Enameled Cast Iron Signature Round Skillet, 9", Cerise

My wife and I have two of the Le Creuset Signature pans - this nine inch version and the twelve inch iteration. We got the thirty centimeter pan for our first anniversary and the twenty three centimeter for our second. These pans are, without question, the best frying pans I have ever used. I first encountered them in the care of a roommate who was gifted two of them upon graduating culinary school. The special enamel coating is unlike any pan I have ever used: it is not a traditional "non-stick", nor is it a plain cast iron. It is a unique enamel formulation that, over a short period of time, acquires a patina which offers the best of both worlds. It imparts the kind of rich carmelization and browning you expect from well-seasoned cast iron, while also having outstanding non-stick qualities without any unusual chemicals (PTFE, etc.) being involved. Unlike traditional cast iron, the Signature pans do not require seasoning with oil and high heat, and can be washed with regular dish soap and scrubber sponges or the like. You can put them in the dishwasher, and you can use heavy scrub brushes on them, but both of these things will inhibit (or outright prevent) the development of the patina that enables the enamel finish to really function as intended. I recommend only hand washing, and only using soft nylon scrubber sponges at most. Fortunately, even high heat cooking rarely if ever sticks anything to this pan so badly that you can't clean it off with a sponge or, at worst, getting at it with a wooden spoon. To really make the pan shine - literally and figuratively - I recommend that after cleaning and drying it, you spray it with a light coating of neutral vegetable oil (soy or canola) and gently wipe it down with a paper towel to form a light shiny coat. Doing this every time will help develop the patina more quickly, and leaves the pan ready to fry the next time you reach for it. You don't need a lot of oil here - just a smidge. These pans are expensive, no question. They are also ridiculously durable and incredibly useful. They will probably end up in our will. We barely use any of our other pans anymore! They're that good.

I was a Lodge cast iron guy. $30 pan, no nonsense, used it for all my cast iron needs for years. Even after I would season the pan, and work all my magic, I never got that magical cast iron pan that people would tell me about. Never have to use non-stick again, perfect for almost any job. I was reading a review about this pan, and couldn't believe the price. Who pays this much for a cast iron pan? Well, add me to the converts. First of all, it's gorgeous to look at. Love the enamel outside, in 'flame' coloring. It is easy to handle with a nice grip, and a good weight balance. The cast-iron itself is just smooth and beautiful. Super easy to clean (I bought the nylon brush by Le Creuset). I use it for all sorts of jobs, from searing steak, cooking pork chops or frying dover sole. For example, when I make my pork chops, I cook them 4 minutes either side in the pan, and then transfer the whole thing into the oven at 375 degrees for 10 minutes. This thing is beast mode. You can do almost anything with it. The price tag? I get it. Honestly, I wish it was cheaper, but it's like buying the Rolls Royce of skillets. I expect I will be using this for the next 30 years, as long as I maintain the seasoning.

When I first got it, I was disappointed everything I tried to cook stuck to the pan like crazy. I followed Le Creuset's instructions and those of others I found on YouTube, but nothing seemed to make much of a difference. I finally found a video on YouTube that solved the problem. Since I can't locate the video, here's the basics. Heat pan on medium low until water dropped on surface dances and skitters around the pan. If it sits and boils dry, the pan is not hot enough. Once it's the right temp, turn down the heat, and add a thin coat of oil (I use coconut). On my gas stove, I start on 4 (scale of 1 to 10), then turn it down to 3 right before adding oil. I have my eggs in a bowl ready to go. I add a small pat of butter, brush it around the pan, and add the eggs. Since doing it this way, I've had no trouble of sticking. This also works on stainless steel.

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 together! There is something about the quality of the food that comes out of this pan that is a step above, and borderline magical. Similarities to my old cast-iron: they both contain the same volume of water. Differences: (1) the handle of my old cast-iron often stayed cool to the touch with simple sauteing, and the Le Creuset handles can get hot, so have potholders handy; (2) Le Creuset has a handy grab hold on the opposite end -- good to have since it is 3/4 oz. heavier than my old cast-iron skillet; (3) Le Creuset is enameled; after reading the pamphlet I'm buying some teflon whisks and keeping metal implements away from this pan. Do I recommend this pan? Yes, with one reservation. If you are not used to skillet cooking: frying, sauteing, making sauces, browning, etc. I recommend perfecting the art using a cast-iron or standard frying pan until you get basic cooking under your belt. This is an expensive skillet, and deserves to be treated with respect. Also, read the booklet that comes with this skillet; it has a lot of good advice on how to use it.

