Arteflame 40" Platinum Series 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 premium stainless 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.

The Platinum cooktop is the same ½″ plate of hot-rolled steel as on the Classic 40″, designed to last a lifetime.

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. It's still just as easy to live with: the cooktop heats through in 30–45 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 stainless steel body's drain holes clear; it's built to stay outdoors year-round while keeping its brilliant brushed finish. 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.