"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Cookware
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 03-26-2009, 05:30 PM   #1
Executive Chef
 
Join Date: Oct 2007
Location: Mooresville, NC
Posts: 3,102
My Cast Iron Grill is Useless - Help would be appreciated.

I am so frustrated. I used the grill side of my griddle/grill CI last night and the marinade really messed up the pan. So 3 hours ago I put the dang thing in a 500 degree oven and it's just messed up now. Is a CI grill only good for non-marinaded meats? I mean, what's the point of this thing? It seems like way more work than it's worth and definitely not worth the money I paid for it. Sadly, I wanted this thing for 2 years before I bought it and now I just wish I had the money back I paid for it.

__________________

Callisto in NC is offline   Reply With Quote
Old 03-26-2009, 06:16 PM   #2
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,511
Quote:
Originally Posted by Callisto in NC
I am so frustrated. I used the grill side of my griddle/grill CI last night and the marinade really messed up the pan. So 3 hours ago I put the dang thing in a 500 degree oven and it's just messed up now
How is it "messed up" Miss Calli?

Quote:
Originally Posted by Callisto in NC
Is a CI grill only good for non-marinaded meats?
Yes and No...I never carry "wet" meat to the fire...The surface of the meat "boils" and does not sear well...In a grill pan..In a skillet or On a BBQ grill...If you marinate (Which IMO is mostly a waste of time and resources) then dry the meat off before taking it to the fire.

The purpose of a grill pan is to give you 'grill' marks on the meat...Which it will do if the pan/grill is hot and the meat is dry....

Clean the burned on Marinade off...Re-season if needed....Try again with the pan very hot...the meat dry. HTH

Tip...Right before you put the meat on...Give the grill a couple of quick burst of a pan spray (Pam) Lay the meat on and leave it alonr for 2-3 minutes...lift and rotate (not flip) the meat 45*....let it lay for 2-3 minutes...Flip it to the other side...and repeat the process on side two...Times can be adjusted for how done you want it...thickness etc...

Enjoy!
__________________

__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 03-26-2009, 07:57 PM   #3
Executive Chef
 
Join Date: Oct 2007
Location: Mooresville, NC
Posts: 3,102
It's messed up in that there is this thick gunk that is so far burned it won't come off. I rant it under water for 30 minutes, hot, hot water and it didn't budge. It's gross and bubbley and black.

How is this thing actually a viable utensil?
Callisto in NC is offline   Reply With Quote
Old 03-26-2009, 08:07 PM   #4
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,891
Do you have a self-cleaning oven, Callisto? If you do, you could put the item in the oven during a cleaning cycle and incinerate the "gunk." Then you could begin from the beginning and season, etc.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 03-26-2009, 08:49 PM   #5
Head Chef
 
mcnerd's Avatar
 
Join Date: Oct 2007
Location: Southern California
Posts: 1,326
I have a copper scouring pad that I use to clean the 'gunk' from mine. It should all come off with a little rubbing. I then reseason with some oil and put on a warm stove top or in the oven to dry without rusting.

Perhaps the reason your food is sticking so bad is the lack of a good patina to seal the pores of the iron. The cooking surface should be almost totally smooth if it is properly seasoned.
__________________
Support bacteria. It's the only culture some people have.
mcnerd is offline   Reply With Quote
Old 03-26-2009, 10:10 PM   #6
Head Chef
 
Join Date: Jan 2008
Location: Richmond, Va
Posts: 1,314
One of my cleaning tools for cast iron is a wire brush chucked in an electric drill. The gunk will brush off. If you have a gas grill capable of high heat, turn the piece upside down on the grill, and the stuff will burn off. Either way, you will need to reseason. If it is really stubborn stuff, I would burn it off, then use the brush.
Bigjim68 is offline   Reply With Quote
Old 03-27-2009, 06:40 AM   #7
Head Chef
 
letscook's Avatar
 
Join Date: Sep 2004
Location: Finger Lakes of NY
Posts: 1,992
I have a stove top griddle and use marinate alot. griddle has to hot and i take a brush and brush olive oil on it and then put the meat on it. I take a paper towel and wipe it off while it is hot. You alot have to shake the excess off

if it is cast iron you can't hurt, i also have use wire brush, I have posted before on my fines at garage sales for lil or nothing cost taken them home wire brush in the drill trick, sandpaper screwdriver to get the to the nitty gritt, then washed it hot soapy water, oiled it up and put it outside on the gas grill to season. ( didn't want to smell the house up) i have quite a collection of cast iron that i purchased cheap thru garage sales.
__________________
One day your life will flash before your eyes. Make sure it's worth watching
letscook is offline   Reply With Quote
Old 03-27-2009, 06:45 AM   #8
Senior Cook
 
Join Date: Sep 2004
Posts: 262
If you have enough of a 'lip' around the pan you can

clean it by adding water then heating the pan on the stove. The gunk
just boils off. Then wash and dry the pan over heat.
Lizannd is offline   Reply With Quote
Old 03-27-2009, 07:35 AM   #9
Executive Chef
 
