you will find that you can cook a great piece of meat indoors with hardly any effort.

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Porcelain Coated Stainless Steel Wire Cooking Grid for DCS and Charbroil Grills (Set of 2)

These grill plates helped me stretch another year or two out of my dying grill. Perfect fit for my Char Broil, and food doesn't stick at all. The only downside is a slight unevenness between the two grids but I chalked that up to side rails that are almost deteriorated, not the grids themselves.

Fits well in our Char-Broil grill, but a little bit of a gap that can be adjusted by sliding the two grates around. (This is probably a good thing if your grill's igniter no longer works, requiring you to use a lighter.)

Much easier to clean than the original cast grates were.

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My grill came with cast iron grids/grates. Black chips get on the meat very frequently, and I'm not referring to grill lines. If you have a grill with a cast grid you probably know what I mean. The cast iron grates are very difficult to clean, and the stupid design of letters in the cast iron grates make cleaning them even more difficult. I know someone who has a grill twice as old as mine, and their grill has porcelain grids. The porcelain grids on their grill are incredibly easy to clean, so I purchased these porcelain coated stainless steel grids from Amazon. These grids work so incredibly much better than my original cast grids. I wish I had purchased these grids a couple of years ago! These grids do not clean quite as easy as my friends old grill, but these grids still work SO MUCH BETTER than my original cast grids.

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I purchased this for our 5 year old CharBroil grill. The original grates were in horrible shape, these we are a HUGE improvement. I will say the welding must have caused the grates themself to warp (so they are not perfectly rectangular upon receipt) and when we placed them in the grill, it was a challenge... Some of the welds {?} look a little rusty now, but very minorly. I think these cost significantly less than any other grates I'd seen, I like that foods don't stick to these...

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I spent a lot fo time trying to find a good replacement for my cast iron grid that got rusted on a charbroil professional grill. A lot of those stainless steel grids are overpriced and in my case I'm planing to replace this grill in two more years, so no reason to spend a lot of money in a major repair.

Go with this one for sure save you money and it fit perfectly.

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G5 Next Grilleration - Red

I bought this from an on-line/tv retailer when it was offered as a special value. I paid about $100 for it at the time and did not do any comparison shopping because the seller offered a liberal 'no ask' return policy which had been extended for Xmas returns.

I had a specific reason for ordering this item. I wanted a multi purpose grill/griddle/waffle iron that would eliminate the need for separate appliances since I currently have too many appliances stashed all over the kitchen.

After reading the instruction book very carefully, I was good to go. This makes excellent steaks, chops, and burgers. I've used it to make grilled cheese sandwiches, grill vegetables, make mini pizzas on the griddle top as well as quesadillas, potato pancakes, crepes, bacon, eggs, sausage, waffles on the waffle iron component, and pretty much anything else someone might normally make. The results have been good to great based on the suggested cooking times.

I have encountered no problems with this unit.

I've owned a couple of other Foreman grills in the lower price ranges and liked them but wasn't as enthused because the units weren't submersible. In this case, cleaning is easy because the multiple plates provided with this unit snap out easily and can go right to the dishwasher. A simple soap and water clean-up is all the exterior of the unit requires.

If you follow the instructions that come with the unit you will probably have good results. I would suggest that you shop around for a better price as these appliances can vary a lot in price between sellers.

During our move a year ago we gave up many (most) of our small electric appliances. I purchased this so that I could replace many of them it turns out it is all I need.

I have made waffles on several occasions. They always turn out perfectly, even better than my old waffle maker.

The grill itself has held everything from hamburgers to steaks, and my husband has been pleased with those results.

It acts as a small oven, baking small portions, and it also works nicely as a portable griddle. I have also used it for Paninis. It is the most versatile item I have owned, and I highly recommend the fact that it packs a lot of functions in a very small space.

I have added the George Foreman Omelet Plates for the G5 George Foreman Grill and now use it for pocket sandwiches and omelets. This little plate can make three small pie crusts or even turnovers!

Since I have an electric stove, it takes no longer to warm up than the burner on my stove, and is much more convenient than heating my entire oven for small items.

Were it really shines is that it has a super cookbook on how to use all of these plates, and it is easy to use the time and temperature to adapt the recipes to your own favorites.

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When it got here my wife felt it had already been opened. Sure enough, it was broke and box contents just thrown back into the box.

