"Donna Judson" > wrote in message
...
|
| Before I look for chrome replacements, is there a way to keep this from
| happening with cast iron?
|

I have cast iron on my grill and follow a ritual that have left them very
well seasoned and performing well for me (this also works with my steel
grate grill). This is the process I follow after the initial seasonings:

Light grill and allow to heat to max (this burns anything left on the grates
to an easy-to-remove crisp.
Use a brass-bristled brush to scrap the crispy remains from the grates.
Turn the heat down to lowest setting
Apply a thin coating of peanut oil to the grate
return the heat to cooking degree
cook as usual
When done, knock off any big chunky remains, but leave the coating of grease
on the grates (this is like a rust-resistant protective coating)

Next time you're ready to cook, repeat the above steps. The high heat burn
off in the first step will protect you from any nasty rancid remains on the
grates so you needn't worry about picking up a bug. The more you use your
grill, you'll find the less oil you need to coat. I like to live dangerously
so I use a spray bottle and lay a few squirts on my grates rather than wipe
on.