I know I'm late to the party here but your explanation of "retains more heat" mixes up a few terms. What matters for the sear is not the temperature of the metal, but how quickly it can move heat energy into the meat. This is mostly a matter of: 1. how much heat energy is stored in the metal, and 2. the contact area between the metal and the meat. For 1 (at a given temperature), stainless is actually a little better per kg of metal as it has a slightly higher specific heat. The reason most (cheaper) grills are better in cast iron is because they just use more metal. Cheap stainless is typically lightweight welded wire construction. The better option is the heavier grill - material choice doesn't really matter. For 2, the wire construction of cheap stainless gives very little contact vs the flatter design of most cast iron grills. The laser cut stainless would be best for this due to the massive flat area that would contact the meat and the large mass of metal underneath it. There is no way that a BBQ can heat any metal hotter than the heat source. What they can do is heat a large mass of metal to hold a large amount of thermal energy that it can dump quickly into a steak and give a good sear anyway. It will just take a while to preheat that metal. Short version - get a heavy grill, regardless of which metal you choose. Heavy stainless is far more expensive than heavy cast iron.

Went down a rabbit hole of your vids - best info for what i was interested in learning on the web, bar none - thank you

Have had my Kenmore Elite grill for 8 years now. It has cast iron grates I have never had an issue with the cast iron rusting. I have had to replace the heat plates, but the rust on cast iron really comes down to the environment the grill is in and how people take care of the grill.

fantastic video, very informative.

Great vid, I enjoyed the comparison.

Keep your simplicity and honest opinion regardless the brand! Great job men!

I've gone back and fourth on this choice several times. I agree with your findings. For me I went Stainless Steel on all my grills because much easier (and lazier) to maintain.

Super interesting.. thanks guys

thanks bro. Needed to answer this specific question.

Great test , just pre ordered the new Weber Genesis here in Australia 👌👌

very entertaining. Thank you

I went though my fair share of cheepo enamel cast iron grates. They all rotted away. So went 9mm stainless on our Weber Genesis SE. It has turned 10 this year and 9mm SS grates are 100% intact and still grilling and searing like day 1.

Thanks for a great assessment. Could you comment on porcelain coated cast iron vs basic CI and SS?

Thanks for another great shootout! It explains why the cast iron grates on my low powered Weber Q220 always produced good results. How difficult is it to clean the cast stainless grates on the Napoleon Phantom? I've been researching that model

Great video should try with smokers aswell taste tests make it great

Live in South Florida, humidity and heat is a killler. I personally like stainless for cooking and cleaning. I hate constant rust prevention patrol with cast iron. I have a propane barbque that maintains heat temp, so ss grill is the way to go for me. I wont get enamel coated either, as they can get damaged.

My Napoleon legend came with a cast grate. I use it all yearr and it lives on my deck. Within 3 years the grate rusted out. I called Napoleon and they offered to replace it or for 25 I could upgrade to Stainless. I upgraded and couldn't be happier. My grill has trouble with low temps. It has no problem hitting high temps.

Just got a prestige 500! Should I season the stainless steel grates? Or only season the cast iron infra red grates? Thank you

Cast iron has more radiative heat and density mass so better for lower temp and also thicker cuts as it more efficiently cooks through and more heat stable. Carbon steel is in between the two. Stainless is great for searing a thinner steak without overcooking middle as much as iron would.

The napoleon cast stainless are real nice. I like the idea of that.

Good job

I have the stainless steel grates but I miss the sear marks. I'm thinking of getting some replacement cast iron grates. I usually grill food at lower temps anyways.

Glad I saw this video, since I've been considering a swap of cast iron for stainless on my grill , a Napoleon Prestige 500RSIB. Since the side burner cranks up to 1800 deg. F. I'd like to take advantage of the easier cleaning of the stainless grate. So, quick question: is the stainless sizzle grate of the Prestige Pro 500 the same and fit as the Prestige 500? Please take a quick walk on your showroom floor and see if that works. Thanks! And keep these great video coming!

What are the first time use instructions for cast stainless steel grates? Can I use a wire brush to clean off cast stainless steel grates? If you can make a video how to maintain the Napoleon Phantom Pretige grill that would be great.

Just take care of cast iron grates the same as cast iron cook wear, after cooking just used a soft bristle brush good to go. Also, worked in professional kitchens and always had cast iron grates for our grills.

Can you test the v shaped cooking grates please

Dam! You do everything that’s on my mind! Dam you are good! Keep doing this!!!

Napoleon Phantom 500 that cast iron stainless what brush to use for that to clean?

I have never had a problem with rust on cast iron grates. I have had my Broil King 4 burner now for over 10 years here in SC and not a speck of rust on the grates. When I’m done cooking on it I clean the grates with a plastic brush and then soak a paper towel in Olive oil or canola oil and wipe the grates down just like you would a cast iron pan.

Swapped out cast iron for stainless steel grates on my Weber Genesis and never regretted it. I found that everything sticks to the cast iron which a real pain in the neck

I'd be interested in seeing how the thicker laser cut stainless grates compare as well, thanks enjoy the content!

