For most metal cooking surfaces, it’s a combo of cleaning, oiling (some swear by ‘solid’ fats), and heating.
I clean up by getting it good and hot at the end of cooking, then cooling, giving it a scrub, wiping it off, then heating up again, while giving it a rub down with lard or oil, depending on the thing I’m cleaning.
If it’s a cast iron pan, then add in cycles of seasoning in the oven (but that’s not the case here).
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Busch lite and alot of meat
For most metal cooking surfaces, it’s a combo of cleaning, oiling (some swear by ‘solid’ fats), and heating.
I clean up by getting it good and hot at the end of cooking, then cooling, giving it a scrub, wiping it off, then heating up again, while giving it a rub down with lard or oil, depending on the thing I’m cleaning.
If it’s a cast iron pan, then add in cycles of seasoning in the oven (but that’s not the case here).
Season with oil, and a good grill cover.