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Cast Iron Cooking Grates

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alynd
alynd Posts: 130
in EggHead Forum
what are the benefits?  in other words, why would i want one of these instead of the standard stainless steel grates?
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  • nolaegghead
    nolaegghead Posts: 42,102
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    There are none. 
    ______________________________________________
    I love lamp..
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  • Cracker & Egg
    Cracker & Egg Posts: 12
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    nolaegghead said:
    There are none. 
    +1 except the cast iron won't warp on hot burns...but then the SS won't break either....
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  • tksmoke
    tksmoke Posts: 776
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    Some folks love the grill marks CI grids leave on meat.  Here is a good analysis, and some information why grill marks may not produce the best tasting meats.  http://www.amazingribs.com/tips_and_technique/mythbusting_grill_marks_and_flipping_meat.html

    Instead of a CI grid, I use a CI griddle to get the maillard reaction over a wider area. 

    Santa Paula, CA
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  • travisstrick
    travisstrick Posts: 5,002
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    None
    Be careful, man! I've got a beverage here.
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    CI has better heat transfer, heat retention and has more even heat distribution and once seasoned food tends to stick less. Obviously opinions differ. I prefer CI grid and CI pan, skillet etc.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • nolaegghead
    nolaegghead Posts: 42,102
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    Science party pooper guy here.  :D  No offense @NPHuskerFL, but you can't have better heat retention and transfer at the same time.  CI retains heat better, transfers slower - conducts heat slower.  Non-stick is more a function of how smooth and seasoned the material is.  

    Generally the cast iron stuff has more mass than the steel or stainless so you can get alot more heat in it.  Keep in mind, CI, steel and stainless are all iron alloys and they the same amount of heat per weight.  The crystalline structure makes them transfer it differently. 

    For practically still fluids - average values for the overall heat transmission coefficient through different combinations of fluids on both sides of the wall and type of wall - can be found in the table below:

    FluidTransmission SurfaceFluidOverall Heat Transmission Coefficient
    (Btu/ft2 hr oF)(W/m2 K)
    WaterCast IronAir or Gas1.47.9
    WaterMild SteelAir or Gas2.011.3
    WaterCopperAir or Gas2.313.1
    WaterCast IronWater40 - 50230 - 280
    WaterMild SteelWater60 - 70340 - 400
    WaterCopperWater60 - 80340 - 455
    AirCast IronAir1.05.7
    AirMild SteelAir1.47.9
    SteamCast IronAir2.011.3
    SteamMild SteelAir2.514.2
    SteamCopperAir3.017
    SteamCast IronWater160910
    SteamMild SteelWater1851050
    SteamCopperWater2051160
    SteamStainless SteelWater120680
    • 1 Btu/ft2 hr oF = 5.678 W/m2 K = 4.882 kcal/h m2 oC - Unit Converter


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  • nolaegghead
    nolaegghead Posts: 42,102
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    So what that table tells us is copper transfers heat the best (out of the list) and CI the poorest.  That's why they put copper in pans - to keep the heat even by spreading it out, and why copper is used for heat exchangers and radiators.  If aluminum were in that list, it would be higher than all steel alloys. 
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  • nolaegghead
    nolaegghead Posts: 42,102
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    There's nothing wrong with cast iron other than it breaks like ceramic. 
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  • Bayarad
    Bayarad Posts: 313
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    Not meaning to buck the trend here, but I believe cast iron provides a better sear and better flavor on a steak and on burgers...but that is just me and my taste buds and perception no science involved!
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    @nolaegghead‌ Well thank you Mr Science Guy ;-). Oops. Yep. SS has better heat transfer (it sheds heat almost as quick as it gains it). And CI ability to retain heat, in my book, is a positive.


    image
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Dobie
    Dobie Posts: 3,365
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    OK ask nolaegghead the scientific stuff - got it.
    Jacksonville FL
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  • nolaegghead
    nolaegghead Posts: 42,102
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    Bayarad said:
    Not meaning to buck the trend here, but I believe cast iron provides a better sear and better flavor on a steak and on burgers...but that is just me and my taste buds and perception no science involved!
    Perception is a wonderful thing.  Take the same food, split in two, make one pretty the other ugly, the pretty will "taste" better every time to anyone who isn't blind.  So there's something to be said for it, as perception is reality.  Also global climate change is a giant conspiracy by 97% of the world's scientists.  ;)
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,341
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    CI makes cool grillmarks. Thats the best I got........

