Oil and heat is all you need

Yes. Burn off the factory coating first, then apply a thin layer of high-smoke-point oil and let it polymerize. That’s it.

Most new grates come with a protective oil or coating from the factory. You need to burn that off or it’ll taste like chemicals. Fire up the grill on high for 15–20 minutes with the lid closed. Let it cool enough to handle.

Now: a rag and some tongs. Use an oil with a high smoke point—canola, grapeseed, avocado. Avoid flaxseed unless you’re okay with a brittle, flaking seasoning. Rub a thin layer all over the grates. Don’t pool it. Then crank the heat back up for another 20–30 minutes until it stops smoking. That’s the oil polymerizing into a non-stick layer.

One and done. Don’t obsess over multiple coats. If you cook fatty foods often, the seasoning builds naturally.

Do this once and your grates will be non-stick for years.