Should I season my new Le Creuset cast iron skillet and grill pan?
I know I've always seasoned my regular cast iron pans, but should I also season my new Le Creuset cast iron skillet and grill pan? What do you recommend? I've read from others about sticking, so I want to make sure I start right out the gate.
I didn't see anything about this on the Le Creuset site, but I suppose I can always give them a call.
I'm interested in others' experiences.
They are enameled, aren't they? If that's the case no seasoning is needed or even possible. If they are 'raw' cast iron season as normal.
Keep us posted on what you do. I didn't think my Creuset needed seasoning, but I've had problems with it sticking, and it's hard to clean - all the meat juices or marinade burns into the grooves. I don't even use it much any more, though I woud like to.
Hmmm. just found this recent thread, I guess I'm not the only one.
The grill pan is not enamaled on the cooking surface. It needs to be seasoned as you would a regular cast iron pan. That being said, I have done so with mine and still have a terrible problem with sticking. I have really tried, but like the above poster, I don't use it as often as I'd like to.
>>The grill pan is not enamaled on the cooking surface. It needs to be seasoned as you would a regular cast iron pan.<<
Are there different models? The one I've seen wasn't nekkid cast iron and I just found this on the Williams-Sonoma website: "Le Creuset Grill Pan, 10" ... Made in France of enameled cast iron, it's excellent for grilling – the pan gets very hot for superb searing and requires very little oil. High ridges keep foods away from drippings. As useful for grilling sandwiches as for meat, seafood or vegetables, the pan needs no seasoning and won't rust or absorb flavors."
And Le Creuset appears to be signing the same tune: "Cast iron has long been the preferred material for grills but the lengthy seasoning process and high maintenance was discouraging. Now, Le Creuset's porcelain enameled cast iron gives you the benefits of cast iron the first time out of the box.
I agree that if the grill pan's cooking surface is bare cast iron, it needs to be seasoned. However, if the surface is treated or enamelled -- like the skillet's -- seasoning isn't required and may not be advisable.
I believe that you're correct. The LC grill pans (and panini press) use a more porous, black enamaling (similar to what Staub uses on their French ovens) that can appear as raw iron. They are in fact, however, enamaled
The easiest way to confirm or disconfirm would be to let them air dry in a dish rack. If they're raw cast iron, rust will appear quickly.
I believe the pans you are describing are cast iron with a 'glass' coating on the cooking surface, the outside being porcelien. I have a grill pan that I have been really pleased with and have not seasoned - I clean it by boiling water and baking soda in it after cooking and using a the green side of a scrubby sponge, detergent on the outside, much as I would with 'real' cast iron.