im french and i use it for 8 years its great. skillet are great but the original pan with the handheld removable has a very small stits that can let water pass and get the inside some rust
I’ve just ruined my two month old Le Creuset 10 1/4 frypan. I had just cooked a tomato and cheese sandwich , scooped both halves out on a sandwich plate and walked away without turning off the gas burner. The small amount of olive oil left burned on like a second enamel coat. It isn’t budged by the baking soda recommendation. I’ve tried Bartender’s Friend. I’ve tried my cast iron chain scrubber. I’m thinking about trying dishwashing detergent, though that is not recommended by Le Creuset. But it is already ruined, so what will it matter. Or what else can I try?
Do NOT use a metallic chain scrubber!!! You may break the enamel coating and then you have to throw the pan away! Chef if your pan has the enamel damaged / chipped. If not I want to remind you that this pan will develop a patina. (It is written in the manual) If it is not a hard burnt residue - you might try boiling some water and baking soda. Or if it is safe to cook (no damaged enamel) you might try deglazing the pan with acidic ingredients (wine, a little bit of vinegar or even water) And if you cook with the pan it will never look like straight out of the factory. To me the patina is character and shows I cooked with the pan. Hope that helps!
@@aquaphoenixx I only used my chain very lightly as I am/was mindful of damaging the coating. I no longer remember how I managed to clean my pretty new skillet but it looks as good as new now.
Use oven cleaner with the yellow cap and it will be good as new. Put it in a plastic bag so it can cut through the baked in grease without drying out - leave it overnight and wash it next day.
Try a strong screen wash that you use on cars, I burnt abit of my fire place leaving something on there and melted, tried everything then one day poured screen wash on and went out, wiped right off
You get the benefits of cast iron without the high maintenance. Baking soda, warm water, and your fingers will clean these Le Creusets. The enamel opens the door for alot of amateurs into the wonders of cast iron cooking.
pros and cons, the lodge cast iron skillet is definitely a keeper, but this skillet is also very good. I'd prefer to sear meat in this skillet, but I prefer to cook things like fried rice on the grill in the lodge pan. Also like the other person mentioned, acidic ingredients can be destructive in a seasoned skillet, so the enamel is much less worrisome. If you can afford one and want one, it's worth the money in my opinion
Maintenance is easier but I’m not sold that it’s better than an all clad pan. I have both (LC skillet and AC pan). It’s heavier and harder to handle. It’s very pretty though. Sometimes I question why I bought it (I have a lodge too).
This pan is not ideal for eggs. (I have the 12 inch version) Enamel cast iron can not get as non stick as seasoned raw cast iron. The benefits of enamel cast iron are: colors, good for acidic ingredients and being able to soak it and clean it with soapy water. This pan and the Le Creuset dark enamel are great for grilling and long sessions of grilling. I like making pizza in it. With enough oil and constant stirring maybe you will be able to do some eggs but eggs are not this pan’s strong suit. Hope that helps.
My eggs stick too. It is not a good egg skillet. In fact it is not at all non-stick. I wish it could be seasoned like cast iron. I use mine for making apple crisp and corn meal muffins.
Try cooking your eggs with a lower temperature between medium and medium low also try cooking them in butter, use more than you need at first . Personally I prefer the regular raw cast iron that I season myself. I haven't actually tried eggs in any of our enameled cast iron because I have 2 dedicated egg pans. I got a bunch of enameled cast iron for my wife and daughter so they don't ruin my cast iron lol. I've seen people use a spray olive oil and add butter on top. Eggs usually slide around my skillets on butter.
im french and i use it for 8 years its great. skillet are great but the original pan with the handheld removable has a very small stits that can let water pass and get the inside some rust
What size in cm are the skillets in the video
I’ve just ruined my two month old Le Creuset 10 1/4 frypan. I had just cooked a tomato and cheese sandwich , scooped both halves out on a sandwich plate and walked away without turning off the gas burner. The small amount of olive oil left burned on like a second enamel coat. It isn’t budged by the baking soda recommendation. I’ve tried Bartender’s Friend. I’ve tried my cast iron chain scrubber. I’m thinking about trying dishwashing detergent, though that is not recommended by Le Creuset. But it is already ruined, so what will it matter. Or what else can I try?
try boiling water in it for a long time. just fill it with water and boil away. occasionally scrub
Do NOT use a metallic chain scrubber!!!
You may break the enamel coating and then you have to throw the pan away!
Chef if your pan has the enamel damaged / chipped.
If not I want to remind you that this pan will develop a patina. (It is written in the manual)
If it is not a hard burnt residue - you might try boiling some water and baking soda.
Or if it is safe to cook (no damaged enamel) you might try deglazing the pan with acidic ingredients (wine, a little bit of vinegar or even water)
And if you cook with the pan it will never look like straight out of the factory.
To me the patina is character and shows I cooked with the pan.
Hope that helps!
@@aquaphoenixx I only used my chain very lightly as I am/was mindful of damaging the coating. I no longer remember how I managed to clean my pretty new skillet but it looks as good as new now.
Use oven cleaner with the yellow cap and it will be good as new. Put it in a plastic bag so it can cut through the baked in grease without drying out - leave it overnight and wash it next day.
Try a strong screen wash that you use on cars, I burnt abit of my fire place leaving something on there and melted, tried everything then one day poured screen wash on and went out, wiped right off
Is there a benefit to getting one of these enameled skillets over my standard cast iron from lodge?
Yes especially if you use alot of acidic ingredients, enamel layering protects it
You get the benefits of cast iron without the high maintenance. Baking soda, warm water, and your fingers will clean these Le Creusets. The enamel opens the door for alot of amateurs into the wonders of cast iron cooking.
pros and cons, the lodge cast iron skillet is definitely a keeper, but this skillet is also very good. I'd prefer to sear meat in this skillet, but I prefer to cook things like fried rice on the grill in the lodge pan. Also like the other person mentioned, acidic ingredients can be destructive in a seasoned skillet, so the enamel is much less worrisome. If you can afford one and want one, it's worth the money in my opinion
Maintenance is easier but I’m not sold that it’s better than an all clad pan. I have both (LC skillet and AC pan). It’s heavier and harder to handle. It’s very pretty though. Sometimes I question why I bought it (I have a lodge too).
yes
I have this pan and my eggs stick. Not sure what I’m doing wrong
This pan is not ideal for eggs. (I have the 12 inch version)
Enamel cast iron can not get as non stick as seasoned raw cast iron.
The benefits of enamel cast iron are: colors, good for acidic ingredients and being able to soak it and clean it with soapy water.
This pan and the Le Creuset dark enamel are great for grilling and long sessions of grilling.
I like making pizza in it.
With enough oil and constant stirring maybe you will be able to do some eggs but eggs are not this pan’s strong suit.
Hope that helps.
My eggs stick too. It is not a good egg skillet. In fact it is not at all non-stick. I wish it could be seasoned like cast iron.
I use mine for making apple crisp and corn meal muffins.
Try cooking your eggs with a lower temperature between medium and medium low also try cooking them in butter, use more than you need at first . Personally I prefer the regular raw cast iron that I season myself. I haven't actually tried eggs in any of our enameled cast iron because I have 2 dedicated egg pans. I got a bunch of enameled cast iron for my wife and daughter so they don't ruin my cast iron lol. I've seen people use a spray olive oil and add butter on top. Eggs usually slide around my skillets on butter.
nice movie david i have the same le creuset skillet 26 cm
11:58 how much I would pay for that to be a prank call
👍🏽👍🏽👍🏽👍🏽
lodge，all the way ！