Which Grill Grates are best: stainless steel, cast iron, enamel-coated, plated wire, or cast aluminum? The answer may surprise you.
On a grill, I want a surface that cooks evenly, rather than something that just creates black stripes on the surface of the meat. Find out why grill marks are a myth. I also want to avoid thick cast iron grates with little space between them that block smoke from contacting the meat surface. Smoke is one of the main reasons we cook outdoors, isn’t it?
The goal is grill grates that transmit heat evenly and well. What’s the best solution? For gas grills, I recommend a product called GrillGrates. For charcoal grills, thin stainless steel grates get the job done, or you can opt for chrome or nickel grill grates for a budget-friendly option. Whichever grate you get, heat it up on the grill for about 30 minutes without food to burn off any grease, dust, or manufacturing byproducts. Your guests will thank you.
