A well-seasoned cast iron BBQ plate is practically non-stick, produces better sear marks, and resists rust without any special coatings. Seasoning is not complicated, but doing it right the first time makes a difference.
What Is Seasoning?
Seasoning is a thin layer of polymerised oil baked onto the iron surface. When oil is heated past its smoke point on cast iron, it bonds to the metal and forms a hard, slick coating. Each time you cook, this layer builds up. After a few sessions, food releases easily and the surface develops a dark, even patina.
It is not a chemical treatment or a coating you buy. It is oil, heat, and time.
First-Time Seasoning (New Plate)
- Wash the plate in warm soapy water to remove any manufacturing residue. This is the only time you should use soap on cast iron.
- Dry it completely. Towel dry first, then place it on your BBQ on low heat for a few minutes to evaporate any remaining moisture.
- Apply a thin coat of high smoke-point oil. Flaxseed oil, canola oil, or rice bran oil all work well. Use a paper towel to rub a very thin layer across the entire surface, top, bottom, and edges. Then wipe off the excess with a clean paper towel. The plate should look almost dry.
- Heat on your BBQ. Close the lid and run the barbecue at 200-230 degrees Celsius for 45 minutes to an hour. The oil will smoke, this is normal. It is polymerising.
- Let it cool completely on the BBQ.
- Repeat steps 3-5 two more times. Three coats gives you a solid base layer.
Your plate is now ready to cook on.
Maintaining the Seasoning
After each cook:
- While the plate is still warm (not scorching), scrape off food residue with a metal spatula or grill brush.
- Wipe the surface with a paper towel lightly dampened with oil.
- That is it.
Do not use soap, steel wool, or put cast iron in the dishwasher. If food is stuck, pour a little water on the warm plate and let it steam. The residue will lift off easily.
Fixing Rust
If your plate develops rust (usually from being left wet), it is not ruined:
- Scrub the rust off with a wire brush or coarse salt and a cloth.
- Wash briefly, dry thoroughly.
- Re-season with two coats of oil as described above.
Cast iron is almost impossible to permanently damage. Rust is surface-level and comes off easily.
Common Mistakes
- Too much oil. More oil does not mean better seasoning. Excess oil turns sticky and gummy instead of forming a hard layer. Wipe it thin.
- Cooking acidic foods too early. Tomatoes, wine sauces, and citrus can strip fresh seasoning. Wait until you have 10 or more cooks on the plate before doing acidic dishes.
- Storing while damp. Always dry your plate fully before putting the BBQ cover on. Trapped moisture is the main cause of rust.
Why Matt Finish Cast Iron Seasons Better
Gloss-coated cast iron, like Weber originals, does not season in the same way. The smooth enamel surface does not allow oil to bond as effectively. Matt finish cast iron, like Campaquip plates, has a slightly textured surface that oil grips to naturally. The seasoning builds faster and lasts longer.
Shop Campaquip matt finish cast iron grill plates and griddle plates.