Customer Reviews

Round Skinny Grill

5 star:		(10)
4 star:		(3)
3 star:		(1)
2 star:		(1)
1 star:		(0)

 

 

I held off writing a review of this grill because I am such a Le Creuset enthusiast that it kills me to give it so few stars. I wanted to see if it improved over time. It has, but it's been a slow process. Had I realized this grill is like other cast iron surface "needs repeated seasoning" cookware (and if I had paid attention to another review warning it's difficult to clean) I would have had different expectations. Grill-wise, meat such as thick, beautifully-marbled rib eyes deliver high quality restaurant aromas and taste to die for. It does an outstanding job, right down to the grill marks and ability to accurately turn out various degrees of doneness. When it comes to cleaning, care and maintenance, however, among all other types and surfaces of cookware I own -- Le Creuset, Cuisinart, All-Clad, claypots, and cast iron -- this grill is, by far, the most difficult.

A Few Tips:
1. It is extremely important to follow manufacturer's directions: You must season before using. I season before each use. Quality cast iron requires (often) a few years of build-up seasoning to get it perfect (like that heavy skillet your grandmother used and everything tasted wonderful). Seasoning means to completely brush or rub the cooking surface with oil -- do NOT use nonstick cooking spray -- then place in a high-heat oven (instructions say 5-7 minutes). The glistening fresh oil turns a "matte" color when it's ready for use. Do not rub oil on the enamel portion.

2. Most Le Creuset cleans up completely with hot water first, add soap for final washing, and you're done. If only it were that easy with this grill. To get it clean, you can do one of two things when you're finished cooking: (a) plunge immediately into hot-hot water to soak; or (b) as the instructions say, let it cool slightly and then plunge into hot water. (Note: Don't ever let cast iron sit in water for a long time or it will rust, and it should be thoroughly dried with a clean towel after washing.)

Regardless of immediate or delayed plunging time, the pan does not want to easily come clean where the ridges meet the base. Scrubbing leaves that brownish color because the harder you scrub the more seasoning you wear away. Seasoning the next time does cover up the brownish color (which becomes very evident and looks unsightly when the grill is completely dry). I have used this piece eight times (fish and meat), and it is almost to a "no brownish remains" stage.

3. The underside of the small handles on this grill get splattered on while in use, and it's nearly impossible to get them squeaky shiny clean, even if you have small fingers for reaching into small areas. In the past, I have not had to invest in Le Creuset's specific cleaning agent to have everything continue to look new, but that may be the last resort. On this grill, I currently use a combination of hot water, dish soap, a "soft scrubbing" agent, the rough side of a sink sponge, and a scraping effect with my fingernail (hands immersed in hot soapy water).

4. The second time I used this grill pan, I tried a full length soft-bodied fish on the top of the stove (medium/med low heat only). Don't ever do this. Even though the grill was the right color following the seasoning process and was searing hot when I placed the fish on it, everything stuck, the fish completely fell apart when trying to turn it, and the clean up mess was a nightmare. Now, if I use this grill for fish, I cook only under the broiler, and only firm-bodied fish (i.e., yellow fin tuna). It sears well, cooks evenly, and comes out fine.

ON THE PLUS SIDE: It's an ideal size for two or three people, continued seasoning and following directions will most likely improve overall performance, it's a great piece for any cook's collection, and quality-wise it is, after all, Le Creuset. With proper care and handling, you'll have it for the full 101 years it's guaranteed.

I do not recommend this as a gift for new cooks (they're likely to blame themselves for disasters, which isn't fair) or for people who don't have the patience, desire or time to spend on clean up and continued seasoning. If it's on sale (or free as a bonus item with something you're going to purchase anyway), then try it; if not, knowing what I know now, I'd never pay full price. Sorry, Le Creuset:You get one star for your unbeatable quality construction, one for continued good looks, a third for potential improvement with proper use over time, and that's it. I'll continue to season, use with firm foods, broiler only, and hope there's a love connection in the near future.

Everything tastes better when it's grilled!

This is a great way to cook steaks, chops, salmon or chicken. The food is almost barbecued and the grill marks are perfect!

I have also made great grilled mushrooms and veggies on this grill.

Some tips.

HEAT
Don't use too much heat when cooking. It is ready when you throw a drop of water on it and the water drop jumps. It takes some practice to figure out the right temp, but use a medium heat, never high. Remember that with this type of cookware, you cant lower or raise the heat during cooking.

COOKING
I dont recomend putting oil on the pan before cooking.
Don't turn your food too many times. Put the food on and observe. The pan grabs the food when you first put it on, it then releases it. Thats when you turn! If you turn it too early, your food sticks. The pan will release the food, I promise! Also, make sure your food is dry when you put it on. That means pat the meat with paper towels, including marinated foods.
When you cook things that are thick, you run the risk of only cooking the outside of the food. Try putting a heavy glass lid over the food when cooking things that are thick.

CLEANING
If you can get away with it, just wipe the pan after cooking and dont wash it. If there is lots of meat juice and stuff then this is how you clean it. After you remove the food, turn the heat off and add a cup of water to the pan while it's still hot. By the time you are done eating your meal you will be able to easily clean the pan with soap and water. If there are bits stuck to it, dont worry. Just let it dry and then you can scrape them off more easily when the pan is dry.

SEASONING
I season mine every few times I use it by brushing olive oil on it and baking it in the oven. I have had it for 6 months and it is already pretty well seasoned.

