Le Creuset Enameled Cast-Iron 11-3/4-Inch Skillet with Iron Handle, Cobalt
by Le Creuset
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Our Price: $149.95
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Category: Kitchen
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Product Summary
Manufacturer: Le CreusetBrand: Le Creuset
Release Date: 2008-01-17
Model: L2024-3030
Color: Cobalt
Product features:
- 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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Kitchen and Housewares Reviews of Le Creuset Enameled Cast-Iron 11-3/4-Inch Skillet with Iron Handle, Cobalt
Customer Review: Low-temp or stovetop-to-broiler pan, NEVER EGGS!!!
Summary: 4 Stars
This pan, a shallow, beautifully shaped french fry-pan, has a 'satin' black finish which is not glass-like in the least. It is great for searing off meat of all types, wonderful for pilafs, great for fricassees as long as they're mildly acidic, and is actually usable to fairly high temperatures (though it is still best used at lower temps if you're smart). However, it is most definitely NOT slick-ly finished, like your normal LC "French" Oven. Eggs turn this pan into a hot mess, even at the lowest of temperatures, no matter the amount of butter or oil used. The same is true of potatoes, unless you're VERY careful, tofu, etc... Really, this pan is built to sear meat. It is more responsive than any other iron fry-pan I've ever seen, due to the thinness of the vessel's walls, but will still heat evenly at low to medium heat, given five minutes to preheat (yay, thermal mass!). At high heat, I've never seen a LESS evenly heated pan. It's like the hot spots have hot spots. However, that's not why you use this thing. This pan is best for stovetop to oven work, even under the broiler, followed by saucing. The iron will hold broiler heat, even if not over a burner, for long enough to deglaze and reduce a small pan sauce based on finely minced shallot, stock and wine, mounted with butter. If you need a pan to work consistently at high heat, buy a carbon-steel wok, but don't ever expect a true hot-spot-less pan. If you need to do eggs, and like me refuse to properly care for seasoned cast iron... Well, there's still no real alternative to teflon, though my one non-stick is only used at terribly low, slow temperatures so I don't breathe in my death (or, even a bird's). Due to excellent results with Chantal saucepans, I'm thinking about buying one of their pressed single-ply, heavy-gage enameled fry-pans to try out on eggs one of these days. The enamel is exceptionally slick, so it's nothing like this pan's seemingly more porous finish.
Description of Le Creuset Enameled Cast-Iron 11-3/4-Inch Skillet with Iron Handle, Cobalt
Forged and crafted by hand since 1925, Le Creuset Enameled Cast Iron cookware is a masterpiece. Each pieces is formed in its own sand mold and skillfully hand finished by more than 30 craftsmen. The result is a superior quality cookware that will provide a lifetime of everyday useTurn 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
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