Originally Posted by Chris Finney
Well... It won't rust.
The main reason is: I was thinking I would make it 'built-in' in the future. Along with a stainless gas grill in a out door 'kitchen'.
As I understand it, and I could be wrong — please, please correct me if I'm wrong — the regular grill shouldn't rust if properly seasoned and cared for.
Now, that last paragraph deserves some clarification. It also may reveal some ignorance on my part. Here goes.
Let’s talk about the seasoning first. I’m sure this is a somewhat controversial topic, because I suspect there are many ways to do this… it really is a whole other topic. I’ll do an archive search and see if it’s been broached. If not I’ll post it. Back to the matter at hand, I think I’ve seen folks recommending getting a spray bottle full of peanut oil and dousing the grill inside and out before lighting the first fire. Let that first fire burn at 350 or so for a few hours—don’t grill any food for this first burn/seasoning. After the initial seasoning periodically wipe the grill down, inside and out. I doubt the inside will need a lot of wiping down, based on past experience, but I’d keep an eye on it. Again, please correct me if I’m wrong.
As far as the "cared for" business goes, it's my understanding that keeping it out of the weather &/or protecting it with a quality cover will go a long way in conjunction with the seasoning to keep the grill nearly rust free.
If I’m wrong on this, please let me know as I can go either way… well, I’m not sure I have the green light for the pricier stainless grill. But, we’ll cross that bridge if/when we get there.
Now, I was really referring to a grill on a stand. If built in we could be talking about a whole other game. Depending on how it's set up, it could be difficult to impossible to keep an eye on the part of the grill that's built in. I could see stainless as a much better choice there.