The cross-hatch surface is thicker on the meat side to give it a restaurant-quality sear. The cross-hatch surface is thinner on the vegetable/seafood
side so that these delicate foods are less likely to fall apart while handling them on the grill.
The cross-hatch surface is thicker on the meat side to give it a restaurant-quality sear. The cross-hatch surface is thinner on the vegetable/seafood
side so that these delicate foods are less likely to fall apart while handling them on the grill.