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GRILLING TIP #1:
The best wood to use for cooking on your carbon cooktop are hardwoods like oak,
mesquite, cherry, apple, hickory, maple, alder ash, pear, or plum. Soft woods like
spruce, redwood, sycamore, cedar, cypress, elm, pine, fir, and eucalyptus should
not be used as they can contain large amounts of sap. Never use wood from
furniture, pallets, or any other materials that can contain chemicals, veneer, or
paint.
GRILLING TIP #2:
When using your carbon cooktop for the first time, it is good practice to build a fire
that burns for at least an hour. This ensures that the cooktop reaches cooking
temperature. Once it has reached cooking temperature, rub the cooktop with oil.
Each heat cycle of the cooktop absorbs more cooking oil into the cooktop
improving it and seasoning it.
GRILLING TIP #3:
Only use oil for specifically for human consumption such as sunflower oil, canola
oil, coconut oil, olive oil or any blend hereof. DO NOT USE any oil unfit for human
consumption. The oil will facilitate ease of cooking and impregnate the steel. Over
time, this oil will turn the cooktop a deep dark color and prevent oxidation. We
recommend the use of sunflower oil. Any oxidation that does form can easily be
removed using steel wool and reoiling the cooktop. The more your carbon cooktop
is used, the better the cooktop will be protected by the oil that you use on it. This
oil will impregnate the cooktop and prevent oxidation. The operating temperature
of the cooktop depends on the amount of wood that is in the fire. As a guideline,
expect the inner edge of the cooktop to reach 425°F and the outer edge 250°F.
425°F is about the ideal temperature to sear steaks while 250°F is perfect for
vegetables. The differences in temperature are ideal for cooking a wide variety of
foods simultaneously.
