Cast iron. No real trick to it, just use it a lot! This is what mine looked like new.
Agree just use it somewhat often and they are awesome. Real high heat might cause you to oil it after 700 degrees searing otherwise oil your food and you are good to go.
No clue how old the stok brand cast iron one is I use but it was rusted, got ground down, rinsed, oiled, heated, oiled, heated oiled and then wiped down while still high heat then shut all the vents and let it cool and cure.
Only oiled the center a couple times since the recondition, and that was after high heat wings and after 8 16oz steaks seared 2 at a time over flames.
1st pic was this week
2nd pic is when I got it a couple years ago while cleaning.
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