Bookend – Valparaiso – Gold

Made from 3/16” thick American-made black carbon steel, these heat wonderfully and form a Teflon-like finish once seasoned and continually used. Carbon steel is the primary material used in chefs’ pans. These are as effective as cast iron, but not as fragile. They’re like having cake *and* eating cake. We promise.

It is common in larger grills to replace 3 existing grates with 2 of ours. It’s also common to replace your existing grates with one grate that covers 2/3″ or the grill and add one of our griddles for the remaining 1/3. Whatever you like!

The carbon steel will arrive unseasoned with a silvery appearance. We recommend heating up in the grill and rubbing grape oil as part of the seasoning process. Any oil with a high smoke point will work. It will develop the dark brown/black patina after it’s been used several times. If not used for a while, the carbon steel option can develop surface rust, but heating, scraping, and re-seasoning will bring them back to life!

This is an officially licensed product. If you’d like to see your school available, shoot us a note. We’re looking to add in the near future!