Great execution on that on, CWalker! That is the grill I have. Stainless Steel. One of our members did a fantastic write up/comparison of different SS grill grates and that string is chock-full of good advice and educated opinions. Quick to boil, large capacity (7 quart), large enough to boil 2 pounds of pasta at once, this will be your go-to pot for pasta night. This page contains ads and links that earn commissions for TVWBB.The Virtual Weber Bulletin Board is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. There’s a lot to love about cast-iron. On a gasser you have no such heat. Well, that burner may say "cast" but it looks like thin sheets of probably low grade stainless pressed together. Thanks for the insights, Larry. I have both and can/do regularly switch. Versatile enough to handle sauces, stews, roasts, bread and cakes, it will quickly become part of your everyday batterie de cuisine. You could also choose a piece of All Clad stainless steel. For a better experience, please enable JavaScript in your browser before proceeding. I like black over stainless (the look and the price), but the black has porcelain-coated cast iron grates, which I assume aren't as good at the stainless rods on the S-310. GrillPro 00150 Cast Iron. They can also be quite expensive. They rely on mostly radiant/IR heat from the burning coals. At least also rust resistant, but you have that aluminum issue. And the insert makes draining your pasta a breeze, not to mention much safer! Bottom line Sam's has a lifetime satisfaction guarantee. The burners on my grill are cast stainless (or so that's what I was fed to believe): Yeah, I agree with that Larry. JavaScript is disabled. While generally less expensive than the two enameled pans above, it can still be pricey, but the cookware is downright gorgeous! It may not display this or other websites correctly. This bundle offers three skillets in 12”, 10 ¼”, and 8” diameters. Urethane coated, cast iron plates with no odor, stainless steel insert, and high accuracy rating. I would think they would get very hot, very quickly but not hold the heat like cast iron does. Pair of 45’s: $249: Troy Barbell URETHANE Grip Plate. Never, and I mean NEVER put cold water into a hot cast iron pan, and never place a hot cast iron pan directly onto a cold surface, such as a granite countertop. Twokitchenjunkies.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to [twokitchenjunkies.com, amazon.com, MYHABIT.com, AmazonSupply.com. ], Stay updated with special Tips, discounts & offers. Shape: Rectangular. Stainless steel has a tendency to heat unevenly and to have “hot spots” that can scorch food. If you are looking for a “prestige” piece of cookware (or a wedding gift that will last a lifetime), you may want to consider a french enameled cast iron piece from Le Creuset or Staub. Cast iron pans are essentially non-stick when seasoned and cared for properly. Even very experienced cooks who use the rule of “hot pan, cold fat,” can have trouble with food sticking to the cooking surface. Although stainless steel does not require seasoning, it is NOT a non-stick cooking surface. Stainless comes in many varieties and quality levels so just being stainless does not mean "quality". The Virtual Weber Bulletin Board is an unofficial Weber product fan site and is not affiliated with Weber-Stephen Products LLC. I agree with Lmichaels for the most part. Cast iron holds heat in such a way that it is ideal for long slow cooking. I have never seen that before. If my CharQ grates finally go to pot, that might be a good fix. The stainless grates on it are beasts. Check it out on Amazon. After two sets of original lightweight porcelain grates in my Genesis Silver B, I went stainless and never looked back. 1 Cooking Grid. Cast iron is actually an alloy of iron and carbon, just like steel, with the main difference being that cast iron has more carbon in it. Between its rugged good looks and its presumed heat-retention capability, cast iron’s reputation definitely precedes it. It is a cast iron cooking vessel that has been coated with a glaze of colored enamel (which is essentially glass). But again I am referring to QUALITY SS grates not the skinny little wide spaced ones Weber includes on most things. When I think of "cast" I am expecting a thick metal that looks like it was poured into a mold. However I also think the stainless is much easier to maintain. If you are looking for a pot in which to boil pasta, then it would be stainless again. I had an MHP grill with cast oval stainless steel burners. You can still buy them as optional accessories. Very fair pricing for urethane discs with 1% accuracy. Enameled cast iron is just that. It also doesn't have bristles that can come off and get on your food. I prefer stainless (304 grade). I much prefer the stainless. Cast Iron vs. They rusted out. The two larger pans have loop-shaped helper handles to aid in picking them up. Stainless steel is the most durable and best for any stovetop. At the time that grill was primarily made of 304 BTW. Yah, that is pretty expensive for a 6" panel. If you get the stainless you'll never need to replace them. You are using an out of date browser. Whereas steel requires a carbon content of no more than 2 percent, cast iron usually contains 2 to 3.5 percent carbon. Too bad. What Are The Benefits of Enamel Cast Iron Cookware. Stainless steel pans that are cladded (especially with copper or a mixture of copper and aluminum) are a much better choice, as they will