Yes, cast iron on the grill is a power move

Yes, just make sure it’s seasoned, and don’t set yourself on fire.

A cast iron skillet is practically made for grilling. It can handle the high heat, you can get it ripping hot over coals or gas burners, and it won’t warp like cheap nonstick. It’s basically the grill’s heavy-duty best friend.

The catch is the heat distribution. On a grill, the heat comes from below, not all around like an oven. So your skillet might have hot spots directly over the flame. That’s fine for searing, less fine for delicate things. You’ll want to preheat the skillet on the grill for a few minutes before adding oil or food.

Also, please use a long handle. The handle gets nuclear hot. I’ve seen people grab it bare-handed. Don’t be that person. And if your grill has a lid, you can close it to turn the whole thing into a mini oven for cornbread or a frittata.

Just don’t use soap on the skillet—unless you hate your seasoning.