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I hate my LC grill pan!

I bought it a couple years ago at the outlet and didn't spend a fortune on it fortunately.

I've never loved it and two years later I still don't love it. It's such a pain to clean!

I've tried seasoning it and it still sticks....I know others here have had trouble with this same pan. Anyone have success with seasoning?

This is the only pan in our kitchen we have trouble clearning. Is that just how this thing is? Any reason I shouldn't toss it in the Goodwill pile?

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  1. Well, you're having trouble seasoning this pan because it won't season. The cooking surface is not bare cast iron -- it's a matte enamel, thus non-porus, hence no seasoning.

    Not sure about problems with sticking though as I've never personally used this pan; I assume you're getting it nice and hot before anything goes down on it, and frying with a wee bit of oil.

    1. I have these problems as well, even though I followed the LC website's cleaning directions to a T. I searched around online, including here on CH, and found that the consensus among users is that it's simply not a good product.

      1. If you haven't already, try coating it with a little oil before cooking. After cooking, once it's cooled down enough to handle, scrub it with a stiff bristle brush under hot, hot water to get off as much of that cooked on muck as you can. Then spray it with Dawn Power Dissolver (I know, I know, NOT what LC recomends, but at this point, what the heck!), let it sit for an hour, then do the hot water, scrub brush thing again. Works for me, hope it will for you, too.

        1. Well,I hated my lc pans ffrom the beginning. I bought a grill pan and small fry pan. I tossed the grill pan after using it many times. Hated it. The surface was odd and did not perform as I thought. The frypan performs ok, but it got a chip in center of the pan. When I complained to company they pretty much said too bad. So i would never recommend lc. I finally bought some allclad. I love it. A bit hard to keep clean,but who cares dh does the dishes!

          1 Reply
          1. re: hipchick47

            No! Don't give up on LC. Their grill pans and fry pans suck. Won't go anywhere near them. I use a few cast iron pans and All-clad fry pans instead. However, LC is beautiful for dutch ovens. I make stocks, soups, braised dishes and stir-fries in them.

          2. I have a small square grill pan from LC. I bought it at the WS outlet a few years ago also. I agree-I hate using it because it is such a pain to clean. I have a small scrubby brush I use to clean it. It works pretty well, but I still find little pieces of burned on food falling out next time I use it.

            1. Tossed mine in the garbage.

              1. Glad I came upon this post... I got the oblong LC grill pan Ifrom Sur La Table) for my bday and was debating about exchanging it for the square one. Now I'm wondering if I should just exchange for another brand grill pan.

                1. Ziggy - you are clearly not alone. I, too, got the LC grill pan at a factory outlet in the Los Angeles area, thinking I had stumbled upon a deal. Wrong. I have the same problem you and others have described.

                  However, this is hope. Calphalon makes a combo grill pan/panini press with a pretty heavy insert that will smoosh your sandwich. I have used it with excellent results steaks/chicken and homemade paninis.

                  1. Out of curiosity, what exactly is everyone talking about? The square, high-sided grill pan (often sold in conjunction with the panini press) or the flat (i.e. no sides whatsoever) grills--either rectangular or square?

                    I own the latter, the oblong skinny rectangular grill, and while cleanup is not easy--not surprisingly since it's used almost exclusively to grill red meat--it's not too difficult and seems to be taking on a nice patina that almost could be compared to seasoning, which makes cleanup easier and easier the more I use it. Other than that, I've used Dawn, hot water and a very stiff nylon brush--even the worst buildup of rendered steak fat and steak detrius has come off with a little patience and effort.

                    1. Hi everyone,
                      I wish I read your messages yesterday before I bought one very expensive frypan and even more expensive a Dutch oven. I cooked in the Dutch oven tonight and was not happy the way it handled the food. I am used to Scan pan which has always performed to my satisfaction. I am getting the induction cooktop and Scanpan doesn't work on it.

                      5 Replies
                      1. re: arangman

                        I really can't vouch for the LC grill pans. IMHO, I only use my nonstick AC square grill pan for chicken and hamburgers. However, I do LOVE my dutch oven. Remember-do not use a very high heat. The conduction with cast iron is slow but once hot-stays hot! Once cooking is done, return the burnt up bits to the stove with some added water and bring to a slow boil to deglaze anything stuck-cleans up like a charm. What did it do to you food that you did not like? Maybe I can help. Take the fry pan back. IMHO, I only use nonstick for frying things like burgers or eggs sometimes chicken. I use just a plain AC SS for things like sauted chicken in wine, pork chops-anything with a sauce. I hope this helps.

                        1. re: chocchipcookie

                          I was making Goulash, I fried onions wanted them really nice and golden, before I added vegetables. It took for ever on the very low heat, then I got fed up and I upped the heat a bit, it then burnt a few and it didn't cook very evenly. When I use my old non stick cookware it cooks onions and everything else to perfection in no time.
                          At the moment I am deciding whether to get the Induction cook top or replace the Electric one, therefore I am testing if I can cook with all new non stick cookware. I did get Kenwood non stick fry pan as well as LC as they will both be suitable for induction.
                          What do you use your Dutch oven for?

