Le CreusetEnameled Cast Iron Signature Iron Handle Skillet, 9" (1-3/8 qt.), Caribbean

My wife and I have two of the Le Creuset Signature pans - this nine inch version and the twelve inch iteration. We got the thirty centimeter pan for our first anniversary and the twenty three centimeter for our second. These pans are, without question, the best frying pans I have ever used. I first encountered them in the care of a roommate who was gifted two of them upon graduating culinary school. The special enamel coating is unlike any pan I have ever used: it is not a traditional "non-stick", nor is it a plain cast iron. It is a unique enamel formulation that, over a short period of time, acquires a patina which offers the best of both worlds. It imparts the kind of rich carmelization and browning you expect from well-seasoned cast iron, while also having outstanding non-stick qualities without any unusual chemicals (PTFE, etc.) being involved.Unlike traditional cast iron, the Signature pans do not require seasoning with oil and high heat, and can be washed with regular dish soap and scrubber sponges or the like. You can put them in the dishwasher, and you can use heavy scrub brushes on them, but both of these things will inhibit (or outright prevent) the development of the patina that enables the enamel finish to really function as intended. I recommend only hand washing, and only using soft nylon scrubber sponges at most. Fortunately, even high heat cooking rarely if ever sticks anything to this pan so badly that you can't clean it off with a sponge or, at worst, getting at it with a wooden spoon.To really make the pan shine - literally and figuratively - I recommend that after cleaning and drying it, you spray it with a light coating of neutral vegetable oil (soy or canola) and gently wipe it down with a paper towel to form a light shiny coat. Doing this every time will help develop the patina more quickly, and leaves the pan ready to fry the next time you reach for it. You don't need a lot of oil here - just a smidge.These pans are expensive, no question. They are also ridiculously durable and incredibly useful. They will probably end up in our will. We barely use any of our other pans anymore! They're that good.

First off No seasoning required for this skillet, even the manual says no seasoning required. This is the single greatest pan/skillet in my opinion for cooking. Cooking is a joy with this skillet, we use medium to low heat on everything as the manual suggests and we let the pan come to temperature before using it. Using high heat with this skillet is sure to make everything you cook Stick to the skillet. We use wood spoons with this to ensure it will last a lifetime so my bad habit of banging a spoon on the side will not hurt this skillet. Cleaning this skillet is easy with soap and hot water as long as you do not burn stuff in it, using high heat will make cleaning Harder. If you have been holding off about purchasing this skillet Buy it, it will make cooking more enjoyable if you love cooking.

Works the way the add states. Excellent Made product.

Cleans easily, be careful not to overheat and heat oil before adding food

I love all my Le Creuset products and I am enjoying this fry pan so much. I find this size (10 1/4) perfect for 2-3 people. Not only does it perform excellently, I love the versatility of stove, oven, table -- apple cobbler, chicken, burgers, steak -- yum -- It is easy to clean and OMGosh everything I make comes out delicious.

This is easily one of the best enameled cast iron pan I've ever used. Holds heat well and crispens up anything you throw in it with ease.

I make eggs pretty much every morning, and I wanted to replace my teflon for the usual reasons. I'd read a lot of mixed reviews about eggs sticking to enameled cast iron, and since it was a concern of mine, I wanted to report back. Good news - if you use a few simple techniques others have suggested online, this skillet will cook eggs that slide easily across and out of the pan. It's ALMOST as silky as teflon, without the drawbacks.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 off4. Once the pan's heated, throw in a small amount of butter or oil and let it come to temp and coat evenly5. Add eggsThe 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!

For any type of food with a lot of acid in it that you wouldn’t wanna put in a traditional cast-iron, or cooking with a smaller amount of oil, this is a great pan. Even heat distribution relatively easy to clean, although I have run into some problems with food that has higher sugar contents. It definitely does not blacken things quite as well as my traditional cast-iron that I have seasoned well over the years. It does have its place in the kitchen, but I would not say that this would be my go to pan for everything. But it does some things very well. Use medium to low heat and it is great. High heat causes sticking in my experience

The skillet is used for household cooking and is excellent and as advertised.

Es muy buen producto pero si buscas algo para el diario puede ser un poco impráctico porque el mango se calienta.

Atende as demandas para um bom grelhado ou um bom café da manhã. Chegou perfeita e bem embalada.

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