Cast Iron Grates VS Steel Grilling Grates ( Which BBQ Grate is Better at Low and High Heat?!)
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- Опубликовано: 4 янв 2025
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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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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.
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.
nice!
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.
nice!
Went down a rabbit hole of your vids - best info for what i was interested in learning on the web, bar none - thank you
Thanks
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.
Thanks for the comment!
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.
Thanks for the tips!
When I saw the cast stainless grates on the Phantom it was love at first sight and decided it would be mine one day!! Best of both worlds!
Win win!!
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.
yeah
Just got a prestige 500! Should I season the stainless steel grates? Or only season the cast iron infra red grates?
Thank you
I have the broil king signet bbq and all of my internal parts have rusted. I am crippled with ideas of what I should buy to replace the inside parts. Would YOU stay on cast iron? Or go to stainless steel for that bbq? I would appreciate your opinion. Going by the video, probably cast iron, no?
If you have rust i think stainless steel might be better
@embersliving ok, thank u!
Keep your simplicity and honest opinion regardless the brand! Great job men!
Thank you!
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.
too true
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.
I've had some rust spring up, but you just crank that baby up and scrub it off like you normally do.
Good to know!
I've had my broil master for 30 years, they are as good as the very first time, perfect every time all the years..
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.
Yeah i dont like to use the wire much either
This is true science right here.
Oh yeah
thanks bro. Needed to answer this specific question.
Glad to help!
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.
wow nice!
I cook on my fire pit with a open flame with a stainless steel grate. A noob here but wondering after 5 uses it started rusting. How do i avoid this? Get better quility or coat it with something?
Yeha maybe more quality grates
The only one with a real answer. But I guess you chose the iron for the tie breaker high heat.
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.
good point
@@embersliving no worries champ.
Emissivity for SS is also much different from cast iron. That will make SS look disproportionately cooler to cast iron as temperatures rise.
I’ve found the higher mass of grate retains more heat when cold meat has been placed on it, for a deeper thermal sear!
I love these demonstrations!
(At work we use Fluke and FLIR infrared cameras to examine furnace tube temperatures!)
Napoleon Phantom 500 that cast iron stainless what brush to use for that to clean?
If I own a Napoleon Prestige 500, can I order the cast stainless grates from the Phantom? I am assuming the firebox is the same size and fit?
yup
What about a charcoal grill where you can't really control the temps as easy as you can on a gas grill
If you can get cast iron grates for charcoal why not.
i find it very hard to clean the porcelain coated cast iron grilling grates, and so much food and grease gets baked on it. are cast iron more cancerous than stainless steel in terms of baked on black grease?
Im not sure
The napoleon cast stainless are real nice. I like the idea of that.
They are!
Can you test the v shaped cooking grates please
well have to look for those.
I need to season the cast iron grill, which is a whole process. I guess with the steel grill, it's way lower maintenance.
Seasoning isnt too bad! I do agree steel is less work. Thanks for watching!
No it's not at all, just light it on high and cook or heat off most all the leftovers, then brush and spray with cooking oil when ready to grill your steak, that easy with cast iron Broil Master
I’ve had my Weber Genesis for 12 years and the stainless steel is the way to go. The grills still look great!
agree!
I have a weber performer and am wanting to replace stock grates. I was looking at the Malory cast iron vs Grilla stainless steel. Which would be a better option?
those I am not familiar with
I have the killa grilla grate Adam, and it is great. If you don't clean your grill a lot, or if you think you will forget to oil your cast iron, the stainless will be your better option.
The Mallory is really heavy duty, and is the only cast iron grate I would recommend. It is a tough grate. You do need to season it, and oil it once dry after cooking each time to protect it. If you want to see it in action, the cooking with Ry channel has one and uses it in a few videos.
retention of heat doesn't mean that it will sear better but that it will stay hotter longer after the heating source is turned off, Stainless or carbon steel pans are much more common for searing then cast irons but weight is usually the reason for that but also shows that stainless steal doesn't have searing problems
You can sear with both!
What are the first time use instructions for cast stainless steel grates?
Can I use a wire brush to clean off cast stainless steel grates?
