Why rust stainless steel? This is another question that we ask all the time, and the answers are almost the same as the barbecue grill. I meet customers who buy a stainless steel barbecue grill with a lifetime warranty because they no longer want to buy a new grill every two years. Then two years later, their large stainless steel grille is rusting and they feel betrayed. There are many answers to this question, but most of them are simple and sometimes obvious.
One of the reasons is the quality of the grill parts. We know that restaurants and resorts cannot spend time buying a new grill for their cuisine every few years, so we assume that if we buy items of commercial quality, we will be able to get the same level of quality as professionals. Now, any cheap, low-cost manufacturer can call its product a commercial series or a professional series number, and the association is made. Add a profit of several hundred dollars to the price, and the customer is deceived. I have seen this in many industries when the terms “commercial” and “professional” are used as the name of a product model, and not as a true description of product quality.
Many of these manufacturers will use low quality stainless steel to further merge with commercial quality. Many of us do not understand that there are many different types of stainless steel. We do not understand the differences, and we are looking for stainless steel as a symbol of a well-made product. I can not tell you how often the buyer will go to my store, claiming that they need a stainless grill. According to them, they asked for a certain level of quality, using the term "stainless steel". With a few additional questions, they will share their conviction that stainless steel will relieve them of the inconvenience of replacing parts of the grill during the year or buying a new grill next year. The fact is that there are several types of stainless steel, many of which are no better than ordinary steel and are indistinguishable visually.
See who makes the grill - not the importer, but the actual manufacturer. Barbecue grills made in America usually remove the type of stainless steel used. If the manufacturer provides a warranty, call them and find out if the person is responding or if the warranty is a hoax. When we buy American Made stainless steel barbecue grills, we spend a lot more money and have much higher expectations for the product. Contact your local dealer and find out if local grill repair specialists recommend it.
Commercial products do not say “commercial” about them, and restaurants or resorts do not buy their equipment at the giant retail exchanges that advertise the lowest price in the city. I have customers who buy a grill for $ 300 and they think they spent a lot of money. For this barbecue owner, the above information on various types of stainless steel applies. Keep the grill closed and clean it as often as possible.
Today, well-made products are made of stainless steel, designated as 304. 304 stainless steel is often referred to as 18/8 stainless steel because of the basic chemical additives that make it elastic in the open air. In order to be considered stainless steel 304, not only iron oxides are fused to such an extent that the magnet cannot hold it, but nickel and chromium are added during the smelting process in quantities of 8% nickel and 18% chromium.
Chemicals added to stainless steel protect the material in their particular application. Other stainless steel is used for an internal refrigerator that does not withstand moisture, rain, snow, or heat. Gas grills for outdoor gas barbeque use 30 gauge 304 stainless steel due to nickel and chromium. Nickel is a hardener. Nickel is shiny and attractive, but its main advantage is the hardener. When stainless steel begins to rust, it appears as "pits". Pitting corrosion occurs as a small disturbance on the surface of stainless steel, like a dot. As a hardener, nickel usually stops it from starting.
Chrome protects the surface of stainless steel in the same way that oil protects a cast iron pot. Chromium reacts with oxygen in the atmosphere and creates a barrier on the surface of stainless steel. If the surface of the stainless steel is ever damaged or scratched, the surface may be slightly polished, and chrome recreates the barrier. Chromium is added during the smelting process, so scratching rust does not eliminate the protective effects of chromium.
Medium barbecue grills, such as Weber and Broil King, use combinations in production. While most of the stainless steel on these grates have a design of 400, the cooking nets, heat shields and gas burners will be made of stainless steel 304. This is due to the fact that the inside of the grate is less wiped and becomes much more dirty than the hood.
For a very expensive grill that has a lifetime warranty against rust, the reason your grill is rusting is grease. I have seen DCS grills for over twenty years without a hole on the outside of the barbecue, but the burners have been replaced six times. In rare cases, the client claims that the hood is rusting, usually it is not rust, but slight discoloration caused by heat. When the grill shows rust, these are burners, heat shields, trays for trays, cooking grids, etc. The details of the grill inside the firebox are obtained from heat, drops and carbon discoloration. All of these things combine to coat stainless steel and stop chrome from interacting with oxygen in the atmosphere.
Once a year I take the kitchen grates, heating plates and burners from my grill. I clean - really clean - inside the firebox, and I clean the parts that I removed. I have a wire brush that attaches to my workout, and I clean out the grates, burners, and even the tube with this brush rotating at 60 miles per hour. This is a great job and the stainless steel looks great until I cook it again.
For barbecues using less expensive stainless steel, be aware that it is decorative. They know that the decoration suggests that the quality will be done, but no one who sells grills will point this out. Or agree that you will have to buy a new barbecue grill every two years, or start buying barbecue parts. The next time you buy a barbecue in the same price range, get an aluminum grill that is made in America. Pure aluminum will last forever.
Often the best tool to solve a problem is education. Once we understand the problem, a solution will appear in our usual actions. As soon as you know that chrome needs oxygen to protect your stainless steel, the usual habits after the grill may change. The way you grill the grill can be directed at the problem rather than just cleaning the charred pieces of food.
Another thing to remember is the placement of a barbecue on the grill in relation to your pool. Chemicals in the pool can cause the grill to corrode by direct contact with high-grade stainless steel. However, stainless steel can also be damaged simply by being close to the pool or chemicals stored in the pool. When chlorine and other chemicals slowly disperse into the atmosphere, they do this by chemically combining with oxygen in the atmosphere. Near the pool, the lack of oxygen atoms can cause the same effect as a coating of stainless steel with grease. Chromium cannot react with oxygen in the air.
If you have a well-constructed stainless steel gas grill, you often cook on it because you are going to spend money on it. Also heat reduces clutter. After cooking, burn the grill on high or ten to twelve minutes to dry it, and then clean the stainless steel. Once or twice a year, sort it out or consult a professional. Properly maintained gas grill should last forever.
