To season a new cast iron grill, coat it with oil or lard and then heat it to a high temperature so the fat bonds to the cast iron.
Here's a more detailed look at the seasoning process:
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Clean the Grill: Start by thoroughly cleaning the new cast iron grill to remove any manufacturing residues or coatings. Use hot, soapy water and a scrub brush. Rinse well and dry completely.
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Apply a Thin Layer of Oil: Use a clean cloth or paper towel to apply a very thin, even layer of cooking oil or lard to all surfaces of the cast iron, including the grates, underside, and any other parts. Common oils include vegetable oil, canola oil, or flaxseed oil. Lard is another excellent option. The key is a thin layer; too much oil will become sticky.
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Heat the Grill: Heat the oiled cast iron grill at a high temperature. This can be done in a few ways:
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In an Oven: Place the grill grates in a cold oven, upside down. Set the oven temperature to 450-500°F (232-260°C). As it heats up, the oil will polymerize and bond to the cast iron. Leave the grill grates in the oven for at least one hour after the oven reaches the target temperature. Turn off the oven and let the grill cool completely inside the oven.
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On a Grill: Place the grill grates directly on the grill and heat them over medium-high heat. Watch for smoking; once the smoking subsides, let the grill continue to heat for another 30-60 minutes. Turn off the grill and let the grates cool completely.
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Repeat the Process (if necessary): For optimal results, repeat steps 2 and 3 several times. Each layer of seasoning will create a stronger, more non-stick surface.
By heating the oil to a high temperature, you cause it to polymerize, forming a hard, durable layer that protects the cast iron from rust and creates a non-stick cooking surface. This process is crucial for maintaining and prolonging the life of your cast iron grill.
