Oiling a grate can help with food release and, for some materials, seasoning. The right method depends on the grate. Start with the manufacturer’s instructions rather than assuming every cooking surface needs the same treatment.
Check the Grate Material First
Bare steel and cast iron may need seasoning. Stainless steel and coated grates can have different care requirements. Do not use a seasoning method that conflicts with the finish or product instructions.
A thin, maintained seasoning layer can help protect a suitable surface, but oil does not make a grate rustproof. Clean it as directed, dry it thoroughly and store it away from weather when it is not in use. Never put a fabric cover over hot equipment.
Use a Thin Coating
If your grate’s instructions call for oil, use a food-safe cooking oil appropriate to the method. More oil is not better: excess can drip, smoke or leave a sticky surface.
For a grate that calls for oiling before heating, start with clean, dry, cool metal. Put a small amount of oil on a suitable brush or cloth and spread a thin, even layer. Keep oil containers away from the fire. Never spray oil or aerosols toward flames, hot coals or hot equipment.
Follow the specified heating procedure for seasoning. For some grills, the maker recommends oiling the food instead of the grate; follow the directions for that equipment.
Oiling Does Not Replace Cleaning
Remove food residue using a tool approved for the grate. Check for loose bristles or other debris before cooking. Do not use paint, general-purpose lubricant or a non-food-contact coating on the cooking surface.
See our grill-grate cleaning guide for maintenance checks. If you are choosing a new fire pit cooking grate, confirm the fit, material and seasoning instructions before use.
Contact S&S if you need care instructions for your grate.
If you are planning a new setup, compare fire pits by the actual model and confirm which cooking accessories fit.
