Carbon Steel Grills Explained

What carbon steel is, why it is used for collapsible grills, how it differs from stainless, and why it needs seasoning.

Carbon steel is iron with a small amount of carbon and very little else. It is the same family of metal as a carbon steel wok or a blacksmith's skillet: strong, easy to cut precisely, tolerant of high heat, and able to take on seasoning. Both Slot Grill models are carbon steel; the makers state plainly there is no stainless steel version.

Why use it for a grill

• Strength at thickness. Thick carbon steel stays rigid when it is hot and loaded with coals and cast iron.
• Heat. It shrugs off the heat of a charcoal or wood fire.
• Seasoning. Oil heated onto carbon steel polymerizes into a dark, slick coating that protects it and helps food release.
• Repairable finish. If it rusts on the surface, you scrub and re-season. There is no coating to chip off for good.

Carbon steel vs stainless

The trade is simple: carbon steel asks for a minute of oil after a cook, and in return you get thick, strong steel that you can restore with a scrub pad. See seasoning a new grill and dealing with surface rust.

Body vs cooking surfaces

Slot Grill's own FAQ says the makers like high-temperature BBQ paint on the grill body and keep the grilling surfaces lightly oiled. Their Seasoning Balm page also describes the balm as a food-safe alternative to paint for the body. Never put paint on grates or griddle plates.

The two Slot Grills at a glance

Figures from SlotGrill.com. For the full breakdown, see Compact vs Full Size.

Fire safety on any collapsible grill

• Outdoors only. Burning charcoal makes carbon monoxide, which you can't see or smell. Never use it in a garage, tent, camper, vehicle, boat cabin or under a roof or awning.
• Non-combustible, level ground. Soil, gravel, sand, concrete, pavers or a fire-safe pad.
• Clearance. Away from walls, vehicles, tents, overhanging branches and dry grass. Kids and pets kept back.
• Seated tabs. Check every tab is fully in its slot before you add fuel.
• Water and gloves at hand. Hot steel looks exactly like cold steel.
• Leave it alone until cold. Don't move or take apart a lit or warm grill.

Mistakes new flat pack owners make

1. Too much charcoal. A small firebox gets very hot. Start with half a chimney and add.
2. No cool zone. Without an empty end, a flare-up has nowhere to go.
3. Cooking on black coals. Wait for gray ash.
4. Old ash left in. It blocks airflow; empty it before every cook.
5. Heavy oil when seasoning. Thin coats cure; thick coats turn gummy.
6. Packing it warm. Wait until steel and ash are cold, every time.

Questions people ask