Cast Iron Grids, Half-Moon & Full Round - Big Green EGG

Explore the differences between half-moon or full grids. Learn when best to use narrow or wide sides. Check helpful grilling & cleaning tips.

How Cast Iron Grids Work:

The cast iron acts like a heat sink, absorbing heat from the fire. When the cold meat hits the hot cast iron, the grid quickly releases its heat into the meat producing the highly coveted grill marks. By releasing heat that part of the grid cools. This is why 'those in the know,' recommend moving to a new part of the hot grid to keep the heat transfer (grill marks) going. While moving, turn the meat 90 degrees to create the ever-popular crosshatch pattern.

Dual Sided:

Big Green Egg Cast Iron Grids are dual sided. One side is narrow. The other side is wide. The narrow side (thin edge) is best for creating the grill lines outlined above. The wide (flat side) is perfect for seafood, fish, veggies or other foods that need more grid surface underneath. The flat side is also ideal for holding thin foods that can easily fall through a Stainless grid. Big Green EGG grids come preseasoned, ready for immediate use.

Grid Typed by EGG:

The XL EGG grid only comes in a half-moon grid. A full round is too heavy to handle. You will need two half-moons to have a full round grilling area.

The Large grids come in half-moon or full round. We recommend keeping with the full round, The usable grilling area on a half-moon is small, as there is not much room at the two narrow ends.

The Medium, Small and MiniMax grids only come in full round. The Small and MiniMax use the same grid and are interchangeable.

Cast Iron Grids with Dual Sides - Big Green Egg

• 13" for MiniMax and Small EGG;
  
• 16" (15.75") for Medium EGG;
• 18" (18.25") Half Moon for Large EGG; 
• 18" (18.25") Full Round for Large EGG;
• 24" (23.25") Half Moon for XL EGG;

Important Note:  We do not recommend elevating a cast iron grid in the grill, as it pulls the grid away from the heat it needs to produce the desirable grill marks. Close to the lump is best - makes it easier for the cast iron to heat up and sear. Simply, we use cast iron under Expander racks and not on top of Expander racks.

Caring for Cast Iron Grids:

The Big Green Egg Cast Iron Grids come with a preseason protective coating.

Here is what we do: Immediately after the food comes off, we brush the grid clean and spray it with a quick shot of Pam or similar veggie spray. The grid goes back in the hot grill on an elevated rack. As the grill cools down, the grid gets a quick redo of protective oil to prevent rust.

Couple hot tips:

As a cast iron grid or griddle heats up, it gets lighter (less gray) in color. See if you can tell the difference next time you use one at very high temperatures.

If you dropped beads of water on very hot cast iron, you would think the water would evaporate right away. Not exactly, with very hot cast iron, the water droplets will 'dance' or jump around. This is hard to do on a grid but try it next time on a cast iron griddle.

Is it called cast iron grid or cast iron grate?

For ceramic, kamado, grills we recommend using cast iron grid for cooking surfaces. This eliminates any confusion with the grate that holds the charcoal.