Steve Calvin wrote:
> Edwin Pawlowski wrote:
>
>> > wrote in message
>> ups.com...
>>
>>> Cast iron generally wins, as it's usually more massive and thus retains
>>> heat far better than the smaller-diameter porcelain grills.
>>>
>>> Cast, however, tends to get gunked up more quickly and doesn't really
>>> want to be as clean and nice as the porcelain; if you don't keep after
>>> it, it rusts and really turns into a mess. All that notwithstanding, I
>>> far prefer cooking on it over the porcelain... we've had probably five
>>> or 6 porcelain grills on our old unit, and finally went for the cast
>>> iron last summer... have never looked back.
>>>
>>> Good luck!
>>>
>>> eno
>>>
>>
>>
>> Get the best of both. My VC series Vermont Castings grill has
>> porcelain over heavy cast iron. Good mass, no rust.
>>
> That's what mine has as well. I would prefer to use cast but no matter
> what I do the dang thang rusted so into the garbage they went.
>
> I use CI in the kitchen quite a bit but for me anyhow, it's not for
> outside.
>

I have given up on CI outside. I have stainless grills for the Kamados
and porcelain for the gasser. The CI kept spalling rust onto my food.
It's not very nice as a seasoning.

Matthew