Just as I also said .. it's great having both, as long as it's Weber!
The trade off seems to be heat capacity."A good, heavy cast iron grate should last for decades if you take care of it. If you simply are not willing to do the work, go for a high quality porcelain coated cast iron grate. You get the heat characteristics of cast iron in a rust resistant surface."http://bbq.about.com/od/grills/f/f060704a.htmWeber has this to say:Which are better, stainless steel, porcelain-coated cast iron or porcelain enamel cooking grates?The cooking grates on our gas grills are available in three types – porcelain-enameled steel, porcelain-enameled cast iron and stainless steel. Each grate has its benefits:The porcelain enamel steel grates offer even heating and searing abilities.The porcelain enameled cast iron grates offer a hotter surface for searing because cast iron retains heat better than porcelain enameled steel or stainless steel.The stainless steel grates offer cooking properties similar to the porcelain enameled steel grates and are very durable.http://help.weber.com/faqs/10/which-are-better-stainless-steel-porcelain-coated-cast-ironWarranty is a wash:Stainless steel cooking grates 5 years, no rust through or burn throughPorcelain-enameled, cast-iron cooking grates 5 years, no rust through or burn throughschan1269 said:Cast iron(porcelain coated or not) you'll replace every 2-4 year's.Stainless. The grill will fall apart before the stainless has problems.
Not if it's a gas-fired infrared grill. Infrared grills have a flame temperature of 700+ °F., and unlike charcoal grills generally don't suffer from the "hot spot" problem that plagues charcoal grills at times. In fact, steakhouse restaurants often use infrared grills because they can cook steaks at amazing speed without drying out the steak itself.nara said:Charcoal. Gas is for pussies!
Ability to sear has more to do with the mass of the grates themselves...more than what the grate is made of. More mass...more heat hold(cast iron, if porcelain coated, and SS have the same heat loss quotient. Aluminum is higher than either...but, doesn't withstand the outright heat)DaveF said:The trade off seems to be heat capacity."A good, heavy cast iron grate should last for decades if you take care of it. If you simply are not willing to do the work, go for a high quality porcelain coated cast iron grate. You get the heat characteristics of cast iron in a rust resistant surface."http://bbq.about.com/od/grills/f/f060704a.htmWeber has this to say:Which are better, stainless steel, porcelain-coated cast iron or porcelain enamel cooking grates?The cooking grates on our gas grills are available in three types – porcelain-enameled steel, porcelain-enameled cast iron and stainless steel. Each grate has its benefits:The porcelain enamel steel grates offer even heating and searing abilities.The porcelain enameled cast iron grates offer a hotter surface for searing because cast iron retains heat better than porcelain enameled steel or stainless steel.The stainless steel grates offer cooking properties similar to the porcelain enameled steel grates and are very durable.http://help.weber.com/faqs/10/which-are-better-stainless-steel-porcelain-coated-cast-ironWarranty is a wash:Stainless steel cooking grates 5 years, no rust through or burn throughPorcelain-enameled, cast-iron cooking grates 5 years, no rust through or burn through
If you have "hot spots", you suck at charcoal.Ray Chuang said:Not if it's a gas-fired infrared grill. Infrared grills have a flame temperature of 700+ °F., and unlike charcoal grills generally don't suffer from the "hot spot" problem that plagues charcoal grills at times. In fact, steakhouse restaurants often use infrared grills because they can cook steaks at amazing speed without drying out the steak itself.
^I really like the looks of that Weber cart grill. Well... except for the crappy plastic wheels. Why would they put those on something that's used outdoors and frequently rolled across rough ground? Those would break the first season.
Are you saying the SS and porcelain coated cast iron will sear equally well?Ability to sear has more to do with the mass of the grates themselves...more than what the grate is made of. More mass...more heat hold(cast iron, if porcelain coated, and SS have the same heat loss quotient. Aluminum is higher than either...but, doesn't withstand the outright heat)
If you have "hot spots", you suck at charcoal.