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Aug 10, 2014 10:45 AM

WEBER: Stainless or Iron grates?

Will by buying a new E-320. Can anyone offer a pros and cons comparison of the round stainless cooking grates versus the enameled cast iron grate?

Much appreciated.


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  1. We're in years 6 of our stainless grates and they're still in perfect shape. Which one is right for you is up to you. There's no wrong answer.

    1. Iron grates, no matter if porcelain/enameled, will rust out in a couple of years. Stainless steel, although harder to keep hot, will last at least twice as long if not longer. Mine on my JennAir are going on 8 years old and clean up nicely

      1. When I had my Weber, I had cast iron grates. The origional were bare cast iron that you had to season like a CI pan. Rusted rather quickly. The next set was enameled cast iron, they lasted longer, but still rusted more quickly than I would have thought. My current grill has SS grates, but I have started using GrillGrates which I find to be a considerable improvement over either SS or CI.
        These are anodized aluminum plates with ribs on them, leave great sear marks, provide radient heat for cooking and reduce flare ups.
        See at You can set these right on top of the SS grates and start grilling, they are also recomended by Meathead at

        1. I've had the same (non-enameled) cast iron grates on my weber for over ten years now, though I've had to replace corroded burner tents in the same grill twice. While I don't know exactly what others who experienced rusted cast iron have done differently, I'm guessing that my religiously caring for and seasoning those grates have kept them rust free.

          Of course, that's the downside of cast iron: they take more effort to care for them then (quality) stainless steel. Whether that outweighs their advantages over steel in retaining heat is entirely up to you.

            1. re: grampart

              Do you have'em? I prefer cast but these seem like a good idea. Hard anodized what though? Looks like sheet metal from the images

              1. re: BiscuitBoy

                I've had them for almost a year. Since then three of my friends were impressed enough to buy them and are now recommending them to their friends.

                Read everything on the site. They are made of aluminum.

                1. re: BiscuitBoy

                  I've had them for at least a couple of years now (3rd summer) and they are everything they are advertised to be. They are used by competition grillers, but regardless, they do an excellent job of cooking food quickly and leaving in plenty of moisture and not charing from flair ups.

                  In the spring through fall months I grill probably 3-4 times a week and grill in the winter if there isn't snow on the ground. Through all of this they have held up very well.

                  1. re: mikie

                    Last night I grilled two nice grouper filets from this Emeril recipe and they came out perfect. About 15 minutes on medium high, skin-side down, and no flipping. The special spatula they include with the grates made it very easy. They are truly great grates!