Le Creuset Enameled Cast-Iron 10-1/4-Inch Skillet with Iron Handle, Cherry
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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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|Sold By||Cutlery and More||Amazon.com||Amazon.com||Amazon.com||Cutlery and More||Amazon.com|
|Item Dimensions||12.9 x 15.4 x 2.6 in||8.7 x 13.3 x 1.8 in||3 x 19 x 12 in||16.9 x 11.6 x 1.8 in||12 x 13.25 x 1.7 in||18.8 x 13.5 x 1.9 in|
|Material Type||Cast Iron||cast_iron||Cast Iron||Cast Iron||Cast Iron||Cast Iron|
|Size||10.25 IN||8"||11 inches||10-1/4-Inch||11.75 IN||11 3/4"|
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.
Turn out restaurant-caliber frittatas and gold-star gravies with this 10-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 signature cherry red enamel livens up the kitchen or table, comes with a lifetime warranty, and cleans up in the dishwasher. --Emily Bedard
Top customer reviews
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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. My second egg attempt, over easy, started with a spritz of cooking spray (olive oil for me), I heated the skillet for 15 minutes at 3 on my gas stove, used room temperature eggs, and ended perfectly even though I used a wood spatula to flip the eggs. After the skillet cooled, I let some water sit, and cleaned up without a problem. When the skillet was dry, I added a drop of olive oil, and used a clean paper towel to coat the bottom.
Why 4 stars vs 5? While this skillet passed the over easy test, give me a week or so to try another omelette, and I'll update.
*Added a 5th star today.
Sprayed the bottom of the skillet with some nonstick stuff, set my gas stove to 4, let the skillet heat up for 10 minutes, tossed in eggs, some spices, kept an eye on the pan as one edge cooked quicker than the other, used a wooden spatula to fold my omelette, and slipped it onto my plate.
No more teflon for me.
While I cannot comment on how this skillet compares to non-stick/teflon pans (I've never used a teflon pan), this enameled cast iron is by far the easiest material I've ever cooked with (clean up is also a breeze - 30 seconds in the sink with hot water and soap, and it wipes clean). I do use a moderate amount of butter and/or olive oil and preheat the pan for 3-4 minutes on medium-low heat before I add any food to the pan. I have had no problem whatsoever with sticking, and better yet, food always has a nice texture and the pan is left with lovely crispy bits (perfect for making flavorful sauces) after meats are cooked - I don't think teflon can accomplish this, which for me is almost as much of a deal-breaker as teflon's toxicity.
I also want to say that I far prefer enameled cast iron to raw cast iron. For a short period of time I tried out a Lodge cast iron skillet, but between the seasoning process (which I had to do constantly, because I guess I over cleaned it) and the oiling after "cleaning" and drying, it was really more trouble than it was worth. This Le Creuset skillet is just so much easier for me, plus the enameled cast iron will not react with acidic ingredients (and I can use as much soap as I want!). I'm eager to get more Le Creuset pieces - well worth the money.
Most recent customer reviews
Does not disappoint.
Pro: quality and clean up are great with even heat distribution