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Le Creuset Enameled Cast-Iron 11-3/4-Inch Skillet with Iron Handle (Red)


Currently unavailable.
We don't know when or if this item will be back in stock.
  • Hand washing recommended, oven- and broiler-safe to any oven temperature
  • Measures approximately 18-4/5 by 13-1/2 by 2 inches, limited lifetime warranty
  • Lifetime Warranty
  • 11.75 IN


Product Details

  • Product Dimensions: 42.9 x 32.8 x 6.6 cm ; 3 Kg
  • Shipping Weight: 3.4 Kg
  • Item model number: L2024-30-67
  • ASIN: B00005QFNZ
  • Date first available at Amazon.ca: April 7 2010
  • Average Customer Review: 3.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: #9,415 in Home & Kitchen (See Top 100 in Home & Kitchen)
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5 of 9 people found the following review helpful By Leery on Feb. 8 2011
Verified Purchase
Le Crueset is a fabulous product, for so many reasons! I love it!
Please be careful to read the fine print when you order from this company (Cutlery and Beyond). The hidden costs will floor you!
Cheers!
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 106 reviews
64 of 66 people found the following review helpful
Absolutely wonderful!!! March 18 2005
By DMS - Published on Amazon.com
Verified Purchase
I love this 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.
62 of 66 people found the following review helpful
Great alternative to non-stick July 10 2006
By gbdes - Published on Amazon.com
Verified Purchase
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.
146 of 163 people found the following review helpful
I love, love, love this skillet!! Feb. 19 2006
By B. Smawley - Published on Amazon.com
Verified Purchase
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.
49 of 53 people found the following review helpful
First anniversary of a great purchase Jan. 18 2011
By Bugbitten - Published on Amazon.com
Verified Purchase
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.

*
25 of 26 people found the following review helpful
Nature's original 'green pan'. Fantastic performance, world-class quality, a true kitchen essential, worth every penny. March 23 2012
By austin_Larry - Published on Amazon.com
I live near a Le Creuset outlet. I had heard about their quality and decided to `splurge' on the 11.75 skillet. It is by far the most expensive single pan I have ever gotten. It is also one of the best kitchen purchases I have ever made. It was worth every penny and I will explain why.

We got the `Cobalt' color which is just fantastic. It reminds me of the kind of blue I associate with `French Countryside'. The skillets are hand made in France in a foundry at 800 degrees. With the only ingredients used iron, steel, and glass. The pan is called by Le Creuset the satin black enamel finish. It can be used at any degree in the oven. I am doing this more and more with pans as I learn to `finish' meats, especially steaks. The pan is slightly lighter than most cast iron and is light enough for me to do most everything one-handed and not put any strain on my wrist.

The cooking performance and clean-up are outstanding. I expected the cooking performance and have been very unexpectedly pleased with the clean-up The surface is a fantastic heat conductor and you never need to go over medium heat. The way to cook a perfect steak is to heat the pan over medium for a few minutes until hot without any oil. Then put some oil in and a steak with salt and pepper seasoning on it. Cook around 4 to 6 minutes per side depending upon steak thickness and preference. Do not turn over until ready to do the other side. After both sides are done finish in the oven if wanted for 5 or so minutes. We usually finish it at around 390 degrees. The steak comes out juicy and delicious.

The ease of clean-up is very impressive. Most of the time I just need warm water. Sometimes I soak it for 10 or so minutes. Almost all of the time food and residue comes out without any problem. Occasionally I use soap and warm water. The surface is virtually a non-stick surface (without ANY of the potentially harmful ingredients, truly nature's natural non-stick pan) and it becomes more so with use. A patina is starting to develop, which you want, and the surface is becoming more non-stick.

You get great baking results with this pan also. Just remember to set the oven around 15 to 25 degrees less than the recipe calls for and maybe check it a little early if the recipe doesn't specifically say use cast-iron. The pan is just so efficient you don't need as high a temperature.

I did buy the Le Creuset Cool Tool Handle: Cobalt. I like it. I checked with the Le Creuset outlet because it was so form fitting I wanted to make sure I leave it on when cooking. It is so form fitting that is really your only option. They said you did. On stove top cooking it gets just slightly warm but I can use it without any other pot holder. When I finish steaks I do need to use a pot holder over it. But it certainly makes the skillet safer and they have matching colors. Of note even though the pan can go to any temp in the oven, the outlet said to only go to 500 degrees with the handle on.

This pan is clearly going to last a lifetime and I intend to give it to our daughter. It was just a great purchase. I use it 3 to 4 times a week. It is basically THE PAN. It looks great. It is all natural just using a few ingredients in a multi-generational company doing the same quality production they did decades ago. Yes it is a lot of money. But for something you are going to use over and over and over for decades that will help you make tasty, healthy, quality food, it is also a bargain. Very highly recommended.

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