Rachael Ray 9.5 Inch Cast-Iron Oval Fajita Pan, Orange

I bought this pan to evaluate Rachel Ray's line.Well it is NOT a value priced LeCrueset!It is light; (I have a Lodge fajita pan also) and I cannot imagine it surviving intact and looking good to pass on to my daughter, etc as it scratched the first time it was (gently) used. I also agree that it sticks like crazy! I believe the enamel coat needs to be thicker, or of a better quality. The plus side of this is that I spent $20.00 and got free shipping.Sorry, I cannot recommend this brand for an enameled cast iron investment.Good only if you hate all other types of cookware and cannot afford any of the better brands!

I recentlypurchased a RR brand cast iron pot from this line was very satisfied. It's a pot I'll keep a life time.Now this Fajita pan!Everything sticks to it. I use lots of oil. Maybe I am doing something wrong. Any suggestions?Because it goes from to stove top to oven I use it to make oven roasted vegetables, and I have broiled fish in it with great results.But if your are trying to fry an egg on this you might have a problem.I tried to cook onions and peppers with it. I coated the pan with olive oil I had to used a spatula to pry the food from the pan.I don't know maybe I'm doing something wrong.Heavy pan works well in the oven.Cleaning takes a little elbow grease though.I soak the pan immediately after use.

THE UPDATE:I have stopped trying to use this pan all together. What a waste of financial resources. I have been using this with far superior results:Cuisinart Chef's Classic Non-Stick Hard Anodized 12-Inch Everyday Pan with Medium Dome Cover. Non-stick stove to oven perfect for just about everything. Easy clean up. Cuisinart Chef's Classic Non-Stick Hard Anodized 12-Inch Everyday Pan with Medium Dome CoverI don't know what I'll do with this Rachel Ray Fajita Pan. Too shallow for planter! :)

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Ok I love Rachel Ray and so I thought that this cast iron enamal pan would be awesome! Needless to say I used it once, it smoked out my whole house and then I couldn't clean it.There was still black marks on it that would not come out after soaking it for a whole day.I then tried it again last night thinking, "well, maybe I did something wrong the first time."NOPE AGAIN IT BURNT oil to the pan and I CANNOT get anything off of this pan.It still sitting in my sink soaking because we couldn't get any of the burnt stuff off.NOT A GOOD PAN!

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The pan is pretty. It does heat evenly. But as everyone says, food sticks to it. And as long as I've ever used any porcelain cookware, I've never known it to have nonstick qualities. So, my expectations were realistic. However, the advertisements do say, "no need to season [the pan]" which makes you think, it will be somewhat nonstick. I think the best way to use it is to keep the heat at medium. Heat first, then add oil, then whatever you're cooking. I made an omelet (I know it's not meant for that) in it this morning. And it only stuck a little to the sides. For clean up, I recommend coating the bottom with water and letting it heat on the stove to a simmer for about 10-15 minutes or so. You'll find the cooked on stuff will scrape off easily. You can do this with any cookware. I'll continue to use it because I'm trying to use healthier alternatives to teflon.

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I am with Helen the pan does its job, especially for the price. (Mine came from Goodwill for $5 even better) Never had the privilege to use Le Creuset, but for 1/10 of the price, the need to plan a little is worth it.

BTW: Olive oil is not for cooking on cast iron it simply cannot stand the heat butter works much better.

This is my go to for eggs. I have had them stick badly, and have had them come off without a hitch. All it takes is for the pan to be well heated before being greased.