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We recommend using a HIGH SMOKE POINT OIL like one of these organic cold pressed cooking oils.
Avocado Oil – smoke point (260C / 500F)
Rice Bran Oil – smoke point (255C / 500F)
Canola Oil – smoke point (204C /400F)
Do not use salted fat such as margarine or butter. Non-stick cooking sprays are less effective as they burn off at low heat.
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Now that you have applied oil to your new cast iron grids, light the grill and operate on Med/Low (400F or 200C) for 30 minutes. The oil bakes on and creates a non-stick protective layer. Turn the control knobs OFF. After the grids have cooled, they are seasoned and ready to use.
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