Grill seasoning works, but don’t blast it

Yes, you can season a cast iron skillet on a grill, and the method is almost identical to oven seasoning.

The grill is just an outdoor oven with less predictable heat. Same rules apply: use a high-smoke-point oil (flax, grapeseed, canola), apply a very thin layer, then wipe it off like you didn’t mean to put it on. Heat to 400–450°F for about an hour, then let it cool inside the grill with the lid closed.

Hot spots are the main problem. Gas grills have temperature swings. Charcoal grills can have direct heat zones that bake one side harder than the other. Either way, check for uneven color and rotate the pan halfway through.

Also, close the lid. You want steady ambient heat, not a direct flame licking the pan. And keep drippings away from flare-ups—nothing ruins seasoning faster than a grease fire.

Stick to the oven for the initial coats. The grill is better for touch-ups mid-cookout when you’re already out there.