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Started By
Message
Cast Iron Grill grate vs. Standard Grill Grate
Posted on 5/21/13 at 1:40 pm
Posted on 5/21/13 at 1:40 pm
my dad has a Weber Platinum that he got when he moved into his new house, he loves to grill, mostly chicken and steaks and burgers. im thinking about getting him a cast iron grate for fathers day, but am not sure if it will be worth it.
not familiar with the pros of cast iron and i figured this would be the place to figure it out.
so can anyone explain why it would be good for him or if i should get hm something else?
not familiar with the pros of cast iron and i figured this would be the place to figure it out.
so can anyone explain why it would be good for him or if i should get hm something else?
2
Posted on 5/21/13 at 3:14 pm to Wooly
Anyone?
Posted on 5/21/13 at 3:44 pm to Wooly
Cast iron will give nice grill marks on your meat, but are probably more trouble to clean than stainless steel.
Posted on 5/21/13 at 3:45 pm to Wooly
I have a Weber Spirit and switched from the cast iron to stainless steel bars about a year ago. You have to get the solid bars though. Not the v-shaped grills. Those are useless. Best $100 I've ever spent.
Posted on 5/21/13 at 3:46 pm to Wooly
What sort of dad is he? The kind that doesn't mind or even enjoys a little maintenance, or the kind who pays someone else to do every single routine task around the house? Cause the only drawback of CI grates is the required seasoning, which is nothing more than rubbing w/oil and heating on the grill until the oil polymerizes, sealing the CI so it won't rust. If the grill isn't used regularly, the CI grates can and will rust if not thoroughly oiled.
The benefits of a CI grate are mostly cosmetic--you get nice thick sear marks. The increased thermal mass can be a benefit or drawback, depending on how you use your grill. Once they're hot, they don't cool as quickly as the lighter weight porcelain coated steel grates. For the same reason, the CI grids will take longer to get good n hot.
The benefits of a CI grate are mostly cosmetic--you get nice thick sear marks. The increased thermal mass can be a benefit or drawback, depending on how you use your grill. Once they're hot, they don't cool as quickly as the lighter weight porcelain coated steel grates. For the same reason, the CI grids will take longer to get good n hot.
Posted on 5/21/13 at 3:49 pm to hungryone
Oh.. I knewrthey were maintenance but I didn't know they were just cosmetic
So why is a cast iron skillet so good for cooking steaks?
So why is a cast iron skillet so good for cooking steaks?
Posted on 5/21/13 at 4:00 pm to Wooly
quote:
Oh.. I knewrthey were maintenance but I didn't know they were just cosmetic
So why is a cast iron skillet so good for cooking steaks?
Because it doesn't lose much heat when the cool meat touches it surface. You get solid surface to surface contact at a higher temperature. That's what gives that seared look. You get grill marks from stainless steel bar grates too.
Posted on 5/21/13 at 4:32 pm to LSUdm21
Gotcha
Posted on 5/21/13 at 4:42 pm to Wooly
Cast Iron is better, IMHO. Maintenance? Only if you don't use them.
Rub some oil on them once. Cook chicken or pork on them occasionaly and they are good to go.
Loved my Webber Cast Iron grates.
Rub some oil on them once. Cook chicken or pork on them occasionaly and they are good to go.
Loved my Webber Cast Iron grates.
Posted on 5/21/13 at 4:55 pm to Wooly
Cast iron is way better
Just get 'em I'll explain later
Just get 'em I'll explain later
Posted on 5/21/13 at 5:04 pm to LSUdm21
quote:
Because it doesn't lose much heat when the cool meat touches it surface. You get solid surface to surface contact at a higher temperature. That's what gives that seared look. You get grill marks from stainless steel bar grates too.
I have stainless steel bars. Grill marks are NOT a problem for me. I love them and would highly recommend them. No corrosion like with cast iron.
Posted on 5/21/13 at 10:19 pm to Jax-Tiger
I have the CI, love them, never had a stitch of rust, get em nice and hot and they seem to cook better than steel.
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