Cast iron grill grates . I hate it when I go to the Regardless, I have a cast iron grate and use it more than the ss grate. I joined Sam's Club some years ago because a coworker told me they had great meat. 2 Large, 1 Small and a lot of Eggcessories. I really like the "flat side" of the CI grate for fish, shrimp, and other delicate cooks. These coatings help to ensure the grates don’t rust while eliminating the need to season the … I use my cast iron for steaks with the CGS spider. They are enamel coated cast iron grill grates and un-coated cast iron grill grates. I am going to have to build a table the size of a small SUV for all the things i want to get! That's why it is better for searing on an appliance with less heat production, like a stove or gas grill. I bought a smaller BGE cast iron for down low on the woo, like it so far. Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! Some believe it can impart a metallic taste into the food. Not to mention is much more versatile: Stove, oven, egg, open fire. If you use a cast iron grate which one do you have? It seems that the twines are closer together so small food does not fall through as easy. Probably me and not the meat, but I've tried all kinds of ways to cook it and have used everything from a CI skillet to gris to commando, directly on the lump. No other means to cook at all. I typically cook high and fast with the BGE and don't feel the SS imposes a flavor on the food. That was the only reason I joined in the first place! L x2, M, S, Mini and a Blackstone 36. 2. Extra Large, 2 Large, Medium, Mini Max, Weber Summit gasser, Weber Q. I use the ceramic PS for everything else. I have a Lg Egg with a ceramic platesetter AND a Cast iron platesetter. what does everyone do for all the egg  toys? You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at: Just wanted to know everyone's opinion on cast iron grates vs. stainless steel... Pros cons etc. What you need to know about cast iron: Cast iron retains a large amount of heat. In addition to heat retention, I just liked the thicker grates when you are cooking seafood or vegetables. Gave away CI 's for Large, Small and Mini. Good thread, I was going to buy one. I just got a lodge set with a griddle pan that I'm itching to use for a sear. On the egg, this point is moot due to the high heat capacity. When I finally got my egg, I decided to finally spring for the CI so I could do pretty steaks. Which is typically when I want a sear. While minimal some people are able to taste the iron and either like or hate it. The Chromium forms a protective layer on the outside of the steel which aids in its corrosion resistance but does not make it impervious as some might believe. I tend to use lots of marinades on chicken and fish, and have not had a single flareup. I use CI on my small and large 98% of the time. Pure cast iron is corrosive, so the grates are usually coated with either porcelain or enamel. It was pretty cold out so these were done on my gasser in the garage. Ribeye, NY strips, Porterhouse, Filet Mignon... whatever. I have the BGE cast iron grate and use it almost every other cook. The crust you can achieve from a cast iron pan is unreal and totally elevates your steak or chop. I wanted a cast iron grate, but currently have no problem with getting sear marks from my stainless steel grate. That's why it is better for searing on an appliance with less heat production, like a stove or gas grill. Rockwall Texas, just east of Dallas where the humidity and heat meet! I spent my entire grilling life (longer than I care to think about) with a Weber kettle and those skinny chrome plated wire grids. Haven't had a steak in a couple of years now. If you are interested and can braze well I have about 4 CI grids worth of pieces. Paid good money for it so I will keep using it. I do a double flip to get the grid look on the finished steak. If you want to get involved, click one of these buttons! I have one and I enjoy it. I still have only the stainless steel grate that came with my BGE and have no issues with it. Life is too short to get caught in the fast lane behind somebody slow! Another broke off the warranty replacement. Mine also is sitting in the cabinet. I have both cast iron grates and stainless grates for my big joe and classic. http://www.google.com/products/catalog?q=Big+green+egg+cast+iron+grate&hl=en&prmd=imvns&bav=on.2,or.r_gc.r_pw.r_qf.,cf.osb&biw=1280&bih=843&wrapid=tlif133106423973610&um=1&ie=UTF-8&tbm=shop&cid=14482567682997673103&sa=X&ei=vG1WT5fELIn00gGwrvm8Cg&ved=0CFcQ8wIwAQ. What do you feel of your cast iron grate compared to the SS which was provided? But it is a toy and buy all of them once or twice or ........ Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). (Please provide a link and/or picture). When do you ever see grill marks on a steak at a fancy steak house? I like mine for steaks, but I prefer the SS for Brats and burgers. Um never. I do slightly disagree with the crowd here, I love my CI grid and use it for everything. Do you think it cooks a steak better on it? I'm 50-50, have one for the mini but no need for it really. If the two cracked ones ever become unusable, I still have the bagged grid. This was done on an 8" CI ($2, antique shop) right on the lump. Sometimes I use it for burgers too. Oh and for the record, if i'm cooking just for me, I sear on a cast iron pan now. Always. I don't like it. Cast Iron Vs. My cast iron grid is free to a good home if I can still find it. I understand the weight issues, just wanted to know why some folks thought they were worth while etc. Cast iron has been used as a cooking surface for thousands of years. #1 LBGE December 2012 • #2 SBGE February  2013, http://www.yourdailymedia.com/post/butt-flip-cup-twerk-gif-part-ii/. The Big Green Egg Stainless Steel Fire Bowl quickly lifts charcoal out of the EGG to allow for easy cleanup. Thanks! The main downside is that they must be cleaned correctly right away then oiled and warmed before storing so they remain properly seasoned. I love them, but do not necessarily think they are a necessity. Love CI! Another nice feature is no flare ups. Do have a CI Lodge griddle pan and this (pureSteel). adopted Mini Max. According to Explain That Stuff, cast iron has carbon added, which makes it extremely hard and durable, but also it can be brittle. If you want to get involved, click one of these buttons! Don't remember what I bought, but it was tough and flavorless. They are made of aircraft grade aluminum and sit on top of the regular grates. It has also been shown, especially in woks that cast iron will hold heat longer and is easier to season. Have you ever tried a side of beef? It puts on nice sear marks if you use the raised side and the flat side does well with fish and seafood. People have used cast iron as the material for their grill grates even longer than the stainless steel grill grate. Designed to replace the cast iron fire grate with the same hole geometry; 0 reviews. XL, LG, Sm, Mini and Weber for drink holder, Washington, IL  >  Queen Creek, AZ ... Two large eggs and an i think the castiron is overrated for use in the egg, better suited for grills that cant attain the higher heats that you can get out of the egg. I just grilled some sturgeon on it last night (beveled side, not the flat side) and it turned out great.