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Residue on cast iron skillet after first use

post #1 of 19
4/24/09 at 3:53am
Thread Starter 
I have a Le Creuset cast iron skillet with a grill surface (ribbed). Prior to using it yesterday the only thing that I had done with it was seasoning with a very light coating of vegetable oil and letting it sit in the oven at 350 for about an hour. I used it yesterday to "grill" some chicken breasts and after use and cleaning there is a very sticky, dull residue left where the chicken was cooked. The parts of the skillet that didn't touch the chicken have a very nice shiny black surface, but the area underneath where the chicken was cooking has this dull brown residue that can be scraped off with a fingernail, but doesn't come off with rough rubbing with an abrasive plastic sponge. It would be an enormous pain in the ass to have to scrape all of this residue off, so does anyone have any clue what this could be? Any idea how to dissolve it? I don't care if it will affect the seasoning that's already taken hold, I'll gladly re-season. I appreciate your help with this. Regards, H_S.
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post #2 of 19
4/24/09 at 10:49am
I use a nylon plastic pan scraper on my cast iron. I can imagine it would be a pain with the grill ridges, but I would just scrape it out and rinse with warm water.
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post #3 of 19
4/24/09 at 10:50am
Quote:
Originally Posted by shoreman1782 View Post
I use a nylon plastic pan scraper on my cast iron. I can imagine it would be a pain with the grill ridges, but I would just scrape it out and rinse with warm water.

+1. It's just a really small square, about the size of those used to smooth out caulking edges. I don't do it with the water though. I just scrape, rub with oil, bake.
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post #4 of 19
4/24/09 at 11:39am
Its like flavouring for next time...

Actually, thats the reason I dont have a ridged pan, too much effort to clean the grooves. I have seen some little grooved scrapers for cleaning them though. Maybe Le Creuset does one?

K
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post #5 of 19
4/24/09 at 12:55pm
I thought for cleaning cast iron, all you were supposed to do is get the chunks off with a brush/hot water, place on sove over medium until dry, then season with vegetable oil using a paper towl. Is it supposed to be more complicated than that? Cast iron is supposed to collect old cookings for flavor.
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post #6 of 19
4/24/09 at 1:36pm
just use an SOS pad
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post #7 of 19
4/24/09 at 2:01pm
pour generous amount of COARSE SALT into skillet------->rub into skillet wipe it out oil it up
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post #8 of 19
4/24/09 at 2:06pm
I agree with using kosher salt
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post #9 of 19
4/24/09 at 6:45pm
Quote:
Originally Posted by sho'nuff View Post
just use an SOS pad
NO!
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post #10 of 19
4/24/09 at 6:49pm
Aren't most Le Creuset pans pre-seasoned? I know my two burner grill was.

I use a wooden scraper to clean the grill side. It's a pain at times but it works. Don't use an SOS pad. A little coating isn't bad but you don't want a build up of food.

-spence
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post #11 of 19
4/24/09 at 6:58pm
Quote:
Originally Posted by Huntsman View Post
NO!


If this is Le Creuset with the enamel surface, I agree, no steel wool. But if the surface is cast iron, why not?
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post #12 of 19
4/24/09 at 7:09pm
They also make a cast iron skillit with an anodized finish so you don't have to work about preserving the seasoning.
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post #13 of 19
4/24/09 at 7:15pm
Quote:
Originally Posted by Manton View Post
If this is Le Creuset with the enamel surface, I agree, no steel wool. But if the surface is cast iron, why not?

Because if you scrape the seasoning it would rust and not be as non-stick.

-spence
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post #14 of 19
4/24/09 at 7:42pm
You have a grill pan, not a skillet. And as far as I know, all Le Creuset grill pans are covered in enamel - colored enamel on the outside, matte black inside. I don't think that "seasoning" applies to enamel, only to plain cast iron.
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post #15 of 19
4/24/09 at 7:55pm
You're just supposed to cover it with kosher salt and wipe. I invite all residues to contribute to flavoring. As Alton Brown once said, if granny's cast iron skillet is clean, she's been sneaking in take out!
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