So I'm the only guy with issues with the coated cast iron grates?
Maybe I got a bad batch or something. Do you have to baby them when
you clean them up? It was happily using a wire grill brush until my
wife scraped them good with the grill scraper and they started flaking
off.

Also a comment was about SS not conducting heat properly - I don't
think SS is much different from CI in heat conduction, and I'd have to
assume CI conducts heat the same as coated CI (or worse - the coating
is an insulator). Could it be that the true issue has more to do with
thermal mass than heat conduction? A cast grate of any sort would have
a lot more mass than any other type, and when the food hit it, all
that heat would be waiting in reserve to do a nice sear.

--Jeff