Hi all,

I have a Bodum cast iron pan, similar to Le Creuset.
I read long about care and preparation of cast iron grill skillets, but
my problem is a real guide to cooking with the iron grill pan.
I have induction stove, and I see the booklet of Le Creuset as
reference.

I get my grill pan ready (before I stored and covered with a light
coating of oil)

When I start to cook I have several doubts.

1=2E- Pre-heating cast iron. How much time ? The test of little drop of
water to check the correct temperature seems ok. But I don't know if
there is necesary to add more oil to pre-heat, or only with the oil
remains in the stored pan is enought.

2=2E- The meat (chicken, sausaces, beef...) is a ambient temperature.

3=2E- When is hot the pan, I read that is necesary cover with a little
thin of oil the side that can be grilled and put over the pan.
=BFIt's true, or is not necesary?

4=2E- The pan, not seem smoke and I put the meat. The temperature to
cooking (to me the middle is 5 or 4 (low-mid) (1-10)).
At point 4 a chicken is dry and only I get a pretty dark lines...
At point 5 the chicken is dry also!!! but getting more smoke.
At point 6 it seems that the meat is cooked (burned by the dark lines)
to quickly and "Le Creuset" says that is better to cook in med-low
positions...

5=2E- I see the right times to cook several times, but I don't know if
this is the best way, and I like to know your experience (I'm a rookie
cooker)


Thanks a lot to all by your answers and experiences with several meats,
times, and cooking to not dry the meat :-/

Best regards,