seasoning a cast iron grate?


 
Wolgast

Wolgast

TVWBB Olympian
Well i have read alot of different temps/time and veg oil vs lard thread on the internet.

Just got my CIG(cast iron grate) today,and wanna get it well seasoned.

Its to big for the oven(22.5")

So i need this to be done on the grill or the wsm!

Is a steady temp best?
What temp if so?
What fat to use? (rather use oil becouse we have a lot of it)
And how long should i heat it for?
And how many times do i repeat this?
And how do i keep it good between grills?

Many questions but if u know a good way to do it
pls help me out!

Bless and thx for your time!
 
I would coat in any cookin oil you have at 300-400 for 30 min.

Then start cooking away. As much as you cook I wouldn't stress over it!

No pressure but tomorrows cook must be on the new CI's with pics!
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If that's what you bought, you don't have to do much. I've had that same grate for about a year, and all I do is use Pam before each cook. It is suggested that you leave whatever food residue is on the grate until the next cook. Then just heat up the grill for 10-15 minutes to at least 450 and brush it clean. Spray with Pam again and cook. I've had no issues doing it this way. Don't wait. Do it tonight. It might snow there tomorrow.
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A heavy grate with a weight of 15,5lb (7,5kg)

Looks like this:



Dave in that site they said it comes seasoned from the factory,rdy to use right of the box.
So i think just some oil prior to cooking will get the job done like you both said.

Bless
 
Jim: im sure i will.

Tested to season 2 CI-pans to day just to se the resaults.

One of these is really dry the other is used alot so u wont se the same resault on that one.

Veg-oil was used in both,started out on the stove 2 min hot 2 min cold and papper towel to get the oil to the pans.(reaplied oil when they seemd to "dry")for about 20 mins.

Then a new thin layer,and into the oven 375f for about 40 mins,new oil and another 40 min.

The came out good(little small stains in the dry pan but what a difference)

A nice dry,smooth & HARD surface!

My new CIG dont have this smooth surface so after todays cook i might do them to.(depending on resaults tonight
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Here are some pics:

Before


After


//Me
 
Hopefully no one will get mad at me for bringing this way way back to a basic question....

what's the purpose of seasoning the grates? And do you do this on all grates on any new grill? I never did on my gas/charcoal side by side and the gas side already has a grate that is missing the coating it came with and is rusted

thanks!
 
It prevents the cast iron from rusting and gives a "non stick" surface(easy to clean),But i think u should wipe some oil on your food or grates anyway.

Dont know if the grates will loose this when you brush em,if they do its not really a point doing it.

The oil/fat get inside the iron when it heats up and gives a smooth surface when it cools off.

If i compare the 2 pans before the seasoning the left one is almost impossible to cook up some good eggs on,while the small (right) is a joy and turn out perfect eggs every time.

Havent tryed any of the pans yet but i bet they will be alot better.

//Me
 
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