Customer Reviews

Le Creuset Enameled Cast-Iron 10-1/4-Inch Skillet with Iron Handle, Red

5 star:		(25)
4 star:		(6)
3 star:		(3)
2 star:		(1)
1 star:		(2)

 

 

Like others, I bought this pan after the New York Times review came out on alternatives to teflon (the review said that this pan was terrific). My husband and I eat omelets for dinner several nights a week and our teflon pans were starting to lose their nonstick properties. This pan can work well for cooking eggs. The trick, as others have noted, is to preheat the pan on low to medium heat and then to give it a light coat of oil before adding anything to it. The day I received the pan I made a 5-egg omelet and it came out well -- I was easily able to flip the whole thing without it breaking. I've also made over-easy eggs and they have come out well too. I like this pan better than my old teflon ones because it's less delicate, it's dishwasher-safe, and I don't need to worry about the coating losing its effectiveness. Plus, it produces food with a nice surface, which teflon has a hard time doing. It is not quite as nonstick as a teflon pan, but it gets the job done (and is much more nonstick than stainless). I'm pleased with the purchase.

I cook exclusively with Le Creuset, and I love this skillet as I do all my other pieces. They cook food beautifully and are easy to clean. The only time I had something to really stick, I was able to get it out by putting a little detergent and water in the pan and heating it up a bit. The stuck-on bits floated right up to the top.

This is a great piece for the kitchen. We've cooked all kinds of things in it and it doesn't cease to impress us. The handle does get hot, but Le Creuset makes heat pads for the handles so this isn't an issue (just be sure not to get it too close to the flame if you're cooking on a gas stove). Though not non-stick, it's easy to clean and always looks great. Don't hesitate on buying this item.

Took the pan home and promptly fried a steak on high, thereby causing an apartment full of smoke and a pile of burnt crud on the pan, including a large stain, seemingly impossible to get off. Tried everything including the company's recommended bleach method. No luck! Then I tried baking soda as suggested in one of the reviews here, and it just simply wiped away the damage. Like new!......Then I set about reading the instruction booklet and have had great results using low heat. It's really a different way of cooking, but the fried stuff comes out just as if I'd used high heat on another pan. Stainless steel's great, too, of course, but this is a worthy and earthy alternative. I take the perspective that the ceramic layer gives the pan a solid foundation for the seasoning process.

I have ordered the 10-1/4" skillet, but because of the reviews about sticking/seasoning, etc. I was concerned. So I emailed LeCreuset Customer Relations with my questions and here is what they said (they were very prompt and helpful):

"You are welcome. The change was made [to the satin finish] to allow consumers to use higher heat with the skillets. Seasoning is not necessary since the pan self-seasons as the oil is build up on the surface. Some consumers just choose to do so as a means to help build up the surface. You do not have to use a lot of oil, just coat as you normally would. The more you use the pan and oil it eventually the oil will develop a surface on the finish which then makes the pan act like a naturally nonstick pan. To season, you lightly coat the interior of the pan with vegetable oil and bake in the oven at 200 degrees on a baking sheet for about 5-10 minutes. Afterwards, allow the pan to cool then wipe off excess oil. Your pan can be stored in this manner until ready for your next use."

So the first thing I'm going to do when I receive my skillet is season it (a couple times) before I even use it! Hope this helps!

This is a little more expensive but, from what I understand, well worth the cost. You won't get an argument from me. The pan, when properly lubricated, will not give any problems with sticking that can't easily be handled. But, you can't be shy about making sure the surface, including the side walls, has some oil on it, or the food will stick but good. Folks squeamish about using oil probably won't care for this pan.

It heats beautifully. Make sure to follow the instructions about not using high heat - as well as the other instructions.

It is a pan with heft. Check the weight. Not for the weak wristed.

The one thing, IMHO, that would be nice if it weren't so is the all-metal handles. They do get warm and may require a mitt. I presume there are add-on solutions for this problem.

All in all, I'm very happy with this beautiful non-Teflon(poison) coated pan. I don't miss the non-stick and enjoy the peace of mind in knowing there is no poison in my food.

i had been looking for a safer alternative to non-stick cookware, and didn't like the upkeep of stainless. le creuset is the best. it's fantastic to cook in, heats thoroughly and evenly, and clean up is a piece of cake! i mean really and truly. i love this skillet, though i do have a vintage piece, so my enamel is the gray, shiny kind.

the only thing it doesn't work well with is eggs & pancakes. i'm keeping a small, well monitored non-stick around just for that purpose. i may try one of the newer models in the future; i know the new black enamel is supposed to develop a patina to compete as a total non-stick solution.

this is a great size. if you need something bigger, i highly recommend the buffet casseroles!

UPDATE 2010: i got the 12" skillet with the new black enamel and after 3 uses, it's already acting non-stick. awesome! i will be buying the 6" for pancakes now.

The skillet not only looks beautiful, but performs beautiful. I love the nonstick interior and clean up is a breeze. The even heat distribution makes my food turn out really well. I bought this for omelets and they turn out perfect. This skillet is well worth the money and I really love getting it out to use.

This was part of a set of four we acquired over 25 years ago. Still going strong. Not really non-stick, but easy to clean. Keep the pot holders handy though, this handle get really HOT! I took it out of the oven with my bare hand about 29 years ago and still have the scars...you could hear the flesh sizzle. Nevertheless, it's a great small fry pan if you aren't a mentally challenged operator.

After reading about the cancer-causing properties of Teflon, I got rid of my Teflon cookware and purchased the 10" and 9" LeCreuset skillets. I was a little skeptical at first because I had tried cast iron before and wasn't happy with their results and upkeep and general dirtiness (Hey, it is not for everyone). What more can I say then I am completely sold on my LeCreuset now.

This is what I have found: Though they are less 'sticky' then stainless, they are not as non-stick as Teflon. They clean up just as well as my stainless. I can pick up the hot skillet bare-handed without an oven-mitt, but it does get warm. My 10" skillet chipped (a small chip) when I accidentally banged the edge against the other skillet so you have to be careful when wielding them. And compared to stainless, they weigh a tonne.

All in all, I am completely satisfied with them as a Teflon replacement, and will buy them again when the need arises.