Can't remove rust from cast iron grid

Yeah, give up. It's a losing battle.

I don't use mine much any more, but when I did, the only time I ever saw rust was when I really cranked up the heat for whatever reason. Then, all the crud from past cooks would burn off and I could see the rust. I never even tried to get rid of it. Just cooked and never cleaned it except what the heat from the next cook got rid of.

Last time I looked, my grid was pitch black, but if I burned all the crud off again, I know there would be rust under the crud. I don't care. That's one of the reasons I never clean it.

I would suggest that you slap some cooking oil on it, cook some stuff, and stop scrubbing the rust masking cooking crud off of it. I will guarantee there is rust under this.

Sandblasting will take care of it. Hit up your local machine shop 

I've always been wary of CI grates because of the rust. I think that they are a losing proposition because high heat simply strips the seasoning. I used to have a CI grate on a high heat side burner on my Napoleon gas grill. Within a year, the grate was so rusted it was unusable (despite extremely frequent seasoning!).

GregW said:

When I sold one of my eggs the other day I made sure the cast iron grid went with it.
I don't think I have ever bought an egg accessory that served its intended purpose so poorly.
Ideally, you would think a cast iron grid would be outstanding for searing, and in a way it is. It's a shame that the high sear temps also burn off the cast iron seasoning every time I cooked a steak.
This caused my grid to be in a continuous state of rust.
I'm glad the grid is gone, good riddance.  

For several yeas, I used mine for every cook. It was fine and the rust usually stayed hidden. I just got tired of lugging the heavy thing around. Also, searing is better on a CI skillet or griddle or a steel anyway.

I actually have three CI grids. The first cracked soon after I bought it. It was still usable, but hey, it was brand new so they gave me a new one. It cracked too (also still usable) so I got a third. It has never been out of it's plastic bag. The others never cracked more, but I know as soon as I put the third one on the heat, the same thing will happen. I was tired of the warranty replacement game so I just quit.

If I had it to do again, I wouldn't. What I should do is see if my dealer will trade me for a stock SS grid. I have the old porcelain one.

My castiron grid stays in my egg. No rust that Ive ever seen. Probably would if I left it out. 

Elbow grease.  Don't let some domestic rust kick your manhood in the Southern regions.

Not long ago I found a large cast iron dutch oven outside. It was orange with surface rust, but no pitting. Heavy duty oven cleaner (with lye) sprayed across entire surface and placed in a trash bag for half a day or so worked well for the first step. The lye will break down any organic compounds on the cast. rinse well with water. Next submerge the cast in a 1/1 mix of water and vinegar. This will take care of the rust. Four hours in the vinegar solution with light scrubbing once or twice during the soak removed all of the rust. Working quickly, dry the cast and get some oil on it (light coats, one at a time). I used regular old vegetable oil. Bake the oil on. Repeat the oil and baking as necessary.