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

1 customer review

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

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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 April 7 2010
  • Average Customer Review: 3.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: #158,401 in Home & Kitchen (See Top 100 in Home & Kitchen)
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Customer Reviews

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Most helpful customer reviews

6 of 10 people found the following review helpful By Land on Feb. 8 2011
Color: Cherry 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!
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Most Helpful Customer Reviews on (beta) 124 reviews
64 of 67 people found the following review helpful
Absolutely wonderful!!! March 18 2005
By DMS - Published on
Color: Cherry 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.
65 of 71 people found the following review helpful
Great alternative to non-stick July 10 2006
By gbdes - Published on
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.
149 of 170 people found the following review helpful
I love, love, love this skillet!! Feb. 19 2006
By B. Smawley - Published on
Color: Cherry 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.
59 of 66 people found the following review helpful
First anniversary of a great purchase Jan. 18 2011
By Bugbitten - Published on
Color: Cherry 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.

34 of 37 people found the following review helpful
Lower temps bring rewards Sept. 3 2011
By J. Janssen - Published on
I got this skillet as part of a 5 pc. set in the 1980's. Mine has the gray interior recommended by another 3 star reviewer on this page. I never liked it as it would stick with almost everything however I loved the saucepans and dutch oven which made the skillet even more frustrating as I just couldn't make it work and stopped using it.

Sometime later I stumbled upon an estate sale and bought 3 vintage pieces of LC cookware from the late 50's - early 60's; two iron handled sauce pans and the larger flared side "chef's skillet" which featured the off white interior coating and the screw-in wooden handle. One of the things I noticed was that the pan was thinner than current skillet and because of that I decided to treat it a little gentler by keeping the flame between medium and low. I added butter and, because of the lower flame, let it heat up a little longer before plopping in a pair of small steaks. Again, because of the lower flame, I allowed the steaks to saute a bit longer than I normally would have. Guess what... no sticking, and a nice even browned crust. I also captured more fond than I had before with no blackish bitter pieces to spoil the pan sauce. I tried to do the same with the grey finished skillet, got better results than my initial efforts, but the "chef's skillet" was the clear winner in the LC line. Why they discontinued this model is a mystery to me, as is the color change for the interior enamel which I don't think has much to do with whether the pan sticks or not. I think the superior performance of my older "chef's skillet" has more to do with the design and thickness of the material used 50 years ago than does the color of the enamel.

Based upon my experience I would recommend SIGNIFICANTLY lowering the heat when cooking with an enameled LC skillet, use sufficient fat, and let the pan come up to temperature before adding the food (at least 5 minutes over a medium low flame... the thicker the cast iron, the longer it will take to come up to temp.). Also, DON'T poke at the meat before it's ready to turn; you'll just tear the fibers and ensure a big chunk of your meal winds up sticking to the bottom of the pan. If your pan is undamaged from previous abuse, you've used a sufficient about of butter or oil, and the cut has been well dried of moisture, the meat will release when it's sufficiently browned on the cooking side, and not before. Attempting to "help" it come loose only guarantees that it won't. If you want these skillets to have the properties of Teflon pans, don't buy them because you'll be disappointed.

I think that the enameled cast iron skillet is the weakest link in the Le Creuset line. Most saute or fry techniques could be performed with greater ease and efficiency in an uncoated tri-ply stainless or stainless lined anodized aluminum pan because they are much more responsive to changes in temperature which you need when sauteing delicate foods like chicken or fish. And unlike uncoated cast iron, the enameled skillets don't "season" at all. Professional chef's use aluminum, blue steel or lined copper when sauteing thin cuts for steak poivre or escalope de veau. Thicker steaks are more at home in the heavier Le Creuset skillets as are chops, but again the heat has to be kept in the low-medium range which will create a surface temp sufficient to brown the meat and leave a nice fond without burning. You might alternatively consider the Le Creuset 3 qt "saucier" which offers more utility, the off white interior, and a lid.

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