I keep the cover closed but it always rusts after use. What am I supposed to do? I live in northern Jersey.
by knsaber
10 Comments
Marcus2Ts
Keep it oiled so moisture won’t rust it
Fake_Hip0369
1. Is that cast iron on top of an infrared burner? 2. What do you use it for? 3. Did you season the cast iron grate prior to use? 4. What do you grill on it? I have questions I’d like you to answer before giving you any advice.
Fake_Hip0369
I’ll check with the lab. Fecal always creeps them out a bit! 😀
Key-Ad-1873
You gotta season it to keep it from rusting. That’s not just with cast iron either, the weber grill grates are stainless steel and they rust but mine are going strong cuz I oil them after every cook. Use a high heat paint to protect other areas, use oil on the things that will touch the food
BlackHeartBlackDick
I have good results leaving the grill on for 10 mins after a cook to burn off food residue and moisture.
mjgoldstein88
Keep it oiled. It’s not too bad. Get a Brillo pad and scrub with a baking soda / water paste. Rescrub it it after that and be sure to oil it some more.
BackyardMangoes
Grill more frequently. Much more frequently.
BigMeatSlapper
Assuming this is a Napoleon with an infrared side burner?
Same thing happened to mine – once it started to rust big chunks would come off and no amount of re-seasoning seemed to fix it. It seemed strange because cast iron is supposed to be the go-to for very high heat but the middle always would start to rust quickly again and chip like yours is despite following the usual recommendations for cast iron maintenance/seasoning.
I ended up just buying the stainless steel replacement grates and haven’t had any issues since. Way easier to clean and maintain.
DJ-Doughboy
oil it before and after
thePHTucker
You need to oil that grate after you finish cooking on it and after you’ve cleaned it.
Neutral oil works best.
After the cook; Scrape clean while the burner is on low. Turn burner off and wipe with oil and cover and let cool. Wipe again with oil before use (before turning the burner on).
Do this every time. Cast iron is forgiving, but you’ve got to get that rust of and keep it seasoned.
10 Comments
Keep it oiled so moisture won’t rust it
1. Is that cast iron on top of an infrared burner?
2. What do you use it for?
3. Did you season the cast iron grate prior to use?
4. What do you grill on it?
I have questions I’d like you to answer before giving you any advice.
I’ll check with the lab. Fecal always creeps them out a bit! 😀
You gotta season it to keep it from rusting. That’s not just with cast iron either, the weber grill grates are stainless steel and they rust but mine are going strong cuz I oil them after every cook. Use a high heat paint to protect other areas, use oil on the things that will touch the food
I have good results leaving the grill on for 10 mins after a cook to burn off food residue and moisture.
Keep it oiled. It’s not too bad. Get a Brillo pad and scrub with a baking soda / water paste. Rescrub it it after that and be sure to oil it some more.
Grill more frequently. Much more frequently.
Assuming this is a Napoleon with an infrared side burner?
Same thing happened to mine – once it started to rust big chunks would come off and no amount of re-seasoning seemed to fix it. It seemed strange because cast iron is supposed to be the go-to for very high heat but the middle always would start to rust quickly again and chip like yours is despite following the usual recommendations for cast iron maintenance/seasoning.
I ended up just buying the stainless steel replacement grates and haven’t had any issues since. Way easier to clean and maintain.
oil it before and after
You need to oil that grate after you finish cooking on it and after you’ve cleaned it.
Neutral oil works best.
After the cook; Scrape clean while the burner is on low. Turn burner off and wipe with oil and cover and let cool. Wipe again with oil before use (before turning the burner on).
Do this every time. Cast iron is forgiving, but you’ve got to get that rust of and keep it seasoned.