Season a new grate with high-heat oil and an empty burn

Do it once, right, and you’ll have non-stick performance for years.

First, scrub the factory coating off. Most new grates come with a thin layer of machine oil or rust protectant. Wash it with hot soapy water and a stiff brush, then dry completely.

Next, coat the grate with a high-smoke-point oil. Canola, grapeseed, or avocado oil work. Avoid olive oil – it burns too low. Pour a little on a paper towel and wipe every surface until it looks wet, not dripping.

Then fire up the grill. Gas: turn all burners to high, close the lid, let it run 15–20 minutes until the oil stops smoking. Charcoal: get the coals screaming hot and let the grate sit over them for the same time. You’ll see the oil polymerize into a dark, slick layer.

Let it cool, and you’re done. Don’t scrub it hard after cooking – just a brush and some heat next time. The seasoning will build.

One tip: Don’t oil a cold grate. Heat opens the pores and helps the oil bond. Cold oil just sits on top and gets sticky.