posted on Sep, 24 2009 @ 11:01 PM
Last set I bought were all stainless steel, 10 bucks, and were from Home Depot. I think I've got 5 sets of grilling utinsils now.
If you're going to use yours, I say heat them up and let the paint bake off, even scraping it off if you have to, down to raw metal. Then grab your
bottle of cooking oil (virgin olive oil is good
), and repeatedly heat up the utinsils, wipe with (or dip in to, aka "quench") the oil, then let
cool down, repeating the heat and wipe/dip steps between 5-10 times. That's called "seasoning". It's more often used in cast iron cookware but
works well on most iron pieces.
From then on, clean them off with a salt and oil mixture (instead of soap and water). The salt won't dissolve in the oil and will remain abrasive so
it will scrape things off, then heat them up and wipe or quench in oil once after cleaning. If you do it right, you'll only have to heat them up and
wipe them off to clean, then just wipe with oil while still hot to keep them from rusting.
I go so far as to 'sand' down pre-seasoned cookware and season it myself since I don't know what they do to it. In this case, I sand it down to
bare metal (with the dremel if I have to), wipe with oil, then put in to the oven at 450F for 15 minutes, remove it, wipe with oil, put in oven, etc.
5-10 times. Every time my wife makes something, she marvels over the things that don't stick to the cast iron skillet.