They appear to be the same as
THESE & are are pre-seasoned.
http://wolfepit.blogspot.com/2...on-grill-grates.html
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> Using Your Cast Iron Grate for the first time
Rinse with hot water (do not use soap), and dry thoroughly.
Before cooking, apply vegetable oil to the cooking surface
Once the grate is properly pre-heated, you are ready to cook.
TIP: Avoid cooking very cold food, as this can promote sticking. Allow food to sit out of the refrigerator for a few minutes so they “chill” before cooking.
Cleaning your Cast Iron Grate
After cooking, scrape the whole grill with the Iron handle or grill brush. In addition you could spray it with vegetable oil to protect it from humidity whuile not in use.
Next time, fire up the grill to a high temperature, the oil and residue will burn away like in a self cleaning oven.
If the inserts are not removed for a long time, they can get "baked" stuck. Turn the grate over and gently tap the inserts rim with a hammer. If you apply great force to the long rods they will flex and eventually snap.
If your grill spent a week in the rain, scour off most of the rust with a wirebrush. If its only on a few spots, use fine grade sandpaper or steel wool. Rust between the rods are a bit tricky, I use some lard from last times pork shoulder, mix it with some salt, smear it on the wirebrush and give the whole grate a brush over, thereby covering it in pork fat. Fire up the grill and watch the rusty fat drop in the fire. Brush it again till the rust is gone. This is the quick and dirty way, keep in mind, preventing rust is better than having to scour it off.
Re-Seasoning your Cast Iron Grate
This involves a lot of work and makes quite a mess, so we advise to use a stiff brush and pam/pork fat/vegetable oil coating every couple of cooks. This will keep your Cast Iron in good condition, but at some point you may want to repeat the seasoning process.
Wash the cookware with hot, soapy water and a stiff brush. (It is okay to use soap this time because you are preparing to re-season the cookware).
Rinse and dry completely.
Apply a thin, even coating of pam/pork fat/vegetable oil/solid vegetable shortening to the cookware top and bottom.
</div></BLOCKQUOTE>
