We recently got a new grill with porcelain-enamled cast iron grates. I read a few places about oiling and "seasoning" the grates. I don't think I used enough oil during the seasoning phase (oil grates and cook for 2 hours on medium). On first use I heated the grill and oiled again prior to putting the food on (chicken breasts). Sure enough, got some sticking. Did a pork tenderloin last night with little better success (used a lot more oil). Any secrets/advice on keeping things from sticking? I feel like I am always battling this issue.
Seasoning and Oiling Grill Grates
- Thread starter TallyShave
- Start date
Have you tried oiling the food, rather than the grates?
Can you really season porcelain enamel? I prefer a straight cast iron grate. Those you can season nicely!
- Thread starter
- #4
I usually marinate the chicken so I haven't tried with them. The pork that I cooked had an oil based rub on it so that may explain why that worked better. Maybe I could just spray some oil on the chicken before tossing it on.
Don't try to turn it too soon. That may help.
True, that. Food that's stuck does tend to release itself after a while
+1 That is good advice. Don't rush the grill.
All good tips. I spray oil on the grill (grape seed) just before placing the meat on the grill. Be careful though you will have flame.
Heat grill (blazing hot) then add oil and turn down to required heat. Food will tend to release once it has cooked long enough.
As one of the posters noted, I'm not sure if you can season porcelain grills.I've also read that extremely high heat will damage porcelain finishes.
Also, if your marinade had a sugar base then it might stick regardless since the sugars will tend to burn and stick.
When all else fails, just keep grilling away and it will season itself!
As one of the posters noted, I'm not sure if you can season porcelain grills.I've also read that extremely high heat will damage porcelain finishes.
Also, if your marinade had a sugar base then it might stick regardless since the sugars will tend to burn and stick.
When all else fails, just keep grilling away and it will season itself!
Yeah, definitely make sure the food is cooked before you try turning.
Before placing on, though, heat grill up super hot. Take your grill brush & clean major gunk off.
Put oil on towel (paper or cloth) & rub it on the grates. You will probably get some black gunk off it. Close grill & let heat up again. Repeat oil on towel process. Many say you should keep doing this until you don't get a black residue on the towel, but I do it like twice typically, regardless of results.
Also, note, completely eliminating sticking is the goal, but keep a realistic expectation here. High protein foods just stick - that's what they do. And as Ronnie mentioned, sugar in things like sauces/marinades act as glue, too.
Before placing on, though, heat grill up super hot. Take your grill brush & clean major gunk off.
Put oil on towel (paper or cloth) & rub it on the grates. You will probably get some black gunk off it. Close grill & let heat up again. Repeat oil on towel process. Many say you should keep doing this until you don't get a black residue on the towel, but I do it like twice typically, regardless of results.
Also, note, completely eliminating sticking is the goal, but keep a realistic expectation here. High protein foods just stick - that's what they do. And as Ronnie mentioned, sugar in things like sauces/marinades act as glue, too.
I buy a piece of pork fat from the butcher once in a while (goes for $1-$2) and I freeze it if I have too much. Once the BBQ is hot, I stick the piece of pork on the BBQ fork and rub it well on the grill. It helps for non sticking. This morning on PBS, Steven Raichlen used half a white onion that he covered in oil and he did the same (Rub the oil grill 3-5 times over and over).
All decent advice above... Wish I could offer more. 
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