(Food-Beverage-News.Com, June 28, 2016 ) Los Angeles, CA -- Lavasto's grilling mat is made of 100 percent high quality PTFE non-stick material and boasts commercial grade thickness. Its high heat transfer browns foods and leaves flavor and grill lines. With Lavasto bbq grill mats, users can cook loose food on the grill without the food falling through the grill, foods simply glide off the PTFE coated non-stick fabric. The mat only needs to be placed on the grill surface and the food on top of it to keep the grill clean. Safe up to 500 degrees Fahrenheit, the non-toxic mat can be easily trimmed with scissors to get a custom fit that is reusable and portable on either side.
"You can cook just anything you wish to grill with the new grill mat for the upcoming BBQ outdoor", said Christine Smith, Customer service manager at Lavasto. "Gone are the days when you had to worry about the food falling in between grates and your delicacies won't stay stuck to the cooking mats either. As the food won't be in direct touch with the grill grates, the food flavor will finally stay intact. You will end up with quite a wonderful rewarding experience", she concluded.
Lavasto BBQ grill mats help for reducing effort and improving results when cooking at home, but are also suitable for parks and campgrounds to provide an instantly clean surface to cook on. Instead of BBQ sauce causing food to stick and become mangled or burnt, it will flip over easily to remain intact, and cook to perfection. This results in better tasting food, but also makes cleaning up afterward far easier and less time consuming. For instance, frying an egg on regular grill is not possible, but with one of these grilling mats down, preparing a full breakfast on grill is an option already.
About Lavasto BBQ
Lavasto's business mission is providing highest-quality product, as well as innovations and solutions that satisfy customer needs and improves their quality of life. Lavasto offers the best guarantee, aFree Lifetime 100% Money Back Guarantee for its BBQ grill mat.