    Little Rock, AR

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  • HDumptyEsq
    HDumptyEsq Posts: 1,095
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    @nolaegghead, you're beginning to sound like @SenecaTheYounger. Your information is accurate but useless. <:-P :))

    Tony in Brentwood, TN.

    Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory  storage, old electric upright now used for Amaz-N-Smoker.

    "I like cooking with wine - sometimes I put it in the food." - W. C. Fields

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  • tksmoke
    tksmoke Posts: 776
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    Uh oh - now we're beginning to get personal here...
    Santa Paula, CA
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  • HDumptyEsq
    HDumptyEsq Posts: 1,095
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    tksmoke said:
    Uh oh - now we're beginning to get personal here…
    He can take it!

    Tony in Brentwood, TN.

    Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory  storage, old electric upright now used for Amaz-N-Smoker.

    "I like cooking with wine - sometimes I put it in the food." - W. C. Fields

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  • nolaegghead
    nolaegghead Posts: 42,102
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    Hahaha....I'll take that as a compliment.  :D
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  • The Naked Whiz
    The Naked Whiz Posts: 7,777
    edited July 2014
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    Stainless steel can make sear marks just as well as CI.  I sort of proved that with a bit of over the top searing, lol:  
    image

    The Naked Whiz
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  • Bayarad
    Bayarad Posts: 313
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    Perception is what makes my tummy feel full and happy! Good enough for me! If I want a molecular breakdown meal, I go to a gastropub! If I want an awesome steak, I sit on my deck and introduce it to my cast iron grate! Said with Peace and Love!
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  • SGH
    SGH Posts: 28,791
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    There is one small plus to the cast iron grid. The cooking bars are very close together. This is a plus when cooking very small items such as unskewered shrimp and clams. As with most things in the cooking world the cast iron vs ss is open to much subject and debate. That being said I like and use both for different things. I really like the wide flat side of the cast iron for cooking fish fillets and small vegetables. It works wonderfully for this purpose. My recommendation is to purchase and use one of each for different cooks. Just a friendly reminder. The above is just my opinion and what works very well for me. Others mileage may vary and differ. They are both excellent for intended purposes.
    imageimageimageimage

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • HDumptyEsq
    HDumptyEsq Posts: 1,095
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    @SGH. Your information is accurate and usefull =))

    Tony in Brentwood, TN.

    Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory  storage, old electric upright now used for Amaz-N-Smoker.

    "I like cooking with wine - sometimes I put it in the food." - W. C. Fields

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  • SGH
    SGH Posts: 28,791
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    @HDumptyEsq‌
    I try very hard to give useful and unbiased opinions. I don't know how well that I exceed at it. But I try my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • HDumptyEsq
    HDumptyEsq Posts: 1,095
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    @SGH and @nolaegghead. What I love about this forum is the wonderful information but a bit of banter and "raillery" is always enjoyable too.

    Tony in Brentwood, TN.

    Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory  storage, old electric upright now used for Amaz-N-Smoker.

    "I like cooking with wine - sometimes I put it in the food." - W. C. Fields

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  • nolaegghead
    nolaegghead Posts: 42,102
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    @SGH - I agree with you but I'd like to point out the advantages and disadvantages are more a product of the physical shapes we typically see that are different in a cast versus a welded product and not in material science.  Mickey has a water-jet cut steel grate, so is the swing grate I believe - made of steel, not cast, yet have narrow openings and mass like cast grates.  These both act like what you're saying cast iron does because of the physical characteristics.  
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  • Bayarad
    Bayarad Posts: 313
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    That's what I love about this forum! The marketplace of ideas pick and choose what you will!
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  • SGH
    SGH Posts: 28,791
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    @nolaegghead‌
    I certainly agree with you brother. Not trying to build a case for either. I use and enjoy both. I believe everyone should have and use each. I like them both for different reasons.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,791
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    @nolaegghead‌
    I find that they cook equal. No difference in food quality. I just like the small gap and flat side of the cast iron for certain cooks. Seems to make it easier to me. Examples- Fish, shrimp and small vegetables.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,791
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    @nolaegghead‌
    One last point. I haven't had my medicine today so I may be just rambling. I may have to retract everything I have posted today after I take my medicine and my head clears!

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • nolaegghead
    nolaegghead Posts: 42,102
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    @SGH - I think we agree.  I originally said there was no advantage, the question was one of materials.  If it was about mass or shape I would definitely mention there are advantages there. 
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    I love lamp..
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  • SGH
    SGH Posts: 28,791
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    @HDumptyEsq‌
    Brother I had to look those two words up in the dictionary!

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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