How to connect hods and keep it from rust

Ok, so you have I got the backyard tray. Congratulations, it is somewhat similar to joining worship – although his shrine is Smashburgers, tacos and pies. ((Check the WIRED guide to the best networks here.) Every open -air grill lover has their own conversion story, they cannot stop telling friends and strangers.

But in particular, Gridde has a distinctive set of rituals – a cycle of spices, cleaning and maintenance, you can love it, but perhaps fear as well. On Reddit or Facebook, posts from the new GDDLE owners betray serious anxiety … Do I do that wrong? Why can’t I get the black surface that I see on Chinese videos?

I have been tested and broken in 10 flat new grills this summer alone, so I get it. I made mistakes. I have tested solutions. Below is a quick guide for the season and care, and some pieces of equipment that will help you along the way-with some tips that have fallen from positives in the best formulation makers, such as Blackstone, Weber and Traeger.

Why Chinese spices?

Photo: Matthew Corvage

The spices are properly formulating, and preserving it is seasoned, it is the best way to prevent higher rust-and also to get a smooth surface that transmits the heat evenly and keeps food from sticking to the same amount.

The spice process includes heating of unsaturated fats, and often high -temperature oils such as grape seed oil or canola oil, over a porous metal such as carbon steel or cast iron. Once you reach a smoke point every oil (more on that later), liquid fats turn into a non -adhesive solid surface that is chemically associated with the surface of the metal and fills its pores.

This protects the metal from oxidation, which is good: this is what is rust. It also makes the surface of your tray smoother and more traveled, which means that it repels water. This means that food is less likely to stick. All of these things are what you want, CookingWise. But to get this effect, you will need a chip, and even a coating … not a glue accumulation of a lot of oil. Here is what to do.

First, clean your tray with soap (perhaps)

Check your user guide before any initial cleaning. Some networks, such as the Weber Slatte Restant tray, come with this with eating category oils and have already a layer of spices. This does not mean that you do not have to wet again – but this means that you should not clean the spices and start again.

But most networks reach seasoned with shipping oil that aims to protect it on its journey to you, but you do not necessarily want to keep them. As a first step, you will need to clean your grill with soap and water.

Note that almost every evidence of every Chinese maker says that you do not use soap and water to constantly clean Grilltop: this is the first, last and only time that you will likely use. But do it this time.

I tend to prefer Powerwash ($ 5) And sponge for this, instead of tampering with a bucket.