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.
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.