Scrape it hot, oil it warm

Scrape off the grime while the grate is still hot, then wipe it down and apply a thin layer of oil.

Heat is your best friend here. After you’re done grilling, leave the grate on the fire for a few minutes so whatever’s stuck on gets charred and loosens up. Then grab a grill brush or a metal scraper and give it a good scrape. The hot metal lifts the debris without you having to scrub hard, which means you’re not scraping away your seasoning.

Avoid soap or soaking. Soap can strip the seasoning you’ve worked to build up, and water + cold cast iron = rust. If something is really stubborn, you can use a bit of coarse salt and a paper towel to scrub it off, then rinse quickly and dry immediately.

Once the grate is clean and cooled to warm (not hot), rub a thin coat of high-smoke