Grill Plates
Sear in the middle, hold at the edge.
Steel plates that sit on the rim and turn a fire bowl into a hotplate. The middle runs hottest and the edge cooler, so a steak sears in the centre while the onions wait at the outside.
The half-moon ones cover one side of the bowl and leave the other open, so you can feed the fire while you cook. They're all natural steel unless marked stainless, so season them with oil the way you'd treat cast iron.
