Seasoning a New Carbon Steel Collapsible Grill

How to season a raw carbon steel flat pack grill before first use, what oil to use, and how to build up the coating.

Raw carbon steel needs seasoning: a thin layer of oil heated until it bonds to the metal as a hard, slick coating. Seasoning protects against rust and helps food release. Slot Grill's specs page puts it simply: season before first use by heating a very thin layer of food-safe oil onto clean steel.

What you need

• Food-safe oil with a high smoke point, or Slot Grill Seasoning Balm (an avocado oil and beeswax blend, per Slot Grill)
• Paper towels or a cotton rag
• Charcoal and a lighter
• Heat-safe gloves

Step by step

1. Wash off any shop dust with warm water and a little soap, then dry completely.
2. Wipe a very thin layer of oil or balm on the grates, griddle plates and inside surfaces. Then wipe it off as if you made a mistake; what remains is enough. Too much oil turns sticky.
3. Assemble the grill, light a moderate charcoal fire and let the steel heat for about an hour. Slot Grill's balm instructions say to heat to 400°F for 1 hour to cure.
4. Let it cool, and repeat 2 to 3 times for a better coating, as the balm bundle page suggests.
5. Over time the steel darkens. That patina is the seasoning working.

Body vs cooking surfaces

Slot Grill's FAQ says the makers like high-temperature BBQ paint on the outer body and keep the grilling surfaces lightly oiled. The balm page describes balm as a food-safe alternative to paint for the body. Never paint grates or griddle plates.

The one-minute care habit

Most carbon steel problems come from skipping the last minute of a cook. After the grill cools, scrape the grates, empty the ash, and wipe a whisper-thin coat of oil or Seasoning Balm on the cooking surfaces. Store it dry. That habit is the difference between a grill that darkens into a slick patina and one that shows orange freckles every spring. If freckles do show up, it's not a disaster: see surface rust.

Mistakes new flat pack owners make

1. Too much charcoal. A small firebox gets very hot. Start with half a chimney and add.
2. No cool zone. Without an empty end, a flare-up has nowhere to go.
3. Cooking on black coals. Wait for gray ash.
4. Old ash left in. It blocks airflow; empty it before every cook.
5. Heavy oil when seasoning. Thin coats cure; thick coats turn gummy.
6. Packing it warm. Wait until steel and ash are cold, every time.

Fire safety on any collapsible grill

• Outdoors only. Burning charcoal makes carbon monoxide, which you can't see or smell. Never use it in a garage, tent, camper, vehicle, boat cabin or under a roof or awning.
• Non-combustible, level ground. Soil, gravel, sand, concrete, pavers or a fire-safe pad.
• Clearance. Away from walls, vehicles, tents, overhanging branches and dry grass. Kids and pets kept back.
• Seated tabs. Check every tab is fully in its slot before you add fuel.
• Water and gloves at hand. Hot steel looks exactly like cold steel.
• Leave it alone until cold. Don't move or take apart a lit or warm grill.

Questions people ask