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Grilling doesn’t have to be complicated. In fact, when you cook with cast iron, it gets a whole lot simpler and, objectively, better. Whether you’re a seasoned pro or just lighting your first grill, this guide answers the most common questions we get about cast iron, fire, and making the most of outdoor cooking.

While you could put your steaks/burgers directly on the grill grates, there's a better way to grill, one that helps you get a better sear and keeps all of the flavor from falling through.

Clams in Herbed Butter Sauce. Photo: Benjamin Muller

 

Getting Started with Cast Iron on the Grill

 

Can I use my cast iron directly on the grill?

Yes — and you should. Cast iron has been a staple for cooking over flames for centuries. Whether you're working with charcoal, gas, or an open fire, cast iron can handle it. That’s part of what makes cast iron such a versatile tool for outdoor cooking.

Do I need to preheat my grill? How hot?

Absolutely. Preheating is essential for even cooking and getting a good sear. Let your grill heat up for 10 to 15 minutes with the lid closed. For most high-heat cast iron cooking, aim for 400 to 500°F. You want the grill grates and the air around them to be hot before you add your pan.

Wait, so do I need to preheat my cast iron too?

Yes. Just like on the stove, a hot skillet means a better sear and less sticking. Place your Field Skillet or Griddle on the grill and give it a few minutes to heat up fully. You should see a little shimmer or feel the radiating heat when it’s ready. Learn more about preheating your skillet.

Is it even still grilling if I use cast iron?

Yes. You’re still cooking over live fire. Using cast iron just makes it more effective, especially when you want to avoid flare-ups, protect flavor, or cook things that aren’t grill-friendly on their own. It’s also a life saver when you are cooking on a community grill or at a campsite where you don’t know who and what has been cooking on that grill previously. 

Gas or charcoal? Which is better?

Both work well with cast iron. Charcoal burns hotter and gives better flavor, thanks to smoke and radiant heat. Gas is easier to control, quicker to start, and great for weeknight grilling. We go deeper into fuel types in our charcoal guide.

Coffee Rubbed Hanger Steaks Photo: Benjamin Muller


Cast Iron Grilling Techniques 

 

Why don’t you make grill pans with ridges?

Because cast iron does its best work when it makes full contact with your food. Grill pans with raised ridges might look cool, but they create uneven heat and keep you from building a full, golden sear. A flat surface means better flavor, better browning, and no wasted heat. That’s why we design our skillets and griddles the way we do. Learn more about why we think grill marks are B.S.

What is a flare-up and how do I prevent it?

Flare-ups happen when fat drips through grill grates and ignites below. With cast iron, you keep those drippings in the pan. That means better flavor, no scorched food, and fewer fire surprises. It's controlled cooking without losing the magic of flame.

What’s the difference between direct and indirect heat?

Direct heat means cooking right over the flames, great for searing steaks or charring veggies. Indirect heat means cooking off to the side, better for slower cooking like chicken or thicker cuts or when you use your grill as an oven to cook something like a cobbler. Cast iron shines in both zones because it retains heat and evens out temperature swings so even hot spots become usable cooking surfaces.

What should I cook in a skillet instead of on the grates?

Almost anything. Proteins that would benefit from a full surface Maillard reaction (sear). Smash burgers, flaky fish, vegetables, fried eggs, skillet cookies. Cast iron is especially helpful for delicate or small foods that might fall through the grates, or anything you want to baste, caramelize, or crisp evenly.

 

Photo: Cole Wilson

Cast Iron Grilling Care & Maintenance

 

Will the high heat mess up my seasoning? How hot can I get my skillet before I mess it up?

Field Skillets are designed for high-heat use, indoors and out. A roaring grill won’t hurt the seasoning if you're cooking with fat. If it gets extra hot, the worst-case scenario is that the seasoning will cook off a bit, but a quick touch-up with oil afterward will bring it right back. For reference, you can put cast iron in a pizza oven which gets up to 900º F. Anything under 1500º is pretty much fair game. 

How do I clean my cast iron after grilling?

After grilling, let your pan cool, then clean it as normal by following the Field Method: wipe out the interior with a paper towel, if needed, scrub both the interior and exterior with warm water (a little soap if you need it). If anything is stuck on or extra caked in soot, use the chainmail scrubber to remove it. Dry your pan thoroughly and finish with a light coat of seasoning oil to keep your seasoning strong. Find all the tools you need for cast iron maintenance here. 

So whether you’re flipping burgers in your backyard or making cobbler at a campsite, cast iron belongs on the grill. Keep it simple. Cook with fire. Let the pan do the hard part.

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