Le Creuset Enameled Cast-Iron 11-3/4-Inch Skillets

I lovethis pan! We have a large family and I easily fit 5-6 chicken breasts in this pan at one time.

You don't have to cook with high heat because this pan easily distributes the heat evenly. Low heat is also best so the food doesn't stick.

Clean up is really easy!!! Warm, soapy water and that's it!

This is definitely a quality made pan. I have several pieces from Le Creuset and know they will last me through my lifetime.

I was looking for a pan to cook eggs (omlets) in, but didn't want to get non-stick, or teflon or whatever.This pan was recommended by the nytimes.It's not as perfect as an old seasoned cast iron skillet, but the le creuset pan is big, heavy and practically non stick, especially if you use a bit of oil.I cook everything in it -chicken, hamburgers, fried eggs and omlets, sausage, pancakes -and it's easy to clean, almost as non stick as my teflon pans (which I chucked).For what it is, it's pretty great.

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First of all, let me say I agree with the reviewer who deducted stars from the 9" skillet due to the non-stick coating.Since non-stick coatings are chemicals, I refuse to use any cooking utensil with the coating on them.The original, baked enamel finish on this skillet works great.The secret is using moderate heat and adding oil once the pan warms up, then adding the food items.If the meat sticks, it will unstick as it carmelizes (this also applies to their grilling skillets).I find that I can just wipe mine out and keep using it until I make chili or something messy like that.Then all I do is fill the skillet with water and let it sit a while, then it rinses clean.At the maximum, I've taken a boar bristle brush to a couple of spots once or twice, that's all.

I beseech this company to leave the non-stick coating off their skillets even though one reviewer below seems to prefer it.Or at the minimum give the consumer a choice but I'd bet most would prefer the original, satin finish.In fact, I bought this skillet because of the fired enamel finish as I discovered my well-known name brand stainless steel skillet and stew/pasta pot has too much nickel in them so I can't use them.Anyway, I love this skillet.It makes a good wok too as the burner is under the center of the pan.I can fry up one veggie, push it off to the side where it stays warm while I fry the next one, then push it over until I'm finished.Did I say I loved this skillet?

I wish they made a lid for this skillet as I had to buy another brand which doesn't match but it works.Since most skillets come without lids, this is being silly, I agree.So then, I highly recommend this skillet both for cooking and for easy clean-up.

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While most reviewers have gotten the facts straight, others are either reviewing the wrong product or are living on another planet.A few points:

*The interior of this pan is ENAMEL, a lot like the working surfaces of your teeth.Do your teeth do a good job for you?Probably yes.Have you ever had something stick to your teeth?Probably yes.

*The negative reviewer who said that the nonstick coating was peeling off must be unaware that there is no such coating.

*The negative reviewer who said that everything sticks and the pan must need to be re-seasoned is not dealing with an enameled pan.

*The negative reviewer who said that bacon would not crisp to the edges must be putting cold bacon into a cold pan, or cooking over a candle.

Beyond the cooking surface, a few more points:

*The cast iron core takes longer to come up to temperature than other materials, and also retains heat longer.

*Cast iron is heavy, which is good for reaching high temperatures, and not so good in any other way.

I use this pan often enough to leave it out on the stove, where it looks great.Cleanup is no harder than with any other pan I have.If I've let it sit overnight or longer, I reheat it a bit, wipe out with a paper towel, then let it soak in soap and warm water for an hour or so.It then cleans up with a scrubbing sponge.

It's great for searing and cooking meats, and develops a good "fond", or foundation for a pan sauce.I don't use metal utensils in it, or steel pads to clean it.One drawback is that you can't do a chef's flip for smaller foods, because it's too heavy, and the handle is too short for tossing.

With the rubber handle cover and the domed glass lid, I also use this pan as a wok and a tagine.It's my go-to choice, and looks great after a year of use.

UPDATE JANUARY 2012:Two years now and going strong.I treat this pan with less TLC now than I did when it was new, and it doesn't seem to mind.A few scratches on the bottom, but the interior is perfect.The rubber sheath for the handle is getting looser, and I might need to replace it after a while.

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Cooks evenly as all get out, cleans up fine in the dishwasher, and the non-stick coating seems to work just fine, but the thing weighs more than my Grandpa's old blue Buick!

It does have the extra little handle on the far side to make it easier to pick up with two hands, so it is manageable.But it is heavy.And the handle gets HOT.

So, if you want a great pan and are willing to put up with the weight, hot handle, pick one up when it's on sale and you'l be a happy cook.

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