Why and How Should You Oil Grill Grates?

Meat sticks to the grate because heat causes its proteins to bind directly to the metal surface. That bond releases on its own once the surface browns and forms a crust; sticking is often the result of turning the meat too early. You can tell when the meat is ready to release by gently lifting it with tongs: if it resists, it is not ready; if it releases on its own, you can turn it. That is why patience, not the amount of oil, is the first thing to consider. For the same reason, do not slide meat back and forth after placing it on the grate; each movement creates a new contact point and can increase sticking.

Still, three steps can noticeably improve the result. First, heat the grate: leave it over the coals for a few minutes before adding the meat. A hot grate sticks less and leaves clear grill marks. Second, clean it: burnt-on residue from earlier cooking is a major cause of sticking, so brush the grate while it is hot. On a cool grate, residue hardens and becomes difficult to remove. If you do not have a brush, rub the grate with a crumpled ball of foil held in tongs.

The third step is oiling, and it comes last. Fold a paper towel, dip it in oil, and squeeze out the excess. Hold it with tongs and wipe it over the hot grate several times. The goal is to leave a thin film; excess oil drips onto the coals and can flare up. Oil is not poured directly from the bottle. You can repeat this between batches. Oiling also maintains the grate: regularly oiled cast-iron grates do not rust.

Choose an oil with a high smoke point because a grate over coals gets very hot. Sunflower oil, canola oil, and refined olive oil are suitable. Extra-virgin olive oil and butter start smoking early, leave soot, and give the meat a bitter taste, so do not use them to oil the grate. Spray oils should also not be used directly over the coals because they can ignite; if you use one, remove the grate from the grill and oil it off to the side. Use only a small amount: one 15 ml measure is more than enough for one cooking session.

There is another option that is often more practical: oil the meat instead of the grate. A thin layer of oil on the meat creates the same release film, while much less oil drips onto the coals. For foods that are especially prone to sticking, such as fish and chicken skin, do both. Put the oiled meat on a hot grate; on a merely warm grate, the meat can stick before the oil heats up, and other precautions will not help. If the meat still sticks, do not force it. Wait a few more seconds and try again with tongs; it often releases on its own.