Le Creuset Enameled Cast-Iron 9-Inch Skillet with Iron Handle

I'm a huge fan of Le Cruest's products and own a few well chosen pieces. Having said that, this new satin finish is a disappointment. I was given this a gift a year ago and was thrilleduntil I used it.

I really wish they'd go back to their original smooth enamel finish. This must be an attempt to produce an interior more durable for using metal utensils with. An attempt that in my opinion is a failure. Things (like eggs and hamburgers) stick to this finish. You have to use a lot more fat to prevent sticking. It's hard to get clean, takes quite a bit of scrubbing even after soaking. It doesn't give the finish to grilled meats, etc that I want from a fry pan. Forget deglazing it to make a sauce. I find my All Clad 9 inch skillet to be a superior performer to this one.

Since this is a 9 inch skillet, I haven't used it to saute onions, etc., so I can't say how it performs with these items.

I do use it to make cornbread and to roast small portions of meats or veg in the oven, with good results (as long as I'm not going to use the browned bits to make a sauce). This to me though, is not enough uses to justify buying it.

I got this pan last spring and I really enjoy using it. I have not had the sticking problems that other people mention. I have made omelettes in it using spray-on oil and they have not stuck at all. Have used the skillet to cook bacon and sausage as well, again with no sticking. I do use a lower heat with this skillet ... it works much better if you do NOT turn the heat on high.

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I have numerous Le Creuset items, and this has to be the worst one.Everything sticks to the finish.Salsbury steak turns out horrible (can't make gravy), breakfast sausage patties become ground sausage pieces due to the sticking.And, like mentioned in an earlier post, it is hard to clean.Beware this new finish, (they have it on their grill pans also)it is not up to par.

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I purchased this pan about a year ago and I'm very disappointed with its performance. As soon as it arrived I read the instructions and was surprised to learn I should not cook with it at high temperatures. I followed the instructions at all times. I've successfully seasoned standard cast iron cookware in the past but had no success with this pan. Just about everything I cook sticks.

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I really researched pans before buying this one.I love the non-stick pans but hate all I am reading about their possible health hazards.Since I cook a lot and for my family, this was a real concern.Again and again I have heard of the value of cooking with cast iron.So I decided to buy one and followed the directions.I always heat up the pan first on a med. to med.-low temperature, I just coat the pan in a thin layer of olive oil (which is good for you) or vegetable oil, then I put in my eggs, onions, vegetables, warm up left overs, whatever.Very little sticking happens if you cook like this.When the pan is cool I just let it soak for about 5 minutes in hot water and voila, easy to clean pan.I have had stainless steel pans and all the "best brands" and found that food stuck to them more than the cast-iron.Nothing can compare with non-stick but who wants the possible health problems that could come with using it over long term.

Also if you choose the cast iron without enamel it is a very good source of iron.

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