Curing cast iron cooking grate

Smokey

I took the plunge and bought the cast iron grilling crate. I can't wait to use it, but I know it needs to be cured first. Recommendations please!

Unknown

Smokey,
Here's what Lodge suggests for its cookware:[p]http://www.lodgemfg.com/useandcare.asp[p]It would probably apply to your grate too.
If you use Crisco, you might want to warm it enough to
get it into liquid form, then brush it on the grate -
easier to apply than in solid form. [p]K_sqrd

Cagmag

Smokey,[p]I recently bought a cast iron grate from RRP for my Small BGE. I had to cut it to size, but everything fits perfectly.[p]Anyway, here's the process I used to season mine.[p]1. Wash w/ soap & water, then towel dry. Don't let air dry like I did the first time around b/c it will rust in a matter of hours.[p]2. Heat the grate in the oven to get warm (not hot). Then, remove and place on trivet with foil underneath. Using a paintbrush (or something similar) brush on the Crisco liberally.[p]3. Cook in a 250 degree oven/BGE for a couple of hours.[p]4. Re-apply Crisco using same procedure above.[p]5. Cook another two hours @ 250 degrees.[p]6. Cook regularly on the BGE preferably with high-fat meat for the first few cooks.[p]7. Rinse w/ water (no soap) and re-apply Crisco for storage.[p]Good luck.

Retired RailRoader

Smokey,
Where did you get your cast iron cooking grate and if I may ask what are the advantages of the normal BGE grate?

Cagmag

Retired Railroader ,[p]Incredible grill marks....just like the magazine photos.[p]The cast iron grate weighs probably 3 to 4 times as much as the regular version and retains a lot more heat.[p]I hope my cast iron lasts considerably longer than my original BGE grate....we'll see.

Smokey

Retired Railroader ,[p]I picked it up at BGE HQ (Atlanta). Will probably not use it for every cook, but definately for steaks!

Smokey

Thanks to all for the advice!

Clay Q

Retired Railroader ,
A cast iron grate has the capability of lasting 100 years but under conditions.
1. Unlike steel, cast iron's molecular structure is more crystalline so it's has less flexability. If you drop the grate there is a good chance it will crack.
2. Unlike steel, cast iron can crack under extreme temperature contrast. For instance; when firing up the egg quickly for high temp sear the cast iron grate will get very hot in the center relative to the cooler outside edges. Expansion in the center pushes outward and is met with resistance from the cooler outside edge of the grate. Pressure is built up and Bam! Cracked grid. So its best to heat the grid slowly and give it a chance to soak up heat more evenly for high temp searing.[p]Ok, there are some things that can be done make the cast iron grid last 100 years.
1. Dont drop, shock or roll it. He he he he.
2. Make pressure release cuts in outside edge of grid. These are cuts made to allow heat expansion pressure to move outward unrestricted. This is why people report that once the outside edge has cracked from a high temp cook the grid seems to be fine afterwards. The continuous ring of iron at the edge does not allow for expansion.
3. Oil it after each cook and keep it dry.[p]Clay Q

WooDoggies

Clay Q,[p]Hey, you're pretty smart for an artist. :~)
Thanks for the lesson .... I have learned something this morning with my coffee.[p]What are you cooking today?[p]Cuppa Joe,
John

Clay Q

WooDoggies,
Well gosh, John, thanks.[p]After church I'm helping a neighbor move. Were having leftover Irish lamb stew I egged up yesterday. [p]In undergraduate school I created cast iron sculpture. We built our own cupola for melting the iron--learned alot about what iron can and cannot do.
Have a nice day, Clay

WooDoggies

Clay Q,[p]Would you mind posting your lamb stew recipe? .... sounds like it might be time to break out the dutch oven.... lamb prepared any and every which way is big around here. Thanks.[p]What medium do you work with now that your undergrad days are over?[p]John

IBQ'N

Smokey,[p]Curing will need to be done after every high temperature cook. The high temperature cooks (ie. searing steaks) will vaporize the cure. [p]IBQ'N