Q: WHAT MAKES A GOOD GRATE?
A: First, bars tend to sear better than round rods. The best choice would be wide bars that are close to each other. Stainless steel and cast-iron grates are thought to be the best, since they’re sturdy and tend to resist rust.
Stainless steel grates are an expensive upgrade, but they are good for the lazy outdoor chef, since they are low-maintenance and they live for a long time.
Bare cast iron will create a nice grill marks but it will need to be seasoned with cooking oil pretty regularly to avoid sticking. Porcelain-coated cast iron grates are a popular choice because they retain the most heat and are relatively easy to clean by comparison (just don’t use a stiff wire brush, which could damage the porcelain).
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