On Tue, 1 Mar 2005 11:04:51 -0800, "CSS" >
wrote:

>
>If you are referring to a Weber, the porcelain-coated cast iron grates are
>outstanding, and perform as well as bare cast iron w/o any of the
>maintenance or rust issues. I have owned both, and see no difference
>between the two as far as the marks left on the meat.
>
I also agree. I've had my Gold-C going on my second year now. I
stuck with the SS grates for much of last season. Bought the
porcelain-coated cast iron grates toward end of season. Did not
really expect a big difference however, I sure was surprised. What a
*big* difference it made. Glad I bought 'em.

I do however see a difference between the marks left on the meat
between the two. The SS grates marked the meat, but basically that
was it. The PCCI grates however left really nice dark, deep marks
which contributed to an overall great taste.

Cheers
Stan