« Reply #4 on: November 23, 2013, 04:41:04 AM »
There are certain places on the grills that typically rust. For example where the handles are spot welded on the outside. Likewise for the leg sockets and any chips in the porcelain. I spray Pam in those areas and wipe off the excess. I figure it will eventually harden and provide some rust protection. Canola is commonly used to season cast iron where very thin layers are applied and then heated to cause it to harden. I think the same thing should happen in those crevices on the grills.
Which leads to my next question; do I need to "re-PAM" once a year or is it a one and done?
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"The Fairway" '74, 22” Turquose, 18" Red C code, 18" Blue DU code x2, Gen 2 Grass Green Performer, 26” Glen Blue, Spring Green, "Bone", Turquose, Blue Wave, Wedgewood Blue, “Smoke”, Crimson and Homer SJGs. 14" and 18" WSM
Grails (HELP!): IMPERIAL GLEN BLUE!