A cast-iron grill is one of the most durable and useful cooking utensils in the kitchen. Iron grills can be used in the oven or on the stove. When coated in oil, the grill becomes a nonstick surface that also resists rust and other water damage. Season a cast-iron grill with Pam cooking spray.
Wash the iron grill with hot, soapy water. This is the only time that you will use soap on your cast-iron grill. Once it is seasoned, the soap will damage the seasoning. Exposed iron will rust and give food an undesirable rusty flavor.
Dry the grill thoroughly with an absorbent towel. Do not use a new towel, as the iron may cause streaking on the towel. An older, soft towel works best. If you cannot get all of the water out by towel drying, heat the grill to 350 degrees Fahrenheit for about 3 minutes.
Spray Pam over the entire surface of the pan, inside and out. Spray any handles on the grill as well. Rub the Pam spray into the metal using a paper towel. Repeat this process two more times. If dirt and other grime appear on the paper towel during seasoning, continue to rub until no more grime comes off of the grill.
Preheat the grill to 350 degrees Fahrenheit. Heat the grill for 1 hour. After 1 hour, turn the grill off and allow the pan to sit until it is cool to the touch. This could take up to three or four hours. This adds a protective coating.
Repeat the seasoning process whenever the coating starts to wear down or when rust spots appear. After every use, spray the grill with another coating of Pam spray but do not heat it.
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Brenda Priddy has more than 10 years of crafting and design experience, as well as more than six years of professional writing experience. Her work appears in online publications such as Donna Rae at Home, Five Minutes for Going Green and Daily Mayo. Priddy also writes for Archstone Business Solutions and holds an Associate of Arts in English from McLennan Community College.
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