BBQ Grill Bag are available in a range of thicknesses. With a thinner mat, you may get those coveted grill marks on your food. Thicker mats are sturdier but may take slightly longer to heat up. It all depends on whether you'll feel more in control while you cook on a stiffer surface that's more stable or a thinner surface that has a little give to it when you're flipping food. Here’s how to use a grill mat
Here's how to use a grill mat:
Cleaning: Always clean a grill mat before use, including when you first remove it from the packaging. Most mats can be cleaned with soap and water but just like nonstick cookware, don’t use abrasive soaps or scrubbers. This will scratch and damage the nonstick surface.
Placement: Adjust your grill so that the mat won’t come into direct contact with the flames. Also, most Txyicheng mats can withstand temperatures of 500 degrees but not more than that. (In most cases, you’ll want your grilling temp to be between 300-400 degrees.)
Preheat: Preheat your grill to a low or medium heat. Once the grill’s at temperature, place the mat on top of the grates. (You can arrange your food on the mat before or after you’ve placed it on the grill, whichever is easiest.)
Cooking: Turn your food as needed using utensils that won’t scratch the mat. Don’t use anything on a grill mat that you wouldn’t use on nonstick cookware.
Mat Removal: Once the food is cooked, use an oven mitt to remove the hot mat from the grill. Let it cool before washing it and storing it. (And never fold it. Grill mats should be stored flat or rolled up.)
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