Grill Grates vs Heavy Cast Iron

[LostArrow]

Over the next few days I'm going to compare grill grates to the very heavy cast iron grates found on my Weber Genesis 1000 from 1999.
Mainly concerned with ability to cook more fragile items such as seafood & vegetables.
First cook squash & zucchini seasoned with olive oil & citrus blend.
Grill grates on top of standard grates. Long preheat (15 minutes)
Grilled 5 min side 1 then 4 min side 2.
Veggies turned on cast iron with tongs & on grill grates with "tool".
 Set up all burners on high, forgot to take pic till most had already been removed.


Cast iron on right ( darker) grill grate cooked on left lighter.



Minimal sticking from either surface, although the grill grates worked best with tool
Both sets tasted fine.
Both worked fine.

[LostArrow]

Comparison cook for salmon.
Thick farm raised salmon seasoned with McCormick salmon rub then coated with olive oil.
Long preheat, cooked on high for 5 min on meat then 4 min skin side down.
Minimal sticking, lost a tiny chunk of fish on grill grates.
Good sear on both, no significant difference.
Cast iron


Grill grates




Next cook catfish, a little more fragile fish.

[akruckus]

Nice comparison.  I will take a little of each please!

[Hub]

Both heavy steel or cast iron grates and GrillGrates will produce nice looking marks.  What I like about GrillGrates is getting the sizzle right up under the meat to enhance flavor of steaks and chops.  I've tried my GG's on my Memphis, Weber gasser, and Weber Performer (charcoal).  The Memphis gets up to 650 and will put nice marks on the meat even without them but less grilled flavor.  On the Weber gasser there is the most marked difference -- no flavor at all without GG's.  On the Performer I get a little charcoal effect but the flavor is more intense with the GG's.

Interesting stuff -- keep on cookin' 

Hub

[MJSBBQ]

Like the comparison!

I bought my Grill Grates several years ago and actually place them on top of my rusting grates (I blame the rust on that stupid grill cleaner product that squirted out water to produce steam to clean the grill!) on my Charbroil Big Red 4 burner. They have worked exceptionally well for me.

[ACW3]

Thanks for taking one for the team.  Good comparison test.  As Hub says, keep on cookin'!

Art

[Smokin Don]

I would not be without the grill grates on my Weber Spirit gas. The Weber gassers are pretty good at no flare ups but you will get them. With the grill grates no worry about flare ups they don't get to the meat. I use the back side of mine most of the time like a griddle. Unlike most I am not crazy about the nice grill marks. For steaks and burgers I like an even char on them Don

[smokeasaurus]

This is a real neat test you are doing LA. Both methods are proven winners. I tend to lean towards the cast iron camp............

[jjjonz]

Good test LA.  What Hub said plus less flare up with GG,use the reverse side as flattop and won't rust. I do love my GrillGrates.

[rwalters]

Love this test...nicely done!!

I often find myself torn between the CI and GG cooking surface. Both definitely have their place. One area that I really prefer GG's is for a good ole smash burger. I love how just enough of the fat drips through he small holes, accomplishing 2 things: 1) Fat does not accumulate on the griddle surface like a standard griddle. 2) With the fat dripping through the holes, you are able to get the griddle experience AND still have the flavor bombs dripping into the burning lump charcoal (on my kamado). It's a win-win

[Big Dawg]

First, I would not cook on my dad's old Char Broil gasser w/o GrillGrates. Of course, this grill does not have nice cast irin grates, just    I lucked out last year when they put a bunch of their "standard" sizes on sale and was able to get 4 plates to outfit the grill for well under a C-Note.

Here they are in action this past weekend:



At home I do all of my cooking on the Big Kahuna, the Weber 26.  I haven't sprung for a set of Craycorts . . . . yet.  But like I've said from day one, the fact the GrillGrates virtually eliminate any asparagus sacrifices to the charcoal gods makes them good enough for me.  I use them, a lot, in conjunction with my Vortex and even with my Slow 'n Sear.

But I love your side-by-side cooks, LA.  I'd be more than happy with any combination ! ! !





BD

[Savannahsmoker]

My Grill Grates go back to when it started an I was sent tow grates to test on my Traeger.


I bought a Weber E-330 some years back try the cast iron and hated the constant cast iron maintain process.
Bought three more Grill Grates, I cut to fit and never look back.


Grill Grates are the lowest maintenance grates one can find.

[LostArrow]

Catfish grille on  the grates
I often when eating less calories grill fish & shrimp as I'm not a big fan of "Boneless, Skinless, Tasteless chicken breasts."
Catfish is easily obtained, stored frozen glazed in bags, & to me is preferable to Tilapia ( Boneless, Tasteless fish filets)
It is more fragile than tuna or salmon which I often grill.
Grill grates on right, cast iron on left
The filets were seasoned with SZEGED fish rub then liberally coated with olive oil



The cast iron did great, no sticking, good sear marks.
The grill grates stuck & the seared part stuck to grates.

[Pam Gould]

I'll have the cast iron please..looks fabulous.   .☆´¯`•.¸¸. ི♥ྀ. 

[Savannahsmoker]

I'll have the cast iron please..looks fabulous.   .☆´¯`•.¸¸. ི♥ྀ.

Well got some I am not using.
All my cast iron grill grates from all cookers are stored in my shop.