YJ GIS Industrial Limited

The grill net is the "soul carrier" of BBQ - whether a good steak or a string of fresh grilled skewers can be cooked with golden crust lines and avoid sticking and breaking depends entirely on the choice of the grill net. The most common types of grill nets on the market are stainless steel, cast iron, and non-stick coating. It is not that "the more expensive, the better", and incorrect selection not only affects the taste but also may deform and rust after a few uses. More importantly, many people only focus on the material, but ignore the thickness, mesh size, and edge treatment of these "invisible details". The final grill net they buy may either leak food or scrape their hands when cleaning.

1. Stainless steel grill net: "All-in-one model", the first choice for beginners and camping enthusiasts

Core advantages: lightweight, rust-proof, easy to clean, no maintenance burden

The biggest advantage of stainless steel grill nets (mostly 304 or 430 stainless steel) is "convenience" - unlike cast iron, which requires oiling for maintenance, it can be rinsed and stored after use, and won't rust even when placed outdoors for a long time. It is lightweight (compared to cast iron of the same size, it is 60% lighter), and the folding model can even be stuffed into the side pocket of a camping backpack, especially suitable for hiking camping or small outdoor grilling on the balcony.

Applicable scenarios: 1-3 person camping, beginners' first try of BBQ, frequent movement of the grill (such as a vehicle-mounted grill); suitable for grilling seafood, vegetable skewers, small pieces of meat (such as chicken wings), with less sticking and quick cleaning.

2. Cast iron grill net: "Flavor model", the favorite of family gatherings and experienced players

Core advantages: strong heat retention, deep grill marks, good preservation effect

The heat conductivity of cast iron is twice that of stainless steel. After heating, it can maintain a stable high temperature, and during grilling, the surface can quickly form a golden-brown Maillard reaction, especially for thick-cut steaks, the edges are crispy and the inside is juicy, and it can also form clear "cross lines", which is difficult for stainless steel grill nets to achieve. Moreover, cast iron has high density and is not prone to deformation, the surface will form an "oil film" with more use, and it is less likely to stick.

Applicable scenarios: BBQ for families of 4 or more, fixed grills (such as a courtyard gas grill); suitable for grilling thick-cut steaks, pork ribs, whole roasted chicken, and those who pursue the ultimate BBQ flavor.

Notes: Cast iron grill nets are heavy (a 30cm diameter one weighs about 1.5kg), not suitable for carrying; after each use, it must be dried and coated with edible oil (to prevent rust), and if not used for a long time, it should be wrapped in plastic film to prevent moisture.

3. Non-stick coated grill net: "Lazy model", afraid of sticking & afraid of cleaning troubles

Core advantages: non-stick, easy to clean, friendly to beginners

The surface of non-stick coated (mostly ceramic non-stick or Teflon non-stick) is smooth. Even when grilling soft and tender ingredients like eggs, tofu, or fish slices, it can easily flip without breaking, and it can be wiped clean with a damp cloth after use, without the need for strenuous scrubbing for burnt residues.

Applicable scenarios: kitchen beginners, cleanliness fanatics, electric grills (mainly for low-temperature slow cooking); suitable for grilling eggs, tofu, thin meat slices, and vegetable rolls, avoiding waste from sticking to the net.

Notes: Do not use a spatula or steel wool! It will scratch the coating, releasing harmful substances; choose "ceramic non-stick" over "Teflon non-stick" for better durability (Teflon decomposes above 260°C), and those labeled "No PFOA" are safer. Don't overlook！

These 3 details have a greater impact on the usage experience than the material.

Many people only choose grill nets based on "stainless steel / cast iron"， but they fail on these 3 details， causing the grill nets to "break down" after a few uses：

Detail 1： Thickness —— Below this value， it will deform after two uses

The thickness of the grill net directly determines its durability， especially during high-temperature grilling. A too-thin grill net will bend under heat and may not hold the ingredients.

• Stainless steel grill net： Select 1.2mm or above (you can bend it slightly by hand， but it will return to its original shape when released， which is a qualified thickness)， less than 1mm will be "cracked" by the charcoal fire， even causing food to leak； 

• Cast iron baking sheet: Choose one with a thickness of 3mm or more. If the cast iron is too thin, it will not heat evenly, and parts may overheat and cause the food to burn. Moreover, it is prone to cracking under long-term high temperatures.

Details 2: Mesh size - Choose based on the food. Don't blindly follow the trend of "fine mesh".

A fine mesh (with a mesh size of 1cm×1cm or smaller) is not necessarily better. Choosing the wrong one can result in "leaking food" or "difficulty cleaning the burnt residue":

• Fine mesh (mesh size 1cm×1cm or smaller): Suitable for baking small pieces of food, such as meat cubes, shrimp, and small tomatoes. It helps prevent leakage; however, if the mesh is too fine, burnt residue can easily get stuck in the gaps, and cleaning will require multiple rinses.

• Coarse mesh (mesh size 2cm×2cm or larger): Suitable for baking large pieces of meat, whole skewers (such as lamb skewers), etc. It allows for better air circulation, results in more even baking, and the burnt residue is less likely to get stuck in the gaps, making cleaning faster.

• Misconception: Using a coarse mesh to bake small tomatoes or tofu cubes, the result is that the food leaks into the charcoal fire; using a fine mesh to bake thick steaks, the bottom has poor air circulation, and the steak turns out soft and uncrispy instead - Choosing the mesh size based on the size of the food is the correct operation.

Details 3: Edge treatment - Smooth and non-scratching, safer for storage

Many people overlook the edges of the baking sheet, but this is a "safety hazard point": Low-priced baking sheets have rough edges that are jagged and have burrs. When handling, they are prone to scratching your hands, especially when wearing gloves (the gloves may be punctured by the burrs); when storing, the burrs may also scratch the inner wall of the oven or the storage bag.

• When purchasing, touch the edges with your hand: They must be smooth without sharp edges. It is best to have "rolled edges" (1-2cm rolled up), which not only prevent hand scratches but also enhance the overall hardness of the baking sheet and make it less likely to deform. 

• The core logic of the selected baking net is "scene matching": for portability, choose stainless steel; for flavor, choose cast iron; for convenience, choose non-stick. Then focus on the three details of "thickness, mesh size, and edge". Avoid low-priced and inferior products. This way, whether you are baking steak or vegetables, you can cook them deliciously and use them for a long time, and no longer have to worry about "choosing the wrong baking net"!