Loft Steel Grill Grate 36 × 31 cm, 12 mm Bars

Open-fire cooking without relying on skewers

The Loft grate creates an open cooking surface above a brazier for steaks, portioned meat, fish, vegetables and seafood. Food can be arranged directly across the bars, turned when needed and removed one portion at a time without threading every piece onto a skewer. This format is particularly useful for foods with different shapes, including broad vegetable slices, fish fillets, sausages, ribs and cheese intended for grilling.

The grate measures 36 × 31 cm, giving you a clear figure to compare with the intended support area. It is designed as an accessory for the Loft brazier. If you are considering another brazier, measure the distance between its supporting edges, confirm that the grate will sit on a flat and secure ledge, and allow enough clearance for both handles. The outside width of a firebox alone is not sufficient for selection; the actual contact area supporting the grate is the important measurement.

Construction and confirmed specifications

The rectangular structure is made of steel. Its bars are 12 mm thick, while the complete grate weighs 6 kg. This is a substantial full-size component intended to rest above the brazier rather than a lightweight wire basket. Two welded handles provide controlled grip points when lifting the grate, removing it after a cooking session or carrying it to the cleaning area. The handles are metal and positioned close to the heat, so they should always be treated as hot during use and handled with suitable hand protection.

• Overall size: 36 × 31 cm, the key measurement for checking the supporting ledges.
• Bar thickness: 12 mm, providing a substantial base for portion-sized foods.
• Weight: 6 kg, an important consideration when lifting or carrying the grate.
• Material: steel, which should be dried thoroughly after cleaning.
• Layout: an open rectangular grate with two welded handles.

Setting up the cooking area

Place the grate on its supports before lighting the fuel. Confirm that it sits level, does not rock and does not project into a walkway. Avoid packing the entire surface too tightly; leaving working space makes it easier to turn food and remove portions as they finish. Each piece should span the gaps between adjacent bars securely. Take extra care when sizing thin fillets, small seafood and chopped vegetables so they cannot slip between the bars while being moved.

Foods with different cooking times can be arranged in separate zones. Dense cuts of meat may be placed over stronger heat, while fish or vegetables can occupy a milder section. The grate does not replace fire management: distribute the coals to suit the menu, retain a lower-heat area and turn food at appropriate intervals. Because the steel bars make direct contact with the ingredients, a clean cooking surface is important for both handling and the character of the finished food.

Cleaning and storage

Let the steel cool naturally after cooking. Remove food residue, wash the grate with warm water and a mild cleaning product, and clean without unnecessarily harsh treatment of the surface. Dry it thoroughly afterward, paying particular attention to the joints around the bars and handles. Store the grate in a dry, ventilated place. Before the next session, inspect the cooking surface, confirm that the grate still sits evenly and check the condition of its joints. This routine keeps the accessory ready for a family picnic, a meal in the garden or a menu that combines several foods on the same brazier.