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S/O Proud kitchen moments -- Kitchen disasters

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Amara:
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.

ladyknight1:
The interior is cast iron, correct? You need to season it just like any cast iron pan. Take vegetable oil or shortening, use a wad of paper towels to rub it on, then put it in the oven on 350 degrees F for 10-15 minutes. Repeat as necessary until you have a glossy black surface.

Amara:
It is cast iron but it is enameled. I am not sure your idea would work on it.

jedikaiti:
Contact Le Crueset. I bet they have an email or a help line on their website.

Amara:
Just did. I don't know why I didn't do that first.  ::) Thanks.

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