Season your grill grates like cast iron.

Oil them with a high-smoke-point oil and let the heat do the work.

Aerosol sprays are convenient but wasteful and full of propellants that can gum up your grates. The better move is to treat your grates like a cast iron skillet — build a seasoning layer.

Here’s the routine:

1. After cleaning, wipe a thin coat of canola, avocado, or grapeseed oil onto the grates with a paper towel or rag (use tongs, it’s hot).
2. Let the grill run on high for 10–15 minutes until the oil smokes off. That’s the polymerization — the non-stick layer.
3. Do this once or twice a season, or after a heavy-duty scrub.

The key is thin coats. Too much oil and you get sticky spots. And skip olive oil for this — it burns too low.

For before cooking: dip a folded paper towel in oil and rub the grates right before you toss on the food. Works every time, no can needed.

Future you will thank you for not inhaling mystery propellants.