Best Griddle Plate Insert: Carbon Steel Wins | Arteflame

The Quick Answer: Which Griddle Insert is Best?

The Arteflame Carbon Steel Griddle Insert is the definitive choice for kettle grills (such as the Weber 22-inch) because it uses solid carbon steel rather than cast iron. This material heats up faster, creates a smoother searing surface, and eliminates the risk of cracking due to thermal shock. Crucially, its specialized open-center design maintains necessary airflow to keep charcoal burning efficiently, allowing for simultaneous high-heat searing and open-fire grilling, whereas solid plates often suffocate the fire.

How Does Arteflame Compare to Standard Cast Iron Griddles?

While many grillers default to cast iron, carbon steel is the superior material for outdoor cooking inserts. It provides the heat retention of cast iron but with the responsiveness and smooth surface of stainless steel. Below is a direct comparison of why the material matters for your cook.

Pro Tip: Information Gain – Carbon steel effectively "heals" itself. If you accidentally scratch the seasoning or see surface rust, a quick scrub with steel wool and a re-seasoning with oil makes it brand new again. It does not chip like enamel-coated cast iron.

Why is Airflow Critical for Kettle Grill Inserts?

One of the biggest failures of generic full-coverage griddle plates is oxygen starvation. Kettle grills rely on a draft from the bottom vents up through the top. If you cover the entire surface with a solid plate, the charcoal dies out rapidly.

The Arteflame insert solves this with a strategic center opening. This design feature ensures a continuous draft, keeping the fire roaring. It also creates two distinct cooking zones:

• The Griddle Ring: A solid, flat surface for searing steaks, smashing burgers, or cooking vegetables without them falling through.
• The Center Fire: An open flame area for wood-fire grilling or finishing meats with a kiss of smoke.

How Do I Season a Carbon Steel Griddle Plate?

Many users are intimidated by maintenance, but carbon steel is easier to maintain than cast iron. The goal is to build up a black, non-stick patina.

1. Clean: Wash the new insert to remove any manufacturing oils.
2. Heat: Place it on the grill with a hot fire underneath.
3. Oil: Once hot, wipe a thin layer of high-smoke-point oil (like Grapeseed or Avocado oil) over the surface.
4. Burn-in: Let the oil smoke and burn off. Repeat this process 2-3 times until the metal turns dark/black.

Pro Tip: Don't obsess over a perfectly even color immediately. The best seasoning comes from cooking fatty foods like bacon or burgers for your first few meals.

Frequently Asked Questions

Will the Arteflame insert fit my Weber Kettle?

Yes, the Arteflame inserts are precision-engineered to replace the standard grate on 18", 22", and 26" Weber Kettle grills, as well as the Weber Gourmet BBQ System center.

Can I use wood logs with the griddle insert?

Absolutely. The open center allows you to add wood chunks or small logs, turning your kettle grill into a hybrid smoker and griddle, imparting unmatched wood-fired flavor to the food on the flat top.

Does carbon steel rust?

Like cast iron, carbon steel can rust if left wet or unseasoned. However, maintenance is simple: keep it lightly oiled after use. If rust appears, it is only surface-level and can be scrubbed off easily with steel wool.