Seasoning the iron Grate

Sleev

I just purchased my first LGE. :woohoo: I also got a cast iron grate. With most cast iron cooking utensils it is necessary to "season" whatever it is that's made of iron. Sould I season the grate? Do you have to "season" the egg as well? Or do I just start smokin' and cookin! :cheer: :cheer:

Ripnem

I Used a mess of Ribeyes to season it all

Worked like a charm

Gator Bait

I like the way Adam thinks, that's hard to argue with. I haven't heard it mentioned lately but at one point they were recommending that you start out with three or four cooks not over 400° to break in the gaskets. Maybe others will chime in.

Welcome to the forum Sleev, you're going to love your egg and this forum. They are both very special.

Gator

Beanie-Bean

Congrats and welcome to the EggNation! When I got my cast iron grate, I sprayed it with some Pam. Not sure if that was really necessary, but I like to cook with it as much as possible to keep in working order. About the only time I don't use it is if I'll be going indirect over a plate setter or pizza stone (via an Adjustable Rig/Spider combination--available at ceramicgrillstore.com) The CI grate is just a bit on the heavy side.

Clay Q

My cast iron grid was pre-seasoned and ready to use. You can tell by the color of the iron, if it's a rich black color it's pre-seasoned. If it's a dull lead- grey color then you should season it by first washing the grid with water and a little dish soap and scrub with a bristle brush to get all oils off that are applied at the iron factory to help prevent rusting. Then dry thoroughly and rub on (lightly) Crisco shortening over all surfaces. Place it in the egg and let it go for a couple of hours at 350 degrees to bake on the shortening. Then let it cool. The next day you'll be ready to use the cast iron.
Again, if your grid is a dark black color it's already seasoned. See the picture of my cast iron.
Have fun with your egg!

Jupiter Jim

Sleev,
Welcome to the Egg world.
Check out this site about Dutch oven's and their care.
http://papadutch.home.comcast.net/~papadutch/
As for your grate you can season the same way, but if you go to high temps when using it you will burn off the oil or lard that you baked on during the seasoning process. I just keep spraying mine with Pam after I use it.
Jupiter Jim

porterhouse64

Clay Q wrote:
first washing the grid with water and a little dish soap and [/quote]

I was told to never ever use soap on cast iron.

My grandmother has some cast iron that is over 50 years old and is as non stick as you can get.

There are many theories on breaking in cast iron.

1. cover with lard and season in oven or BGE.
2. just start cooking on it.

My mom seasoned a cast iron cornbread skillet by cooking in it.

The cornbread bread had a nice silver/lead patina to it for months.

I bet I had enough iron in my system that I could not have gone through airport security :woohoo: