Pulling this up because I need some help. Last night I made scallops (Alton Brown's recipe), and then in the same pan I cooked a chicken breast in the same butter/olive oil combination. They were delicious but unfortunately I must have had the heat on a bit too high because I ended up with blackened stuff in the bottom of the pan.
The pan, alas, is a Le Crueset skillet. I went online to see what others had done and among the suggestions was one to use dishwasher detergent and hot water and let it soak. I did, but I had the brilliant (

) idea of putting it on the stove on a low setting to keep the water hot. Well, the water ended up boiling away and I was left with a layer of white. I soaked it in more water, then rinsed it out under hot running water. It all came away, both the black and the white bits, but now I see that my lovely black interior has a big section of gray. Dark gray, but still. What can I do? Does the cleaner that Le Crueset sells help with this? Do you have any other ideas?
And yes, I plan to use a lower heat next time.