One final note-- I have to say though, the enamel part is very hard to clean. I even bought the cleaner, but you have to scrub and scrub to get the black grease spots off.

I have used LeCreuset cookware since the late '70's after using my Mother's LeCreuset stockpots and skillets (when I was in high school in the '60's). I bought a LeCreuset 9 inch cast iron grill (the one with a spring-type handle) about 15 years ago and have used it ever since. I bought 5 of the new skinny grills in the past 3 years as gifts and I only have good things to say.
First, it is easy to clean. Pour some hot water on a warm (not hot) grill, let it sit for 3-5 minutes and wipe it off with an abrasive kitchen sponge (not steel wool) under running warm water. It comes clean and ultimately, the smooth surface of the grill acquires a non-stick finish to it. I have a GE electric oven and the grill can get very, very hot on top of the burners so you do not need a gas oven to heat the grill. The 10 inch diameter makes it excellent for cooking 2 steaks or 3 cheese- burgers. If you are cooking for more, you need to use your broiler in your oven. The skinny grill is not designed to cook dinner for 4 (unless you cook in 2 shifts) so that should not be a criticism of this great grill. The grill is excellent for fine steaks, hand-packed hamburgers, or grilling any meat for sandwiches (like sliced rib-eye for Philly cheesesteaks) and the taste of steak cooked on this grill is incredibly good. My skinny grill is always in my oven, ready to use whenever the need arises. I would recommend this as the best indoor grill on the market, no reservations. And as far as requiring ventilation, any hot grill or skillet will smoke when grilling steaks, burgers, etc. If you presently fry anything on top of your stove, you can use your LeCreuset grill pan (and the food will taste better than what you are now using).
PS: I'm a guy, and I have had LeCreuset cookware for 25 years,...wouldn't be without it.

This wonderful little 'stove-top' grill is un-real! We have grilled salmon, burgers, and filet mignon with gorgeous results! Living in Vermont, (with those long cold winters) we usually BBQ out in the snow off the deck. We also have a grill that converts from 2 burners on an indoor stovetop if it's really cold. But this LeCruset grill saves us tons of hassel from both--(the cold with the BBQ, and 'pluggin' in the grill from 2 burners). And talk about easy clean-up---WOW!! We got this 'FREE' from a LeCruset 7 qt. round French oven offer, and have used both to much delight! This grill can handle 2 salmon filets, 2 burgers, 2 chicken breasts, and 2 filets with ease to say the least! So enjoy, and EAT HEARTY & HEALTHY!!!

This little number popped up in my Gold Box a few months back. Remembering that grilling food was more healthy than some other cooking methods, I thought I would check out the reviews. Most of them seemed good, and it was such a cute little blue thing, I figured I could blow a little less than $40 and give it a try.

Wow! I *love* my skinny grill. From chicken to bacon to salmon burgers, it does the trick and looks good doing it. Because it's cast iron, it is sturdy (and heavier than it looks -- but not too heavy). Because it's enamel coated, you can't use high heat, but you don't need to.

Note, the grill is not Teflon coated. It takes a little effort to clean, but nothing horribly difficult. If you expect to lightly run a sponge over it and have it be completely clean you will be disappointed.

The wonderful performance of this grill made me curious about other Le Creuset products, which I've now been buying at a record clip. The grill is a good, inexpensive introduction to the line and cast iron cooking.

The seasoning suggestion below is right on! The grill is small but is ideal for several people.
You get so many benefits from high quality Le Creuset products. Great heat distribution from all sources, gas, electric.The double enamel surface keeps acidic foods from reacting and is very durable. The pots and pans come in beautiful colors. I enjoy a mix of the colors for my set. If you're used to all the modern day nonstick, you may need to use a bit more energy cleaning this item. Don't put in the dishwasher though!
Be aware these are HEAVY, so you also get a great upper body workout to boot
John Row

This is now by far my favorite le creuset item. It is a little hard to clean (make sure to season it well before using) but well worth it! It cooks vegetables beautifully, and is large enough to comfortably fit two LARGE chicken breasts. I would definitely recommend it to anyone who likes to grill, and you can pass this piece down to your grandchildren's grandchildren. It lasts forever!

I have used my skinny grill instead of the broiler in my oven.
It is so much more convenient:no stooping to use the broiler, no spattering all over the inside of the oven. The chicken breasts, the steaks, all come out beautifully, and in following the directions for use carefully, I have had no problems cleaning the piece. All in all, this little gem makes cooking a pleasure, and the compliments from family and guests are most welcome, too.

I was a little hesitant to buy the grill after reading the negative comments on the previous feedbacks, but I bought the grill anyway. I used it today for chicken, and I had no problems at all! It didn't smoke at all, cooked my chicken fast, and even though it's a bit bigger than one burner, I was able to put four chicken breasts on it. So that size is good for me, I soaked it to clean, and some stuff stuck, but considering it is a grill, and the first time I used it, it wasn't bad at all. I agree with the previous review that said to wash it and then if there are any black bits still on - wait until it dries and then scrape them off. I am so glad I bought the grill,it will be so easy to do some burgers or chicken, or vegetables , my kids loved it!!!

Everything most people have said is correct. It is a great grill and it does a good job however cleaning it is a different story.

You need to soak it after you cook and trying to clean as much off as possible and then leave it alone.

let it dry and the next day you'll be able to scrape almost everything off.