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Cooking Forum
Blackstone vs others
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<blockquote data-quote="poorhunter" data-source="post: 5787108" data-attributes="member: 16537"><p>Mine is a little different. I have a Cusinart that is 36" and is round instead of rectangular. I can't say it's better than the others but I like it a lot, and the only negative I would say is that it doesn't have a "rim" or anything to stop food from going off the side. When I make fried taters or fajitas it can be difficult to not lose any off the edge. The grease trap does go all the way around it so they don't drop in the ground.</p></blockquote><p></p>
[QUOTE="poorhunter, post: 5787108, member: 16537"] Mine is a little different. I have a Cusinart that is 36” and is round instead of rectangular. I can’t say it’s better than the others but I like it a lot, and the only negative I would say is that it doesn’t have a “rim” or anything to stop food from going off the side. When I make fried taters or fajitas it can be difficult to not lose any off the edge. The grease trap does go all the way around it so they don’t drop in the ground. [/QUOTE]
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Blackstone vs others
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