{"id":22097,"date":"2026-05-15T17:06:45","date_gmt":"2026-05-15T15:06:45","guid":{"rendered":"https:\/\/www.remundi-grill.de\/burning-in-and-cleaning-the-hotplate-step-by-step-instructions-from-an-expert\/"},"modified":"2026-05-15T17:24:04","modified_gmt":"2026-05-15T15:24:04","slug":"how-to-season-fire-plate-step-by-step-instructions-from-an-expert","status":"publish","type":"post","link":"https:\/\/www.remundi-grill.de\/en\/how-to-season-fire-plate-step-by-step-instructions-from-an-expert\/","title":{"rendered":"How to Season a Fire Plate \u2013 Step-by-Step Guide (Expert Tips)"},"content":{"rendered":"

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How to Season a Fire Plate \u2013 Step-by-Step Guide<\/h2>\n\n

The new fire plate has arrived. The barbecue is ready. But don’t put anything on it yet. Burning in is the first step<\/strong> – and it determines how well your plate will work for years to come. This guide shows you the process step by step. With a clear recommendation on the right oil – straight from the experts. <\/p>\n

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Quick answer: How to season a fire plate in 4 steps<\/h3>\n\n\n\n

Burning in a hotplate<\/strong> means building up a protective layer (patina) by heating it with oil. You need refined rapeseed oil<\/strong> (smoke point approx. 220 \u00b0C), one hour and wood. Procedure:<\/strong> Clean plate with water \u2192 heat to 250-300 \u00b0C \u2192 rub thinly with rapeseed oil \u2192 immediately place food on the grill. Do not use olive oil (becomes bitter from 180 \u00b0C). The patina gets stronger with every barbecue. To clean after grilling<\/strong>: Scrape off residues, thinly re-oil – no washing-up liquid, no water. <\/p>\n<\/div>\n<\/div>\n

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Why do you need to season a steel fire plate?<\/h2>\n\n

Steel has no factory protection – you build up the protective layer yourself. During the baking process, the oil polymerizes<\/strong> at high heat to form a hard, glass-like layer (patina), which becomes stronger with every use. <\/p>\n

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Without baking<\/strong><\/td>\nWith burn-in \u2713<\/strong><\/td>\n<\/tr>\n
Rust formation after a short time<\/td>\nLong-lasting protection through patina<\/td>\n<\/tr>\n
Food sticks to the grill<\/td>\nNatural non-stick effect<\/td>\n<\/tr>\n
Production residues on the plate<\/td>\nClean, hygienic grilling surface<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n

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