If you can make a video how to maintain the Napoleon Phantom Pretige grill that would be great.
I think you can! Use water! We usually only have new models around the shop.
Can you cut cast iron for wok riund shape support?
Swapped out cast iron for stainless steel grates on my Weber Genesis and never regretted it. I found that everything sticks to the cast iron which a real pain in the neck
ah good point
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.
fantastic video, very informative.
Thanks for watching !
what is the point of Webers new cast iron sear grate that goes with the "crafted" kit if they already sell the new genesis grill with the 9mm stainless grates? the sear grate seems like a waste for steaks if you have the 9mm stainless grates, do you agree?
mostly for the inset, they dont make a performance difference
How do these grates compare to porcelain or ceramic? Thanks
Hmm we might have to make a Mega cooking grate video
26" weber kettle with stock SS grates and an xl slow n sear will trounce every grill on this video. Look up the cold grate method.
Thanks for a great assessment. Could you comment on porcelain coated cast iron vs basic CI and SS?
This guy sells both, so both will be good
both are good
Super interesting.. thanks guys
no problem
I would go with a thicker stainless steel. It may not retain as well like cast iron but still better than a thin stainless steel grate and it last for years. I can add a cast iron skillet or a griddle to get that beef charbroiled
“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.
Great advice! We appreciate the insightful comment.
I have the stainless steel grates but I miss the sear marks. I'm thinking of getting some replacement cast iron grates. I usually grill food at lower temps anyways.
Right on
I just replaced cast iron grates in my Rouge 425 with Steel just because of easer cleaning (i clean the grates aftere every use)
nice
How’s it been since the grill can get to 700 technically. I have the 525
Glad I saw this video, since I've been considering a swap of cast iron for stainless on my grill , a Napoleon Prestige 500RSIB. Since the side burner cranks up to 1800 deg. F. I'd like to take advantage of the easier cleaning of the stainless grate. So, quick question: is the stainless sizzle grate of the Prestige Pro 500 the same and fit as the Prestige 500? Please take a quick walk on your showroom floor and see if that works. Thanks! And keep these great video coming!
Yes it is. Depending on how old your model is
@Embers Fireplaces & Outdoor Living it's brand new, so that should work. Thanks for the quick reply.
Many technical errors in video:
- infrared gun has a conical measuring zone (typically about 10:1 - just read side of gun), so holding it 20 inches from the grate means you are measuring a 2 inch circle (below grates as well). The little laser just shows the center of that cone - it is not the measuring point itself. Besides, stainless steel (when clean and shiny) has a high reflectivity making the reading impossible without compensating in the gun settings). Try shooting a clean stainless steel hot frying pan and you will see very low temps.
-Saying the cast iron gets hotter than the ambient air is misleading. It simply conducts heat better. This is why it is true that cast iron tends to perform better in low temperature grills.
thanks for the feedback
very entertaining. Thank you
Thank you Del
Used both on my napoleon and I absolutely prefer my cast iron all the way 👍
Love it! Gonna go stainless steel.. who wants a steak on low heat anyway?
True.
Cast iron is the best cooking surface but it's very high maintenance. Once you get to learn how to maintain and use the cast-iron, you'll never use anything else. Cast-iron can become as non-stick or better than Teflon . Stainless, if you clean it well will stick like glue. Finally cast-iron will last forever in the right hands.
Can you put in dishwasher if it’s stainless steel
yes
Stainless is “grate” for me. Cleans well. It is pretty non-stick as long as you give it time to pre-heat. Pre-heating is essential for Stainless and where most people fail with using stainless cookware
Of any kind.
Thats a great tip for the people who dont know!
Would you say that in Napoleon Rogue SE 425 the performance gap would be noticeable?
I have an option of buying cast iron or stainless. Thanks!
not too much
@@embersliving thank you!
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.
Why not take them out when you don't use the bbq? All cast iron bbq grates can be easily taken out. Store them neatly in a dry cupboard or whatever.
Great vid, I enjoyed the comparison.
nice!
