First Time Use:
Before using your grates, wash thoroughly with a mild dishwashing liquid to remove the protective wax coating applied for shipping. Rinse with hot water and dry completely with a soft cloth or paper towel. NEVER ALLOW cast iron or painted steel grates TO DRAIN DRY OR WASH IN A DISHWASHER. Now season the grates to prevent rust and sticking.
A high heat oil such as vegetable or canola is recommended for the initial seasoning. Apply a coat of oil to the entire surface, including all corners, using a spray bottle. Wipe the surface of the grates with a paper towel to ensure even distribution. Start your grill and let it burn for 15 minutes – or until the oil burns off and stops smoking. Your cooking grates are now ready to use.
To Prevent Rusting:
Re-season your grates frequently, particularly when new. If rust occurs, it is an indication that the grates have not been seasoned enough or the seasoning has been burned off. Clean with a heavy brush like Char-Broil's Brush Hawg. Reapply oil and heat as indicated above to re-season the grates.
Burn off your grill once you finish cooking then allow the grill to cool and brush away any remaining residue with a nylon brush. The more you use your grates, the easier the maintenance will be. Store in a dry place. If you store your grates for an extended period of time, grease very lightly with oil, then wipe dry with a paper towel.