[masraum]

Originally Posted by vash

I never seasoned my old grates. Being on a grill, they got so hot at the warmup, any season would be toast anyways.

I heat up the grill, hit it with one of those steel wad things. ( I used to push one into the bristles of my grill brush), then wipe the grill down with a wad of paper towel with oil drizzled on. If I have a shredded kitchen towel about to get tossed, I use that as the final farewell. Drizzle the oil on the towel. Scrub grates using tongs to hold the oiled wad. It’s like quick season

Boom. Food rarely sticks. Well it sticks initially, but releases when the crust forms.

I don’t think you can treat it like cast iron pan.

I do this with any grates. I do give it a quick scrub when I’m done, but the real clean is right before I cook.

That was pretty close to how I used to treat mine, and they were enameled cast iron. Pre-heat the grill, scrape the grates, paper towel for a quick coating of oil, then cook.