Seasoning an iron grill, particularly cast iron grates, involves creating a protective layer of polymerized oil that prevents rust and creates a non-stick surface. It requires cleaning, applying oil, and heating the grates.
What is Seasoning and Why is it Important?
Seasoning is the process of baking oil onto the surface of cast iron. When heated to a high temperature, the oil undergoes polymerization, bonding to the metal and forming a hard, slick coating.
Benefits of Seasoning
- Prevents Rust: Iron is susceptible to rust, and seasoning creates a barrier that protects the metal from moisture.
- Creates a Non-Stick Surface: A well-seasoned surface makes food less likely to stick, facilitating easier cooking and cleaning.
- Enhances Durability: The seasoned layer protects the cast iron from wear and tear.
Initial Seasoning Process
When you get new cast iron grill grates, they may or may not come pre-seasoned. Even if they are, adding an extra layer or two can improve performance.
- Clean Thoroughly: Wash the grates with warm, soapy water and a stiff brush to remove any manufacturing residue. Rinse well. This step is usually the only time soap is heavily used.
- Dry Completely: Rust can start quickly on damp iron. Dry the grates immediately and thoroughly with a towel, or place them in a warm oven or on a low-heat grill for a few minutes to ensure all moisture evaporates.
- Apply a Thin Layer of Oil: Using a paper towel or cloth, apply a very thin, even coat of high-fat cooking oil (like flaxseed, grapeseed, or vegetable oil) over the entire surface of the grates – front, back, and sides. Wipe off any excess oil; the goal is a thin, almost invisible layer.
- Heat the Grates: Place the oiled grates in your grill. Heat the grill to a high temperature (around 350-400°F or 175-200°C) and let the grates bake for about 1 to 1.5 hours.
- Cool Down: Turn off the grill and allow the grates to cool down completely inside the grill.
- Repeat (Optional but Recommended): For a stronger initial layer, you can repeat steps 3-5 a few times.
Maintenance Seasoning (Re-Seasoning)
After cooking, and especially after cleaning, it's good practice to perform a quick maintenance seasoning to protect your grates.
- Clean After Cooking: Scrape off any food residue. For routine cleaning, you generally skip the soap after the first step (initial seasoning or a deep clean), as noted in the reference. Use hot water and a stiff brush or scraper instead.
- Dry Completely: Ensure the grates are completely dry.
- Reapply High Fat Solid/Oil: Simply reapply your high fat solid or cooking oil using a paper towel or cloth, covering all surfaces. Again, wipe off any excess.
- Heat Briefly: Place the grates back in the grill and heat on low to medium heat for about 15-20 minutes, or until the oil just starts to smoke.
- Cool Down: Turn off the grill and let the grates cool.
Following this routine helps maintain the protective layer and prevents issues like surface corrosion appearing, which can sometimes happen on cast iron cooking pans or grids.
Handling Surface Corrosion
If you notice light surface corrosion appearing on your cast iron cooking grids or pans, such as on Napoleon cast iron cookware mentioned in the reference, you can often address it by re-seasoning. Clean the rusted area with steel wool or a stiff brush, dry thoroughly, and then apply oil and heat the grates as described in the maintenance seasoning steps.
