Before the flood, I used to have a grill with porcelain grates. If it is greasy stuff that troubles you, just get a tote big enough to hold the grills and some old rags. Put some rags in the tote, add the grates, maybe add more rags. Dump in some inexpensive ammonia, clear or sudsy and close the cover. After a couple of hours, the greasy stuff will come off easily. If you don't like "chemical" ammonia, stop worrying. It is a normal part of metabolism. Just do this in a well-ventillated place and you will have not trouble. It will "irritate you out of an area" before it causes you any damage.

I used something called Perforce grease cleaner from Sam's Club on my American Range cast iron grates. I just followed the directions on the bottle. I have also used Dawn Power Dissolver. You have to be careful to avoid getting the degreaser on any stainless steel parts as it will permanently streak them.

Emily, you've gotten quite a few methods, so I'll just add mine. Smiles. I hate when stuff falls through the grate so I do have a nice basket now that I can use,so that the heat actually touches the food. Before I had one I would slice the wedges of potatoes and thread them onto skewers. I have some nice metal flat ones that are perfect, transmit the heat and the potatoes/food stays on them. If using the bamboo ones or round ones, I use two paralell skewers so that the stuff won't turn around and around when you turn them over. So, I brush them with oil or butter and herbs if I want, grill them on a nice hot fire and then move the skewers to a not heated side or up on the rack for baking potatoes and cook till done, then put them back down to the hot fire briefly to crisp up. Sounds a little complicated, but it's really not and works for all kinds of food that takes a bit to cook. I like stuff in packets, but it's not the same as over the flame/heat. I've also just put them up on that upper rack or on the not heated part and let them cook first then put them on the hot part to get them crispy and grilled. The skewers are the main thing. Keep your eyes peeled for metal skewers if you don't have any.

oooh that sounds good...I'm going to pop over to all recipes and "recipe box" it. Thanks for sharing that one!