Built to last
Consider the materials in your barbecue’s body, trolley, burners, flame diffuser and cooking surfaces – they have a big effect on its lifespan.
Stainless steel models are the most corrosion-proof – and expensive – option, but they’re harder to clean and show smudges and fingerprints more than other surfaces.
Not all stainless steel barbecues are created equal. The best are made from 304 grade stainless steel, which is more resistant to rust than other grades used for barbecues. When you’re shopping, take along a fridge magnet – it won’t stick to 304 grade stainless steel.
Painted- or powder-coated steel rusts wherever the paint or powder wears through, which is likely after a few years of use. Aluminium is less corrosion-prone than untreated steel, but can develop oxidation (“white rust”). This is unsightly but won’t destroy your barbecue. Some steel or aluminium models are finished with vitreous enamel, which is far more durable than paint.
Cooking surfaces and burners are generally either cast iron or stainless steel. Cast iron can rust out quicker and need replacing, so we recommend stainless steel (or cast iron coated with vitreous enamel) for burners, cooking surfaces and flame diffusers.