I need help with my La Creuset cast iron grill. I've only had it for a few months but recently it has started to smoke and I can't figure out why. My mom said it's probably not completely clean and there are still particles stuck to it. It does get harder and harder to scrub it down completely clean. I'm afraid to use SOS pads because I don't want to scratch the surface. Right now I'm using the sponges that have the green scrubbing layer on the other side of the yellow sponge. I love the grill but afraid it will set off my fire alarm one of these days. Please help.
I dont' own any cast iron so I don't know if this will help or not.
But I do have quite a few stoneware pieces from pampered chef and they came with these little brown scraper things that are really good for cleaning off the stones.
I know with the stones you can't use soap or anything on them (I think its the same with cast iron) so maybe this will help?
yes, i'm having the same problem! i use the grill pan at least 3 times a week and it always sets off the fire alarm. i read the cleaning instructions a while back and can't find them now. i was under the impression that you're not supposed to really scrub the cast iron clean, so i'm afraid to really clean it the way i'd want. i also have brown stains on the outside that i don't know how to get rid of, maybe some barkeepers friend?
I have the same grill. It's perfectly OK to use SOS or other abraisive scrubbers. Be sure to season it again after you scrub it.
I use mine at least 3 to 4 times a week, scrub it, rinse thoroughly and dry. Then I rub it down with crisco and put it in the oven on 250 for at least an hour.
This essentially gives it a non stick finish.
Cast iron is tough stuff, and about the only thing you want to make sure of is that you always dry it completely after washing. Rust is the kiss of death to cast iron.
I also found this bit of advice in an online review. I didn't season it prior to use. Can that be leading to the smoking problem?
Before using your Le Creuset grill, you need to season it. That's easily done, in the usual way: spray it with oil and put it in a 225* oven for about half an hour. Let it cool in the oven. Do that for the first ten or so times you use it, and you'll never have to worry about it again.
Wash the grill by pouring hot water into it while it's hot. That will make all the gunk between the ribs boil up. Then rinse and wash in warm soapy water with a sponge. Stubborn bits can be scrubbed out with a dish brush.
Even though cast iron is durable and can be brought back to life after suffering considerable abuse the best thing you can do for your cast iron cookware is take good care of it.
Seasoned cast iron utensils can be very easily cleaned with nothing more than boiling water and a stiff-bristled brush. DO NOT use soap or detergent. DO NOT use a scouring pad. To do so will break down the seasoned coating. You can also use foil to clean your seasoned pan. The aluminum foil gets rid of any cooked on food and does no damage to the pan’s finish. If you frequently use foil in your culinary endeavors you may appreciate a second use for it before it is discarded.
It’s important to ensure that your cast iron utensils dry completely after use or else they will be subject to oxidization and rust.
A thin coat of oil, wiped on with a paper towel (be very sparing here) will help preserve the metal while being stored. Be sure to store your cookware in a dry area.
Expect your cast iron utensils to darken with use. Cast iron cookware comes to life in a medium gray suit but over time begins to show its true colors. It gets darker and darker until it wears its signature black. This is normal and means that in your capable hands your cast iron cookware has found a place to call home!
My DH is usually the one cooking with and cleaning our cast iron, so I had to look it up. I know he does coat it with oil before putting it away though.
I agree with Kimberland's advice. If you use really hot water (with gloves, of course!) and a scrub brush, you should be able to get off the old yuck.
I spray mine with the misto when it's dry--I figure it's been seasoned already, and as long as I don't use soap I should be ok.
I set off the smoke alarm (in an apartment, so much fun) b/c I was grilling something that had a sugar-filled marinade. The meat wasn't burning, but the sugars were causing quite the smoke-fest.
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