Thread: BBQ plates

Dave,
I wouldn't use paint, high temp or otherwise, on any cooking surface, you just don't know what sort of toxins will be released upon heating. What I would do is wire brush if neccesary and then season. To season a iron cooking utensil or plate oil it liberally and then give it a really long slow bake. If it fits in the oven it makes it really easy, otherwise you'll need to put it over a low flame. Repeat as neccesary until your plate/pot/wok has ashiny hard coating on it. I've use this method on all my cast iron skillets, BBQ plate and the wok. The wok, being steel ended up a bit ugly, a sort of brown "varnish" layer over the silvery-grey steel, but all the cast iron stuff is a deep black colour, with the added bonus of being every bit as good, non-stick-wise, as all those fancy teflon type coatings that you can't touch with any metal implements.

Mick

thanks Mick, thats exactly how I deal with my BBQ and wok. I just wasn't sure if the same proceedure would revive it, I'll tell her to give it a go - thanks again

Go do a big suck-up to your local fish & chip shop find out when they change their oil then throw the cast iron peice in for about 10-15 minutes. It works we did it about 10 years ago and still use the frypan. Tonto

I leave the BBQ plate out overnight after each incineration session and in the morning the thing has a polish on it courtesy of the neighbours springer spaniel.