Frequently asked questions

Video Instructions

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Initial Clean:

Start by giving your item a thorough wash to help remove any leftover residues, protective layers, or mill scale left over from the manufacturing process. Use a mild dish detergent, warm water and a scourer to gently scrub then dry completely.

Heat:

Preheat your BBQ (or oven) to approx. 400-450°F/200-230°C.

Place your product in your BBQ/oven for approximately 10mins during the preheat stage.

This ensures that the item is completely dry and that the oil can go on as thinly as possible.

Remove the item and let it cool, being mindful the item will now be hot.

Oil:

Once the oven/bbq is at temp, spread a thin layer of oil onto the item with a paper towel or cloth. We recommend using an oil with a high smoke point such as canola or grapeseed oil but plain vegetable oil will work fine.

Ensure that there is oil covering the entire cooking surface, making sure to wipe any excess oil off with a paper towel. Excessive oil can lead to poor seasoning results, leaving a splotchy, or sticky coating.

Cure:

Once coated place it into your BBQ (or oven) and leave the product in for an hour.

If you are using an oven, consider using a lined baking tray on the bottom rack, to catch any excess oil drips.

Cool:

After at least an hour turn off the heat in your BBQ or oven and let it cool down naturally with the product still inside. Leaving the item inside to cool helps the seasoning bond to the steel.

Repeat as needed.

Want to season your gear on the go?
Here’s how I do it:

1. For the first cook, use plenty of oil while cooking with the item.
2. Once you’ve finished, clean the grill or plate and turn off the heat.
3. While it’s still hot/warm, apply a thin layer of oil using a paper towel and your BBQ tongs.
4. Close the lid on the kettle and let it cool slowly, this helps the oil absorb into the steel.

Checkout the this BLOG POST for more details

Our stainless steel plates (304SS and 3CR12) don't need a coating to prevent rust. You can clean them with almost anything. Usually, a spatula or scotch brite pad works fine. For heavy soiling, use a dishwasher or pressure washer. Steaming off grime with hot water also works well.

We highly recommend using avocado oil on stainless, being a high smoke point oil it will be less likely to burn and discolour the surface.

For more help, contact us at Sales@CLDFab.com.au or call 0431 307 995.

Using a Krispy Kone in your kettle BBQ is simple once you understand the airflow. Here’s the basic method to get the best results:

Start with a good quality charcoal. I recommend Heat Beads Red or a high-quality lump charcoal for consistent heat and clean burn.

Light your charcoal in a chimney starter and let it fully ash over. You want it hot and ready before adding it to the Kone.

Fill the Krispy Kone about three quarters full. A good tip is to pre-measure your charcoal, then light it in your chimney before pouring it in.

Place it in your kettle and carefully pour the hot charcoal into the Kone.

Set both your top and bottom vents fully open.

Airflow is key to how the Krispy Kone works.

Once everything is set up, the heat will shoot upward, hit the lid, and circulate back down through the Kone. This creates a superheated convection effect, similar to an air fryer, which is what gives you that crispy finish.

For best results, lightly spray your food with oil before cooking. This helps crisp up the skin and enhances the final texture.

That’s it, simple setup, high heat, and let the airflow do the work.

There are a couple of key reasons:

1. Price – Stainless steel usually costs around double the price of mild steel. For smaller production runs, that difference becomes even bigger, making stainless uneconomical.
2. Seasoning & Non-Stick – Unlike steel or cast iron, stainless steel can’t be seasoned to build up a natural non-stick layer. Stainless also tends to stick unless it’s heated into the right temperature range which is not always easy to manage when you’re cooking over charcoal in a kettle.

That said, stainless steel can still be a good option if you’re already comfortable cooking with it (many chefs are) or if you’d prefer to avoid the extra care and seasoning that comes with steel and cast iron.

Note: If your preference is Stainless Steel we can still make any of the items we stock as well as any custom work in Stainless Steel, please contact us for pricing.

Some options have been added for Pre-order, checkout the "Stainless" category for options.

Yes we do!
Please get in contact with us to discuss your needs and budget.

Yes, we ship all over the world. Shipping costs will apply, and will be added at checkout. If something doesn't seem right with your shipping quote please email support.

You do not need to set up an account to place an order. However creating an account allows you to store your shipping information and see order history. Additional features will be added to the account page in the near future.

It depends on where you are. Orders processed here will take 5-7 business days to arrive while deliveries to WA can be 14+ Days.
Overseas deliveries can take anywhere from 7-20 days. Tracking details will be provided in your confirmation email.

You can pre-order items that we don't usually stock but think you'll love. Typically, there's a 2-week turnaround. Any changes will be noted in the pre-order details, and we'll notify you of any issues ASAP. If you have specific timing needs, contact us before purchasing at Sales@CLDFab.com.au or call 0431 307 995.

We will accept change of mind returns for up to 30 days from the purchase date (Excluding any pre-order items). Goods must be in as new condition, goods must be shipped at your cost and you may incur a fee to cover the freight cost involved in initially shipping the goods to you.
To initiate such a return please contact us.