Just take care of cast iron grates the same as cast iron cook wear, after cooking just used a soft bristle brush good to go. Also, worked in professional kitchens and always had cast iron grates for our grills.
nice
That was hella educational though no 🧢 cap... Oh and that basketball in the showroom...🤦♂️ Boss was quite piiiiisssed u can tell☝️...daaang... all ballers were automatic sussspects
haha i miss it.
What about Carbon Steel?
We don't have any of those grates
I've seen so many issues reported on Amazon about the Napoleon stainless grates rusting. And those grates aren't covered by Napoleon for corrosion. I have had a Weber Genesis for 15 years and want to replace it, but I'm so worried about everything rusting. What do you suggest?
that isnt correct, it is covered by Napoleon, and we sell hundreds a year, and I have never warrantied one myself
@@embersliving Thanks for the response. I did read their bumper to bumper warranty and it does state that they will not cover corrosion. It just makes me concerned. Makes me want to go with a phantom to get those amazing looking cast stainless steel grates.
Thanks for another great shootout! It explains why the cast iron grates on my low powered Weber Q220 always produced good results. How difficult is it to clean the cast stainless grates on the Napoleon Phantom? I've been researching that model
Hm not sure.
Good job
Thanks !
What about porcelain enameled cast iron? These have lasted over 12 years so far in my Weber Spirit - without any regular maintenance.
good to know
Do you guys have a video on how to season your porcelain cast iron crates?
not yet
Great test , just pre ordered the new Weber Genesis here in Australia 👌👌
Nice!
Thanks for the info and your BBQ reviews.
Is the base model Napoleon Rogue 365 or 425 powerful enough to replace the grates with stainless steel ones and still get a good sear on a steak? Particularly given the models don't have the infra-red side burner. Are Napoleon's add on ss grates for these models of high quality?
I would stick with cast iron on them
@@embersliving Thanks for your advice 😀👏
@@embersliving What about Rogue with Infrared side burners? What would you recommend?
I’ve been losing sleep as I have no idea whether to go stainless or cast iron with Rogue SE 425/525
@@OrangeDaymio the infared ide burner is beast
Getting my custom grate made from 10mm stainless rods sometime next week.
Heard thicker is better.
Nice!
Most things you smoke in the KJ you don’t want conduction heat so cast iron is not what you want
Great input! Thanks for watching thomash7736
Unless you use your grill every day get stainless steel not cast iron. Who wants to deal with rust?
true
That's like saying Why use the cast iron skillet if you can use teflon.... If you're just a bum and neglect everything yes rust will be a problem, but if you actually do what you're supposed to do it won't be a problem.... If maintenance is something that doesn't overwhelm your mental capacity then go with cast iron.
@@grey5135 that's the long answer version
Thanks.
Season your cast iron grill the way you would a cast iron pan and you'll never have rust
Cost
Walking into a store, and the first thing you see is a 10k grill. Go to a used car shop instead. 😂
We now have the $11000 kalamazoo right by the door.
4:55 Just one thing: DO NOT use bleach-based cleaners or lye with stainless steel. Other than that, yeah, basically use anything you want to clean it.
good to know
I'd be interested in seeing how the thicker laser cut stainless grates compare as well, thanks enjoy the content!
Right, those Hestan ones are beasts.
So which one did Trevor pick? We need the tiebreaker.
personally stainless steel, unless im cooking on a low temp grill like a traeger
i get stainless is rust "resistant" - but carbon steel would be best
lol
stainless steel for me they are easy to clean up. my old porcelin coated cast iron graters started chipping after a few seasons. ive had stainless steel for a few seasons and look the same as when i bought them.
agreed!
Cast iron has more heat conductivity than stainless steel so it is absolutely not true that cast iron retains more heat. Cast iron works for searing because it does NOT retain heat like stainless steel.
nice
Pound for pound, stainless will heat faster, disturbing heat better and retain heat better than cast iron. But in general, cast iron grates in bbqs are always thicker, heavier and have more surface area than stainless steel. Therefor in general, cast iron will typically perform better due to those factors.
Thanks for the tips!
The meat is sticking to the grates, if you properly season your grates the meat will not stick to grates. You should also lightly brush a high burning oil over meat for almost perfect sear marks, then I would do a taste test.