Can you cut cast iron for wok riund shape support?

I would go with a thicker stainless steel. It may not retain as well like cast iron but still better than a thin stainless steel grate and it last for years. I can add a cast iron skillet or a griddle to get that beef charbroiled

It all comes down to cleaning. When your done cooking that's the last thing you want to think about, however, after eating a great bbq it has to get done. With stainless you just heat it up again and wipe it off. Cast gills with all the funny shaps and curves just make it harder to clean. And on a side note, I never use a wire brush to clean. Sometimes I will use a cut lemon to finish up the job.

Something also to note (stainless vs Iron) Generally speaking from a material properties standpoint. Ferrous materials pose the potential to 'impreginate' and rust the non-ferrous materials. I.e. if the iron scratched against the stainless - this could raise a quality/warranty concern against a product. So it makes sense to manufacture out of the same material.

I spend more time and elbow grease to clean stainless after every cook than I do on reasonably maintained cast iron in a season. Stainless get worse over time, cast iron gets better. I also never have to reach for steel wool, Bar Keepers Friend, vinegar etc on cast iron while very often need to do so on SS. With the cast iron I would clean immediately after cooking while the meat rest, and a tlc with a touch of oil. Never rust and last forever. By the time I sit down to eat, the grate is clean. PS. You can use water on cast iron, you must just ensure to dry well and season afterwards. Should be rarely needed though.

I’ve had my Weber Genesis for 12 years and the stainless steel is the way to go. The grills still look great!

What about porcelain enameled cast iron? These have lasted over 12 years so far in my Weber Spirit - without any regular maintenance.

I cook on my fire pit with a open flame with a stainless steel grate. A noob here but wondering after 5 uses it started rusting. How do i avoid this? Get better quility or coat it with something?

The biggest reason I didn't like cast iron was rust. In a wet climate, I had to replace mine every 3-ish years. That or eat rust flakes.

What about a charcoal grill where you can't really control the temps as easy as you can on a gas grill

Top content :)

I have a weber performer and am wanting to replace stock grates. I was looking at the Malory cast iron vs Grilla stainless steel. Which would be a better option?

Used both on my napoleon and I absolutely prefer my cast iron all the way 👍

If I own a Napoleon Prestige 500, can I order the cast stainless grates from the Phantom? I am assuming the firebox is the same size and fit?

Can those cheesy swirled Napoleon stainless steel grills be changed for traditional straight grills?

Many technical errors in video: - infrared gun has a conical measuring zone (typically about 10:1 - just read side of gun), so holding it 20 inches from the grate means you are measuring a 2 inch circle (below grates as well). The little laser just shows the center of that cone - it is not the measuring point itself. Besides, stainless steel (when clean and shiny) has a high reflectivity making the reading impossible without compensating in the gun settings). Try shooting a clean stainless steel hot frying pan and you will see very low temps. -Saying the cast iron gets hotter than the ambient air is misleading. It simply conducts heat better. This is why it is true that cast iron tends to perform better in low temperature grills.

stainless steel for me they are easy to clean up. my old porcelin coated cast iron graters started chipping after a few seasons. ive had stainless steel for a few seasons and look the same as when i bought them.

what is the point of Webers new cast iron sear grate that goes with the "crafted" kit if they already sell the new genesis grill with the 9mm stainless grates? the sear grate seems like a waste for steaks if you have the 9mm stainless grates, do you agree?

I have the broil king signet bbq and all of my internal parts have rusted. I am crippled with ideas of what I should buy to replace the inside parts. Would YOU stay on cast iron? Or go to stainless steel for that bbq? I would appreciate your opinion. Going by the video, probably cast iron, no?

Thank you!!!

How do these grates compare to porcelain or ceramic? Thanks

Thanks for the info and your BBQ reviews. Is the base model Napoleon Rogue 365 or 425 powerful enough to replace the grates with stainless steel ones and still get a good sear on a steak? Particularly given the models don't have the infra-red side burner. Are Napoleon's add on ss grates for these models of high quality?

Love it! Gonna go stainless steel.. who wants a steak on low heat anyway?

I just replaced cast iron grates in my Rouge 425 with Steel just because of easer cleaning (i clean the grates aftere every use)

i find it very hard to clean the porcelain coated cast iron grilling grates, and so much food and grease gets baked on it. are cast iron more cancerous than stainless steel in terms of baked on black grease?

Cast iron is the best cooking surface but it's very high maintenance. Once you get to learn how to maintain and use the cast-iron, you'll never use anything else. Cast-iron can become as non-stick or better than Teflon . Stainless, if you clean it well will stick like glue. Finally cast-iron will last forever in the right hands.

Stainless steel is way better. Don’t even think about cast iron unless you want to add “caring for your grills” to your list of chores. Heat retention is irrelevant- the BBQ retains almost no heat anyway. Shut the gas and see how long it takes for the heat to drop.

I've seen so many issues reported on Amazon about the Napoleon stainless grates rusting. And those grates aren't covered by Napoleon for corrosion. I have had a Weber Genesis for 15 years and want to replace it, but I'm so worried about everything rusting. What do you suggest?

