With the heat they experience, it doesn't take long for a smidgeon of water to make it's way to the cast iron under neath the porcelain, and once it does, it is all over.
If I went CI, I would just get plain ones. But, for me, the simplicity and durability of Stainless rod grates is just way more important.
I agree. I have several sets of the porcelain coated ones that are all chipping. I had hoped maybe to be able to grind down to raw metal but I had my doubts. Reading what you all say just confirms that it isn’t worth it. Among the best finds in two of my many acquisitions were two sets of original plain cast iron grates. Other than a little surface rust, both were redeemable, and I buffed both sets back to being ready for seasoning on Saturday. I plan to keep one and use the other as an option in an upcoming sale.
Yah, one thing I dont like about the Q grates. You can't get them in anything but CI and they are much thinner than regular Genesis grates. I have to replace them every 4 years or so.