Porcelin vs Cast Iron Grates

Unknown

I have a question about cooking grates. I have a large Big Green Egg whih came with a porcelin cooking grill. I see some authorized distributors offering a replacement cast iron cooking grill to replace the procelin original. Are these iron grills made by the Big Green Egg and is the case iron replacement grill recommended or an advantage?

DaytonEgger

Gary Siegel,[p]The one I bought was made by BGE. I think it is a "grate" thing to have (sorry for the lousy homor, but I couldn't help it).[p]But seriously, it becomes, after a short period of time, virtually non-stick. It absorbs so much heat, and retains it so well, that it improves the cooking of the BGE. It makes deep sear marks when cooking steaks as well:[p][p]I have had mine for a short period, and think it is very wise investment.

Unknown

Gary Siegel,I have cooked for over 40 years on 4 different Char Broil 960 cookers which have cast iron grates. So when I bought my large BGE I did not like the original grate and bought a BGE cast iron. For steaks it cannot be beat and I use it all the time as a heat equalizer even with the plate setter in.

Sundown

Gary Siegel,[p] I consider it a "must have".

UnConundrum

Gary Siegel,[p]What Dayton said. The cast iron grate gives much better grill marks, and the taste associated with them.

Big Red

Gary Siegel,
I'm on board. Does anybody have a link to where I can buy one? Thanks

Unknown

Gary Siegel,
I guess I am the odd one out - I like the porcelin grates MUCH better. They give GREAT marks when correctly heated. They come clean very easy and they do not rust.

tjv

Gary Siegel, I've been searing on a cast iron set-up for over a year now and I'm seriously considering getting away from cast iron. Without a doubt, you can get fantastic sear marks, hatch pattern, with cast iron. But, to accomplish this, see the marks, the rest of the meat must not be charred. I prefer to have the whole piece evenly charred for a balanced flavor. Tom