The grill grate, and the material it’s made of, does more than hold your food over the fire—it affects how your food cooks.
Porcelain-coated steel rod
Usually found on cheaper barbecues, wire grates with a baked-on porcelain coating are easy to clean, especially when new. But thermal expansion and contraction makes the porcelain prone to chipping and cracking. Once the steel underneath is exposed, it can rust. Fast.
Flame rating: 0/5 flames
Uncoated cast iron
Cast iron has excellent heat retention and leaves distinct sear marks. The trade-off? Uncoated cast-iron grates require regular seasoning to prevent rust. They should be kept dry when not being used regularly.
Flame rating: 1/5 flames
Porcelain-coated cast iron
With good heat retention and less maintenance than uncoated cast iron, these grates are in tune with a laid-back cottager vibe. But if the porcelain coating chips, it leaves the metal open to rust.
Flame rating: 1/5 flames
Stainless steel
Durable, rust-resistant, and easy to clean, stainless steel grates are a solid all-round choice. While they don’t retain heat as well as cast iron, they’re long-lasting, heat quickly, and need little maintenance.
Flame rating: 2/5 flames
GrillGrate panels
Made from easily cleaned, hard-anodized aluminum, GrillGrate panels don’t replace your grates, they upgrade them. The panels, which can lay atop existing grates, even out heat distribution and channel away fat, reducing flare-ups. You can flip them over for a griddle-like surface, and they even stop asparagus diving for the burners. Why, asparagus, why?
grillgrate.com
Flame rating: 5/5 flames
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