Average Reviews:
(More customer reviews)I held off writing a review of this grill because I am such a Le Creuset enthusiast that it kills me to give it so few stars. I wanted to see if it improved over time. It has, but it's been a slow process. Had I realized this grill is like other cast iron surface "needs repeated seasoning" cookware (and if I had paid attention to another review warning it's difficult to clean) I would have had different expectations. Grill-wise, meat such as thick, beautifully-marbled rib eyes deliver high quality restaurant aromas and taste to die for. It does an outstanding job, right down to the grill marks and ability to accurately turn out various degrees of doneness. When it comes to cleaning, care and maintenance, however, among all other types and surfaces of cookware I own -- Le Creuset, Cuisinart, All-Clad, claypots, and cast iron -- this grill is, by far, the most difficult.
A Few Tips:
1. It is extremely important to follow manufacturer's directions: You must season before using. I season before each use. Quality cast iron requires (often) a few years of build-up seasoning to get it perfect (like that heavy skillet your grandmother used and everything tasted wonderful). Seasoning means to completely brush or rub the cooking surface with oil -- do NOT use nonstick cooking spray -- then place in a high-heat oven (instructions say 5-7 minutes). The glistening fresh oil turns a "matte" color when it's ready for use. Do not rub oil on the enamel portion.
2. Most Le Creuset cleans up completely with hot water first, add soap for final washing, and you're done. If only it were that easy with this grill. To get it clean, you can do one of two things when you're finished cooking: (a) plunge immediately into hot-hot water to soak; or (b) as the instructions say, let it cool slightly and then plunge into hot water. (Note: Don't ever let cast iron sit in water for a long time or it will rust, and it should be thoroughly dried with a clean towel after washing.)
Regardless of immediate or delayed plunging time, the pan does not want to easily come clean where the ridges meet the base. Scrubbing leaves that brownish color because the harder you scrub the more seasoning you wear away. Seasoning the next time does cover up the brownish color (which becomes very evident and looks unsightly when the grill is completely dry). I have used this piece eight times (fish and meat), and it is almost to a "no brownish remains" stage.
3. The underside of the small handles on this grill get splattered on while in use, and it's nearly impossible to get them squeaky shiny clean, even if you have small fingers for reaching into small areas. In the past, I have not had to invest in Le Creuset's specific cleaning agent to have everything continue to look new, but that may be the last resort. On this grill, I currently use a combination of hot water, dish soap, a "soft scrubbing" agent, the rough side of a sink sponge, and a scraping effect with my fingernail (hands immersed in hot soapy water).
4. The second time I used this grill pan, I tried a full length soft-bodied fish on the top of the stove (medium/med low heatonly). Don't ever do this. Even though the grill was the right color following the seasoning process and was searing hot when I placed the fish on it, everything stuck, the fish completely fell apart when trying to turn it, and the clean up mess was a nightmare. Now, if I use this grill for fish, I cook only under the broiler, and only firm-bodied fish (i.e., yellow fin tuna). It sears well, cooks evenly, and comes out fine.
ON THE PLUS SIDE: It's an ideal size for two or three people, continued seasoning and following directions will most likely improve overall performance, it's a great piece for any cook's collection, and quality-wise it is, after all, Le Creuset. With proper care and handling, you'll have it for the full 101 years it's guaranteed.
I do not recommend this as a gift for new cooks (they're likely to blame themselves for disasters, which isn't fair) or for people who don't have the patience, desire or time to spend on clean up and continued seasoning. If it's on sale (or free as a bonus item with something you're going to purchase anyway), then try it; if not, knowing what I know now, I'd never pay full price. Sorry, Le Creuset:You get one star for your unbeatable quality construction, one for continued good looks, a third for potential improvement with proper use over time, and that's it. I'll continue to season, use with firm foods, broiler only, and hope there's a love connection in the near future.
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Le Creuset Blue Round Grill Pan 10Product Description: This grill is a good size for searing a steak, or grilling a couple of chicken breasts, or perhaps a couple of red peppers. You'll get desirable grill marks and if you need to keep the items you've just cooked warm, pop this piece right into the oven.
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