onlyfire Cast Iron Grill Grate Replacement Gourmet BBQ System for Weber 22inch Kettle Charcoal Grills

I absolutely love this thing.I’m a year round, backyard barbecue enthusiast! Weber is my favorite and I find them to be the easiest to use/clean and the most reliable charcoal grills on the market. This cast iron grate fits my 22″ Master Touch perfectly.This is real cast iron and not porcelain coated. I am NOT a fan of the porcelain coated products. I find the coating flakes off with a lot of use. They can be easier to clean, but don’t last as long in my experience.Cast Iron on the other hand, requires a lot more care, if you want it to last. However if you season cast correctly, it can act just like non-stick cookware. Don’t believe me? Then read on.To start off, this is “PRESEASONED”, but I have yet to buy a piece of cast that appears having seen a drop of oil. Everyone who knows how to care for cast knows, OIL IS CAST IRONS BEST FRIEND!The first thing I did was wash it is soapy water and dried it thoroughly (10 mins) on the grill at 200-250 degrees. (This is only time you should have to use soap on cast iron.)I then heavily oiled the top and bottom (Canola Oil) and placed it in 2 large kitchen trash bags. One inside of the other in case of a puncture. I then laid it on a flat surface (unfinished basement or garage floor is recommended) and sprayed an additional ¼ cup of oil over the grate while inside of the bag. Try to get as much air out of the bag as you can and fold over the top to keep air out.This thing isn’t cheap and since I have more time than money, I let it soak for 2 days. 1 day with the top facing up and 1 day with the top facing down. This might be overkill, but I believe it will helps thoroughly season cast.Believe it or not, cast is porous and it will absorb oil to its center.Then I removed from the oil, wiped clean and let air dry on the grill for a few hours with no heat.Once dried, I heated on the grill for about 3 hours at 250 degrees or approximately 12-15 briquettes.Then I let it cool and lightly oiled AGAIN before cooking. This is so important. ALWAYS oil your cast before cooking!I get great sears, no tempering (dry-heat spots) and very little sticks to my cast.I did use a full vortex charcoal ring and got the grate to 800 degrees range. This definitely removed my seasoning and needed some TLC after that, but it didn’t crack!The best advice I can give any of you reading this, is to NEVER, EVER, EVER, use a metal scraper or metal brush on anything cast. Not even one of those pumis stones. You will ruine all of your hard work in seasoning, because metal objects will remove the coating.Instead, invest in a heavy duty plastic scraper/brush or let your grates cool and use the coarse side of a kitchen sponge. Also, I find it best to use oil to scrub it, instead of water. Yeah, I said it. Use oil to clean your cast. Trust me…it works. Rinse well, wipe clean and let it dry. Then lightly coat with more oil after every use, especially if you don’t use it often. If you don’t cook in the winter months, I would recommend storing indoors and away from excessive moisture.If you do the above with any of your cast iron cookware, you will have many years of success(no rust either) and thoroughly enjoy your investment.I hope you find this to be a helpful read and my experience helps you enjoy your cast grates/cookware as much as I do.P.S. Aside from the initial wash, I never use soap on cast iron.Best barbecuing to you!