Hoot's Avatar
 
Join Date: Aug 2007
Location: The edge of the Great Dismal Swamp
Posts: 3,306
Sounds like the meat was very wet with the marinade.
When you try this again (and I hope you will) pat the meat dry before placing it on the grill. Oil the grill and make sure it is very hot. Good luck.
Hoot is offline   Reply With Quote
Old 03-27-2009, 08:05 AM   #10
Senior Cook
 
Join Date: Oct 2008
Location: Beautiful Brooklyn NY
Posts: 325
If heating the grill doesn't work or boiling is not an option
try oven cleaner (EZOFF) on the grill
__________________
anything that does not kill me makes me stronger
mike in brooklyn is offline   Reply With Quote
Old 03-27-2009, 09:36 AM   #11
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,763
Send a message via Yahoo to ChefJune
Quote:
Originally Posted by Uncle Bob View Post
Yes and No...I never carry "wet" meat to the fire...The surface of the meat "boils" and does not sear well...In a grill pan..In a skillet or On a BBQ grill...If you marinate (Which IMO is mostly a waste of time and resources) then dry the meat off before taking it to the fire.
Uncle Bob said it very well. ALWAYS dry your meat off before putting it into a pan or onto a grill. Not doing so will give you "gunk" and unbrowned meat/fish as well.
__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 03-27-2009, 09:44 AM   #12
Executive Chef
 
Join Date: Oct 2007
Location: Mooresville, NC
Posts: 3,102
Quote:
Originally Posted by ChefJune View Post
Uncle Bob said it very well. ALWAYS dry your meat off before putting it into a pan or onto a grill. Not doing so will give you "gunk" and unbrowned meat/fish as well.
Well, that's not possible with this particular dish. It's not a marinade per se, it's more of a glaze. You apply it a few times throughout the cooking process and you don't ever let the meat soak in it, its thick, too thick to absorbe. I've done this on my George Forman for years without a problem, it was when I switched to the CI that I had the problem. Maybe I'll just not use the CI for this particular dish. Sorry, I'm not sure what "unbrowned" meat means.
Callisto in NC is offline   Reply With Quote
Old 03-27-2009, 12:23 PM   #13
Head Chef
 
GrillingFool's Avatar
 
Join Date: Jun 2007
Location: usa
Posts: 2,223
Maybe the CI got too hot?
GrillingFool is offline   Reply With Quote
Old 03-27-2009, 12:26 PM   #14
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,223
Unbrowned means that the outside of your meat never gets a good sear on it. When it is wet and touches the grill all that happens is the water starts to evaporate, and steam etc, and it never actually touches the grill because the water keeps it off.

OK that was a really crappy description. Sorry. Anyone with a better grasp of language today that can help?
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 03-29-2009, 06:56 PM   #15
Executive Chef
 
Join Date: Oct 2007
Location: Mooresville, NC
Posts: 3,102
Okay, I've decided this thing is going back. It's now rusted and if this rusted within 55 days of owning it, granted I did run water over it but I haven't used abrasives on it or anything that would cause rust to appear. I didn't allow water to sit on it or anything. Rust? No, this needs to go back.
Callisto in NC is offline   Reply With Quote
Old 03-29-2009, 07:12 PM   #16
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 45,626
Quote:
Originally Posted by Callisto in NC View Post
Okay, I've decided this thing is going back. It's now rusted and if this rusted within 55 days of owning it, granted I did run water over it but I haven't used abrasives on it or anything that would cause rust to appear. I didn't allow water to sit on it or anything. Rust? No, this needs to go back.

With cast iron, if you scrub off or burn off the seasoning, it will rust just from the humidity in the air. It's not defective. Once all the gunk (and rust) is cleaned off, it needs to be seasoned just as you did your CI pans.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 03-29-2009, 07:16 PM   #17
Executive Chef
 
Join Date: Oct 2007
Location: Mooresville, NC
Posts: 3,102
I did the whole process, the one you recommended that made my other pans ROCK but the rust is still there. I did the Crisco thing where I put the light coat and let it stay in the oven for an hour at 350. That's where the rust became truly predominate. I've restored a piece that was 100% rusted and this grill is acting worse than that piece.
Callisto in NC is offline   Reply With Quote
Old 03-29-2009, 07:29 PM   #18
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 45,626
Not sure I understand. Did you put the shortening on a rusty griddle?
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 03-29-2009, 07:35 PM   #19
Executive Chef
 
Join Date: Oct 2007
Location: Mooresville, NC
Posts: 3,102
Quote:
Originally Posted by Andy M. View Post
Not sure I understand. Did you put the shortening on a rusty griddle?
No I put the shortening on a grill that I had busted my butt cleaning and at the end of an hour, it was rusty. I followed everything I did with all the other pans and this one rusted in two circles where the heat hits the grill.
Callisto in NC is offline   Reply With Quote
Old 03-29-2009, 07:40 PM   #20
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 45,626
After applying the shortening, di dyou heat it on the stove top or in the oven?
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off





Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:17 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.
×