We love it when customers (in this case a Chef) share grate ideas, techniques and cooks with us. Chef James related how he seasoned his new GrillGrates with a halved onion. He also shared the science behind it which makes grate sense.
In the past we’ve suggested using canola oil, or grape seed oil- any high temperature oil. But as Chef James points out polymerized oils are only stable to about 500°F before they carbonize and break down. Early on we learned seasoning with olive oil was not ideal because it has a low smoke point. So, what makes seasoning GrillGrate with an onion better?
Onions (and all alliums) contain many sulfur compounds which is why you cry when cutting them. These compounds when heated react with bare metal to form a hard, non-stick sulfide layer. This sulfide layer is rock hard to 1000°F.
You’ll want grill gloves or long-handled tongs to hold the onion.
- Get the grill and new GrillGrates screaming hot.
- Rub the onion vigorously along the raised rails- much like a scrub brush. You want some aggressive pressure.
- Go over the rails several times and be rewarded with a dark layer on the rails that will deliver non-stick grilling and easier release of grill debris and carbon.
Thanks Chef James Neissa! We appreciate you taking the time to share this with us.
GrillGrate. Eat Well.