Le Creuset Signature Cast Iron Skillet with Ergonomic Handle

josue: Cuatro estrellas porque la descripcion decia Remate de almacen-Como nuevo. Pero en la parte de la agarradera tenia el esmalte quebrado como si se le hubiera caido a alguien. No afecta en nada su funcionamiento. Considerando que lo compre a buen precio me lo quede. Por lo demas es una chulada cocinar en este sarten. Me encanta todo de la marca Le Creuset

Mexico on Oct 05, 2023

Kosta: Wie alles von le Creuset einfach perfekt

Germany on Sep 26, 2023

wynn328: Heavy

United States on Sep 16, 2023

John N: This Le Crueset skillet meets expectations for the brand. It is heavy and well made. I use it on a weekly basis for cooking eggs and other dishes. Being heavy, the pan holds heat well. Cleanup is easy with this product.

United States on Sep 11, 2023

Ruben: Vengo de usar hierro colado "crudo" durante muchos años, pero últimamente por falta de tiempo me he hartado de estar siempre curando con aceite, así que me he lanzado de cabeza a probar el hierro esmaltado de Le Creuset en versión "fondo negro" (yo ya tenía una cocotte con fondo claro, en teoría el fondo negro sirve para aguantar temperaturas más altas).

La verdad, no me ha decepcionado. Hay que seguir algunas normas básicas como precalentar la sartén a tope antes de empezar (ojo, a tope de temperatura acumulada, pero no de fuerza del fogón, el fogón ha de quedarse como máximo a potencia media). Luego, tras estar caliente, echar aceite o mantequilla, esperar a que se caliente y por fin echar la comida y según cómo bajar un pelín el fuego. Hay que pensar que esta superficie acumula muchísimo calor y si seguimos con el fuego como al principio es fácil que se quemen las cosas, hay que ir trasteando un poco con la potencia hasta pillarle el punto. Suele ser sencillo!

Yo al principio tuve un problema, porque me daba un poco de miedo poner el fuego al medio por si era demasiado y lo tenía bajo, con lo cual algunas carnes me quedaron un poco mal, sin el...

Spain on Sep 06, 2023

G ManG Man: Like all cast iron cooking surfaces, this skillet needs seasoning prior to its first usage. Otherwise, some food particles with high protein content such as eggs are likely to stick.
The first photograph shows the skillet after seasoning which in this case was done with the application of a very thin layer of grape seed oil (which was in my pantry), and baking consecutively at 350, 400 and 500 degrees, cooling and re-oiling in between. This creates a harder cooking surface which is slightly smoother than the original.
Cooking thereafter becomes easy. The second photograph shows an omelette cooked without any adhesion to the surface. Also, cleaning is relatively effortless.
Henceforth, every cooking will add to the protection and further seasoning of the surface.
This skillet is well made with a good flat bottom which doesn’t rock on the cooking grate. The outer enamel is also well applied. Like all cast iron cooking surfaces, this skillet distributes heat evenly which makes for better cooking.
This skillet is recommended for those seeking more predictable cooking.

United States on Aug 16, 2023

Steve: For any type of food with a lot of acid in it that you wouldn’t wanna put in a traditional cast-iron, or cooking with a smaller amount of oil, this is a great pan. Even heat distribution relatively easy to clean, although I have run into some problems with food that has higher sugar contents. It definitely does not blacken things quite as well as my traditional cast-iron that I have seasoned well over the years. It does have its place in the kitchen, but I would not say that this would be my go to pan for everything. But it does some things very well. Use medium to low heat and it is great. High heat causes sticking in my experience

United States on Jul 17, 2023

sara a p: Sartén para toda la vida.
Muy contentos de librarnos de los antiaderentes

Spain on Apr 12, 2023

Tiago M.: Perfeita funcional eu sou apaixonado pela marca uso forno e fogão.

Brazil on Nov 16, 2022

jvmeadows: I purchased the 9" Le Creuset skillet after my ancient (at least 35 year old) 9" cast-iron skillet developed a crack down the center. I had a grease fire in the drip pan below it and I'm still unclear whether it was the victim or the culprit. I grew up in a home where cast iron was used daily, and know a lot of people are cooking and baking with cast-iron these days. As I type this, 9" Lodge skillets are in short supply -- so I cast my eyes on Le Creuset and decided to take the plunge. I read a lot of reviews from people who purchased the Le Creuset skillet and thought about the purchase for a few days before ordering one in the Flame colorway.

I am not sorry I purchased this skillet. I have an old stove with electric elements, and am used to turning the element on low, and letting my skillets heat up. I did the same thing with "Flame", tossed in half a pat of butter, and then a couple of eggs. They cooked beautifully and slid off the bottom of the skillet when I turned them over, without breaking apart (a rare occurrence), and produced the tenderest fried eggs I've ever eaten. I'm looking forward to making sauces, and cooking in this skillet - clearly we get along...

United States on May 22, 2021