Help Center - Frequently Asked QuestionsWhich burner is better, stainless steel or cast iron?As you might imagine, this is a very debatable issue with strong opinions on both sides. It is difficult to answer well because there are so many variables. And, how do you define "better"? Cooks better? Lasts longer? In our experience, most folks equate "better" to lasting longer when discussing burners. A frequent complaint is "my grill is only 18 months old and the burners have already rusted completely out". The simple truth is that some burners are manufactured to higher standards than others. For stainless steel, the burners may be a heavy gauge or a light gauge. The heavy (thicker) gauge will typically last longer. There are different grades of stainless. The best commonly available commercial grade you'll find is 304 stainless, which is approximately 18% Chromium and 10% Nickel. Many inexpensive to moderately priced stainless steel grills, and their burners, are made of 430 stainless steel, which is a lesser grade (less Chromium and Nickel content) that will rust and corrode more quickly than true 304 grade. A simple but fairly accurate indicator of the quality of the stainless steel is the magnet test. High quality 304 stainless steel is nearly non-magnetic. If a household magnet will stick to the metal, it is probably not 304 stainless steel. As you might guess from the foregoing, a cheap light gauge burner made of lower quality 430 stainless steel will not last as long as a good quality burner. Unfortunately, the industry trend is towards the lower quality grills and burners. Another issue is maintenance. Cast iron burners tend to rust and flake a bit with use and exposure to the elements. Sometimes these flakes and rust particles manage to block some of the gas ports (holes) in the burner. About once a year (some say more often, depending on how much the grill is used) the cast iron burner should be wire brushed to remove rust flakes and debris, and the gas ports should be cleared with a straightened paper clip or a small drill bit turned by hand. Never try this with a drill motor. Give the cleaned burner a light coat of vegetable oil. So, back to the question, which is better? If you're like a lot of folks that may not go to the trouble to clean the burners, stainless steel may be the best option. They're generally cheaper and don't require as much maintenance, even though they should also be periodically cleaned in a similar fashion. On the other hand, properly cared for cast iron burners will usually outlast the average stainless steel burner.
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