Just purchased a new NG grill ...it has HEAVYcast iron grill grates and I
want to "season" them before the first grilling.
I had heard a long time ago when seasoning a cast iron frying pan, just to
coat it with coking oil and put it on high heat.
What method for a grill (what TYPE of oil)?
Are the grates "gray", natural cast iron? Wash with soapy water and a
stiff brush. Rinse and dry.
Vegetable oil coating, placed in an oven 350F for one hour. Repeat to
Oil the grates, fire up the grill to 350 for an hour. "Seasoning" is a
process, so the oil is absorbed into the pores of the iron.
New cast iron has a protective coating on it to prevent rust. It must
be removed with a wire pad and hot soapy water. Really scrub it clean.
You will then be able to season it as previously described. Any oil
This is just my opinion. After you treat the grates with oil and "season"
them buy a pound or so of hamburger with the most fat you can find, spread
the burgers around the grill and cook them well done. Then throw them away!
The grease and smoke will add much flavor to a new grill.
Which is where I'm stuck. My gas grill tends to run quite hot in a
couple spots, which burns away any seasoning. Which leads to my first
question: how do I preserve the seasoning on cast iron grids when the
grill runs hot?
Second, I won't say who did it, but let's just say that a certain
someone who asked me to go immediately to the house we were renovating
promised me she would take care of the grill didn't coat the grids with
oil and when I went to grill a week later, the grids had large patches
of rust on them.
I've spent a long time with both the traditional brass-wire grill brush
and the longer wire stainless steel brush trying to get the iron oxide
off, but to no avail. Is there a better way to get rid of rust on cast
Third, for those of you who use cast iron, what is your experience? Do
you bring the grids back inside after cooking? If so, how and where do
you store them to keep them from rusting and to keep from getting grill
gunk on everything they touch?
Acid. Pool acid, CLR, Bar Keepers Friend.
You can't win with corrosion on outdoor grills. First you bake it bone dry
and apply chloride ions (table salt). Then you let it cool and moisten it
with a nightly condensing atmosphere. It eats aluminum, cast iron, steel,
stainless, everything. The military should use it as a test specification.
You cannot, seasoning is not a one time process. It is ongoing. You
will routinely oil the iron at every opportunity. A grill get a lot of
heat and abuse so you cannot oil it too often.
Is there a better way to get rid of rust on cast
Cast iron is rather porous which is why seasoning works. The downside
is that once rust gets started it cannot be stopped since the rust will
go down into the pores. you will find it difficult to remove rust
which is well established. Just keep oiling it and using it is all you
After you season a cast iron the job has just begun. Season must be
re-applies after each use and especially after cleaning. I have been
taught that a carfully seasoned skillet should never see soap or
scrubber since that would damage the finish which has been lovingly
applied over time. Srubbing will of course remove previous seasoning.
Rather than scrubbing, you soak your cast iron in warm water, no soap.
It won't take long for this soaking to loosen the gunk so that it can
be gently removed with a sponge. Scrub as little as possible, if at
all. This is the way I do with my griddle, skillets, and wok. It
might be difficult with large grates but worth a try. Always re-season
after a cleaning.
I use cast iron, yes, but my iron is used inside. Cast is popular
outside for sure but grates in an outdoor grill are a special case.
Just keep the door closed when not in use and oil them at every
opportunity. Wash gently, if at all, if you want to preserve the
seasoning. When it is well seasoned the finish will be a deep black
color. I was taught that "The blacker the wok the better the cook".
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