Grilling isn’t just for burgers and steaks—bring cast iron into the mix, and you open a whole new world of outdoor cooking. Cast iron’s unbeatable heat retention and even distribution make it perfect for several dishes. Whether you’re cooking delicate foods, simmering sauces, or baking over open flames, cast iron gives you control, versatility, and bold flavor you can’t get with grill grates alone. Here’s some tips on using cast iron on the grill.
Cast Iron Broadens Grilling Potential
One of the biggest advantages of using cast iron on the grill is the expanded menu it offers. Beyond searing steaks or caramelizing onions, cast iron lets you cook foods that would typically fall through the grates like shrimp. It’s perfect for grilling delicate fish without it sticking or breaking apart, and you can even crack eggs into a skillet for a savory grilled breakfast.
Types of Cast Iron Cookware
When choosing your cookware, consider what you’re cooking. Each piece serves a different purpose on the grill: a classic cast iron skillet works great for everything from sautéing vegetables to baking cornbread over an open flame. Griddles offer a flat surface ideal for smashburgers or grilled sandwiches and more real estate for multiple ingredients, while grill pans give you those coveted char lines without sacrificing control. But whatever you use, make sure it’s built for high heat and has sturdy handles for easy maneuvering.
Prepping for the Grill
Start by placing your cast iron cookware directly on the grill grates and let it preheat for about 5–10 minutes. A properly heated pan ensures even cooking and helps prevent sticking.
Once hot, add a small amount of high-smoke-point oil, like avocado or canola, and swirl to coat. This step adds flavor and keeps food from sticking. Always start with a clean, well-seasoned surface—leftover bits or rust can affect taste and performance. If your pan looks dry or dull, rub it with a light layer of oil before heating to refresh the seasoning.
Pro Tips for Success
Grills often have uneven heat zones, so be mindful of hot spots and rotate your cast iron as needed for consistent cooking. If flare-ups occur, move the pan briefly or close the lid to control the flame.
Always use heat-resistant grill gloves and sturdy tools—cast iron gets extremely hot and stays that way. To prevent thermal shock, never place a cold pan onto a scorching grill. Let the cookware come to room temperature first to avoid cracking or warping. Safety and patience are key to mastering cast iron on the grill!
Cleaning and Maintenance
After grilling, let your cast iron cool slightly, then scrub off any burnt-on bits using a brush or coarse salt and a little water—skip the soap, which can strip the seasoning. Dry it thoroughly over low heat or with a towel, then rub a thin layer of oil over the surface to protect it and maintain its nonstick quality. Regular post-grill seasoning keeps your cast iron in top shape and ready for the next cookout.