My advice: Choose the cast iron version if it's cheaper. They _will_ function _at least_ a well as the much more expensive 304 steel versions but also do require more maintanence.
I think it's important to realize though that if you do maintain your cast iron grates properly you can have them look almost as new forever !!! You can't say the same for steel grates !
Another thing: Don't worry at all about using steel brushes on cast iron grates or even porcelain-coated cast iron grates.
With low end non porcelain-coated cast iron grates... if they're relatively heavy duty, you can _never_ wear them down using a steel brush.
With higher end porcelain-coated ones you _do_ scrape off the coating with a steel brush _faster_ than with e.g. a brass brush, but _both_ types of brush will relatively quickly take off the coating.
... _and_, if you only use brass brushes you can expect to buy a new brush once a week if you use your grill often !!
Again; if you have cast iron grates... just treat them correctly after each cook, using oil, and you will have them forever !
Great input! Thanks for the comment.
After each cook!? That’s ridiculous bro. I have better things to do after each cook - like eating.
@@Fluterra just spray them with Pam cooking spray.
@@Fluterra
It's too easy bra.... just give'm a quick spray with oil and let'em cool down.
The hardest part is probably remembering how easy it is, LOL... and you have to clean your stainless steel grates too bra.
Stainless steel is way better. Don’t even think about cast iron unless you want to add “caring for your grills” to your list of chores.
Heat retention is irrelevant- the BBQ retains almost no heat anyway. Shut the gas and see how long it takes for the heat to drop.
hard to argue
My cast iron grates have lasted over 23 years on my Vermont Castings grill. They are likely porcelain coated though, so that is different. I sure have loved them but I need a new grill finally.
Cast iron is dirty i never cleaned a grill with anything else than carbonising and brushing. Now i have cast iron its always dirty i need to let everything burn for half hour and still greasy af . Taste good tho .
Top content :)
Thank you!
Dam! You do everything that’s on my mind! Dam you are good! Keep doing this!!!
Thank you! Will do!
The basketball cooks the best
wait what
We don’t grill much so no fancy grill at my house just ur $200 4 burner grill. Just wanted to say if you buy cheap stainless grates or a burner kit with grates stating stainless steel it will rust because they use crap quality metal. Quality stainless steel is not cheap.
Come over here, Chris.
Hi
>gas grill
Ok, Hank Hill. Opinion discarded!
haha ok
If we dont want de sears marks
why not?
You realize that you cant have a grate that has i higher temperature than the grill can provide. If the grill will produce 500 degrees, the grate can't be hotter than that.
nice
I think the biggest reason luxury and professional grill manufacturers use stainless over cast iron is that they cannot warranty a cast iron grate for any reasonable amount of time. The effort required to clean cast iron after each use and maintain it long-term makes cast iron less ideal. There are many disadvantages to using cast iron and only one advantage that has been compensated for by good manufacturers.
True!
+ at the higher end the stainless looks more "classy" :)
I though the SS would be easier and rust free, reality 304 will rust after a month (about 3 uses) I replaced my cast iron because they were all nasty, SS isn't any better.
depends on what quality you get and what brand
@@embersliving As a consumer we only can go by what the label reads, if it says is 304 how we can know for sure it is 304?
Cast stainless steel. Like the Napoleon Phantom Prestige 500.
Thats the way to go.
ive read still more difficult to clean than normal stainless
Like 👍 and subscribe because you put them to the test and compare them very well 👏😉
Thanks!
Love the channel, hate the shirt!
haha tell my wife
When you sear on a joe the grill is 800° who cares about retention?
haha nice
Fat runs quicker off stainless steel that's why you get more fire the fat lightly sticks to the cast
iron and lansdown slower down the grids
oohhh
Kamado Joe SUCKS. We knew that, thanks for confirming.
You don’t need to “retain heat” with cast iron. The flame is on all the time when you’re grilling ;)
thanks for the tips
Great video should try with smokers aswell taste tests make it great
Sooo you guys are grillin & chillin w/ a golf simulator and PXGs….let’s talk sugar daddy wedges…
Man I’m in the wrong business .
We have a good time.