Can you tell me why?

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Can you tell me why?

Postby CastIronCooker » Thu May 10, 2018 2:21 pm

Greetings, y'all!
I've got a question i'm hoping one of y'alls could answer.
Why would one "season" a sheet metal/ aluminum/etc (non cast-iron) BBQ pit?
I'm well versed in seasoning of cast-iron and understand the reason and rhyme behind it, but non cast-iron has me boggled.
Can someone explain the reasoning for sheet metal "seasoning"?

Thank you for any and all replies...
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Re: Can you tell me why?

Postby rms827 » Fri May 11, 2018 1:31 pm

Just off the top of my head, the only ting that comes to mind would be to prevent oxidation or corrosion, especially if you're using fairly acidic sauces on food. Even that seems like a small stretch though. :dont:
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Sailor Kenshin
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Re: Can you tell me why?

Postby Sailor Kenshin » Fri May 11, 2018 2:11 pm

Maybe to burn off manufacturing oils and such? :dont:

(Should have done it with our ECB).

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