Clean hot, oil hot, store dry

Yes, the secret is doing both while the grate is still hot — and keeping water away.

After you’re done cooking, leave the burners on high for a few minutes to burn off stuck-on food. Then grab a stiff wire brush (or a wooden scraper if you have porcelain grates) and give it a good scrape while it’s still smoking. The heat loosens everything.

Next, take a wadded paper towel dipped in high-smoke-point oil (canola, grapeseed, avocado) — use tongs to hold it — and rub it all over the hot grate. The oil smokes and bonds, creating a nonstick, rust-resistant coating. Let it burn off for a minute, then turn off the grill.

Don’t use soapy water or soak the grates. Moisture is what causes rust. If you absolutely must wash them (like after a sticky marinade disaster), dry them immediately and re-oil before storing.

Also: cover your grill. Rain and dew are sneaky rust factories.

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