Thin layers of high-smoke-point oil, baked on.

Thin coats of oil, baked at 400°F or higher. That’s it. The key is thin—you want the oil to polymerize into a hard, non-stick layer, not pool in the pores.

Why thin? Too much oil leaves a sticky, tacky mess that attracts dirt and will rust when moisture sits on it. Wipe the oil on, then wipe it off with a clean rag as if you made a mistake. That’s the right amount. Then bake in your oven (or your grill on high) for an hour. Let it cool, repeat 2–3 times.

Which oil? Flaxseed gives the hardest coating, but it’s pricey and can flake if you go too thick. Grapeseed or avocado oil are more forgiving. I avoid canola—it tends to stay tacky for me. Whatever you use, make sure it’s a high-smoke-point oil (above 400°F).

After cooking: scrub off food bits (a chainmail scrubber or stiff brush, no soap if you can help it), dry it fully on the stove or grill, then rub a micro-thin layer of oil over the hot grate before storing. That’s your rust insurance.

Treat it like a cast iron pan and it’ll outlast your grill.