Are you aware, that Cast Iron, the standard barbequing surface, has its limitations? Cast Iron can easily rust once the protective paint has burned off and can then react with salts and marinates.
One of the major problems with Cast Iron is that it is produced from recycled metal which causes the Cast Iron to be porous. The chemicals used in cleaning, combined with any rust present, seep into the sponge like metal and these potentially harmful properties can be released into the food, which we in turn digest
Unlike traditional Cast Iron surfaces the Topnotch™ Stainless Steel surface is non porous, so remnants of past food and oil can not become trapped within the surface. This is particularly important in Australia’s climate as bacteria can easily multiply if the surface is just warmed and not heated to 64 degrees centigrade and above.
Also, food cooked on your Topnotch™ Stainless Steel Hotplate will not take on the flavours of anything else you’ve previously cooked on the BBQ.