It's probably fine, but I would reseason it myself. The seasoning that pans come with doesn't seem to be too great. I would scrub it down so it doesn't seem like there's any food left on it and then follow the instructions on the attached link. Flaxseed oil isn't cheap, but it works well. I would then use it for things that aren't too tough on it for a while as the seasoning continues to build up.

Here is a link that might be useful: seasoning

It is also possible that you overheated the griddle and burnt off the seasoning.

This is where an IR remote read thermometer can be very useful. You can avoid burning off seasoning on cast iron cookware by reading the temperature.

dcarch

I second foodonastump's suggestion to go easy on it until you get a good seasoning built up. After I got the Wolf w/ a griddle installed, I didn't attempt to cook on it for several weeks during which DSII went on one of his grilled cheese sandwich binges. Result was a beautifully seasoned griddle.

Stick with using it for greasy stuff like grilled cheese sammies & paninis til the seasoning builds up. Right now, it's not ready for wet, lean & acidic stuff which will lift the little bit of seasoning right off the surface.

Looks like it got too hot.

I would have used the grill side.

Lars

I agree, I'd clean it up and re-season it, the "pre-seasoned" cast iron never seems to be as good as I want it to be.

Like Lars, I think I'd have used the grill side, but I don't know that it would have made a difference in the sticking.

Annie

Thanks everyone for your input! That link was great, FOAS!

I reheated it and then went over the surface with my little steel brush and then, not having any flaxseed oil, used Crisco to wipe on, wipe off, wipe off, wipe off, wipe off. I might pick up some flaxseed oil tomorrow and actually follow directions from the link!

The grill side will be more work, just because of it's design. Been there, done that, PITA. :O)

I would have marched it back to the store, Sooz.

I have a couple of little pieces of Calphalon. I assume it is a better than average good non stick coating; it has been for me so far. I don't understand why anyone is suggesting treating Sooz's pan like it is just a cast iron "skillet". I had never heard of seasoning calphalon. Am I missing something?

I had the same thing happen with one of those. The black stuff wouldn't come off, and it stained my stovetop horrendously. I ended up chucking out the pan.

Here's another photo after reheating, and then the wire brush scrub and Crisco.

You can clearly see the part that I scrubbed and Crisco'd (about two-thirds of the pan was my work, and the side on the far LEFT is the original), and it's a different color from the "original" state this pan was in when I first used it.

It IS cast iron, so re-seasoning it will occur once I get off all the pre-seasoning, I guess.

I think the return policy is 30 plus days, so if things don't work out, back it goes to the store.

Smiles,
Sooz

Chas - Calphalon makes things out of different materials. Anodized aluminum, non-stick, clad stainless, enameled cast iron, etc. This one happens to be pre-seasoned cast iron, which is why we're talking about treating it like a cast iron skillet.

Yes, I also think the so called pre-seasoned is a joke. Manufacturers pre-season cast iron cookware not for the buyers really. They have to pre-season them so that they don't get rusty in the stores. So the coating is very thin.

Cast iron can take high heat, but not that high. I normally heat mine to 550F.

dcarch

She just said she cooked some chicken...I highly doubt the temp was over 500 degrees...LMAO!

Sooz,

I have a Nordicware one that I bought a couple years ago and it did the same thing. It is so difficult to clean that I completely stopped using it and it looks awful.... so, no advice, but you aren't alone!

By the way, what did you ever do about a crock pot?

Hey, Bobby! Nice to see you again!

I decided to use some of those liners specifically designed for crock pots--those plastic bag-type insert things that you use once and throw away. That way, I know the food is going to stay inside and not leak out through the cracks in the crock part of the crockpot itself. So far, so good!

I'm keeping my eyes open when I got to thrift stores or go by yard sales, too, so eventually, I may actually find the correct size insert!

Smiles,
Sooz

I think sometimes we expect seasoned cast iron to perform like a nonstick pan, but most of the time it benefits from fat being added before cooking...make sure there's enough oil in the marinade, but it was probably the acid (vinegar/lemon) in the sauce that took the finish off. Cast iron is very sensitive to anything acidic (it harms the finish/"seasoning" and often changes the color and flavor of the food)...that said, I don't think appearance is too important with cast iron; the most-durable, best-seasoned, and hardest-working ones look the worst but make the best-tasting food!