<p>I got a LeCreuset grill pan for Christmas.
I have used it once so far for Chicken Thighs and that wasn’t very successful
The chicken stuck and didn’t brown well. </p>
<p>Any ideas what I did wrong? </p>
<p>How do you use your grill pan and what do you use it for? </p>
<p>Thanks</p>
<p>Oh, I LOVE my grill pan. Things I use it for:</p>
<ul>
<li>I have a recipe for scallops and shrimp in a soy/lemon marinade that I cook in it.</li>
<li>Grilled peaches (filled with blue cheese or feta after grilling and drizzled with warm honey)</li>
<li>Stuffed pork chops (have a recipe with feta and dried cherries that I really like)</li>
</ul>
<p>Depending on what I am grilling, I often rub or brush the pan or the food with some kind of oil before grilling. Stuff still does stick… but it is so great to have “grilled” food in mid-winter that it is worth it. I don’t cook stuff like hamburgers, too much spatter for me to clean up the stove (that isn’t worth it to me). My gas stovetop has a couple of bigger burners, I use those for grilling and get the pan pretty hot.</p>
<p>I suspect you didn’t preheat the pan sufficiently before putting the chicken thighs in. Le Creuset is second to none when used correctly but depending on the type of cooktop you have, can take 5-10 minutes to heat up to the proper temperature for cooking meat and poultry. When searing it’s also important to not try to move the food before it’s properly seared or it will stick and you won’t be happy.</p>
<p>If you haven’t fully explored the instructions I strongly recommend that you read through everything here before your next attempt:
[Product</a> warranty, care & use information | Le Creuset](<a href=“http://cookware.lecreuset.com/cookware/care_10151_-1_20002]Product”>http://cookware.lecreuset.com/cookware/care_10151_-1_20002)
Be sure to scroll down and read the instructions specifically for grilling.</p>
<p>You’ve received a fabulous gift and I’m sure once you get the hang of it you will wonder how you ever lived without it.</p>
<p>Yes, I also heat the pan before putting the food in. And it is pretty heavy, so even on the big burner it takes a bit of time.</p>
<p>I received a 2.75 quart Le Creuset curved oven as a gift this year. I love it! My husband is so enamored that I ordered him a 5 qt oval French oven for his January birthday. We’ll have to wait a bit for the next pieces. I was debating the griddle (not grill) here [Le</a> Creuset Rectangular Skinny Griddle | Williams-Sonoma](<a href=“http://www.williams-sonoma.com/products/le-creuset-rectangular-skinny-griddle/]Le”>http://www.williams-sonoma.com/products/le-creuset-rectangular-skinny-griddle/)
or the braiser [Le</a> Creuset® Signature Indigo Braisers | Sur La Table](<a href=“http://www.surlatable.com/product/PRO-889873/Le+Creuset+Signature+Indigo+Braisers]Le”>Le Creuset Signature Braiser, 3.5 qt. | Sur La Table). We use our outdoor grill year round, and have a calphalon grill that we use occasionally indoors, so I wasn’t really considering the Le Creuset grill. For skillets I use my great grandmother’s cast iron 8" and 10" skillets, but the braiser is more sloped and larger. The griddle seems a little too small to be useful, but we make a lot of bacon and eggs. Suggestions for the next Le Creuset piece?</p>
<p>Thanks!
There were general instructions in the box about washing -but nothing about how to use in the box. Maybe it fell out or something. I will read more before my next attempt. </p>
<p>I have an oblong dutch oven and love it - I knew it was probably user error more so than a problem with the product</p>
<p>A reminder that TJMAXX and HomeGoods are notorious for carrying various Le Creuset pieces at good discounts - usually 50%+. If you are looking for a specifics size or color you may have trouble finding it, but just yesterday I was at TJMAXX and could have chosen from a few different sizes of Dutch oven type pieces and various colors.</p>
<p>Thanks all -will have to check out TJ Maxx </p>
<p>in parent would love the pork chop recipe if you have it on your computer </p>
<p>Thanks !</p>
<p>I’m confused. Is a grill pan something with ridges, or just a Le Creuset that is flat-bottomed and shallow?</p>
<p>I had a grill pan in my hand to buy for fiance for Christmas and didn’t get it, it wasn’t le crueset but it was a respectable brand. I wasn’t sure if they were really enough like grilling to be worthwhile. I send him into the snow to grill outside year round.</p>
<p>It has ridges in it like a grill. Mine is square. I wanted a light way to cook meats.</p>
<p>You have to let the grill pan get ridiculously hot. As in, on high, for several minutes. The pan should be smokin’ hot.</p>
<p>Then don’t touch the meat/fish until it has released. Used properly, there should be a good bit of smoke, so make sure to crank the fan!</p>
<p>Hubby bought me a Lodge cast-iron grill pan for Christmas. We broke that baby in last night with chicken sausages and they did taste like they were done on the grill. Love the cast-iron but not the weight when storing those pans.</p>
<p>I mostly use cast iron. Bend with the knees.</p>
<p>Mamaduck- I bought the braiser for myself just before Thanksgiving. I am very happy with it. I have used it to reheat mashed potatoes at Thanksgiving. For a braised chicken thigh dish. My latest use was to cook brussel sprouts that I started on the stovetop and finished in the oven.
I purchased mine from the outlet store when they had a % off scratch off.</p>
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<p>Interesteddad, I know you feel this works for you but please don’t do this veruca, as it may void the lifetime warranty as well as burn your food. The following is from the website:</p>
<p>Medium or low heat will provide the best results for cooking, including frying and searing. Allow the pan to heat gradually and thoroughly for even and efficient cooking results. Once the pan is hot, almost all cooking can be continued on lower settings
High heat temperatures should only be used for boiling water for vegetables or pasta, or for reducing the consistency of stocks or sauces. High heats should never be used to preheat a pan before lowering the heat for cooking. Cast iron retains heat so efficiently that overheating will cause food to burn or stick.</p>
<p>I have an all clad grill pan. The cooktop area is non-stick ( the only non-stick besides my double burner flat griddle type pan that has help up ) It isn’t the same as le creuset , which I think is cast iron. I would suggest using olive oil and not Pam or other cooking spray , which will gum it up</p>
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<p>I wouldn’t do the high heat thing with the glossy enamel coated LeCreuset. However, I have a LeCreuset cast iron grill/griddle (the kind that sits on two burners) and a LeCreuset cast iron wok. Both have their matte black high temp coating. I have left the wok empty on a burner on high for 15 minutes until it is literally smoking hot. That coating can’t be destroyed. It’s amazing. Same thing with the grill pan.</p>
<p>You can’t grill (or wok stir fry) over low to medium heat.</p>
<p>BTW, forget ever getting a cast iron grill pan completely clean. It’s like a bar-b-q grill. It is going to get heavily seasoned with use.</p>