Hint For Using Cast Iron Grill Pans, Le Creuset, Lodge etc.

Sooner · ‎03-10-2010

First of all don't over heat your pan so that things char badly and stick. Also oil the pan before you put the meat in, hot pan, cold oil food won't stick as much.

Second, have very hot water ready when you take the meat out. Turn off the flame, take the meat out and SLOWLY and Carefully pour the hot water in. It will sizzle and pop--wait a minute or two and it won't as much but the pan will still be hot.

Let that sit and when you come back to clean it should be a lot easier with a good brush. If it isn't let it sit over night. Just don't let that crud dry out on the grill!

goldensrbest · ‎03-10-2010

T hose type of grill pans,are a pain to clean.

When you lose some one you L~O~V~E, that Memory of them, becomes a TREASURE.

Sooner · ‎03-10-2010

@goldensrbest wrote:
T hose type of grill pans,are a pain to clean.

@goldensrbest Not so bad if you don't cook at blast furnace temps and do get the liquid on quickly and let that soak. Then a good brush and dish soap will clean it up.

wagirl · ‎03-09-2010

I don't use cast iron----never have---but agree the heat is an issue with things sticking to the pan--too hot for most foods. But I do not pour water into any hot pan--I let the pan cool first then pour in hot water. Have had a few fry pans/sauce pans actually warp over time from adding water to them when they are hot. I do use my grill often and also let it cool first--then apply a degreaser spray to it then wash the thing with hot water and dish soap..