kitchen

Reply to: I treat mine like a cast iron pan. I use cheap old canola oil. The trick in the very beginning if you've just stripped it, is to put some canola oil on it, I mean everywhere, then try and wipe it all off. Turn the heat as high as it will go and bake that oil on there for a good 20 minutes. I use an oven glove, a piece of paper towel, an old wooden spoon. Put some oil on the paper towel, oil the grill again, then take a clean piece of paper towel and try and wipe it all off again. Do it about 5 or 6 times, and your grill will be seasoned. Mine doesn't get black like my cast iron, only dark brown as the temp doesn't get high enough, but trust me, it is non stick. After cooking food on it, I scrape all the bits off with my trusty wooden spatula, pour a little water on it when it cools to about 350, scrape all the water off fast then apply a little canola oil, wipe off the canola oil, and it is seasoned and ready to use again. It may look brown and messy, but from the side you can see it almost looks like glass. It's not sticky to the touch or anything. If it's sticky when you do it, you're using too much oil, and/or not wiping the oil off again.

Q