CARE & MAINTENANCE
Always follow all safety instructions provided with your grill.
Stainless Steel Grids and Components Care
Stainless steel is frequently used in barbecues because of its quality, durability and attractive appearance. However, all materials including stainless steel can become stained and soiled by dirt, pollution, deposits from inappropriate cleansers and especially grease.
Regular cleaning with a mild detergent solution is the easiest method of keeping all the stainless steel components looking great.
Discoloured Stainless Steel Grill Lids
Discolouration from grease on stainless steel lids is a common problem with grills. When we barbecue, the air around is filled with grease particles that leave a deposit on surrounding objects.
When the grease is deposited on a hot surface, it will bake on and build up, becoming visible as a golden brown sheen. This baked-on finish will resist removal by cleaners normally recommended to maintain the finish on stainless steel. It is frequently confused with rust or heat discolouration on the stainless steel itself.
Removal of baked-on grease, as recommend by stainless steel manufactures, is accomplished by using household ammonia in accordance with the instructions on the container. The basic method is to presoak the affected area in an ammonia solution to soften the baked-on grease and then rinse with a warm water detergent solution and finally rinse thoroughly with water and wipe dry. This final rinsing and wiping will avoid watermarks caused by lime deposits in the water. If the detergent solution fails to remove the grease softened by the ammonia, then alcohol or methyl hydrate may be used to remove the softened grease.
General Cleaning of Shelves, Frames, Etc.
In most cases, cleaning with a mild household detergent will restore the stainless steel finish to its original luster. If an area near the cooking unit has been affected by heat, then follow the instructions above for the baked on grease.
Maintenance of Stainless Cooking Grids
Stainless steel cooking grids do require some attention, especially if you use salt, marinades and seasonings that contain salt. The salt left behind will leave a rust-like orange blush on the cooking grids, which can be easily removed by washing and seasoning with vegetable oil. Seasoning with vegetable oil before and after use is an excellent practice for all types of cooking grids. It helps protect the grids from salts, reduces sticking and definitely aids in cleaning.
What Not to Do
- Never use bleach or cleaners containing bleach. If accidental contact occurs, wash immediately with baking soda and rinse thoroughly.
- Never use metal or steel wool to scour stainless steel. The residue left behind by the metal or steel wool will show as rust.
- Never use harsh abrasives. They will mar the finish.
- When using mild abrasives or a synthetic scouring pad always go with the texture of the steel. Do not rub across the texture/grain or in circles. The result will show surface scratches.
- Never use acid on stainless steel.
Cast Iron Cooking Grates
First Time Use
Wash thoroughly with a mild dish washing liquid. Rinse with hot water and dry completely with a soft cloth. Never allow to drain dry or wash in a dishwasher. You must season the grates before use to prevent rust and keep from sticking. It is necessary to season and re-season cast iron cooking grids. The oil will help protect the porcelain coating, decrease sticking and protect the grids from rusting.
Most OMC cooking grids are coated with a durable porcelain enamel to assist in cleaning and reduce the tendency of food sticking to the grid. Some chipping may occur if mishandled. This will not affect the use or performance of your grids. If rust appears, remove the rust with a scrub pad and re-season the grid.
A solid, unsalted vegetable shortening is recommended for the initial seasoning, but vegetable oil will work as well. Never use Pam or other non-stick sprays to season your grids. They burn off at a really low heat and don’t protect the grids. Do not use salted fat such as margarine or butter.
Spread a thin coating of solid vegetable shortening over the entire surface of the cast iron grids with a paper towel. Be certain the entire surface, including all corners have been coated thoroughly. Preheat grill for 10 minutes on high. Turn burners to medium with lid closed. Allow grill to heat for 30 minutes. Turn burners to off, leave cooking grids until they are cool. Your cast iron grids are now ready to use.
Every time you grill don’t do a burn off after you grill, but rather leave the cooking residues on the grates to keep a protective coating on the cast iron. Then do a burn off just before you grill. Brush off charred residues with a brass brush.
After each use, the grids may be re-seasoned by coating with a solid unsalted vegetable shortening or vegetable oil, closing the lid and leaving the cast iron grids in the grill until it is cool.
As with all cast iron, the more use, the easier the maintenance.
Storing Your Grids
Prior to storing or when your grill will not be in use for an extended period, treat the grids very lightly with solid vegetable shortening, then wipe dry with a paper towel. Store in a dry place.