Le Creuset Enameled Cast-Iron 11-3/4-Inch Skillet with Iron Handle, Cherry
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|Item Weight||6.5 Pounds|
About this item
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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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|Sold By||Cutlery and More||Amazon.com||Cutlery and More||Amazon.com||Huppins||Kitchen Kapers|
|Item Dimensions||16.9 x 12.9 x 2.6 inches||15.3 x 10.5 x 1.6 inches||15.4 x 12.9 x 2.6 inches||18.5 x 15.8 x 1.8 inches||—||10.5 x 15.3 x 1.6 inches|
|Item Weight||6.50 lbs||4.20 lbs||5.40 lbs||7.60 lbs||—||4.20 lbs|
|Material||Cast Iron||Cast Iron||Cast Iron||Cast Iron||Cast Iron||Cast Iron|
|Size||11.75 Inch||—||10.25 Inch||15.75"||10.25"||9"|
L2024-3067 Size: 11.75-in., Color: Cherry 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.
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
Reviewed in the United States on November 1, 2012
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I gave this pan 4 out of 5 stars because the enamel was supposed to eliminate the need for seasoning, & I can't use my preferred metal utensils in this "pretty pan." It's a nice looking & durable pan, but I feel it's inferior to the Lodge cast iron skillet that costs a LOT less & is more durable. The only other benefit this pan holds over the Lodge is its lighter weight. In conclusion, if you want a pretty, cast iron pan, then buy Le Creuset's cast iron skillet. If looks don't matter & reliability does, then get the Lodge. Gratefully, neither are made in China.......yet.
*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.