Le Creuset Enameled Cast-Iron 11-3/4-Inch Skillets

by Le Creuset

• 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

Product Details

• Product Dimensions: 16.9 x 12.9 x 2.6 inches ; 6.5 pounds
• Shipping Weight: 8 pounds (View shipping rates and policies)
• Shipping: This item is also available for shipping to select countries outside the U.S.
• Shipping Advisory: This item must be shipped separately from other items in your order. Additional shipping charges will not apply.
• ASIN: B00005QFNZ
• Item model number: L2024-30-67
• Average Customer Review: 4.0 out of 5 stars  See all reviews (84 customer reviews)
• Amazon Best Sellers Rank: #20,233 in Kitchen & Dining (See Top 100 in Kitchen & Dining)

Product Description

Color: Cherry

Amazon.com

Turn out restaurant-caliber frittatas and gold-star gravies with this 11-3/4-inch enameled cast-iron skillet from the French line Le Creuset. Coated with a chip-resistant porcelain enamel, the skillet offers the even heat and gentle cooking of cast-iron without reaction to foods or the usual high maintenance. The integral iron handle is oven-safe to 450 degrees F, so the skillet can go straight from the freezer to the burner to the broiler. An easy-to-grip helper handle makes the pan's substantial weight manageable, while dual pour spouts accommodate right- or left-handers. Le Creuset's porcelain enamel livens up the kitchen or table, comes with a lifetime warranty, and cleans up in the dishwasher. --Emily Bedard

Product Description

L2024-3067 Size: 11.75-in., Color: Cherry Red Features: -Skillet.-Made of enameled cast iron.-Provides superb heat retention and distribution, and the enamel is hard-wearing and non-reactive.-Make endless recipes in this pot.-Refrigerator and freezer safe.-Enameled cast iron cookware provides even heat distribution and superior heat retention.-Compatible for all cook tops including induction and oven safe up to 500.-Made in France. Color/Finish: -Colorful exterior enamel resists chipping and cracking. Collection: -Enameled Cast Iron collection. Warranty: -Lifetime warranty.

Most Helpful Customer Reviews

60 of 61 people found the following review helpful

5.0 out of 5 stars Absolutely wonderful!!! March 18, 2005

By Dawn Saunders

Color Name:Cherry|Amazon Verified Purchase

I love this pan! We have a large family and I easily fit 5-6 chicken breasts in this pan at one time.

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.

58 of 59 people found the following review helpful

5.0 out of 5 stars Great alternative to non-stick July 10, 2006

By gbdes

Color Name:Dune|Amazon Verified Purchase

I was looking for a pan to cook eggs (omlets) in, but didn't want to get non-stick, or teflon or whatever. This pan was recommended by the nytimes. It's not as perfect as an old seasoned cast iron skillet, but the le creuset pan is big, heavy and practically non stick, especially if you use a bit of oil. I cook everything in it -- chicken, hamburgers, fried eggs and omlets, sausage, pancakes -- and it's easy to clean, almost as non stick as my teflon pans (which I chucked). For what it is, it's pretty great.

138 of 151 people found the following review helpful

5.0 out of 5 stars I love, love, love this skillet!! February 19, 2006

By B. Smawley VINE™ VOICE

Color Name:Cherry|Amazon Verified Purchase

First of all, let me say I agree with the reviewer who deducted stars from the 9" skillet due to the non-stick coating. Since non-stick coatings are chemicals, I refuse to use any cooking utensil with the coating on them. The original, baked enamel finish on this skillet works great. The secret is using moderate heat and adding oil once the pan warms up, then adding the food items. If the meat sticks, it will unstick as it carmelizes (this also applies to their grilling skillets). I find that I can just wipe mine out and keep using it until I make chili or something messy like that. Then all I do is fill the skillet with water and let it sit a while, then it rinses clean. At the maximum, I've taken a boar bristle brush to a couple of spots once or twice, that's all.

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.

36 of 39 people found the following review helpful

5.0 out of 5 stars First anniversary of a great purchase January 18, 2011

By Bugbitten

Color Name:Cherry|Amazon Verified Purchase

While most reviewers have gotten the facts straight, others are either reviewing the wrong product or are living on another planet. A few points:

*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....

