Ok, so thats quite a big deal!! You can’t have on high heat for more than 5mins otherwise risk of long term damage. Thanks for the video, otherwise I’d have no idea. How do you know when you’ve ruined the grill plate? I’m finding the non stick properties have much diminished.
Hi, our green grill ceramic coating heats up very quickly and retains that heat, and so like most pans, overheating them can cause damage to the coating. Ceramic is different to traditional non-stick coatings, cook on a low heat, allow meat to seal before turning and using an oil with a high burn point will help, such as rapeseed oil. Hope that helps!
I guess as a manufacturer, CADAC have no choice but to “go green”, so fair play to CADAC, but to me personally, a BBQ is not “single use” and don’t easily get thrown out with the rubbish; our CADAC is about 20 years old, so that proves my point. But let’s be honest, these new surfaces don’t live up to CADAC’s long-standing reputation where durability and easy cleaning are concerned. And Why Oh Why put heat diffusers directly underneath the surfaces??? What was wrong with the old separate plain and simple heat diffuser?? And that’s not even mentioning that the prices of the new CADAC “series 2” products have gone up by at least 70%.
Hello, thank you for your comments. As a company we feel it is incumbent on us to commit to more ecologically sound options whenever possible. Our GreenGrill surfaces are completely free of PFOAs which means they are better for both the environment and our customers. Over the course of 20 years costs have risen industry wide, and as a company we work hard to produce products our customers want at the most reasonable prices possible. We appreciate all feedback, please be assured I have passed your comments and concerns along to our Director to feed back to the factories and team at Dometic. If you would like any other information or to discuss further you can email us via hello@cadacuk.com. - Toria
@@CadacUK your comment is greatly appreciated, Thank you very much. Still however, our 20 year old Carri Chef is not going anywhere and will be used for many more years to come, and even handed down to a younger generation if possible.
Very helpful I certainly learnt something watching video
Ok, so thats quite a big deal!! You can’t have on high heat for more than 5mins otherwise risk of long term damage.
Thanks for the video, otherwise I’d have no idea.
How do you know when you’ve ruined the grill plate?
I’m finding the non stick properties have much diminished.
Hi, our green grill ceramic coating heats up very quickly and retains that heat, and so like most pans, overheating them can cause damage to the coating. Ceramic is different to traditional non-stick coatings, cook on a low heat, allow meat to seal before turning and using an oil with a high burn point will help, such as rapeseed oil. Hope that helps!
I guess as a manufacturer, CADAC have no choice but to “go green”, so fair play to CADAC, but to me personally, a BBQ is not “single use” and don’t easily get thrown out with the rubbish; our CADAC is about 20 years old, so that proves my point. But let’s be honest, these new surfaces don’t live up to CADAC’s long-standing reputation where durability and easy cleaning are concerned.
And Why Oh Why put heat diffusers directly underneath the surfaces??? What was wrong with the old separate plain and simple heat diffuser??
And that’s not even mentioning that the prices of the new CADAC “series 2” products have gone up by at least 70%.
Hello, thank you for your comments. As a company we feel it is incumbent on us to commit to more ecologically sound options whenever possible. Our GreenGrill surfaces are completely free of PFOAs which means they are better for both the environment and our customers. Over the course of 20 years costs have risen industry wide, and as a company we work hard to produce products our customers want at the most reasonable prices possible. We appreciate all feedback, please be assured I have passed your comments and concerns along to our Director to feed back to the factories and team at Dometic. If you would like any other information or to discuss further you can email us via hello@cadacuk.com. - Toria
@@CadacUK your comment is greatly appreciated, Thank you very much. Still however, our 20 year old Carri Chef is not going anywhere and will be used for many more years to come, and even handed down to a younger generation if possible.
Food sticks like shit to a blanket on the BBQ plate
Ceramics are inorganic. Carbon based chemicals burn.