Seasoning a steel grill grate involves applying a layer of oil and heating it to create a protective, non-stick surface that prevents rust and improves cooking performance.
Why Season Your Steel Grill Grate?
Steel, particularly carbon steel or raw steel grates, is prone to rust. Seasoning creates a barrier that protects the metal. It also fills in microscopic pores, making the surface smoother and less likely for food to stick.
Step-by-Step Guide to Seasoning
Seasoning is a process of applying thin layers of oil and heating them until they polymerize (harden) onto the metal. Multiple layers build the best seasoning.
1. Clean the Grate Thoroughly
Before seasoning, ensure the grate is completely clean and free from any manufacturing oils, rust, or old food debris.
- Use a grill brush, scraper, or steel wool.
- Wash with hot, soapy water if necessary, but make sure to rinse completely.
- Dry the grate immediately and thoroughly to prevent flash rust. You can even place it back on the grill at a low temperature for a few minutes to ensure it's bone dry.
2. Apply a Thin Layer of Oil
Choose an oil with a high smoke point. Common options include:
- Flaxseed oil (often considered the best for initial seasoning but can be expensive)
- Grapeseed oil
- Canola oil
- Vegetable oil
Apply a very thin, even coat of oil over the entire grate surface, including the sides and bottom. Use a paper towel or lint-free cloth. Wipe off any excess oil – too much oil will result in a sticky, uneven surface. The goal is a micro-thin layer that will bake onto the metal.
3. Heat the Grill
Place the oiled grate back into the grill. Close the lid and heat the grill to a high temperature, typically between 350°F and 450°F (175°C - 230°C) or even higher, depending on the oil used. The high heat is necessary for the oil to polymerize properly.
4. Cook and Cool
Once the grill reaches the desired temperature, the oil will start to smoke as it bakes onto the steel.
- According to a video guide on grate seasoning, after applying oil and closing the lid, you should allow the grate to cook for approximately 10 to 15 minutes.
- After this heating period, turn off the grill and allow the grate to cool down slowly inside the grill. The reference states, "Once the grill cools your grate seasoning [cycle is complete]." This cooling process is crucial for the seasoning layer to set properly.
5. Repeat the Process
A single layer of seasoning is not enough. Repeat steps 2 through 4 at least 3 to 5 times. Each cycle adds another thin layer of polymerized oil, gradually building a durable, non-stick surface. Your grate will darken in color as you build up layers of seasoning.
Maintaining Your Seasoned Grate
After the initial seasoning is complete, maintain the surface by:
- Gently scraping off food residue after cooking while the grate is still warm.
- Applying a very thin coat of oil after each cook, especially after cleaning, before storing the grill.
- Occasionally repeating a full seasoning cycle (steps 2-4) if the surface looks dry or food starts sticking.
By following these steps, you'll build and maintain a robust seasoning on your steel grill grate, ensuring years of rust-free, non-stick grilling.