I love this pan but the negative reviews are not necessarily wrong. Using this pan is about as close as I get to enjoying cooking. This thing is solid. It heats up fast on my induction cooktop, it holds heat like crazy, and it does a good job of being non-stick. I spend a few seconds more washing it than a Teflon pan, but it's worth it. The other "but" is that you need to use it right. I'm not a great chef, I'm not going to try to write a manual on what right is, the booklet that comes with it does a good job of that. What I will say is I can scramble eggs in it and it takes me less than a minute to clean it after. My wife will scramble eggs in it and Ive had to soak it for 3 days to loosen it up enough to get it clean. This is a case of know thyself. If you're going to read the instructions and use it the way you're supposed to it's amazing and nearly indestructible. If you're going to turn the temp up too high then dump an egg in there with no butter or oil (and no judgement if that's how you cook), you're going to hate it.

The perfect size for eggs and even hotdogs! Too hot where I live to grill, but I like a good hotdog. I fill the pan with enough water to cover the bottom and go slightly up the curve, then set the heat to medium and turn halfway through the water completely evaporating (about 8 or so minutes), then I add butter and continue cooking until nicely browned all over and the Nathan hotdog skin is crispy. So good and satisfying. This piece is beautiful as it is functional. It’s a keeper for a long, long, long time.

This is a high quality pan but it did not meet my needs so I returned it. I needed a pan for cooking eggs, burgers, steaks nearly every day. This pan takes too long, is not supposed to be heated to high heat, and so my food didn't cook the way I wanted it too. Eggs stick quite a bit, steaks and burgers don't get brown enough. It is time consuming maintaining this pan. I learned later that it is better for things like braises, stews and baking. If you buy this pan for what it is made for, I think you'll be very happy.

So I have been interested in better pots and pans for a few years, started using cast iron and I do like them a lot but of course you have to keep them in good shape by treating them great, seasoning and you cant use soap to clean them which is fine but its just a little more work than regular pots and pans BUT I want to eat healthy with my family so although this is one of the more expensive skillets I have ever bought I love it. It is easy to clean, heats our food evenly and is therefore easier to cook with and we have been gentle with it and its holding up perfectly. I love how easy it is to clean and keep looking great plus I know my family isnt eating Teflon with our meal :) it is a bit heavy but that isnt a big concern for me and comes with using cast iron. Totally worth it in my opinion hopefully it holds up for a lot of years to come.

Le Creuset Signature Gusseisen Brat und Servierpfanne This Le Creuset Signature Gusseisen-Bratpfanne (cast iron frying pan) truly feels like my first "grown-up" kitchen essential. From the moment I held it, the weight and quality construction were undeniable. There's a certain heft to it that screams "built to last," and I have no doubt it will be a cherished part of my kitchen for many years to come. While the 23 cm size might seem a bit small, it's perfect for everyday meals for one or two people. I love that it heats evenly, ensuring perfectly cooked food every time. The smooth enamel surface makes both cooking and cleaning a breeze. Plus, it just looks so elegant on the stovetop! This pan is definitely an investment, but the quality and potential longevity make it worthwhile. In fact, I'm already looking forward to expanding my collection with a whole set of Le Creuset cookware! I can even imagine passing this pan down to my children someday. Highly recommend for anyone looking for a beautiful, durable, and high-performing frying pan

Excelente produto ! Juntar grana para ter mais umas

It's a solid heavy pan that gives you much of the benefit of cast iron with less of the hassle. I can't speak for the durability of the surface but I see no reason why it shouldn't last if it is hand washed and not banged around and abused.

È così bella. Funziona benissimo anche come padella! Basta scaldarla lentamente fino alla temperatura giusta e il cibo non si attacca. È pesante e ovviamente il manico si surriscalda. La mia padella preferita!!

Pure Le Creuset quality in a small size. Is perfect for scrambling 2 eggs and other small jobs. The finish is virtually non stick and cleans very easily. Love it.