Top Tips for Keeping Your Anvil Burning

With the seasonal changes of the UK, make sure you make the most of your outdoor kitchen & Chef’s Anvil BBQ throughout the full year! Once it gets colder, there’s nothing like gathering round with friends, feeling the crisp cold winter air on your face, whilst warming your hands by a blazing open fire. Add into that some good food cooking gently on the side of the Chef’s Anvil, and some freshly warmed mulled wine… its a recipe for good times.

Here are a few best practise tips to ensure things stay in great condition.

Caring for your Anvil hotplate - oil it!

The Anvil hotplate is constructed from uncoated steel, and it relies on its cover and layers of oil to prevent corrosion. With use it will very quickly ‘season’ – build up layers of polymerised oils making it ‘non-stick’ and rust-resistant.  These layers of seasoning are very durable, and oiling before and after each use will help maintain them.

If you are not planning on using your Chef’s Anvil for a few weeks, it is well worth adding an extra coating of oil now, to help protect it. 

After an extended period without use, you may notice some small areas of corrosion appearing. This is normal, and once you have heated the hotplate and followed the steps below, the corrosion will have disappeared.

cleaning the Grillo anvil hotplate

How to clean and oil the hotplate:

Step 1

Use the scraper to clear the surface of any ash, debris and cooked on food scraps.

Step 2

Pour oil over the surface. Pay particular attention to very hot areas (inner edges of the plate can exceed 350C, hot enough to burn off some of the seasoning) and areas that are not often cooked on.

Step 3

Rub the oil thoroughly into the surface with a wad of kitchen roll. Your last coat of oil should be after the hotplate has cooled sufficiently not to burn off the oil.

More Useful Tips

For more helpful information visit our How-To Video section.  There are also some good tips for Iroko wood care and which gas bottle should you use in our news section.

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