eatsOats
Senior Cook
I recently purchased the round Lodge Logic CI grill pan. I've been experiencing much difficulty in the cleaning process of this pan. I'm cleaning it with hot water and a stiff nylon brush while the pan is still hot. The problem is that when I'm grilling, say, marinated chicken breasts, all the juices and pieces of grilled chicken falls down between the ridges and then burns up and sticks to the pan. By the time I'm finished cooking, it's stuck pretty good and the hot water/brush technique is not enough to dislodge all the black burnt crud. What's my problem? Should I be trying to get all that stuff out, or should I let the stuck on stuff stay in there?
After I manage to get the rest ofl the crud out by scraping it with the handle of a metal spoon, I throw it back on medium heat to dry, then I add some Crisco and coat the pan, and finally rub the oil into the pan with a paper towel. This leads me to problem #2: the paper towel tends to disintegrate and leave pieces all over the pan.
I can see how a well seasoned skillet would be easy to burnish with a paper towel, but my not so well seasoned grill pan is not as simple. What is the solution?!? Does the pan need to get coated with all the black carbon stuff or should I strive to clean it very well each time? The pan is not as smooth as I would like it yet. Do I need to season it better? Is it normal that stuff gets burnt up like that? HELP!!!
After I manage to get the rest ofl the crud out by scraping it with the handle of a metal spoon, I throw it back on medium heat to dry, then I add some Crisco and coat the pan, and finally rub the oil into the pan with a paper towel. This leads me to problem #2: the paper towel tends to disintegrate and leave pieces all over the pan.
I can see how a well seasoned skillet would be easy to burnish with a paper towel, but my not so well seasoned grill pan is not as simple. What is the solution?!? Does the pan need to get coated with all the black carbon stuff or should I strive to clean it very well each time? The pan is not as smooth as I would like it yet. Do I need to season it better? Is it normal that stuff gets burnt up like that? HELP!!!