Customer Reviews

Le Creuset Enameled Cast-Iron 9-Inch Skillet with Iron Handle, Red

5 star:		(13)
4 star:		(4)
3 star:		(3)
2 star:		(2)
1 star:		(3)

 

 

I have numerous Le Creuset items, and this has to be the worst one. Everything sticks to the finish. Salsbury steak turns out horrible (can't make gravy), breakfast sausage patties become ground sausage pieces due to the sticking. And, like mentioned in an earlier post, it is hard to clean. Beware this new finish, (they have it on their grill pans also)it is not up to par.

I got this pan last spring and I really enjoy using it. I have not had the sticking problems that other people mention. I have made omelettes in it using spray-on oil and they have not stuck at all. Have used the skillet to cook bacon and sausage as well, again with no sticking. I do use a lower heat with this skillet ... it works much better if you do NOT turn the heat on high.

I am generally pleased with the product, but it will certainly take some time for the cast iron to cure, create its patina, and hopefully thereafter be non stick without using oil. So far I have been using a minimal amount of oil, but everything I put in it tends to stick and leave a crust on the bottom. I followed all the directions in the booklet, and am not subjecting the pan to abrupt changes of temperature. When put to soak, the crust unsticks readily without strong abrasion. I look forward to the pan eventually deciding not to stick under any circumstances!

I really researched pans before buying this one. I love the non-stick pans but hate all I am reading about their possible health hazards. Since I cook a lot and for my family, this was a real concern. Again and again I have heard of the value of cooking with cast iron. So I decided to buy one and followed the directions. I always heat up the pan first on a med. to med.-low temperature, I just coat the pan in a thin layer of olive oil (which is good for you) or vegetable oil, then I put in my eggs, onions, vegetables, warm up left overs, whatever. Very little sticking happens if you cook like this. When the pan is cool I just let it soak for about 5 minutes in hot water and voila, easy to clean pan. I have had stainless steel pans and all the "best brands" and found that food stuck to them more than the cast-iron. Nothing can compare with non-stick but who wants the possible health problems that could come with using it over long term.
Also if you choose the cast iron without enamel it is a very good source of iron.

This pan is everything I like about cast iron cookware and much easier to clean. I have no problem with sticking, if I want to cook something without oil or am worried about sticking I use a nonstick pan. I imagine after the interior coating builds up as LeCreust says, it will be as nonstick as the well seasoned cast iron pans I inherited from my mother.

I have nothing but great things to say about this pan. I make eggs and omelets on a regular basis and don't have any sticking issues at all. With cast iron you should cook on medium to low, as this will reduce things sticking to the pan. I start on medium and turn down from there. You just don't need to cook any hotter than that. I do 99% of my cooking with my Le Creuset pans (I own 5 of them) and dutch/french ovens so I guess I'm use to it.

It took me a while to get the hang of cooking with cast iron, but once I did, I gave my other pots and pans away.

I just recently learned of the dangers of teflon and decided to replace all of my cookware, and this was my first purchase. I don't know how I ever lived without this pan, it is not only wonderfully functional, but beautiful as well!

This is a great pan. If you want an omlette pan use the omlette pan that LC makes. This pan will become non-stick over time. This is great for cooking. I have used it numerous times. I love Le Creuset product. There is no aluminum and no teflon. Worth it's weight in gold(literally). I would recommend it to anyone.

We own several La Creuset skillets, but this one is the perfect size. The others seem almost laughably large or small. Size is hard to tell online, but this is a nice medium sized skillet.

The only reason I don't give this product five stars is that people should be warned what they are getting. This product is very heavy and requires different cooking habits. Most notably, you never turn the burner above medium heat. High heat makes the food stick to the bottom requiring lots of scrubbing. The other trick to cooking with La Creuset is Bon Ami cleaner. It cleans these skillets with far less work and won't do damage to the enameled surface.

As an alternative to cheap skillets that have toxins built in, there is no substitute for the life-time warranty, and durability of Le Creuset. If you think of it as a once in a lifetime purchase it is actually quite a good deal.

The coating that Le Creuset applies to all of their black surfaced enameled pans sticks to food as it cooks. I mean really bad sticking to the point that the product requires almost full time attention. You are much better off buying a standard cast iron pan and conditioning it with oil the old fashioned way then buying any of these products. You will also save about 85% on your purchase.