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Le Creuset Signature Iron Handle Skillet, 10-1/4-Inch, Marseille
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- Heavyweight fry pan requires very little oil, making it an excellent choice for low-fat cooking
- Optimized for steady, even heat, Le Creusets improved enamel interior resists staining, dulling, and wear and tear
- Black enamel interior requires no additional seasoning, unlike other cast-iron cookware
- New large loop helper handle facilitates lifting the pan and provides a better grip even while wearing oven mitts
- Enameled cast-iron construction provides superior heat retention. Dishwasher safe for fast, convenient cleanup
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From the manufacturer
About Le Creuset
Since 1925, Le Creuset cast iron has been recognized for its strength and durability. Cast individually in sand molds, then hand-inspected by French artisans, each piece represents a rich heritage and continues a tradition of lasting, authentic design.
Le Creuset is focused on inspiring and empowering people everywhere to make joy through cooking. From our original enameled cast iron cookware to stoneware, stainless, silicone and more, Le Creuset has grown to offer products across a range of materials and categories that guarantees the right tool for the right job.
Le Creuset Signature Iron Handle Skillet
Le Creuset's Signature skillets feature a helper handle for easier lifting and added control when moving between stove-top, oven and table.
Cast iron skillets have long been treasured kitchen staples for stove-top frying and oven baking. Over time, the matte black interior enamel develops a natural patina that is ideal for searing and frying. Pour spouts on two sides allow for drip-free pouring.
- Helper handle adds comfort and control when lifting
- Durable black enamel finish requires no seasoning
- Even heat distribution and superior heat retention
- Colorful, long-lasting exterior enamel resists chipping and cracking
Cooking with cast iron
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 stove-top 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.
Satin Black enamel can be found on skillets, grills, frying pans, saute pans, woks, tagines and a number of round and oval casserole dishes. Satin Black enamel has a smooth feel but is not as glossy as other light-colored interior enamel finishes. It has been specially designed for higher surface temperature cooking, which is not the same as simply using a piece on a high heat.
With cast iron, higher surface temperatures can be achieved by allowing any piece to heat thoroughly on a medium setting. This makes the satin black interior ideal for frying, grilling and searing.
Satin Black enamel will keep its good looks and allow a patina to build on its surface with continued use. A patina is the result of the natural oils and fats from foods baking on to the hot surface. The patina should not be cleaned off, as it enhances the cooking performance and the release of foods. It also reduces the need for surface oiling.
With the higher surface temperatures achieved during frying, grilling and searing, sugars and some enzymes will cause caramelization. This not only aids in the retention of moisture and flavor, but also produces the sear lines and crusty exterior on grilled meats.
Cleaning and Care
Always cool a hot pan for a few minutes before washing.
Do not plunge a hot pan into cold water. While Le Creuset’s enamel is designed to be the most durable on the market, thermal shock may still occur, resulting in cracking or loss of enamel.
If there are food residues, fill the pan with warm water and let soak for 15 to 20 minutes before washing. A brush can be useful for removing small food deposits, or for cleaning between the ribs on grills. Do not use scourers or abrasive cleaners on the cooking surface. Nylon or soft abrasive pads or brushes can be used to remove stubborn residues. To avoid damaging the enamel, do not use metallic pads or harsh abrasive cleaning agents.
Light stains or metal marks caused by metal tools can be removed with Le Creuset cookware cleaner. An occasional cleaning with this product will also retain the new appearance of your pans.
Never store pans while they are still damp. Store pans in a dry cupboard or airy space away from steam.
Maintain the tightness of all handles and knobs by checking and re-tightening them regularly.
Le Creuset enameled cast iron is extremely durable but it may be damaged if accidentally dropped or knocked against a hard surface. Please note that this is not covered by our Lifetime Warranty.
Inspired by nearly a century of culinary craftsmanship, Le Creuset is proud to present the Signature collection as the next evolution of its enameled cast-iron cookware. Signature seamlessly blends Le Creusets classic form and feel with the latest ergonomic and functional innovations.
Top customer reviews
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Just make sure you show your significant other how good a job it does and how nice it looks before telling them how much it costs... Or they might try to hit you with it.
1. After initially washing, I heated some oil in the pan for 10min or so then washed it out, just to get the patina started clean.
2. Pre-heat the pan low and slow (5 min at the 2 setting on my basic gas stove)
3. Let the eggs sit outside the fridge for 10 minutes or so to take the chill off
4. Once the pan's heated, throw in a small amount of butter or oil and let it come to temp and coat evenly
5. Add eggs
The big thing is heating slowly and using fat - not sure how much the other steps help, but they can't hurt. In any case the result was great - I scrambled the eggs right in the pan and had zero sticking. Eggs slid right out and cooked perfectly.
It's still early days with this skillet, but I'm hoping I can cook eggs (and other stuff) in it basically every day for the rest of my life without getting poisoned or needing to send for replacement every year or so. So far so good!