Le CreusetEnameled Cast Iron Signature Iron Handle Skillet, 10.25" (1-3/4 qt.), Flame

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.

Uniform heat surface. Easy cleaning

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.

It cooks well! Nuff said!

For those that have problems cooking in the skillet, you’re doing it wrong. Sorry but it’s the truth, you have to do your part to learn how to cook in cast iron and especially enameled cast iron because it is a little different.1- The skillet is not nonstick nor does the description say that it is.2 - It is also not meant to be seasoned as some may think is the problem. The interior is sealed with enamel, you can’t season it like bare cast iron. Food won’t stick if you know how to use it.3 - The pan needs to heat up before you put anything in it. If you’ve only ever cooked in nonstick cookware you can get away with starting with too cold of a skillet, cast iron requires the skillet to be hot. I turn the burner to a medium setting and let it heat up for 3-4 minutes along with your choice of oil or cooking spray before putting any food in. Cast iron initially heats un-evenly but retains that heat. That’s also why when cooking delicate things like eggs I actually shut the burner off halfway through as the skillet will retain its heat for quite some time.4 - I got the pan in the photos about a year ago and it cooks food just as great today as it did the first day. My pan hasn’t developed the patina that is mentioned but I tend to throw mine in the dishwasher after wiping it out which will slow that process.5 - And being able to throw this in the dishwasher if you’re feeling extremely lazy is something you’ll never be able to do with regular cast iron.I just bought my second pan and gave it as a gift, these things are great!

This is my first skillet from Le Creuset. I have a bunch of their stoneware and a vintage dutch oven. I was confident that this item would be just as good as the rest of my items and I was right. I couldn't pass on the incredible sale even though I have many different sizes from Lodge Logic. This pan is heavy so if you have weakness in your hands, shoulders etc. this may not be for you. I use this to saute garlic, vegetables and so on. I treat it the same way I do the dutch oven. Low to medium flame and clean as recommended. Such a fabulous price even though I don't have anything else in this color but who cares? Hard to believe this isn't a factory second or new with defects.

Like all cast iron cooking surfaces, this skillet needs seasoning prior to its first usage. Otherwise, some food particles with high protein content such as eggs are likely to stick.The first photograph shows the skillet after seasoning which in this case was done with the application of a very thin layer of grape seed oil (which was in my pantry), and baking consecutively at 350, 400 and 500 degrees, cooling and re-oiling in between. This creates a harder cooking surface which is slightly smoother than the original.Cooking thereafter becomes easy. The second photograph shows an omelette cooked without any adhesion to the surface. Also, cleaning is relatively effortless.Henceforth, every cooking will add to the protection and further seasoning of the surface.This skillet is well made with a good flat bottom which doesn’t rock on the cooking grate. The outer enamel is also well applied. Like all cast iron cooking surfaces, this skillet distributes heat evenly which makes for better cooking.This skillet is recommended for those seeking more predictable cooking.

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.

AQUECE BEM E É ANTIADERENTE

Usei para fazer um omelete e grudou muuuito. Não são esmaltadas como as outras

This pan sucks