Over the last couple of summers, I’ve been questioned often about one of my favorite cooking tools—one that I use not in my kitchen but on the grill. When I pull out a Yoshi copper grill mat, people are drawn not just to what I’m preparing on it but to the thin, flexible mat itself. So I was excited to share how I use grill mats in my latest piece for The Spruce Eats.
As I explain in my post, which joins my recent story about my favorite immersion blender in the website’s new “This Is Fire” series, my grill mats come in handy on a range of grills. At home, we use them on an old charcoal Weber kettle grill, which we restore to functionality every time a handle or wheel comes off. We also use Yoshi copper mats on public grills so that Grilled Fish Skewers don’t pick up the flavor of the prior griller’s burgers. We even use them aboard the Blue Mule on a small portable gas grill, setting it up in the sailboat’s cockpit to cook locally caught fish and—in a pinch—scrambled eggs.
Learn about choosing and using grill mats