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We ordered the grill when we ordered our oven, wanting to do steaks over high heat. We get the oven almost to 1000 degrees, spread the coals, add the grill and allow to heat for about 15 minutes, then grill the steaks. They are the best tasting home steaks we've ever had.
The problem, however, is that each time we remove the grill after it has cooled, it has rust spots and has to be re-seasoned. To date, we've been re-seasoning with several coats of Crisco. We've now started seasoning and re-seasoning new and old cast iron using flax seed oil as recommended by Cook's Illustrated and it definitely gives a better coating. We were going to now try the same process with our grill.
Based upon a problem with had with a cast iron dutch oven in our oven, it appears very high temperatures result in "burning off" the built up seasoning, which requires stripping off any remaining seasoning, cleaning and re-seasoning. This process is time consuming and not something I want to go through every time we have steaks.
Has anyone else had this issue? Does anyone have any advice on how to avoid burning off the accumulated seasoning? We really want to be able to grill steaks over very high heat. I'm hoping the flax seed seasoning is more heat resistant, but thought I'd see if anyone had advice before I did it.
TIA.
The problem, however, is that each time we remove the grill after it has cooled, it has rust spots and has to be re-seasoned. To date, we've been re-seasoning with several coats of Crisco. We've now started seasoning and re-seasoning new and old cast iron using flax seed oil as recommended by Cook's Illustrated and it definitely gives a better coating. We were going to now try the same process with our grill.
Based upon a problem with had with a cast iron dutch oven in our oven, it appears very high temperatures result in "burning off" the built up seasoning, which requires stripping off any remaining seasoning, cleaning and re-seasoning. This process is time consuming and not something I want to go through every time we have steaks.
Has anyone else had this issue? Does anyone have any advice on how to avoid burning off the accumulated seasoning? We really want to be able to grill steaks over very high heat. I'm hoping the flax seed seasoning is more heat resistant, but thought I'd see if anyone had advice before I did it.
TIA.
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