JohnShepherd
TVWBB Member
I just received a pair of GrillGrates to use on top of the original grates my gasser, and the instructions say to season them with an onion. I'd never heard of that before, and after some googling, I see others doing it on their grates (GrillGrates or not), but no explanation of how it seasons the grates.
My original grates were porcelain coated iron, but due to me not knowing how to take care of them, they rusted and most of the porcelain is gone. I've ground off the rust and seasoned them just like I do an iron skillet - apply a extremely thin coat of grapeseed oil and bake it on for an hour, and repeat several times. My skillet is as non-stick as a brand new teflon pan. The iron grates are getting there.
I was initially thinking I'd do an oil-based seasoning on the GrillGrates but I'll go ahead and follow their onion-based instructions. I'm just wondering what the science is behind it. Does the onion juice convert to a hard non-stick surface like a traditional oil-based seasoning, or is something else going on there?
My original grates were porcelain coated iron, but due to me not knowing how to take care of them, they rusted and most of the porcelain is gone. I've ground off the rust and seasoned them just like I do an iron skillet - apply a extremely thin coat of grapeseed oil and bake it on for an hour, and repeat several times. My skillet is as non-stick as a brand new teflon pan. The iron grates are getting there.
I was initially thinking I'd do an oil-based seasoning on the GrillGrates but I'll go ahead and follow their onion-based instructions. I'm just wondering what the science is behind it. Does the onion juice convert to a hard non-stick surface like a traditional oil-based seasoning, or is something else going on there?