If metal has not been pre-treated, season before using for the first time. Brush unsalted fat on surfaces. Heat until grids begin to smoke. When finished, wipe out extra fat, wash in soap, and dry thoroughly. If not properly seasoned, cast iron pans will drip dark liquid into food.
Cast iron is ready to use.
After baking brush surfaces with a soft plastic brush or wipe gently with a paper towel while still warm to remove crumbs. Do not wash the grids or put any water on them. The seasoned surfaces darken and prevent sticking. Do not put lids on pans when storing as this may increase moisture buildup. Stubborn cooked-on food is best removed by soaking in hot water.