April 24, 2012
Cast iron retains heat longer than steel. With cast iron you can heat your grill up on full blast and get the grates really hot and then lower your burners so that the outside of the food gets seared and browned even after you flip, but your food can cook at a more traditional temperature range and give you better control of internal temperature of your food. Simply seared outside and juicy inside. Because of the heat retention I find you can turn off the center burner and place fatty meats in the center and avoid fat fires in your grill and the cast iron is much more effective for leaving the burners on high and the hood open and grilling both sides of burgers and the grates staying hot. You will get the same effect from slow and low cooking, overall more browning and flavor and less sticking.
The problem with cast iron in the past has been that if left to the elements it will rust. You need to season them with fat and keeping them oiled. It is easy enough to stay on top of really but with the porcelain enameled coating baked into these grates they hold up really well to the elements with little maintenance I only oil them for flavoring.
4out of 4found this answer helpful.