Cast Iron Grate Rust Question


 
Pat G

Pat G

TVWBB Emerald Member
So I have some cast iron grates I would like to use on my current project. They have a little rust on them. I know I can remove this and re-season them. On one of the grates it appears that the rust has eaten through the first layer of iron. This is only on a single grate and it is a very thin layer. Any thoughts on this affecting anything? Forgot to take a picture of it.
 
wire brush or sandblast them. reseason them and you're good to go. I sent the ones on my Wolf to a local sandblasting/finishing company. They came back shiny clean for I think $15.00 labor. I put them in the grill got them hot and seasoned them like crazy. They work just great (no pun intended). I was going to replace them but they cost over $40 ea and there's 6 of them! The only thing I do is I don't leave them in the grill over the winter. I did the same thing with the original CI waterfall grates that were on my Broilmaster P3.
 
I'm a lucky guy, rust is not allowed here in dry Arizona. Although I do season my CI grates on both the E320 and the Genesis 2000 at the end of the season with flaxseed oil before they go into hibernation for the winter.
 
Winter? Arizona? Heck must drop to all of 70 there LOL. My grills don't even hibernate here in the frozen north.
 
LMichaels said:
Winter? Arizona? Heck must drop to all of 70 there LOL. My grills don't even hibernate here in the frozen north.
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Look like 70* to you;), We get snow all winter long and below freezing temperatures. If I do grill or more likely BBQ I use the performers or the WSM for most of my winter cooks. We are at 5600 ft in the northern part of the state, about an hours drive from Flagstaff which is one of the better skiing areas of the state.
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Guess I don't know AZ that well but also I would not stop or "put my grill in hibernation" LOL 20 to 40 degrees around here is quite tolerable as a matter of fact above 35 you're likely to find me outside in shorts and T-Shirt. (though admittedly my kids think I'm nuts LOL). Honestly the only grill I own that goes into semi-hibernation is the Wolf and only because the grates are raw cast iron so I pack them away due to the constant moisture and condensation. Though if I invest in new ones (either the porcelain CI or stainless from RCPlanebuyer) that won't happen any more. Nice dog BTW
 
LMichaels said:
Guess I don't know AZ that well but also I would not stop or "put my grill in hibernation" LOL 20 to 40 degrees around here is quite tolerable as a matter of fact above 35 you're likely to find me outside in shorts and T-Shirt. (though admittedly my kids think I'm nuts LOL). Honestly the only grill I own that goes into semi-hibernation is the Wolf and only because the grates are raw cast iron so I pack them away due to the constant moisture and condensation. Though if I invest in new ones (either the porcelain CI or stainless from RCPlanebuyer) that won't happen any more. Nice dog BTW
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One of the reasons the gassers go into hibernation in the winter is because we have fire restrictions that actually start today so we can't use charcoal when we hit stage two which the way it looks will be about July 5, they try to get past the fourth so the folks in the camp grounds can use charcoal and wood fires. So by the end of summer I want a little charcoal going on. That's also why I have three gassers.
Also I grew up in the Chicago area in Franklin Park so I know all about the cold, not nearly as bad here.:cool:
The pup is Raddy she's a 13 year old Golden Retriever and a big sweetheart, loves to lay in the snow.
 
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