Seasoning rusted cast iron grills - Char-Griller Super Pro

Gratings on gas stoves aren't usually very rough and are mostly covered with vitreous enamel to make them easier to clean for the first few years.

An engineer would season a casting by leaving it outside for several months for the sun, wind and rain and a large number of temperature changes to prepare it for service.

A cook seasons a cast iron cookpot by soaking it with oil and effectively burning it off though there are more sophisticated methods an internet search will reveal.

In the old days cast iron ranges were a daily chore for the housewife. Parts that could be polished were sanded with emery cloth and the rest was polished with a preparation called "black lead grate polish".
These days the stuff no longer contains any lead but grate polish is widely available.

Any kind of iron implement is at risk of rusting over time, especially if it is exposed to moisture. In the case of cast iron cookware it is possible it was not seasoned properly when it was new, was stored in a damp area, soaked in water, or it was washed with soap which is not recommended since it will remove the oil coating protecting the skillet. The good news is rust can be cleaned off. After cleaning the rust though, the pan should be seasoned to prevent this from happening again.

Here is a link to advice on cleaning and seasoning your cast iron skillet:
There's Rust on my Cast Iron

I prefer cast iron. Cast iron heats more evenly and retains temperature better. If they are falling apart from rust, junk them. If they just have surface rust and no holes, all you have to do is brush them with a steel brush at high heat. Wipe them off with a wet rag and then rub it with an onion to provide a teflon layer. if it is really heavy rust, spray oven cleaner on them and hose off. After use or for storage, clean them and then wipe them down with a cooking oil soaked rag. The oil will reduce rust build up.

Don't..... just rinse with hot water and dry them, the blackening is otherwise known as "seasoning" and protects it from rusting, left to soak or washing with soapy water will rust the cast iron...... if this happens you need to remove as much rust as possible by scrubbing with salt and a cut (half) potato, then wiping with vegetable oil and "seasoning" in a hot oven (do this a few times, the oil will evaporate and bake-on a protective film) think of the edges of your favourite roasting pan....... well used/cared for cast iron will almost certainly look totally black.

Clean them with CLR or a wire brush , sand blast them ,.

You can either use a cooking spray like Pam on the griddle prior to heating it. Or if you're cooking steaks, rub a little olive oil on each side of the steak, before seasoning (kosher Salt & Fresh Ground Pepper) it. For meats, always allow them to come to room temperature before grilling and allow the grill to preheat until is extra hot. The hotter the grill/griddle, the less likely red meats will stick to it.

Hope this helped you and Happy Grilling!! Thanks for choosing FixYa.

After both sides are seasoned, you simply remove the necessary grill grates and replace them with the griddle. Or set it right on top of the grates. However, the grease drain hole may not work that well, when sitting on top of the grates. Since the ones that I have seen look the same on both sides, I don't see any advantage in using both sides. Certainly would make it harder to keep seasoned.

When you say oil I assume you mean cooking oil. Cooking oil will do nothing to remove rust. If cast iron grate try to re season them. If steel grate use some S.O.S or a soap pad then spray with Pam. Hank

if grates are cast iron they can be seasoned you have to remove flaky parts with putty knife brush real well and oil if anything other then cast iron youll have to order replacements

There are aftermarket cast iron burners available for approx $64.95. Otherwise, the OEM burner is a Dynachrome which is a chrome plated cast iron that is almost $300. I do not believe that the cast stainless is still available.