Rate My Grate

Choosing the right cooking surface can make or break your grilling game. The type of grate you use doesn’t just affect how your food cooks—it influences flavor, texture, and even how much work you’ll have to put in when it’s time to clean up. Most grills come standard with one type or another, but if you’re serious about grilling, it’s worth knowing the difference.

Below, I break down three of the most common grate types—and why, in my opinion, cast iron still rules the backyard.

Cast Iron Grates

There’s a reason old-school grillers never give up their cast iron. It’s heavy, it’s durable, and when properly seasoned, it’s unbeatable. Cast iron retains and distributes heat evenly, making it perfect for thick cuts of meat that need that steady, even temperature to cook through.

A well-seasoned cast iron grate develops a natural non-stick surface over time, which also adds subtle layers of flavor to every meal. You’ll notice your grill marks are darker and more defined—those sear lines that scream restaurant quality. Yes, cast iron requires a little extra care—occasional oiling, no soaking in water—but for me, it’s worth it.

Even heat, excellent sear, and a surface that gets better with age—cast iron wins every time.

Stainless Steel Grates

If low maintenance is your goal, stainless steel is a solid option. It heats up quickly, resists rust, and is a breeze to clean. Stainless steel grates are lighter and less prone to cracking or chipping than cast iron, making them a popular choice for newer gas grills.

The trade-off comes in heat retention. Stainless steel cools down faster than cast iron, which can make it harder to get that deep crust or consistent sear on thicker cuts. Still, for quick weeknight grilling—burgers, chicken, or vegetables—stainless does the job. It’s the modern, no-fuss option.

Porcelain-Coated Grates

Porcelain-coated grates are designed to combine the best features of the other two. Often, they’re either cast iron or steel underneath a smooth porcelain finish. When new, they heat evenly and resist sticking without much seasoning or upkeep.

However, the coating can be fragile. Once it chips or cracks, moisture sneaks in and the metal underneath begins to rust. They’re great for moderate, consistent cooking—especially for foods like fish or vegetables that need a gentler touch—but they’re not built for high-heat searing.

If you keep the surface intact and avoid metal brushes, porcelain-coated grates can serve you well for years.

Final Thoughts

Every grill master has a favorite, but if I had to pick just one, cast iron is the clear winner. It’s built for flavor, consistency, and longevity. Once seasoned and cared for properly, it outperforms the others in nearly every category.

When you fire up your next cookout, think beyond the meat—think about the surface it’s cooking on. The right grate can take your grilling from good to unforgettable.