Best Cast Iron Grill Accessories: Sear Stations and Smash Burger Tools

Why Cast Iron Belongs on Your Grill

Cast iron holds and radiates more heat than any other cooking surface. On a grill, that means restaurant-quality sears, perfect smash burgers, real crust on scallops, and the ability to cook delicate items (eggs, vegetables, fish) that would fall through grates.

A few well-chosen cast iron accessories effectively turn any grill into a multi-cooker.

Best Sear Station: GrillGrate Sear Station Set ($60–$120)

Hard-anodized aluminum panels (not technically cast iron but functionally similar — high thermal mass, deep sear marks). Drop on top of your existing grates to add a dedicated sear zone.

Works on every grill type. Adds 50°F+ to grate surface temperature. The diamond pattern leaves the kind of sear marks you see in steakhouse Instagram photos.

Get the size that matches your grill — Weber Spirit, Genesis, kettle, Traeger sizes all available.

Best Smash Burger Press: Lodge Cast Iron Smash Burger Press ($20)

Heavy enough (2 lbs) to crush a burger ball into a thin patty without rocking. Wooden handle stays cool. Pre-seasoned.

Pair with a Lodge Cast Iron Skillet ($25) on your grill grates for the best smash burgers possible at home. Better than 90% of restaurant smash burgers.

Best Cast Iron Skillet for Grill Use: Lodge 12-Inch Pre-Seasoned ($30)

Goes from grill to oven to stovetop. Will outlive you. The single most versatile cooking vessel ever made.

For griddle work, the **Lodge 17-Inch Cast Iron Skillet ($55)** turns a kettle into a flat-top for breakfast, smash burgers, and stir fry.

Best Pizza Stone (Honorary Cast Iron): Old Stone Pizza Kitchen Pizza Stone ($45)

Not cast iron, but in the same thermal-mass category. Heats your grill to genuine pizza temps (700°F+ on a kamado). 16-inch round fits most kettles and kamados.

Lasts a decade if you don't drop it. Cheap pizza stones crack within months.

Cast Iron Care on a Grill

Cast iron on a grill seasons faster (more direct heat) but also faces more thermal shock. Two rules:

1. Never put cold water on hot cast iron — it cracks. 2. Re-season every 5–10 grill uses with a thin layer of high-smoke-point oil (flaxseed, grapeseed) baked at 400°F for 30 minutes.

Read our full [GrillGrate review](/review/grillgrate-sear-station-set) and [Lodge smash burger press review](/review/lodge-cast-iron-smash-burger-press).