Q I read somewhere that cast iron barbeques are dangerous and only stainless steel should be used for cooking. Is this true?
Jocelyn
Victoria
A I think I know the article you are referring to Jocelyn and the ‘danger’ was the risk of food poisoning caused by bacteria trapped in porous cast iron cooking surfaces.
This piece was a typically hysterical Sunday tabloid page filler. The fact is that any cooking surface can harbour dangerous bacteria if it is not cleaned and used correctly. Even the most ‘bubbly’ cast iron will not present a threat if it is thoroughly heated before it is used so any bacteria is killed prior to coming into contact with food.
But it is also a fact that smoother and denser cooking surfaces such as stainless are much easier to keep clean. Cast iron’s propensity to rust if not properly maintained certainly adds to the cleaning challenge – particularly when it flakes. But, remember it only becomes a health issue if the cooking temperature is below 65 C.
I have used cast iron plates on a motley collection of barbys over several decades and have never had a health issue with them but I have always been very serious about cleaning them both before and after use for health and taste reasons and storing them properly to avoid rust.
But, if you can afford it, I do recommend stainless. It’s just so easy to put them in the laundry tub and hit them with oven cleaner or even load them into the dishwasher. And you can’t do that with cast iron plates without wrecking them.
Regards
BBQ Blue