With the rubber handle cover and the domed glass lid, I also use this pan as a wok and a tagine. It's my go-to choice, and looks great after a year of use.

UPDATE JANUARY 2012: Two years now and going strong. I treat this pan with less TLC now than I did when it was new, and it doesn't seem to mind. A few scratches on the bottom, but the interior is perfect. The rubber sheath for the handle is getting looser, and I might need to replace it after a while.

* Read more ›

28 of 30 people found the following review helpful

4.0 out of 5 stars Excellent Pan and great for bench pressing, too! October 25, 2004

By Dennis Galion

Color Name:Flame

Cooks evenly as all get out, cleans up fine in the dishwasher, and the non-stick coating seems to work just fine, but the thing weighs more than my Grandpa's old blue Buick!

It does have the extra little handle on the far side to make it easier to pick up with two hands, so it is manageable. But it is heavy. And the handle gets HOT.

So, if you want a great pan and are willing to put up with the weight, hot handle, pick one up when it's on sale and you'l be a happy cook.

26 of 28 people found the following review helpful

3.0 out of 5 stars Lower temps bring rewards September 3, 2011

By J. Janssen

I got the 11+ inch skillet as part of a 5 pc. set of Le Crueset around 1980. Mine has the "grey" interior recommended by another 3 star reviewer on this page. I never liked it as it would stick with almost everything however I loved the saucepans and dutch oven which made the skillet even more frustrating as I just couldn't make it work and relegated it to a "display" item.

Sometime later I stumbled upon an estate sale and bought 3 vintage pieces of LC cookware from the late 50's - early 60's; two iron handled sauce pans and the larger flared side "chef's skillet" which featured the off white interior coating and the "screw-in" wooden handle. One of the things I noticed was that the pan was thinner than current skillet and because of that I decided to treat it a little gentler by keeping the flame between medium and low. I added butter and, because of the lower flame, let it heat up a little longer before plopping in a pair of small steaks. Again, because of the lower flame, I allowed the steaks to saute a bit longer than I normally would have. Guess what... no sticking, and a nice even browned crust. I also captured more fond that I had before with no blackish bitter pieces to spoil the pan sauce. I tried to do the same with the grey finished skillet, got better results than my initial efforts, but the "chef's skillet" was the clear winner in the LC line. Why they discontinued this model is a mystery to me, as is the color change for the interior enamel which I don't think has much to do with whether the pan sticks or not. I think the superior performance of my older "chef's skillet" has more to do with the design and thickness of the material used 50 years ago than does the color of the enamel....

Based upon my experience I would recommend SIGNIFICANTLY lowering the heat when cooking with an enameled LC skillet, use sufficient fat, and let the pan come up to temperature before adding the food (at least 5 minutes over a medium low flame... the thicker the cast iron, the longer it will take to come up to temp.). Also, DON'T poke at the meat before it's ready to turn; you'll just tear the fibers and ensure a big chunk of your meal winds up sticking to the bottom of the pan. If your pan is undamaged from previous abuse, you've used a sufficient about of butter or oil, and the cut has been well dried of moisture, the meat will release when it's sufficiently browned on the cooking side, and not before. Attempting to "help" it come loose only guarantees that it won't. If you want these skillets to have the properties of Teflon pans, don't buy them because you'll be disappointed.

I think that the enameled cast iron skillet is the weakest link in the Le Creuset line. Most saute or fry techniques could be performed with greater ease and efficiency in an uncoated tri-ply stainless or stainless lined anodized aluminum pan because they are much more responsive to changes in temperature which you need when sauteing delicate foods like chicken or fish. And unlike uncoated cast iron, the enameled skillets don't "season" at all. Professional chef's use aluminum, blue steel or lined copper when sauteing thin cuts for steak poivre or escalope de veau. Thicker steaks are more at home in the heavier Le Creuset skillets as are chops, but again the heat has to be kept in the low-medium range which will create a surface temp sufficient to brown the meat and leave a nice fond without burning. You might alternatively consider the Le Creuset 3 qt "saucier" which offers more utility, the off white interior, and a lid. Read more ›