Richard J Kinch wrote:
Not worth the effort. The first time the grids get smoking hot overheated,
you've spoiled it.

Which is where I'm stuck. My gas grill tends to run quite hot in a
couple spots, which burns away any seasoning. Which leads to my first
question: how do I preserve the seasoning on cast iron grids when the
grill runs hot?

Second, I won't say who did it, but let's just say that a certain
someone who asked me to go immediately to the house we were renovating
promised me she would take care of the grill didn't coat the grids with
oil and when I went to grill a week later, the grids had large patches
of rust on them.

I've spent a long time with both the traditional brass-wire grill brush
and the longer wire stainless steel brush trying to get the iron oxide
off, but to no avail. Is there a better way to get rid of rust on cast
iron?

Third, for those of you who use cast iron, what is your experience? Do
you bring the grids back inside after cooking? If so, how and where do
you store them to keep them from rusting and to keep from getting grill
gunk on everything they touch?