charcoal bbq grill australia How to Season Cast Iron Grill Grates

Cast iron grills used on outdoor gas or charcoal grills require proper seasoning and regular care.The cooking process helps maintain the grate.Cast iron is porous, and when the meat is cooked, its fat and oil penetrate into the pores where they harden.This provides a smooth, non-No extra oil is needed on grates before cooking.Cast iron grill grates is heated quickly and evenly to cook and grill for a unique burnt flavor.Thoroughly scrub the new cast iron grill with warm water, dishwashing detergent and scrub pads to remove the paraffin wax that the factory has applied to it.Rinse the grill under clear tap water while rubbing the grill with a clean sponge to remove all detergent residues.Otherwise, soapy water will gather in cast iron holes to inhibit the seasoning process.Dry the grill with a paper towel.Remove all moisture from grates to make sure the seasoning is correct.Apply a tablespoon of unseasoned solid vegetable oil to a paper towel.Knead the vegetable oil into cast iron hard.You have to fill the pores with oil.Leave a thin layer of oil coating on the surface of the grille.Open the burner on the gas grill to the media setting and warm up for 15 minutes with the lid off.Turn the grill to the low setting, open the lid and place the cast iron grill in place.Close the lid and place the grill for about two hours.Close the grill and close the lid to allow the grill to cool completely.The grill is now seasoned and can be used for the next barbecue.Clean the cast iron grille in warm water using a gentle detergent and a grinding scrub pad.The purpose is to remove the paraffin protective coating applied by the manufacturer.Rinse the grille under clear tap water to remove all traces of soapy water.Thoroughly dry the grille with a paper towel to remove all moisture.Any water left in the pores will prevent the oil from absorbing into the pores during the seasoning process.Apply a tablespoon of pure, tasteless solid vegetable oil to the cloth and rub it into grates.Fill the pores and leave a thin coating of oil on the surface.Large grills use more oil.Place the charcoal evenly at the bottom of the grill.About three hours of use.Open the vents all the way and ignite charcoal.Burn charcoal until the coal has a red center and a gray coat.Place the cast iron grille on the grill and cover it for about two hours.Close the vent in two hours.Let the coal and grates cool completely to complete the seasoning process.