Cast Iron Cooking Grid - better than the default one?

JohnfromKentucky

Thinking of getting this and the eggspander. But is it worth it? $59 isn't that much though.

Also, I don't do a lot of big cooks, but I don't want to get something and regret not having the extra space when it comes to the eggspander. I think mainly I would use it with wings...until I get the rotisserie

GrateEggspectations

I love cast iron. Love it. That being said, I wouldn’t want it as a grate in my Egg. The problem with cast iron and high heat is that the flame will strip the seasoning, so it’s nearly impossible to maintain rust-free. My gasser has a high temp infrared grill zone with cast iron grate. Within the first year alone, the grate became so rusty as to render it unusable, despite significant efforts to maintain it. I’ve since swapped it out with stainless steel and have been much happier. 

Again, I love cast iron, but for me, it doesn’t play nice with open flame. 

JohnfromKentucky

Thanks! I didn't think about that. Well, scratch that one off my list

Jstroke

I would stick with stainless, eggs can get wet, food can stick etc. and rust.  Concerning the expander I might check out the ceramic grill store. I do not own anything but they come highly recommended. I solved the real estate problem horizontally. I just bought another egg. 

kl8ton

I second @Great_EGGspectations - I love cast iron.  I have some of Great Grandma's pans.

I bought the cast iron grid with my first egg purchase.  It cracked and they warrantied it.  The second one cracked and I just ran with it for a while but found myself not using it anymore.  Maintenance of the thing just wasn't worth it for me.  I ended up getting the R&B adjustable rig with stainless grids while still using the factory stainless grid on the top of the rig.  I won't go back.  If I have a need for cast iron, I use pans/griddles, etc.  May try those man-grates? down the road if I get the itch.  Steaks end up going caveman most of the time (main reason I thought I wanted the CI grid).  

lousubcap

No comment re: cast Iron but to expand the real estate with one BGE the Ceramic Grill Store (CGS) is the place to go and sort out the way to achieve your objectives.  Linked here:

https://ceramicgrillstore.com/ 

The site can be a bit of a challenge to navigate but give them a call.  Explain what you want and you will be given solid recommendations.  No upselling and quality across the board.  (No affiliation here but most of the "accessories for elevated cooking or two zone with the BGE were initially developed and sold thru CGS, just pirated.) 

GoldenQ

I AGREE CGS STUFF IS MUCH BETTER MADE AND AMERICAN MADE. TALK TO TOM ABOUT WHAT YOU WANT TO DO.

Thatgrimguy

It's a tool. You would use it for some cooks and not for others. Like I wouldn't want all that conduction on a brisket cook. But love it for burgers. Fast cooks really benefit from the additional browning.

I keep and enjoy one for my small, mm and mini eggs. I never found it worth messing with for the larger ones.

TechsasJim

I have one that is cast iron but also ceramic coated.    Retains heat very well and is also super easy to clean, like mine quite a bit.   

TideEggHead

I have the cast iron grid that I use (gift). I don’t clean it like I should, every once in a while I’ll knock the build up off. No issues with rusting. It seems the best way to care for it is to use it. I don’t necessarily see a benefit over the stainless grate.

smbishop

I have been using cast iron on both my large and small for 10+ years.  No rust, never noticed a problem with brisket.  Bought a woo and extender that fits the CI grate from the CGS. 

If I started over today, I would probably stick to Stainless steel because I find it easier to clean.  

I also have the rotisserie but prefer cooking wings on the woo/extender.

Talk to Tom at the Ceramic Grill Store, he will listen and recommend the best solution!

danhoo

I have a CI  for my large and rarely use it. I store it inside my electric oven on a bottom rack. 

A year or two back I got a drop spider and a 14.5 in heavy duty searing grate from CGS and I use that all the time.

Edit. Forgot to mention I have a PSWoo and upper rack with the D shaped cooking grid. This works well yet I don't use it that often. 

The PSWoo makes moving the platesetter in and out super easy. 

danhoo

I meant to say I don't use the upper rack that often. I use the PSWoo all the time

Money_Hillbilly

@danhoo You are underutilizing one of the best tools that you have.  Spatchcock chicken, wings and sausages work best on the D rack raised direst at 400-425.  

xfire_ATX

danhoo said:

I use the PSWoo all the time

When I had my LGBE I quit the idea of the PS part of the woo after Tom sold me a better stone solution.

When I upgraded to the XLBGE I bought the Woo again and two half stones.  It never comes out I just swap out which parts of the stones I use- none, 1 or both.

I bought the raised grid from Tom  for very occasional use but I kept it when I got rid of the LGBE and havent needed to additional space but have used the grid when I made OTT chili.

MasterC

It has it's time and place. 

northGAcock

I actually had a cast iron grate for my medium. It eventually cracked / broke and that was that. I enjoyed it whilst I had it, and used it for most all my cooks. I never had a problem with seasoning as I never cleaned it. It stayed well seasoned from one cook to the next. 

Corv

I've got both for my medium. For things that are more easily squished through the rungs, like hamburger, I use the cast iron. For things that tend to hang together better, like steak or chicken, I use the wire.

For some reason I don't have a rust of seasoning issue with cast iron. So for me, I'll just use whichever seems more appropriate for the cook. I'm sure some people will swear mightily that one is better than the other, but for me, both are good and honestly, there's not a lot of cooking difference between them. Just don't drop stuff between the rungs of the wire one.

CPARKTX2

I have a cast iron I use just for searing steaks, lower in the Egg.  It takes some work to maintain it, but it mainly lives in the garage when not in use so not too bad.  

dmourati

I have a pizza steel. I sort of stumbled onto it on the thought of using it to make acutal pizza then I got pissed off and quit. Now I just use it to make smashburgers mainly. But the ocassional other idea pops in my head. I use cast iron in conjuction. Usually a big ass lodge fry pan. I have the AR and an extender, a spider, a couple stones, and the BGE deflector. Pretty much allthe toys. I use the AR the most.

I stick with the stainless grids.