I called the store about the problem, they asked I take a couple pictures and they would ship a new one. Now I ask you , how's that for customer service? Really happy about that.

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I just picked this product up. It comes with everything as stated in the advertisement, was easy to un-box and prepare for use. I am going to take it for a test ride later this afternoon or evening. More to follow...

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Charcoal Companion Red Silicone Barbecue or Oven Mitt

They are long. The articulated index finger thumb combo makes it possible to pull pork. I reach right into my smoker to move meat, or lift it on to a platter. They wash up easy. If you're pulling a pork shoulder you might want to wear thin cotton gloves underneath to soak up sweat, because these gloves don't "breathe."

If you make beer-can chicken which I often do, you know spilling that hot liquid is easy and it soaks right into regular mitts and potholders. Problem resolved. Buy two of these gloves. Let's see: adding wood, adding coals, handling a charcoal chimney, changing grill configuration, rotating meat... and when mixing gallons of sauce or cole slaw, or brining meats in a big cooler, you can reach right in there.

These gloves are a welcome addition to my BBQ passion. (and they look really cool ;o)

I would not reccommend the product they allowed my hands to get hot. I have used similar products that did not allow my hands to get hot.

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I was tired of oven mitts that needed to be washed because a finger had dipped into the food while getting a dish out of the oven. I also recommend these for turning shish kabobs (or whatever else) on the grill. This was a great solution. I ordered both this & the silicone Grilling Glove. I prefer the mitt.

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I think these gloves are very useful and get the job done. They are, however, bulky and clunky. My wife isn't a big fan since she has little hands. Overall, they work well. I've only experienced one or two times that the heat from whatever I'm pulling from the oven starts to bleed through. Not to a level that required me to put it down though. Definitely recommend them if you have bigger hands.

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I bought it for because it said it was rated to 500 degrees. I bake bread at 450 degrees. Pots are still too hot through the mitt. It's much too large and awkward. Considering its cost, it should at least protect from the heat.

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Minden Anytime Grill- mgd01 BLACK For use w/gas & electric stovetops AS SEEN ON TV

I used it as soon as it arrived. I don't have a gas stove as shown in most of the commercials. I have an electric stove with burners. When I placed the steak on the grill, after pre-heating for 10 min, and I expected to hear the sizzle of meat..... Nope. It seams to be more of a smoker than a grill. The steak was good, but did not have the grill marks that I had grown acustom to by using the griddle pan. Additionally, it also does not give you that chared or crispy taste that your looking for when using a grill. I will definetly use the product in the future when I am looking for that smokey flavor. It also seemed to stick to the burner, as if the bottom had melted. Defintely need to have a window open and the hood vent on when using this product. Lots of smoke but the same amount as using a real griddle pan.

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Music City Metals 94631 Porcelain Steel Heat Plate Replacement for Select Gas Grill Models by Charb

Item received as very average quality. I should listen to the previous buyer, just buy the cheaper $6 one instead of this one. Also, think about it, even the cheaper product did not last long, you can still buy 3 more to equal one expensive one. By the time you replace once, your grill probably need replacement anyway.

I was surprised by the quality of the metal. It will certainly last longer than the originals that came with the grill.

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I bought 4 of these Music City heat plates and all were received individually well packaged. The plates are porcelain coated and feel very solid and sturdy; they seem built much stronger than the original metal cover plates that came with the grill, which began to break down after 4 seasons. Though used often throughout the year, my grill is well maintained and cleaned so for me it was well worth spending the money to replace the heat plates with these porcelain plates which I'm certain will last longer than 4 seasons. It is a bargain too for a better product compared to what you'd pay on the manufacturer's site for original replacements. They fit fine as well, no problems.

Read Best Reviews of Music City Metals 94631 Porcelain Steel Heat Plate Replacement for Select Gas Grill Models by Charb Here

I came thisclose to biting the bullet and purchasing this item for my rusty old grill.... however I persevered & was able to find a part compatible with my grill for closer to $6/plate.... from a very well-known parts store (*hint...you can find the big box store in most malls and their name starts with a big, blue "S"). My point? Maybe it's a good item... but the cost is just too high.

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This is a very sturdy heat plate but I thought I was purchasing a "set" of plates. For the price of this 1 heat plate, you can purchase a set of four from other vendors on Amazon for less. I should have read the description more closely. Don't make the same mistake I did.

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