Arteflame Classic 40" Fire Pit with Cooktop

20″ (ONE20): 20″ tall, coffee table height, with 300+ sq in of cooking surface for 2–4 people. Best for lounge-side and seat-side grilling on small patios and courtyards.

30″ (ONE30): 30″ tall, table height, with 700+ sq in for 4–8 people. Best for family-style grilling and serving right at the dining table.

40″ grills: 40″ tall, bar height, with 1,250+ sq in for 8 or more. Best for larger gatherings, cooking standing up with guests around you. The 40″ fire pits use the same cooktop on a short base, 22″ tall, for sitting around the fire.

Which grill size is best for me? Compare every size side by side

Both — and switching between them takes seconds. Once dinner's done, lift the ½″ solid steel cooktop off the fire bowl (no tools required) and you've got an open fire pit for the rest of the evening. The fire bowl itself is the largest spun-steel one made in North America, formed on the same industrial metal-spinning machine used to shape the dome of R2-D2 for Star Wars — a single piece of CORTEN steel with no welds or seams. Ten precision 1-inch holes in the base feed the fire from below, so even with the cooktop off you get a virtually smokeless burn — just pull up chairs and enjoy the glow. Set the cooktop back on whenever you're ready to grill again.

A flat, solid steel griddle opens up what you can actually cook — scrambled eggs, bacon, pancakes, smash burgers, shrimp, delicate fish, vegetables, even a sauce or side in a pan — foods that would fall through open grates or stick and tear on a grill. On the solid steel cooktop, the steel sits between the fire and the food, so grease can't drip into the flames. That makes flare-ups impossible on the cooktop, so your food doesn't get scorched by them. The flat surface also lets flavors mingle right on the cooktop, the way a good diner griddle works, and cleanup is a single flat surface to scrape rather than picking food out of grates. You're not giving up the classic sear, though — the center grill grate is always there in the middle of the cooktop, ready whenever you want true open-flame char and grill marks on a steak or burger. You get the full versatility of a griddle and the sear of a grill, on one cooktop.

Arteflame runs on hardwood or lump charcoal, which is what makes the 1,000°F+ sear and real wood-fired flavor possible — something a home gas grill can't match. And remember what you're actually cooking over with propane: the same fossil fuel that powers buses, generators, and forklifts. Would you want your steak seared over exhaust fumes? Wood and charcoal give you clean, natural heat and flavor instead. It's still just as easy to live with: preheat in 20–30 minutes, one fire with built-in hot and cool zones instead of a row of burner dials, and a cooktop that essentially cleans itself as the fire burns off drippings. If you'd still like the flip-a-switch option, a gas conversion is available — but most owners stick with wood or charcoal for the sear and flavor it delivers.

Minimal. Scrape the cooktop clean with a griddle scraper while it's still warm — the fire burns off most of what's left — then wipe on a light coat of oil to protect the seasoning, the same way you'd care for a cast-iron skillet. There's no porcelain coating to chip and no grates to scrub. Empty the cooled ash after each use, and keep the CORTEN steel body's drain holes clear; it's built to weather outdoors and develop its own natural patina over time. Whether you spent the evening grilling or just let the fire burn down as a fire pit, the cleanup routine is exactly the same.

Allow 30–45 minutes for the ½″ hot-rolled steel cooktop to heat through, and a little longer in cold weather. That build-up time lets the cooktop work as a heat reservoir: once it is hot, the center grill grate runs over 1,000°F, the cooktop about 450–550°F near the inner edge and 250–350°F toward the outer edge.

And once you're done cooking, that same fire keeps going — lift the cooktop off and it's ready to enjoy as a fire pit for the rest of the evening.

1. While the cooktop is still hot, push food debris and excess oil into the center fire with a straight-edge griddle scraper.
2. Wipe the surface with a light coat of oil while it's still warm — this feeds the seasoning and guards against oxidation as it cools.
3. Once the grill has cooled completely, scoop out the ash with a plastic cup or ash tool.
4. If any oxidation spots appear, buff them out with a Brillo pad, steel wool, or fine sandpaper — this is rare with regular use.

Treat the cooktop like cast iron: no harsh chemical cleaners and no heavy scrubbing required.

Thickness and alloy. Many fire pits and grills are made from 14-gauge mild steel, about 1.9 mm (0.075") thick and protected only by paint. Arteflame fire bowls and grill bodies are 10-gauge CORTEN, about 3.4 mm (0.135") thick: nearly twice as much steel. CORTEN, also called "weathering" steel, also corrodes more slowly outdoors than ordinary steel, because its alloy forms a tight, protective patina. In long-term measurements in polluted industrial air, weathering steel lost about 2 µm a year against about 50 µm for conventional structural steel (SteelConstruction.info).

If the surface gets scratched, the exposed steel forms the same patina again. There is no paint or powder coat to blister near the fire, and the warm, changing color is part of the design. The cooktop is a separate ½" plate of hot-rolled steel, not CORTEN, designed to last a lifetime.