How to Season Cast Iron Grill Grates
Cast iron grates give you better sear marks and heat retention than stainless — but only if you maintain the seasoning. New grates need an initial seasoning before first use; existing grates need a re-season after every deep clean. The process is the same as seasoning a cast iron skillet: thin oil, hot heat, repeat.
Last Updated
First Published
Tools & Materials
- Cast iron grates
- High-smoke-point oil (flaxseed, grapeseed, or Crisco)
- Lint-free rags or paper towels
- Heat-resistant gloves
- Stiff wire brush (for old grates only)
Step by Step
Strip old seasoning if grates are rusty or flaky
If you're restoring old grates, scrub off rust and flaking seasoning with a stiff wire brush until you see bare gray metal. For new grates, skip straight to step 2 — they ship with a protective coating that burns off during seasoning.
Wash, rinse, and dry completely
This is the ONLY time you'll wash these with soap. Use warm soapy water, rinse thoroughly, and dry every surface with a towel. Then put them on the grill at low heat for 5 minutes to drive off any remaining moisture — water trapped under seasoning causes rust.
Apply oil in an almost-invisible layer
With the grates warm (not hot), apply oil with a folded paper towel. Then take a CLEAN paper towel and wipe the grates back down hard. The surface should look almost dry — if you can see oil pooling anywhere, you've used too much. Excess oil is the #1 reason home seasoning goes gummy and sticky.
Bake at 500°F for 30 minutes
Place grates back on the grill, close the lid, and turn all burners to high (or build a hot charcoal fire). Target dome temp 450-500°F. The oil will smoke as it polymerizes — that's the chemistry working. Stop when the smoking stops.
Repeat 3 times for new grates, once for re-seasoning
Let the grates cool until you can handle them safely, then wipe on another microfilm of oil and bake again. New grates need 3-4 cycles to build a solid base. Restored grates need 1-2.
Cook something fatty first
Skip vegetables and lean fish for the first cook. Bacon, chicken thighs, or a fatty pork shoulder will reinforce the seasoning. Save the [reverse sear ribeye](/recipe/reverse-sear-ribeye) for cook #2.
Warnings
- Never use olive oil — its low smoke point creates a sticky surface that flakes off into your food. Flaxseed gives the hardest seasoning, but grapeseed and Crisco are easier to find.
- Don't soak cast iron grates in water. Even a quick soak can start rust within hours. Clean hot, dry hot, oil hot — that's the rule.
- Don't season inside the oven — the oil smoke will set off every smoke detector in the house. Season outside on the grill itself.
How Often?
Initial seasoning on new grates, then a single re-season once a year or after any deep scrub. Day-to-day, just brush hot, wipe with an oiled rag, and the seasoning self-maintains.
Common Questions
Frequently Asked Questions
How long does it take to season cast iron grill grates?
What tools do I need?
How often should I do this?
What safety issues should I watch for?
Can a beginner do this?
Keep Reading
You might also like
How to Restore Rusty Cast Iron Grill Grates
Don't throw them out — rusty cast iron grates can be fully restored.
ReadHow to Restore Rusty Grill Grates
Bring rusted cast iron and steel grates back to life instead of replacing them.
Read
How to Season a New Grill: Step-by-Step Guide
Every new grill needs seasoning before its first real cook. Skip this step and you're eating factory residue with your first burger.
Read
BeefEater Signature 3000E 4-Burner
Australia's best-selling premium gas grill. Vitreous enamel firebox, cast iron grates, and the build quality of a $2,000 grill at $1,299.
Read