Would you say that in Napoleon Rogue SE 425 the performance gap would be noticeable? I have an option of buying cast iron or stainless. Thanks!

This guy sells both, so both will be good

Can you put in dishwasher if it’s stainless steel

That was hella educational though no 🧢 cap... Oh and that basketball in the showroom...🤦‍♂️ Boss was quite piiiiisssed u can tell☝️...daaang... all ballers were automatic sussspects

So which one did Trevor pick? We need the tiebreaker.

Do you guys have a video on how to season your porcelain cast iron crates?

Doesn't matter for low and slow. A griddle or cast iron or carbon steel pan sears better than any grate. At least in my opinion.

What about Carbon Steel?

Cast iron has more heat conductivity than stainless steel so it is absolutely not true that cast iron retains more heat. Cast iron works for searing because it does NOT retain heat like stainless steel.

Come over here, Chris.

Pound for pound, stainless will heat faster, disturbing heat better and retain heat better than cast iron. But in general, cast iron grates in bbqs are always thicker, heavier and have more surface area than stainless steel. Therefor in general, cast iron will typically perform better due to those factors.

The meat is sticking to the grates, if you properly season your grates the meat will not stick to grates. You should also lightly brush a high burning oil over meat for almost perfect sear marks, then I would do a taste test.

Cast iron is dirty i never cleaned a grill with anything else than carbonising and brushing. Now i have cast iron its always dirty i need to let everything burn for half hour and still greasy af . Taste good tho .

Unless you use your grill every day get stainless steel not cast iron. Who wants to deal with rust?

retention of heat doesn't mean that it will sear better but that it will stay hotter longer after the heating source is turned off, Stainless or carbon steel pans are much more common for searing then cast irons but weight is usually the reason for that but also shows that stainless steal doesn't have searing problems

i get stainless is rust "resistant" - but carbon steel would be best

Getting my custom grate made from 10mm stainless rods sometime next week. Heard thicker is better.

My advice: Choose the cast iron version if it's cheaper. They _will_ function _at least_ a well as the much more expensive 304 steel versions but also do require more maintanence. I think it's important to realize though that if you do maintain your cast iron grates properly you can have them look almost as new forever !!! You can't say the same for steel grates ! Another thing: Don't worry at all about using steel brushes on cast iron grates or even porcelain-coated cast iron grates. With low end non porcelain-coated cast iron grates... if they're relatively heavy duty, you can _never_ wear them down using a steel brush. With higher end porcelain-coated ones you _do_ scrape off the coating with a steel brush _faster_ than with e.g. a brass brush, but _both_ types of brush will relatively quickly take off the coating. ... _and_, if you only use brass brushes you can expect to buy a new brush once a week if you use your grill often !! Again; if you have cast iron grates... just treat them correctly after each cook, using oil, and you will have them forever !

Is that placebo? What? Lol

The basketball cooks the best

4:55 Just one thing: DO NOT use bleach-based cleaners or lye with stainless steel. Other than that, yeah, basically use anything you want to clean it.

If we dont want de sears marks

Like 👍 and subscribe because you put them to the test and compare them very well 👏😉

I think the biggest reason luxury and professional grill manufacturers use stainless over cast iron is that they cannot warranty a cast iron grate for any reasonable amount of time. The effort required to clean cast iron after each use and maintain it long-term makes cast iron less ideal. There are many disadvantages to using cast iron and only one advantage that has been compensated for by good manufacturers.

>gas grill Ok, Hank Hill. Opinion discarded!

Fat runs quicker off stainless steel that's why you get more fire the fat lightly sticks to the cast iron and lansdown slower down the grids

You realize that you cant have a grate that has i higher temperature than the grill can provide. If the grill will produce 500 degrees, the grate can't be hotter than that.

Love the channel, hate the shirt!

I though the SS would be easier and rust free, reality 304 will rust after a month (about 3 uses) I replaced my cast iron because they were all nasty, SS isn't any better.

Cast stainless steel. Like the Napoleon Phantom Prestige 500.

cast stainless steel is the best

Grill Grates. Cast aluminum they are the best !! Trust me.

@ 1800°F youd be looking at a forge, not a grill 🤣

Sooo you guys are grillin & chillin w/ a golf simulator and PXGs….let’s talk sugar daddy wedges… Man I’m in the wrong business .

Meat does not stick to cast iron.

Actually porcelain is the best!

Kamado Joe SUCKS. We knew that, thanks for confirming. You don’t need to “retain heat” with cast iron. The flame is on all the time when you’re grilling ;)

Buy stainless steel grills only, now n forever. Cast iron grills should be illegal, in my opinion. They are very unhealthy n unsanitary due to heavy rusting. Also due to heavy rusting they are a tremendous hassle to clean before every use. If u love to chew, eat n swallow bits, pieces n flakes of rusted iron with every bite then buy a yourself a iron grill. Swallowing rusted iron flakes cannot b healthy for humans.

this dude gets tired from talking and talks about free meat as if its meant for a baby. America jesus christ

Nice spray tan lmao

When you sear on a joe the grill is 800° who cares about retention?