I have many pieces of LC that I adore.
As the saying goes: You'll have to pry my 7qt dutch oven out of my cold dead hands.
But the darn grill pan continues to flummox me. I've had it for a number of years and rarely use it. Each time I do I follow the same drill.
I heat it up pretty good... I brush it with oil... I add the protein.
And each time I do this, the food comes out fine, but the pan is a pain in the ass to clean. The ridges hold onto every thing. I end up scrubbing it with a toothbrush for almost an hour to get it clean.
What am I doing wrong? I looked around the net and it doesn't SEEM to need to be seasoned... or does it? Should I just leave the blackend leftovers on and is that the seasoning?
I'm giving this pan one more chance and then it's going to eBay.
Updated 1 month ago | 14
Updated 20 days ago | 10
Updated 3 months ago | 8
Updated 2 months ago | 16
Updated 7 days ago | 20