Cast Iron Grates VS Steel Grilling Grates ( Which BBQ Grate is Better at Low and High Heat?!)

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Today, Trevor is reviewing some different grilling grates on different machines. The question is, What works best? Cast Iron or Stainless Steel grilling grates? In this video we look at some different style of grates and test steel vs Iron!! Let us know what you think.

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[SilatShooter]

I've gone back and fourth on this choice several times. I agree with your findings. For me I went Stainless Steel on all my grills because much easier (and lazier) to maintain.

[brphillips]

Have had my Kenmore Elite grill for 8 years now. It has cast iron grates I have never had an issue with the cast iron rusting. I have had to replace the heat plates, but the rust on cast iron really comes down to the environment the grill is in and how people take care of the grill.

[landscapingspecialist]

I went though my fair share of cheepo enamel cast iron grates. They all rotted away. So went 9mm stainless on our Weber Genesis SE. It has turned 10 this year and 9mm SS grates are 100% intact and still grilling and searing like day 1.

[chrisheddles]

I know I'm late to the party here but your explanation of "retains more heat" mixes up a few terms. What matters for the sear is not the temperature of the metal, but how quickly it can move heat energy into the meat. This is mostly a matter of:

1. how much heat energy is stored in the metal, and
2. the contact area between the metal and the meat.

For 1 (at a given temperature), stainless is actually a little better per kg of metal as it has a slightly higher specific heat. The reason most (cheaper) grills are better in cast iron is because they just use more metal. Cheap stainless is typically lightweight welded wire construction. The better option is the heavier grill - material choice doesn't really matter.

For 2, the wire construction of cheap stainless gives very little contact vs the flatter design of most cast iron grills. The laser cut stainless would be best for this due to the massive flat area that would contact the meat and the large mass of metal underneath it.

There is no way that a BBQ can heat any metal hotter than the heat source. What they can do is heat a large mass of metal to hold a large amount of thermal energy that it can dump quickly into a steak and give a good sear anyway. It will just take a while to preheat that metal.

Short version - get a heavy grill, regardless of which metal you choose. Heavy stainless is far more expensive than heavy cast iron.

[chrisah]

Cast iron has more radiative heat and density mass so better for lower temp and also thicker cuts as it more efficiently cooks through and more heat stable. Carbon steel is in between the two. Stainless is great for searing a thinner steak without overcooking middle as much as iron would.

[SD-njcy]

Went down a rabbit hole of your vids - best info for what i was interested in learning on the web, bar none - thank you

[Neuro]

Keep your simplicity and honest opinion regardless the brand! Great job men!

[Bipbop]

Live in South Florida, humidity and heat is a killler. I personally like stainless for cooking and cleaning. I hate constant rust prevention patrol with cast iron. I have a propane barbque that maintains heat temp, so ss grill is the way to go for me. I wont get enamel coated either, as they can get damaged.

[mguarino]

thanks bro. Needed to answer this specific question.

[luckydime]

“Stainless steel all over the place”- it’s important to note the gauge, for example 7mm vs 9mm, but also more importantly pay attention to how manufacturers list their stainless, if they say ‘plated’ it will be lighter weight and will eventually rust over. Get the thicker solid stainless steel.

[Fluterra]

I’ve had my Weber Genesis for 12 years and the stainless steel is the way to go. The grills still look great!

[bokettom]

I have never had a problem with rust on cast iron grates. I have had my Broil King 4 burner now for over 10 years here in SC and not a speck of rust on the grates. When I’m done cooking on it I clean the grates with a plastic brush and then soak a paper towel in Olive oil or canola oil and wipe the grates down just like you would a cast iron pan.

[kurtzFPV]

Doesn't matter for low and slow. A griddle or cast iron or carbon steel pan sears better than any grate. At least in my opinion.

[dingo]

My Napoleon legend came with a cast grate. I use it all yearr and it lives on my deck. Within 3 years the grate rusted out. I called Napoleon and they offered to replace it or for 25 I could upgrade to Stainless. I upgraded and couldn't be happier. My grill has trouble with low temps. It has no problem hitting high temps.

[roc]

It all comes down to cleaning. When your done cooking that's the last thing you want to think about, however, after eating a great bbq it has to get done. With stainless you just heat it up again and wipe it off. Cast gills with all the funny shaps and curves just make it harder to clean. And on a side note, I never use a wire brush to clean. Sometimes I will use a cut lemon to finish up the job.

[Robcadams]

Unless you use your grill every day get stainless steel not cast iron. Who wants to deal with rust?

[arevee]

The biggest reason I didn't like cast iron was rust. In a wet climate, I had to replace mine every 3-ish years. That or eat rust flakes.

[jngel]

I spend more time and elbow grease to clean stainless after every cook than I do on reasonably maintained cast iron in a season. Stainless get worse over time, cast iron gets better. I also never have to reach for steel wool, Bar Keepers Friend, vinegar etc on cast iron while very often need to do so on SS.

With the cast iron I would clean immediately after cooking while the meat rest, and a tlc with a touch of oil. Never rust and last forever. By the time I sit down to eat, the grate is clean.

PS. You can use water on cast iron, you must just ensure to dry well and season afterwards. Should be rarely needed though.

[joepickering]

Something also to note (stainless vs Iron) Generally speaking from a material properties standpoint. Ferrous materials pose the potential to 'impreginate' and rust the non-ferrous materials. I.e. if the iron scratched against the stainless - this could raise a quality/warranty concern against a product. So it makes sense to manufacture out of the same material.

[landscapingspecialist]

The napoleon cast stainless are real nice. I like the idea of that.