Le Creuset Signature Iron Handle Skillet, 11-3/4-Inch, Marseille
|Price:||$197.95 & FREE Shipping. Details|
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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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Thank you for your patience.
Le Creuset’s warranty does not cover damage from abuse, commercial use or other non-consumer use, neglect, normal wear and tear, overheating, or any use not in accordance with the cookware instructions provided with the utensil.
With that said, our assessment department regretfully declines this warranty request due to damage caused by overheating. The black satin enamel has been compromised in a way that is instantly recognisable. Medium and low heats will provide the best results for the majority of cooking, including frying and searing. High heats should never be used to pre-heat a pan before lowering the heat for cooking. Cast iron retains heat so well that if a pan/pot is overheated in this way it will contribute to poor cooking results, sticking and discolouration of cooking surfaces that can lead to chipping.
While our guarantee does not cover accidental misuse, we would still like to offer you a 40% discount off of the purchase of a new pan. If this offer is of interest to you, please let me know and I will send you the information and a return authorization form.
I use it for nearly everything. It uses less energy. Like another reviewer said, you don't have to turn it up to high. It can go up halfway and cook at half the energy and cook well too.
I have an electric stove, and this conducts heat so well. I make everything, from breakfast to dinner in it. Only thing I haven't made is spaghetti sauce, and I use my All Clad for that.
But it's wonderful. Heavy, YES. If you have weak wrists, this is gonna be a challenge. I love it though.
I have this pan, two smaller pans, a grill pan with a panini press for grilled cheese, a Dutch Oven, a heart shaped casserole, and a kettle. I would love to get a fryer pan but that will have to wait.
Only issue. If you don't have the room and a small kitchen and have to stack these, it's going to ruin the enamel. Also they're hand wash only.
Well now I know, they are great, you have to learn how to use them, you can't throw them on the stove turn the heat up high and expect to quick fry a hamburger.
You have to keep the heat down to medium or below and allow the pan to heat up after that it will cook anything you put in it properly and at the correct temperature, the heat is distributed evenly through the whole pan, which is something I have never seen in an aluminum or stainless pan, there are always cooler areas even though the burner covers the whole bottom of the pan.
This pan cooks evenly and steady.
Even though it is ceramic coated I like to apply a little cooking oil to the pan after it gets hot.
I have cooked almost every day for the last forty seven years and I don't use pre-packaged processed food and have owned everything from Emerils cookware to all-clad, The best I have found in stainless is the Healthy Gourmet, that stuff is surgical stainless and is tough.
I can't wait to save up and get the Le Creuset dutch oven.
The key to using this implement is that you need to heat it on low heat for some time and let it 'build' up the heat. It is a heat buffer. You cannot supply heat and transfer to food simultaneously. You need to build heat in it first, and that too slowly.
What that does is that it heats up the entire pan. And that heat spreads uniformly. After that, this pan will remain hot for a long time. You continue to heat at low to medium low while cooking. The heat will be uniform and sufficient.
How hot you want is controlled by how long you let it heat before you start cooking. For most sautéing you don't need too long. For extra hot, you can heat it up longer, but don't over heat it. Keep sensing from the sides (on the inside). If it is warm to touch, the pan is hot enough for moderate cooking. If it is hot, that means the pan is hot enough for stir frying and browning etc.
Never heat it at high or even medium high. These cast iron utensils are not meant for such use. Beautiful functionality if you know how to use it.
Most Recent Customer Reviews
I have a feeble creuset products like the Dutch oven and a cast iron baking pan and I own a cast iron pan so love cast iron. I know it is going to be heavy. Read morePublished 11 days ago by J. Schutte
I sent one back after 33 years if use. It had pitted but was still usable. They sent me a new one. The new handle is really nice. I think I'm good for the rest of my life. Read morePublished 18 days ago by G. Matthew Adams
Really don't like this frying pan, I gave it to my son who loves it. You just have to learn how to cook with it or everything will stick to it.Published 1 month ago by Julie Wellsandt
It's a kitchen staple. Amazing quality. Haven't come across a better cast iron pan.Published 1 month ago by Amazon Customer
Excellent pan.pouring spouts make getting rid of fats and oil much safer. Two handles a mustPublished 1 month ago by Roderick E.
I love Le Creuset cookware. This pan is no different. I would recommend that you do not start cooking with it on high, it's best to begin at a medium heat and then work up to high... Read morePublished 1 month ago by S. Gilbert
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