Different materials need different care. Here’s how to look after each type of finish in our outdoor cooking range, so it lasts.
Gunmetal steel grills (Asado & Grande)
The Gunmetal Asado and Grande grills are hand-made from raw mild steel and pre-oiled with rapeseed oil before delivery — your first cook finishes off the seasoning, in the same way you’d season a wok or cast-iron pan.
From there, you’ve got two options. Keep seasoning it: give the ember maker area a light coat of rapeseed oil after each cook (it takes the most heat), and the rest of the grill an oiling two or three times a year. If it develops surface rust after a period of not being used, a wire brush and a fresh coat of oil will bring it back. Or let it weather naturally: this doesn’t affect the steel’s durability, and the base is built to last 10 years either way. Keep it covered when not in use.
Corten steel grills (Asado & Grande)
Choose the Corten finish and there’s no maintenance to think about at all — it’s designed to be left outside, uncovered, for 20 years or more.
After every cook (Asado & Grande)
Scrape the V-grills clean while they’re still warm, using the built-in scraper on the ember rake. Let the grill cool down naturally, and don’t clear the ash from the base until it’s completely cold — ideally the next day. The stainless steel V-grill plates lift out for washing (soak and use normal detergent, or run them through the dishwasher). Some blackening on the grills themselves is normal, and actually helps season them in.
Bertha Original Charcoal Oven (British stainless steel)
Stainless steel needs a different approach to the mild steel grills — don’t oil it. Once the oven has cooled completely, empty the ash pan and wipe the interior and exterior down with mild soap and water; avoid abrasive scourers, which can scratch the surface. The stainless steel won’t rust or need seasoning, so upkeep is mostly about keeping it clean between cooks.
Beefeater 1600S Gas BBQ
Brush the cast iron cooktops clean while they’re still warm from cooking, then wipe with a little cooking oil to keep them seasoned and rust-free. Check the burners and ignition periodically, and keep the BBQ covered when not in use — particularly over winter.
DeliVita wood-fired & dual-fuel ovens
Let the oven cool fully before cleaning, then brush out any ash or debris from the floor. Avoid pressure-washing or hosing down the clay interior. Since these are tabletop ovens designed to live outdoors, a cover is worth using to protect the exterior finish between cooks, especially through the wetter months.
See our Size & Spec Guide to compare the range, or get in touch if you’re not sure which cooking style is right for your garden.
