Also, because of frequent brass brush use and scraping, cast iron grids are a lot harder to keep nicely seasoned than a cast iron pan, IMO.
If you treat your cast iron well, you won't need to use the brass brush on it, which is part of treating it well. If you make sure to put vegetable oil or shortening (shortening probably makes more sense) on it every time you finish using it, and you put a light coat of vegetable oil on it before you use it, you will have virtually no sticking.
And if you season it well, it shouldn't rust unless you leave it outside unused for months at a time. (Yes, this means you probably ought to bring the grates in in the winter.) That heavy buildup of carbon that is seasoned cast iron is an excellent rust protector.
Also, don't season with olive oil. Use vegetable oil or shortening. Olive oil will be stickier and go rancid much faster - it's also going to smoke more and it's a lot more expensive
Who would do that? Are you speaking from experience?
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