Scrub hot, oil warm

Yes, you do need to clean after every cook, but it takes two minutes if you do it right.

The biggest mistake people make is letting the grill cool down completely before cleaning. Once the grates are cold, that cooked-on grease and food debris turns into a sticky, moisture-trapping mess. That’s how rust starts. Rust needs water and oxygen. A dirty, cold grate holds moisture from the air and leftover fats. Clean it while it’s still hot, and you dry it out instantly.

Here’s the routine: After you pull the food off, leave the burners on high for another 10 minutes. That burns off most of the loose crud. Then grab a stiff brass wire brush (don’t use steel — it leaves metal fragments) and give the grates a quick scrape. You want to knock off the charred residue, not strip the seasoning. Then turn the burners off, wait a