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Primo Grate Cleaning Bar
- $32.00
- $32.00
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$32.00
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The Primo Grate Cleaning Bar is for cleaning cooking grates. You work it along the bars of the grate, taking off the carbon and cooked-on residue that builds up over a run of cooks.
Timing does most of the work. Residue that is still warm comes away with very little effort, while the same residue cold and set takes real scrubbing, so the habit worth forming is to run the bar over the grate at the end of a cook while the grill is still hot rather than at the start of the next one. Clean bars also stop old fat carrying its flavour into whatever you cook next.
Keep it with the Primo Grate Lifter so you can bring the grate up to a comfortable working height, or the Primo Grate and Deflector Lifting Tool if you are handling deflectors as well. Browse grilling accessories for the rest, or the full Primo range for everything Primo.
Primo Grate Cleaning Bar
Frequently Asked Questions
Which grates can I use the cleaning bar on?
Primo cooking grates in any size, since this is a hand tool and not a size-specific part. It is made for working along the bars of a grate, which is what the standard cooking grates you use every day are made of. Take a lighter touch on anything with a seasoned surface you want to keep.
Should I clean the grate hot or cold?
Hot, or at least warm. Residue lifts off a warm grate with a fraction of the effort it takes once everything has cooled and hardened, which is why scraping at the end of a cook beats scraping at the start of the next one. Use the tool on the grate in place and let the fire do the loosening for you.
Is it safe on cast iron grates?
Scrape gently and re-oil afterwards. Cast iron holds a seasoned layer that you want to keep, and aggressive scraping takes that off along with the residue. Work the bar along the bars rather than digging at one spot, then wipe a thin film of oil over the surface while the iron is still warm.
What is the difference between a cleaning bar and a wire brush?
They clean in different directions. A brush sweeps bristles across the bars; a bar is worked along them, which is the way baked-on residue actually lies. The other reason cooks move to a bar is that wire brushes can shed bristles as they age, and a shed bristle is not something you want to find in your food.
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