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Le Creuset Enameled Cast-Iron 11-3/4-Inch Skillet with Iron Handle, Cherry
|Price:||$199.95 & FREE Shipping. Details|
|You Save:||$5.05 (2%)|
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- 11-3/4-inch enameled cast-iron skillet with dual pour spouts
- Chip- and crack-resistant enamel won't react to foods
- Integral iron handle and opposite helper handle for secure transport
- Hand washing recommended; oven- and broiler-safe to any oven temperature
- Measures approximately 18-4/5 by 13-1/2 by 2 inches; limited lifetime warranty
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This item: Le Creuset Enameled Cast-Iron 11-3/4-Inch Skillet with Iron Handle, Cherry
|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Sold By||Double Black Ventures||Amazon.com||Double Black Ventures||Amazon.com|
|Material||Cast Iron||Cast Iron||Cast Iron||Cast Iron|
|Item Weight||6.5 pounds||8 pounds||5.4 pounds||5.4 pounds|
|Warranty Description||Lifetime Warranty||Information not provided||Lifetime Warranty||Information not provided|
|Size||11.75 IN||12-Inch||10.25 IN||10.25"|
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Top Customer Reviews
You don't have to cook with high heat because this pan easily distributes the heat evenly. Low heat is also best so the food doesn't stick.
Clean up is really easy!!! Warm, soapy water and that's it!
This is definitely a quality made pan. I have several pieces from Le Creuset and know they will last me through my lifetime.
I beseech this company to leave the non-stick coating off their skillets even though one reviewer below seems to prefer it. Or at the minimum give the consumer a choice but I'd bet most would prefer the original, satin finish. In fact, I bought this skillet because of the fired enamel finish as I discovered my well-known name brand stainless steel skillet and stew/pasta pot has too much nickel in them so I can't use them. Anyway, I love this skillet. It makes a good wok too as the burner is under the center of the pan. I can fry up one veggie, push it off to the side where it stays warm while I fry the next one, then push it over until I'm finished. Did I say I loved this skillet?
I wish they made a lid for this skillet as I had to buy another brand which doesn't match but it works. Since most skillets come without lids, this is being silly, I agree. So then, I highly recommend this skillet both for cooking and for easy clean-up.
*The interior of this pan is ENAMEL, a lot like the working surfaces of your teeth. Do your teeth do a good job for you? Probably yes. Have you ever had something stick to your teeth? Probably yes.
*The negative reviewer who said that the nonstick coating was peeling off must be unaware that there is no such coating.
*The negative reviewer who said that everything sticks and the pan must need to be re-seasoned is not dealing with an enameled pan.
*The negative reviewer who said that bacon would not crisp to the edges must be putting cold bacon into a cold pan, or cooking over a candle.
Beyond the cooking surface, a few more points:
*The cast iron core takes longer to come up to temperature than other materials, and also retains heat longer.
*Cast iron is heavy, which is good for reaching high temperatures, and not so good in any other way.
I use this pan often enough to leave it out on the stove, where it looks great. Cleanup is no harder than with any other pan I have. If I've let it sit overnight or longer, I reheat it a bit, wipe out with a paper towel, then let it soak in soap and warm water for an hour or so. It then cleans up with a scrubbing sponge.
It's great for searing and cooking meats, and develops a good "fond", or foundation for a pan sauce. I don't use metal utensils in it, or steel pads to clean it. One drawback is that you can't do a chef's flip for smaller foods, because it's too heavy, and the handle is too short for tossing.Read more ›
We got the `Cobalt' color which is just fantastic. It reminds me of the kind of blue I associate with `French Countryside'. The skillets are hand made in France in a foundry at 800 degrees. With the only ingredients used iron, steel, and glass. The pan is called by Le Creuset the satin black enamel finish. It can be used at any degree in the oven. I am doing this more and more with pans as I learn to `finish' meats, especially steaks. The pan is slightly lighter than most cast iron and is light enough for me to do most everything one-handed and not put any strain on my wrist.
The cooking performance and clean-up are outstanding. I expected the cooking performance and have been very unexpectedly pleased with the clean-up The surface is a fantastic heat conductor and you never need to go over medium heat. The way to cook a perfect steak is to heat the pan over medium for a few minutes until hot without any oil. Then put some oil in and a steak with salt and pepper seasoning on it. Cook around 4 to 6 minutes per side depending upon steak thickness and preference. Do not turn over until ready to do the other side. After both sides are done finish in the oven if wanted for 5 or so minutes. We usually finish it at around 390 degrees. The steak comes out juicy and delicious.
The ease of clean-up is very impressive. Most of the time I just need warm water. Sometimes I soak it for 10 or so minutes. Almost all of the time food and residue comes out without any problem.Read more ›
Most Recent Customer Reviews
I read some really raving reviews when I decided to order this, I can't say I fully agree that it is as good as they said. Read morePublished 15 days ago by Shanon
I love it!!! it warms up faster than expected. This is a good buy.Published 1 month ago by ninja nate
Better than expected! I have a collection of the LeCreuset pots but this is my first LeCreuset pan and can state that it sears and fries to perfection at a medium heat setting! Read morePublished 1 month ago by Monica S.
My wife loves this pan! She says it every time she cooks with it, which is not getting old, but makes us feel good about the purchase. Read morePublished 6 months ago by Ben Bogdanof
I like this pan. I wanted a non-stick frying pan and for the most part, this is non-stick. It's expensive, but all of my Le Creuset has held up very well over the years. Read morePublished 7 months ago by Elsie Hickman
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