                          1. re: arangman

                            Yeah, you upped it too high. It does take a long time to heat up compared to the usual AC pan. Be patient next time and just use med heat with a little olive oil. The carmelization is great compared to a nonstick. For instance, cooking a peice of chicken on a regular pan will result in a browner crust whereas a nonstick pan will have a lighter look-no "crust" per se. I guess it is a matter of opinion. All the juices will evaporate off your nonstick but they will remain to make a sauce in a regular pan.
                            I use my LC dutch oven to make soups and stews mostly. I like how you can cook the veges and brown the beef on top of the stove and then put it in the oven to slow cook the meat. The best thing about it to me is that when my stew is down, I just bring it to the table and the cast iron retains the heat and keeps the food hot for second helpings. I hate cold food!! I have also made hearty gumbos and basic pasta dishes. When I make linguini and clam sauce-it starts in my LC then in goes the cooked pasta, toss it all up and voila right to the table.
                            Remember, if you do decide to get an induction cooktop, then you will need to get cookware with magnetic properties-like AC SS or any LC. I heard it is a great way to cook-but have never used it. I just have the standard flattop. It will be easier to clean istead of dealing with the burner pans and all the gunk that gets under there. Hope this helps!

                            1. re: chocchipcookie

                              I agree with you - I love mine and use it all the time - and I can see how it might take some adjustment to using it - in my case it was one of the first pots I had. I use mine for making soup, braising, boiling water for smaller amounts of pasta, carmelizing onions, stews of all sorts, risotto, and more.

                              1. re: chocchipcookie

                                Thank you for your reply, I am going ahead with Induction cooktop and will take my LC pot to the shop where they can demo it for me. Then I can see if it is me, or the pot that is not up the scratch. The demonstrator thought it may be a faulty pan. We will see.

                        2. get lodge logic--you can add on the panini press if you want to. I got the Lodge grill pan a couple months ago. Spaces between the ridges might still get gunky with some foods (that's just how grill pans are, I imagine), but the bare castiron pan *is* preseasoned, and a great pan, and so friggin affordable it doesn't even matter if you don't like it: I think it was about $30 for the pan AND press.

                          3 Replies
                          1. re: jeremysimon

                            I don't use the LC grill pan. How ever some time ago there was a recommendation that cleaning grill pans was simplified by boiling water in the pan before cleaning. This has worked great for me.

                            1. re: mexivilla

                              I have a round LC grill pan and love it - I clean it with coarse kosher salt and paper towels. I wonder if they don't make it any more though - don't see it here:


                              1. re: mexivilla

                                I've tried that, and it just doesn't do the job with my LC grill, although it works with every single other pan I've tried it on.

                            2. Well...after reading everyone else's struggle with this pan...I'm thinking it should end up in the Goodwill pile after all.

                              I love all my other LC but not this thing.

                              Maybe I'll replace it. I haven't decided...it's convenient to have a grill pan but we don't use it that much since in AZ grilling is easy and convenient outside...sometimes it's nice not to have to uncover and warm up the grill though....

                              I avoid nonstick for the most part because of my birds...sounds like the Lodge is the next best option?

                              1. The pan can be "seasoned" and it does help a bit.

                                What I have found works best is to deglaze it with water while it's still very hot and scrape the big stuff off.

                                1. The LC grill pan is best when used for panins. Set another pan on top of the panini, and away you go...no need for purchasing the "press" addition.

                                  Recipes, Restaurant Reviews, Food News and More! - http://www.epicureforum.com

                                  1 Reply
                                  1. Ugh, not a fan of cast iron pans. They're too freakin heavy, and I hate the seasoning aspect of it. Like everyone else, I do like the dutch oven though.

                                    1. Amazon had an LC oblong grilling skillet on sale today in the gold box offer for $39.99. This was my first LC purchase. I looked for posts on CH but didn't find this one (I guess because I searched for Le Creuset and not "LC"). I hope I didn't buy a lemon!

                                      3 Replies
                                      1. re: monkuboy

                                        All: There was another thread here about LeCreuset pieces made in Thailand vs France. Does anyone know if their grill pans are from one place or another? Could that have something to do with these problems? My mom has had her grill pan for years and has never had this priblem - Im thinking hers was made before the "outsourcing"?

                                        1. re: Cheflambo

                                          Any pan that they sell in Williams Sonoma is from France-I looked on the boxes they have for sale in their sale section. Real deal!

                                          1. re: Cheflambo

                                            The grill pan is made in France. All the enamled cast iron pieces are made in france. The stoneware and enamel on steel is sourced in other countries.

                                        2. I don't know the answer, but is it possible that the fact you bought it at an outlet mean it may have not passed LC's inspection process and was a second?

                                          I've found that boiling water in a pan when there's a stuck-on mess in it really loosens up the burned-on bits. It's a pain with cast iron because you have to all but reseason it, but it does work.

                                          2 Replies
                                          1. re: EWSflash

                                            Nah, I have various pieces of LC - both first quality and other seconds from the outlet. The seconds are because of cosmetic things like missprayed paint.

                                            1. re: ziggylu

                                              I hated mine when I first got it, but I did keep using it. I used a warm soak to get the gunk off, and with use it now is very easy to clean. I cooked a hamburger on it tonight and hardly anything stuck. If I'm cooking something lean like chicken I toss it in a bit of olive oil before putting it on the grill.