How do you season your cast iron grates?

MadDAWG

I just purchased a spider and the 13"CI grate. Sad to say, but this is the 1st cast iron grate of any kind that I've ever bought. I've heard to coat with a light application of Crisco and season with low heat (300 degrees) for a couple of hours...does this sound right? Could EVOO be substituted instead? Thanks in advance!

Eggcelsior

Don't use EVOO. IT has too low a smoke point and will burn off too readily. Crisco or even aerosolized canola like Pam.

Little Steven

Eggcelsior said:

Don't use EVOO. IT has too low a smoke point and will burn off too readily. Crisco or even aerosolized canola like Pam.

Just like my MANGRATES

Eggcelsior

Little Steven said:

Eggcelsior said:

Don't use EVOO. IT has too low a smoke point and will burn off too readily. Crisco or even aerosolized canola like Pam.

Just like my MANGRATES

Your cholesterol is like way too high if you are pissing straight oil, dude.

Carolina Q

Don't bother. When you crank it up to sear something, you'd just burn it off anyway. Mine is about 4 years old and I've never seasoned it. And it's the only grid I use.

Fred19Flintstone

I season mine by using them.

Eggcelsior

Fred19Flintstone said:

I season mine by using them.

This is the easiest way. I suppose I should have mentioned it to begin with.

MadDAWG

10-4, I'll just throw it on then and let it rip. Thanks for the replies!

 

 

shadowcaster

I always use veg oil on mine. Whenever I am done using any of my cast iron cookware, while it is still warm/hot I add just a bit of oil and rub it around with a paper towel. My cast iron stuff is by far the best non-stick stuff I have. You can't beat cast iron

Letz4wheel

Little Steven said:

Eggcelsior said:

Don't use EVOO. IT has too low a smoke point and will burn off too readily. Crisco or even aerosolized canola like Pam.

Just like my MANGRATES