heat evenly and not scorch food. It comes in your choice of either stainless steel or cast iron. As for how quality stainless rods cook compared to the coated cast iron. And it is made to last a lifetime! If you are looking to make stews (or bake bread in a dutch oven), or deep fry, or make johnny cakes, or pancakes, or corn bread, then cast iron would be the best choice. While stainless steel and cast iron are both popular metals for frying pans, stainless is better for pasta pots and sauce pots (for tomato sauce), cast iron is better if you want a non-stick frying pan or a dutch oven. Cast iron is shaped by pouring molten metal into a mold and letting it cool and set – as a result, cast iron can be made into a vast variety of shapes. This page contains ads and links that earn commissions for TVWBB.The Virtual Weber Bulletin Board is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. You can get a very capable set of Stainless solid rod grates on Amazon for about $50 - $60. Stainless steel also makes good roasting and lasagne pans and great water kettles. Love everything about my Genesis! I know many years ago before I bought my Summit I fell victim to the shiny SS grill from Member's Mark made by Grand Hall. Stainless steel is rust free. I honestly cannot see any difference in performance between my Weber CI grates or my heavy 3/8" Weber stainless grates. We get it! Now best bet may be get the cheaper grill and spring for quality grates from RCP (Dave Santana). Sold in pairs and sets. The had a lifetime warranty against everything except rust. Cast iron and stainless steel share a lot of similarities — they’re both durable, versatile, and add an amazing sear to your food. Pancakes, cornbread, and eggs will all release easily, and with three sizes, you will always have the right size skillet at hand. Hmmm! When comparing cast iron and stainless steel, it’s as much about form and function as it is about material. Stainless steel does not rust or corrode. Money VERY well spent. Enameled cast iron can also accommodate highly acidic foods (like tomatoes) without any chemical reaction or imparting a metallic taste on the food. I can't tell much difference in grilling/cooking performance between the 2. Broilmaster DPA101. The fact that it is lightweight is a boon when wrangling a large pot of boiling pasta to the sink to drain it. Staub Vs Le Creuset Vs Lodge Dutch Ovens: What will be the right one for you? Got a CharQ not long ago. Would this be "cast" stainless steel? Stainless steel (often referred to simply as “stainless”) is an alloy consisting about 10 to 30% chromium and iron. The grates do have some rust on them. For a better experience, please enable JavaScript in your browser before proceeding. Cast iron is revered as a material for cookware – think about how many of us treasure our grandmother’s cast iron skillet as a family heirloom! Although it can theoretically be put in a dishwasher, it is ill advised – I would never put any cookware in the dishwasher. Yes there are cast stainless parts. This All-Clad pasta pot with strainer insert will last a lifetime. Would a 18 inch kettle grates work ? Broil King tried including cast stainless steel grates with their Regal line of grills but then they switched back to 9mm rod grates. You are using an out of date browser. Broilmaster DPA111 Stainless Steel Cooking Grids for Size 3 Grill - Set of 2, https://www.grillparts.com/mhp/wnk.asp?product_id=GGGRIDS-SET, 19.25″ X 6″ Cast Stainless Steel Cooking Grid | Broil King® Canada. The only exception to the seasoning rule is if you purchase an enamelled cast iron pan. 19.25″ x 6″ For Broil King® and gas grills. I brought it back for a full refund and bought the Summit 3X the price but sadly not the quality really. Some of the higher end companies use or offer cast stainless. You must log in or register to reply here. In short other than MAYBE wider grill marks I see no reason to use CI ones. Stainless grates as long as they are not the cheaper variety. Grand Hall was so close to having a top notch product. And also more durable. This style is generally lightweight, and requires very little upkeep in comparison to cast iron or carbon steel. What is Cast Iron? Number in Set: 2. Solid stainless steel pans (those that are not clad, or sandwiched with other more conductive metals) can be downright cheap, but should be avoided at all costs. The seasoning on the cast iron grates i'd assume creates a more non-stick coating as opposed to SS. I have to admit, though, that one of things I really like about the CharQ is the combination of charcoal and cast iron. I'm looking at the Weber Genesis E-310 vs S-310. On your CharQ you could easily get away with rod type grates as the CI ones are not integral to the design and heat distribution. As a whole, stainless steel cookware items are fairly durable, and completely dishwasher safe- they are not delicately lined, so a good scrub with a wire brush will do them no harm in comparison to non-stick items for example. The chemistry of the enamels that manufacturers use are very stick-resistant and very easy to clean. Of course, the latter also has its stainless steel line and other types of cookware but more often than not, when one mentions Le Creuset, it is the colorful enameled cast iron Dutch ovens that come to mind. A cast stainless grate for the Q grills, in the same shape and design as the OEM cast iron ones, seems like the perfect solution.
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