Residue on cast iron skillet after first use

[hopkins_student]

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 ********** 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.

 

[shoreman1782]

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.

 

[kwilkinson]

Originally Posted by shoreman1782

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.

 

[VKK3450]

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

 

[IUtoSLU]

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.

 

[sho'nuff]

just use an SOS pad

 

[denimdestroyedmylife]

pour generous amount of COARSE SALT into skillet------->rub into skillet
wipe it out
oil it up

 

[Cavalier]

I agree with using kosher salt

 

[Huntsman]

Originally Posted by sho'nuff

just use an SOS pad
NO!

 

[spence]

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

 

[Manton]

Originally Posted by Huntsman

NO!


If this is Le Creuset with the enamel surface, I agree, no steel wool. But if the surface is cast iron, why not?

 

[jaydc7]

They also make a cast iron skillit with an anodized finish so you don't have to work about preserving the seasoning.

 

[spence]

Originally Posted by Manton

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

 

[Andrew V.]

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.

 

[tiecollector]

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!