The problem with that is the enamel is often far less durable than the cast iron its covering.Ĭracked enamel lets in moisture which rusts the iron underneath and that can be hard to get rid of. It might be tempting to opt for an enamel-coated cast iron grate to increase its corrosion resistance. The thicker cast iron grill also works better when cooking delicate cuts, like fish or thin slices of chicken. In return, you’ll get great heat retention and distribution along with bold sear marks. It will need to be regularly seasoned to keep it non-stick and rust free. You will need to work a little harder to keep your cast iron grill grate in premium condition.
Overall, cast iron grill grates offer the best cooking surface but with extra up keep required. Loses many of its benefits once damaged.Prone to chipping if not cleaned correctly.Prevents corrosion on a cast iron grill.Creates better heat retention on a stainless steel grill.A chipped enamel grill grate also quickly loses its non-stick properties. The enamel layer can chip during cleaning, allowing in moisture that causes the surface underneath to rust. While an enamel layer does solve some of the corrosions issues of cast iron and heat retention issues of stainless steel, it does have its drawbacks. This coating creates a non-stick layer and also prevents the metal surface from corroding. Needs to be seasoned to become non-stickĮnamel grill grates are standard stainless steel or cast iron grills coated in a smooth enamel.Correctly maintained and cleaned of rust, however, cast iron grill plates are incredibly durable and will probably outlast your cooker. The porous surface of a cast iron grate is prone to rust and needs to be regularly maintained. If you forget, within days they can start rusting and that stuff is a pain to remove.” To do it right, you need to run the food into the house, leave the fire on in order to burn off residue, and while everyone is waiting for you, run back out, scrape them and paint them with oil. The oil will fill the pores that have opened during cooking and prevent rust. You have to scrape them immediately after cooking, then oil them while they are still warm. But deep grill marks don’t translate to maximum flavor because that leaves much of the meat surface (and potential flavor) undeveloped.
“It’s true that cast iron grates are heavy and have a high thermal capacity, making them very efficient at and holding and transmitting heat to meat. Meathead Goldwyn, Cast Iron Grill Grates: Don’t Bother The downside of a cast iron grill is that it is heavy and high maintenance.Ī heavy grate can make it difficult to access your coals and move the grate around when you need to clean it. But, once they are up to cooking temperature, you can expect excellent heat transfer and bold sear marks. The thicker cast iron takes a little longer to heat up than stainless steel. Cast iron grill gratesĬast iron grill grates have an excellent reputation for heat retention and producing an even cooking temperature. We have a whole post the best grills made from stainless steel if you want to learn more. This creates a rough surface that is prone to corrosion and can make food stick. Over time, the heat of the coals and regular cleaning will degrade the surface of your grill grate. Proper stainless steel is highly corrosion resistant, but not 100% corrosion proof. However, because they tend to be thinner they don’t retain heat very well The low weight also means a stainless steel grills heat up quickly. They tend to be lightweight, which makes them easy to move which is helpful if you need to access the coals underneath.
Stainless steel grates are the most affordable option available. There is some debate about which grill grate material gives the best results, so we’ll be covering each one in detail and providing a list of pros and cons. Most grill grates are made of cast iron, stainless steel or one of those base materials covered in an enamel coating.