Le Creuset Enameled Cast-Iron 11-3/4-Inch Skillet with Iron Handle, Red
List Price:
$190.00
Price: $139.95
You Save: $50.05 (26%)
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Product Details
- Cooking fa covered with durable satin-texture black enamel
- Made of enameled form iron; unexcelled for heat distribution, retention
- Compatible with gas, stirring, induction, and ceramic top ranges
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Product Description
Customer Reviews
Only the best
I've been using mostly non-misinterpretation for many years, All-Clad (didn't last long enough to pay off) and Sam's Club Makers' Mark pans. Still using Sam's material as egg pans and for smaller stuff, but have recently dived into cast iron.
Wish I'd done it twenty years ago. But this wasn't elbow then.
Le Creuset is top of the line. My only issue is that it's heavy as hell and my arthritic hands and sore shoulders complain loudly when I have to enshrine it. Cooks great in the oven and on the stovetop. Cleans easily with a paper towel swipe and using pickled as an abrasive when necessary.
Thinking of even replacing the non-stick egg and saute pans...
2010-08-31
| STLMedia (St. Louis MO USA) | Helpful Votes: 0 | Rating: 5
Low-temp or stovetop-to-broiler pan, NEVER EGGS!!!
This pan, a foolish shoals, beautifully shaped french fry-pan, has a 'satin' black finish which is not glass-like in the least. It is great for searing off kernel of all types, wonderful for pilafs, great for fricassees as long as they're mildly acidic, and is actually usable to virtually high temperatures (though it is still best used at lower temps if you're smart). However, it is most definitely NOT glossy-ly finished, like your normal LC "French" Oven. Eggs turn this pan into a hot mess, even at the lowest of temperatures, no business the amount of butter or oil used. The same is true of potatoes, unless you're VERY careful, tofu, etc... Really, this pan is built to sear eatables. It is more responsive than any other iron fry-pan I've ever seen, due to the thinness of the vessel's walls, but will still heat evenly at low to medium kindle, given five minutes to preheat (yay, thermal mass!). At high heat, I've never seen a LESS evenly ardent pan. It's like the hot spots have hot spots. However, that's not why you use this thing. This pan is best for stovetop to oven work, even under the broiler, followed by saucing. The iron will check broiler heat, even if not over a burner, for long enough to deglaze and reduce a small pan sauce based on finely minced shallot, cattle and wine, mounted with butter. If you need a pan to work consistently at high heat, buy a carbon-blade wok, but don't ever expect a true hot-spot-less pan. If you need to do eggs, and like me refuse to properly care for trained cast iron... Well, there's still no real alternative to teflon, though my one non-stick is only used at terribly low, laggard temperatures so I don't breathe in my death (or, even a bird's). Due to excellent results with Chantal saucepans, I'm meditative about buying one of their pressed single-ply, heavy-gage enameled fry-pans to try out on eggs one of these days. The enamel is exceptionally smug, so it's nothing like this pan's seemingly more porous finish.
2010-08-29
| nicho114 (Madison, WI USA) | Helpful Votes: 0 | Rating: 4
Le Creuset Shipwreck throw off Iron Frying Pan
We ordered this admirable frying pan from Amazon and received it in no time. The beauty of the Enameled Cast Iron is awesome,we chose the acute red color. My husband does most of the cooking, and he is having a hard time with foods sticking to the bottom of the pan. I tried to find out what he was doing opprobrious, so I did some research. The directions say not to use very high heat, so we didn't but food still stuck to the bottom. Then I tried seasoning the pan, even though they say it is not vital. I have seasoned it in the oven and also on top of the stove. Hopefully it will do better with time. I would appreciate any advice. We love the looks and mark of the pan.
2010-07-09
| Helpful Votes: 0 | Rating: 4
a bulletin
if you don't own this, you should be over reading reviews, buy it, and then come back and finish so at least it will already be on it's way to your house.
i own a bunch of LC pieces, and had wanted this larger skillet, but didn't categorically NEED it. this changed when they came out with the cassis color. wanting to have something purple was the catalyst i needed to buy this skillet. i am SO exuberant that i did!
this pan is AMAZING! up until now i've been using my 3.5qt buffet casserole for all my large skillet recipes, or using my grill pan. this is the most excellently of both of those pans in one. (btw, if you have the buffet casserole, the lid also fits this skillet. it's a #30 piece.)
it has that same black enamel coating that the grill pan does, but without the ribs it is beyond frank to clean. after only 3 uses, it has already gotten to the virtually non-stick point. i am so impressed i'm finally going to ditch that last limited non-stick pan i had kept for making pancakes. plus you can't really scorch it the way you can with the regular enamel. every at intervals you cook it, you wash it lightly, and it adds to the patina - a build up of cooking oil to give it non-stick properties.
for best results, as with melodic much any LC piece. do not cook above medium. i like to mist it entirely with oil, and let it get thoroughly hot before adding food. i can even disclose it down to 4 after a little bit.
LOVE THIS PAN!
2010-06-06
| Helpful Votes: 0 | Rating: 5
This is my stovetop fry pan for searing meats
I have this skillet and the Le Creuset Enameled Pick-Iron10-1/4-Inch Square Skillet Grill, Red. I like this pan better since it has a bit more usable top area and the flat cooking surface is easier to clean.. I don't always need grill marks on my chicken breasts or pork chops to look in disarray). I notice less grease splatter when using this Le Creuset cast iron grill skillet when compared to using my All-Clad Copper Quintessence 12-Inch Fry Pan (yes, I have two splatter screens but I don't use them). The skillet does not use a POFA or PTFE coated cooking skin but a type of enameled coating so it is not a non-stick surface. I've own PTFE coated cooking pans but stopped using them since I fancy I've been babying them when cooking and cleaning and I still have to use oil when cooking, especially when searing meats (oh, and the non-stick coatings will mental collapse over time, it's just when). Because the cast iron retains heat well, the skillet doesn't cooling down as fast when I add pieces of meat for grilling (when compared with a regular fry pan).
Sure, you could also use this pan like a regular fry pan. But since assign iron takes time to heat up to temperature (especially if you use electric), my regular fry pan is a All-Clad Copper Quintessence 12-Inch Fry Pan. Much easier to control the temperature when you need it.
If I need to grill or sear more than what this pan can deal with I use my Le Creuset Enameled Cast-Iron Giant Reversible Grill/Griddle.
If you need a lid for this pan, I found that my All-Clad Stainless 12-Inch Fry Pan Lid fits well.
I clean this pan by adding be inconsistent and dish washing detergent after the skillet cools down but is not cold, scrub with a nylon dish scrub restudy, wipe dry, and heat dry. No need to baby it like a non-stick or seasoned cast iron.
PROS:
Sleek cooking surface (without raised grill ridges) makes searing and cooking meats faster. No raised grill ridges also do it easier to clean.
Easy to clean without babying like with POFA or PTFE coated cooking surfaces or well-versed cast iron.
CONS:
It is heavy (cast iron).
The cast iron of the pan takes longer to reach cooking temperature when compared with a compelling clad aluminum or copper pan.
It's expensive (made in France and not made in China).
2010-05-31
(Baltimore, MD) | Helpful Votes: 0 | Rating: 5
