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Help Me Love My Le Creuset Grill Pan

I have many pieces of LC that I adore.

As the saying goes: You'll have to pry my 7qt dutch oven out of my cold dead hands.

But the darn grill pan continues to flummox me. I've had it for a number of years and rarely use it. Each time I do I follow the same drill.

I heat it up pretty good... I brush it with oil... I add the protein.

And each time I do this, the food comes out fine, but the pan is a pain in the ass to clean. The ridges hold onto every thing. I end up scrubbing it with a toothbrush for almost an hour to get it clean.

What am I doing wrong? I looked around the net and it doesn't SEEM to need to be seasoned... or does it? Should I just leave the blackend leftovers on and is that the seasoning?

I'm giving this pan one more chance and then it's going to eBay.

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  1. Someone else just posted with the same problem recently. I use kosher salt and a paper towel to clean mine out, and don't have a problem with it.

    Here's that thread -

    http://www.chowhound.com/topics/481257

    1 Reply
    1. re: MMRuth

      I just read through the older thread...

      And the consensus seemed to be, junk it.

      That's so sad. I want to love it. Now I must mourn.

      But okay, so what grill pan do you all like?

    2. Sorry. I can't help. I had the same issue plus I was totally unimpressed with its performance.

      I gave mine away.

      1 Reply
      1. re: C. Hamster

        Mine is hanging on the wall. It LOOKS pretty, at least.

      2. Clean it well, and then coat it with oil, and heat it on the stove top until it stops smoking. Repeat a few times until it's shiny and blackened. I had an uncoated LC grill pan, and that wouldn't season too well either. That should help though! You can also heat water in it till very hot, and then use a stiff brush or some other non scratching tool to sort of deglaze it.

        9 Replies
        1. re: blondelle

          Keeping using it...it took a while for me to break mine in.

          Toss your food in a very small amount before putting on the grill (1 tsp will be enough for a couple of chicken breasts or a sliced zucchini) and then... and this is the most important part.... leave the food to cook until well developed brown crusty stripes have formed. If you move the food too quickly it will stick! Rember only about 20% of the food is touching the pan so it needs time to brown enough to release. Patience is the key ingredient. If anything does stick soak for a bit and use one of those flat srubbies (I buy mine at the 99 cent store)

          I've learned to use mine with ease you can too.

          1. re: Stuffed Monkey

            Hi, I recently bought a grill pan and a frying pan through Amazon.com and i'm not overly pleased with either. A review from another buyer suggested the pan he purchased through one of amazon's sellers may not be authentic. Mine does not have markings on the bottom of the pan, but does have markings on the bottom of the small rounded handle. Both of those pans say "made in france" and the number 26 . So shouldn't the pans have different numbers? If anyone could give some feedback I would appreciate it. Thanks

            1. re: flifish

              Le Creuset usually puts numbers on the bottom of its pans, and inside the lids, not on the handles. Pictures of yours would be helpful.

               
               
              1. re: Jay F

                Here is a photo of the frying pan and the grill pan markings. thanks for your input.

                 
                 
                1. re: flifish

                  That's interesting. I have only one LC skillet, size 30. It says "France 30" on that side, as yours does, but it says Le Creuset on the other side. It also has a 30 in the middle of the bottom.

                  I wonder if someone's making Faux Creuset.

                  1. re: Jay F

                    I have nothing on the bottom of either pan but Le Creuset is written on the top of the little handle as your pan is also. The 10"(?) grill pan the other is a 10 in skillet but both appear to be numbered 26 but its hard to read the grill pan number it may be a 25. That is my question do some of Amazon's resellers sell faux Le Creuset. Thanks for your input

                    1. re: flifish

                      I have never heard of a single instance of faux Le Creuset. I wonder if yours is either somewhat older or newer than mine, and they didn't put numbers on the bottom that year. That's more likely than a counterfeit.

                      1. re: Jay F

                        I recently purchased these two pieces new but who knows how old it really is. The bottom of both pans are unmarked.

                        1. re: flifish

                          If you can put up more pictures, I can tell you how Le Creuset-ish they look to me.

        2. I gave mine away. Same problems you are having.
          Had the same problems with the cast iron ones. And with the Calphalon one sitting in the box to go to charity.

          Insanity is doing the same thing over and over, expecting different results.
          I have bought any number of these over the years, never learning my lesson, each time thinking this was a good idea. The meat, seafood or vegetables would benefit from high heat but, if there was grease, it would drain off, there would be lovely grill marks, yada yada. Every one of these pans was a pain in the ass to clean. The wimpy grill marks were never like an outdoor grill.
          Worse, there was never enough contact between the food and the hot surface of any pan.
          I finally realized that I got the best results with a really hot well-seasoned cast iron skillet. Stove-top "grilling" is a full contact sport best accomplished without ridges.
          I'm never going to buy another "grill" pan.

          1. I have to admit that I love mine--the flat rectangular grill, not the grill pan. I only use it for steaks though, and cleanup aside, the actual cooking performance (and ability to get it very, very hot) had been exemplary. Cleanup has been difficult but is getting better as the enamaled cast iron is building up a patina. For fish and vegetables, I use the All Clad double burner grill, which is teflon--along with my egg dedicated crepe pan, my only teflon.