Anyone using Grillgrates ?

[rfuerst911sc]

I have a gas grill and round charcoal grill that both have cast iron grates . Functional and strong but prone to rust . Found these aluminum grill grates and thought not a bad idea . Dual sides allow grill marks or a flat surface . Aluminum won't rust . Any health concerns being aluminum ? I wouldn't think so but thought I would ask . Anyone here using them ?

https://www.grillgrate.com/shop-by-brand/?gad_source=1&gclid=CjwKCAjwh4-wBhB3EiwAeJsppOOlx8V5joWgSpsUu1E6bNh3HO9iaSK5IUXxo eXtnXLNmGsyvk_B5RoCXG0QAvD_BwE

[gchappel]

I have used them for years. On my grill, 3/4 of the grill are the grates, about 1/4 is the flat griddle.
Well made.
I "think" I get better sear marks- but not a big difference.
Less flareups.
They are more difficult to clean.
Delicate meats, like salmon, don't like the elevated grates. I cook those on the griddle part and then a cedar plank.
I would get them again.
gary

[rfuerst911sc]

^^^ Have you ever run them through the dishwasher ?

[Shaun @ Tru6]

Hardcoat anodized aluminum should be safe but Al melts at 1200F.

I have been wanting to shoot my Weber grate with 1800F safe Cerakote to prevent rusting and sticking

[wdfifteen]

I have GrillGrates on 2/3 of my Weber gas grill and I use them all the time. I hardly every used the cast iron grates any more. GrillGrates are modular and flat on one side with elevated grates on the other, so you could grill bacon and pancakes on the same grill at the same time , or grill salmon on a flat module and grill asparagus, complete with sear marks, on the other.

I've never put mine in a dishwasher, I just scrape them clean.

[john70t]

My concern would be ingesting Al over time (Alzheimer's).

Cast iron is a pain. I scrape and brush with lard and heat a bit but it's still not enough to rust-proof long term.

[rfuerst911sc]

Originally Posted by john70t

My concern would be ingesting Al over time (Alzheimer's).

Cast iron is a pain. I scrape and brush with lard and heat a bit but it's still not enough to rust-proof long term.

All reasons I am asking . I am 66 so maybe long term exposure isn't a concern I don't know . And no matter what I do the darn cast iron always rusts 😳

[Shaun @ Tru6]

The secret to cast iron is to never clean it. That's for pans and stovetop grills/griddles.

Next time you use it, heat and wip with a paper towel

[911 Rod]

That's more expensive than upgrading to stainless.

[peppy]

I also don't use aluminum to cook on.

[Tobra]

^I am with peppy^

You can scrub your cast iron with salt to clean it, that is about it.

[gchappel]

Originally Posted by rfuerst911sc

^^^ Have you ever run them through the dishwasher ?

No, never tried it.
I just fire up the grill on high for 20min, then scrub/scrape everything off.
gary

[rfuerst911sc]

Originally Posted by 911 Rod

That's more expensive than upgrading to stainless.

Are you talking making your own out of SS material ? Or ready made aftermarket ?

[berettafan]

My feeling is grill marks are for amateurs. If i want a maillard reaction i want it on the entire surface.

[911 Rod]

Originally Posted by rfuerst911sc

Are you talking making your own out of SS material ? Or ready made aftermarket ?

When I bought my Napoleon BBQ you could upgrade to a SS from the cast one.

[Zeke]

Originally Posted by berettafan

My feeling is grill marks are for amateurs. If i want a maillard reaction i want it on the entire surface.

You like your cancer served uniformly?

[Scott Douglas]

I don't have a fancy grille, just a NexGrill four burner my son-in-law was getting rid of when they moved to Japan.
When it needed new grates because the iron ones were rusty I looked around and found some SS ones, but they were pricey as heck. I waited a while and found some that had been returned for like half price. They arrived and looked great but weren't 'flat' and would 'rock' a bit when installed. I tried straightening them out but they're pretty stout and wouldn't budge.
I figured what the heck, I don't need them to be 'flat', so I've been using them.
They've gone thru enough 500*+ heat cycles now with my cooking salmon in the cast iron pan that they've flattened out nicely. No more rocking. Best investment in my grille I've made so far.
I replaced the burners and shields at the same time and things are working great. In fact, I'm going to cook some salmon for dinner this afternoon before the weather turns bad here.

[berettafan]

Originally Posted by Zeke

You like your cancer served uniformly?

Prefer the microwave for your steaks?

[masraum]

I like my porcelain coated cast iron, but they got chipped and have some rust in the chipped spot. Fortunately it's in a corner so I can work around it.

[masraum]

Originally Posted by Zeke

You like your cancer served uniformly?

My understanding is that black/burned is potentially cancerous, but heavily browned is not (but does add a ton of flavor).