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Cast iron Grate

Unknown
Unknown
edited November -0001 in EggHead Forum
I'm getting my new cast iron grate today and I'm planning on using it tonight, do I need to do anything to it before using it? Or just cook away? Thanks in advance for the info.
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Comments

  • Just Plain Mike
    Just Plain Mike Posts: 57
    Dr. Walrod,
    You'll get answers from do nothing to season it. If it were me, I coat it with bacon grease or peanut oil and heat it at low heat for an hour or two in the oven or better yet on the egg and perhaps repeat. I think the resins from the fire in the egg will help protect it. I'd bet that it will still rust or corrode due to the salt in the rubs, etc but my view is that the seasoning will help retard the rust and give it a protective "skin"

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  • fishlessman
    fishlessman Posts: 34,597
    Dr. Walrod,
    i would wash it first, there is probably a protective film on it when new. you can just cook on it, anything you season it with will be burnt off the first time you sear with it so dont worry about it. it will get a rust haze from time to time, i dont worry about that either, if you want, scrape it down when its hot and wipe a little oil on it with a rag or paper towel and that will remove anything that may color the food. like i said i dont worry about that, some will oil it after use to keep any rust from forming.
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • EggspertMN
    EggspertMN Posts: 93
    Dr. Walrod,
    I washed it, then I put some oil on a paper towel and rubbed it on for the first cook. Now, I scrape it when I'm done cooking for next time. It is getting pretty seasoned now. [p]I use the cast iron for most grilling. I switch to the other grill for indirect, baking and longer cooks. [p]BTW, the cast iton is a little heavy.[p]M
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  • Unknown
    Unknown
    Dr. Walrod,I use the cast iron all the time and do not have any problem. We live in Sarasota, FL on the Gulf of Mexico. I would just spray it with PAM the first time and cook something at 300-400 degrees to season it. Hamburger or pork chops would be good. We cook several times a week, or more, so even though we have salt air it has not been a problem. We also use it when we do pizza to even out the heat. We put the cast iron on the fire ring and then the plate setter feet down with the pizza stone right on top.

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  • Grandpas Grub
    Grandpas Grub Posts: 317
    Dr. Walrod,[p]When grilling/cooking on the cast iron grill if the grid temp goes over 350° to 450° you have just re-cleaned it so to season it one would just oil and put away. In effect each time you cook you are 're-seasoning' it.[p]Clean it the first use, heat it up and start cooking. When done brush it down and if you want put some oil on it while it is a little warm. If you use often just brush it off after cooking or before the next cook. If you don't clean make sure you heat it well before putting food back on it - the old stuff could get pretty nasty.[p]enjoy the grill.
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