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Cast iron grate

Hi all I just picked up a cast iron grate for my large egg, do I need to season it? I remember when I picked up my gas BBQ yrs ago I had to use vegetable shortening on the cast iron grates and bake them in the oven. Thank you

Comments

  • RLeeperRLeeper Posts: 480
    Wouldn't hurt to season it. Did you get the BGE brand?
    Extra Large, Large, and Mini. Tucker, GA
  • LeckyLecky Posts: 58
    Yes I did
  • yzziyzzi Posts: 1,793
    I'd do it anyways, but just season in the egg. No point in smelling up the house.
    Dunedin, FL
  • dougbackerdougbacker Posts: 277
    The seasoning is just gonna burn off when you do nuke steaks....Don't waist ur time


    --------------------------------------------------------
    South Dakota
    KBØQBT
    Large BGE, 
    Mini BGE
    36" Blackstone Griddle
    Phoenix Gasser
    Cyber Q WIFI

    And a deck box full of toy's


  • AviatorAviator Posts: 1,542
    The seasoning is just gonna burn off when you do nuke steaks....Don't waist ur time

    +1 it will burn right off. Just cook on it everyday
    ;)

    ______________________________________________ 

    Large and Small BGE, and a baby black Kub.

    And all the toys to make me look like a Gizmo Chef.

    >:)

    Chattanooga, TN.

     

  • nolaeggheadnolaegghead Posts: 15,360
    I'd burn off the funky mill oil by heating it up hot on the egg.   Then oil it and you're ready to go.  Every time you heat it up to 700F and above you'll burn off the seasoning.  You don't want it to rust, so oil it whenever and if ever you heat it up that hot. 
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • LeckyLecky Posts: 58
    Thanks everyone
  • BearlodgeBearlodge Posts: 45
    I have been trying to decide if the cast iron grate is worth the investment. Your opinions please.
  • jlsmjlsm Posts: 860
    Absolutely worth it for steaks, burgers and sausages. Great char. 
    *******
    Owner of a large and a beloved mini in Philadelphia
  • CharlesmaneriCharlesmaneri Posts: 1,295
    when I got mine I coated it with olive oil  and every time I use it I do the same and I have had no trouble at all and if you keep it oiled up it will not rust 
    2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIAN
    Long Island N.Y.
  • onedbguruonedbguru Posts: 694
    I love my CIG. (XL has two 1/2-rounds)  
  • MickeyMickey Posts: 16,504
    edited July 2013
    Bearlodge said:
    I have been trying to decide if the cast iron grate is worth the investment. Your opinions please.
    I am in the NO camp. I have given mine away. I like the SS as for the weight most of all. I can live w/o the marks on my food from that grate. Second I don't have to store it.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • onedbguruonedbguru Posts: 694
    What?? No Grill marks???   With the split CI for the XL, I can take 1/2 out and put my branding iron in the fire so I can brand my initial on my work... :)

  • Thanks for your comments. After reading "Serious Barbeque" I think I am going to get it. @Charlesmaneri, This same book recommends coating with Canola oil not Olive oil as the smoking point is preferable. I have been using Olive oil on my grates but am going to switch based on the author's recommendation.  In any case Canola is much cheaper.
  • CharlesmaneriCharlesmaneri Posts: 1,295
    Bearlodge  Im Sicilian and the only oil I use is Olive oil I use it for everything !

    2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIAN
    Long Island N.Y.
  • I am Italian background as well. I prefer olive oil as you do but on the grate no flavor is added to the food so why waste such a good thing as Extra virgin cold press. ;;)
  • CharlesmaneriCharlesmaneri Posts: 1,295
    I hear you but olive oil is the only oil we keep in stock 
    2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIAN
    Long Island N.Y.
  • SkiddymarkerSkiddymarker Posts: 7,193
    Must admit for reverse sear on steaks and for raised direct chicken breasts or souvlaki I use the CI grid. SWMBO likes the grill marks rather than a full charred exterior. Most steak experts like the full mahogany finish of meat and seasoning you get when using a SS type grid or flamed with a torch. It is just not what we enjoy. 
    CI grids do take more work than a SS grid if you try to keep them seasoned. 

    Son's Italian MIL is same camp as @Bearlodge, use EVOO only where you will be able to taste it. For grid seasoning, Canola does it. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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