Le Creuset Enameled Cast-Iron 10-1/4-Inch Skillet with Iron Handle, Cherry
|Price:||$144.95 & FREE Shipping|
|You Save:||$25.05 (15%)|
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- 10-1/4-inch enameled cast-iron skillet with 1-3/4-quart capacity
- Chip- and crack-resistant enamel won't react to foods
- Integral iron handle; easy-grip helper handle; dual pour spouts
- Hand washing recommended; safe to use at any oven temperature and under the broiler
- Measures 11-3/5 by 16-8/9 by 1-3/4 inches; limited lifetime warranty
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This item: Le Creuset Enameled Cast-Iron 10-1/4-Inch Skillet with Iron Handle, Cherry
|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Sold By||Cutlery and More||Amazon.com||Cutlery and More||Amazon.com|
|Material||Cast Iron||Cast Iron||Cast Iron||Cast Iron|
|Item Weight||5.4 pounds||5.4 pounds||6.5 pounds||5.4 pounds|
|Warranty Description||Lifetime Warranty||Information not provided||Lifetime Warranty||Information not provided|
|Size||10.25 IN||10.25"||11.75 IN||10 1/4"|
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Le Creuset Enameled Cast-Iron 10-1/4-Inch Skillet with Iron Handle, Cherry
Cast iron skillets have long been treasured kitchen staples for stovetop frying and oven baking � and the Iron Handle Skillet from Le Creuset delivers that same level of reliable performance time and time again. With a durable satin black interior enamel and brilliant exterior enamel, the Iron Handle Skillet is protected inside and out from chipping, cracking and excessive wear. Over time, the skillet's slightly abrasive interior develops a natural patina that is ideal for searing and frying.
Comfort foods like cornbread are often prepared in a cast iron skillet lined with bacon drippings or vegetable oil � and chefs everywhere attest to the cast iron skillet's unique ability to produce the desired balance of a crispy golden crust and a soft, fluffy interior.
- Spacious cooking surface for multiple servings and larger ingredients
- Le Creuset's durable black enamel finish (no seasoning required)
- Even heat distribution and superior heat retention
- Colorful, long-lasting exterior enamel that resists chipping and cracking
- A strong iron handle provides a steady grip during use and transfer
Each piece from our extensive range of high-quality enameled cast iron cookware is designed for ease and versatility of use, fitting in with all styles of cooking, all types of cooking appliances and any style of kitchen or dining decor. Please read this section before using your cookware for the first time. The information it contains will help you achieve the best possible cooking results.
Enameled cast iron is a remarkable and robust material that performs well with modern requirements for food preparation and cooking. Whether you choose to stir-fry, slow-cook a casserole, sear a steak or bake a cake, there is a shape that is suitable. Cast iron performs well for either slow cooking or high-temperature searing.
Cast iron can be used reliably on any heat source, including induction, and with any oven or grill. It has the ability to retain heat efficiently, which allows for use of lower heat settings in stovetop and oven cooking. On the table, a hot covered dish will keep food hot for second servings.
Cast iron can also be used to keep foods cold. A chilled dish becomes an ideal cold food server on a hot summer day. It can also be placed in the freezer for food storage or advanced food preparation.
High heat temperatures should only be used for boiling water for vegetables or pasta, or for reducing the consistency of stocks or sauces. High heats should never be used to preheat a pan before lowering the heat for cooking. Cast iron retains heat so efficiently that overheating will cause food to burn or stick.
The vitreous enamel surface is impermeable and therefore ideal for raw or cooked food storage, and for marinating with acidic ingredients such as wine.
Cooking tips for shallow frying and sauteing:
For frying and sauteing, the fat should be hot before adding food. Bring the pan and fat or oil to the correct temperature together.
Oil is hot enough when there is a gentle ripple in its surface. For butter and other fats, bubbling or foaming indicates the correct temperature. If either begins smoking, or if butter begins browning, it is too hot and should be cooled slightly before proceeding. The quickest way to do this is to remove the pan from the heat source for a few moments. For longer shallow frying a mixture of oil and butter gives excellent results.
Top Customer Reviews
"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!
Yes, LeCreuset vessels are heavy and expensive but I've been lucky to find the pieces I want not only on sale but also with free shipping. So far, I've been very happy with the four LeCreuset pieces I own and really like the option of their going from stove top to oven. (Just watch your oven temperature if you haven't switched to SS knobs.)
I replaced one Paula Deen skillet only to be disappointed in the second as well and then had another one of those "just one more LeCreuset" moments. The LeCreuset cast iron skillet arrived earlier this month and has proved to be a learning experience after reading other reviews.
To season or not to season? My care and instruction booklet clearly states that seasoning is not necessary, so I didn't season. My first omelette attempt started with some butter, I heated the skillet for less than 10 minutes, used room temperature eggs, and ended with a sticky mess. Not enough butter? Was the skillet not hot enough? Was it a combination? I don't know. I can say that after soaking the skillet, clean up wasn't an issue.
I found more to read at other sites and decided to season my skillet because 1) it didn't seem like I would do it any harm and 2) while most say cast iron skillets season themselves naturally over time, I don't use a skillet on a regular basis.Read more ›
I bought a cast iron pan ($ 145) as a house warming gift for my Mother. She heated the pan once and as it cooled the handle cracked off the body of the pan. I brought the pan to the retailer who insisted that I have the sale representative from Creuset examine the pan. That took over a month and the sales rep determined that it was not a defect but rather that the pan had been hit. Photos were taken and both the sales rep and customer service people here in Canada insisted that I was wrong and that the pan had been hit. As a customer, it is extremely frustrating and insulting to be told that you are not telling the truth about how the pan broke. My Mother (70+ years old) insists that the pan was never hit even lightly and that the breakage occurred after the pan was heated (normally).
Stay away from Le Creuset products because their lifetime warranty is a SHAM.
The fair comparison here is to cast-iron. You can make cast-iron pans just about non-stick, if you properly season the pan right when you get it, pour in a little oil each time before heating the pan, and re-oil and wipe the pan after use while it is still warm. Same thing with Le Creuset enamel - within a few weeks of proper use, and oiling, you can get a surface that is very similar in non-stickiness to a cast-iron pan.
Of course, if you want to fry an egg with a brand-new pan and no oil, you are going to be disappointed. And if you want to do "no oil" cooking at high temperatures, this will not be the pan for you. But for those who appreciate cast iron cookware, know how to season and take care of pans, this is just about the best non-iron pan you are likely to come across.
Most Recent Customer Reviews
I have wanted this Le Crueset skillet for a long time, and finally treated myself. I have had regular iron skillets in the past, but as hard as I tried, the iron would always... Read morePublished 3 months ago by Westie Mom
I have wanted one of these Le Creuset cast iron pans for a while. It does what it promises. Nice finish that is easy to clean. It is NOT non-stick though.Published 5 months ago by Pamela H McNulty
it's very hard to prevent food from sticking to this pan. even when following the instructions for enamel, after a while everything starts to stick. Read morePublished 6 months ago by meshugeneh
I hated this pan at first, but now I think it's great. I don't know if I just figured out how to use it or if a nonstick-ish patina has developed, as suggested in the literature. Read morePublished 6 months ago by Draculina
This is my first Le Creuset cookware and I'm very pleased with it. Make sure you read the directions though, there are several helpful tips online.Published 7 months ago by Tricia Brownstein
I love my Le Creuset skillet! Having used regular cast iron for some time I am accustomed to a certain amount of sticking if the skillet gets too hot,but the clean up is so much... Read morePublished 7 months ago by Joyce Kadel
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