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We had the hotplate of our Rayburn 'skimmed' as it had buckled a bit and did not convey the heat as well as could be to a flat pan bottom. It looks marvellously shiny now, and hungry for some oil, fat or grease. I wonder whether I should put some on, before we start using it again?
I've got olive oil, petroleum jelly, motor oil, WD 40, beeswax and dripping: would one of those do the job? Or butter of course.
Or does it not need oiling/greasing or whatever? It really looks as if it does.
Thanks! Annemieke, http://thoughtforfood-aw.blogspot.com.

I often grease mine with a knob of butter, particularly when I'm making drop scones. I think it's probably a good idea, a bit like 'seasoning' a wok.

Our old house had a Solid fuel Rayburn when we moved in. As we both worked full time then we gave it away! Yes I know, what a stupid thing to do. Rayburn instructions say how to clean but do not say to oil hotplates. http://www.rayburn-web.co.uk/Prodin/Ray ... 515878.pdf

My logic says not as many fats/oils burn and smoke at high temps. Clean and shiny would transfer heat better?

My rangemaster is also made by Aga as is Rayburn. It has cast iron pan supports etc, I don't oil them and they don't go rusty or anything.

I used cheap olive oil in the end. Works and looks fine, does not smell. Thanks for the tips, even if they were too late!
Annemieke Wigmore, http://thoughtforfood-aw.blogspot.com