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 ARCHIVED TOPIC: Grill Grates - Porcelain, Cast Iron, or Stainless Steel


Please note this is an archived topic, so it is locked and unable to be replied to. You may, however, start a new topic and refer to this topic with a link: http://www.banjohangout.org/archive/238046

Budedm - Posted - 06/09/2012:  06:06:46



I need to buy new cooking grates for my Weber model 900. I'm not sure what the originals are made of but Weber Parts offers 3 types. Porcelain, Cast Iron, and Stainless Steel. Anyone know advantages/disadvantages of each? Or perhaps there's a way to rejuvenate my old ones. The are not broken or burned thru, it's just that everything seems to stick to them anymore.



Edited by - Texasbanjo on 06/09/2012 06:57:25

kmwaters - Posted - 06/09/2012:  06:12:35



Pricing aside I would go with stainless for long term ease of cleaning and durability.


Prescott - Posted - 06/09/2012:  06:15:49


I've found that, once cleaned off, the grate can be rendered much less sticky by preheating it over the coals for a couple of minutes, taking it off and holding it in your off hand with a pair of tongs, and spraying it with Pam or some other oil based cooking spray. Alternatively, brush the grill with olive oil. Be sure not to spray with the grill over the fire, as that can cause a flareup or potentially an explosion.

BConk - Posted - 06/09/2012:  08:26:51



I like a hot charcoal fire and porcelain grates don't seem to last long on my grills - the coating actually bubbles up in places. My favorite grates are cast iron - they leave great grill marks on the meat. If they get dirty I just burn the crud off and hit them with a wire brush.



Edited by - BConk on 06/09/2012 08:27:23

Gomer - Posted - 06/09/2012:  09:18:30



Grill grates are heat sinks. a piece of meat cooks differently on SS than it does on a piece of solid iron. Porcelain can take heat for a time, but eventually starts to crack off with from the heat below or the expansion of the iron ( don't know which) I use  the heaviest grates that I can find and then season them in the oven at 350 coated with cooking oil. I clean them with a brush but never soap. After they are broken in, Nobody touches my grates except under strict supervision. I will pass mine on the the first born grandchild.


pandjlocke - Posted - 06/09/2012:  09:44:20



I vote for cast iron. Best grilling heat.


KE - Posted - 06/09/2012:  11:14:03



Cast iron!  As Gomer says, it's all about heat capacity (and conductance.)


Brian T - Posted - 06/09/2012:  11:30:16


Cast iron = really good, really old, really well-seasoned frying pans.
Not something to replace with porcelain.

pandjlocke - Posted - 06/09/2012:  11:35:39



Stainless steel heats rapidly. It also loses heat rapidly. Throw a piece of cold meat on stainless grates and the chill of the meat will affect the searing. Cast iron hold heat best of all the materials you mentioned. Mopick found something called "Grill Grates" (grillgrate.com/) that look real interesting. He seems really happy with them. Maybe he will check in on this thread. I was thinking of trying them, but so far I just can't let go of my cast iron. I can't see anything working better.



 


Ev - Posted - 06/09/2012:  11:40:44



I saved the cast iron grates from my old grill. They don't quite fit my new el cheapo grill, so I lay them right on top of the cheap porcelain grates. Works pretty well.


figmo59 - Posted - 06/09/2012:  12:02:51


Cast...irin...

rinemb - Posted - 06/09/2012:  12:29:10



For my Weber gas grill that has SS grates, i have a couple of those cast iron grill grates you can buy to sit on the SS grate.  My old gas grill had cast iron and though they were withering away to threads they lasted 20 years.  Same with my charcoalers, I can put the CI grates on them when grilling.



Brad


brokenstrings - Posted - 06/10/2012:  05:11:57


Cast iron.

Mopick - Posted - 06/10/2012:  05:15:28



quote:


Originally posted by pandjlocke




Stainless steel heats rapidly. It also loses heat rapidly. Throw a piece of cold meat on stainless grates and the chill of the meat will affect the searing. Cast iron hold heat best of all the materials you mentioned. Mopick found something called "Grill Grates" (grillgrate.com/) that look real interesting. He seems really happy with them. Maybe he will check in on this thread. I was thinking of trying them, but so far I just can't let go of my cast iron. I can't see anything working better.



 






 I like the aluminum grill grates on the gas grill.  I prefer good old well seasoned cast iron on the charcoal grill, although my Weber Kettle has the regular wire grates that are hinged for easy addition of charcoal or smoke wood.



Check out Steven Raichlen's Tuscan grill.  It's good old cast iron, heavy.  It has legs so can be used on a fire pit or you can take the legs off and put it right on the old grill.  I saw Ev use this in his wood fired oven and talk about grill marks.  Forty bucks at Amazon.com.





 


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