Matthew.Cullen
New member
- Messages
- 2
- Grill(s) owned
- RT-680
I used foil fastidiously when my RT-700 was new but stopped after about eight months. For the last eighteen months I have gone without and the drip pan is seasoned just like my cast iron and carbon steel cookware. I clean the drip pan frequently with plastic putty-knives for soft deposits and dish soap with hot water for the rest. The drip pan remains thoroughly seasoned after cleaning. Is there a downside to my approach? What are the benefits to using foil to keep the drip pan clean other than it looks nice? FYI, the oxalis acid in Bar Keepers Friend is very effective at removing built up seasoning should anyone feel the need to restore that shiny, brand new shine to his or her drip pan or other stainless steel cookware. And, it is in green leafy vegetables, strawberries, rumbaed, etc. - is food safe.