LE CREUSET Signature Enamelled Cast Iron Skillet Frying Pan with Helper Handle and Two Pouring Lips, 23 cm, Sea Salt

This is by far my favourite pan I have ever owned. I use it for almost everything! The weight of pan ensures no hot spots, just complete even heat throughout the entire cook surface. It's NOT a non stick pan but a lot of the time you'd be fooled by how easily food releases. I cook steaks, chicken, vegetables, fish, bacon, sausages, pizza, bread, shallow frying and pan sauces galore with no issues. The pan practically lives in the oven now and I also use it as a baking tray. One of it's greatest conveniences is the ability to finish off food in the oven without worry about any plastic handles melting or Teflon getting into your food. It's heavy, being a cast iron pan, but the extra handle on the end really helps moving it about. The spouts on either side are great for pouring off excess fat or liquid with ease. I don't have any issues with corrosion and you don't have to season it like other cast irons. It's hand wash and dishwasher proof if you don't care about seasoning the pan. You also do not have to worry about any coating and I've used metal on it for years with zero noticeable wear. Just about the only bad thing I can think about it is that the handle gets HOT... and if you're not careful you can brand the palm of your hand with "le creuset" so buy some silicon handles for it or be very careful. This pan seems so durable I have no doubt this thing will outlive me and be in my last will and testament as a family heirloom.

I've been considering a Le Creuset pan for a very long time. When I was younger, I brought some expensive cookware endorsed by a celebrity chef who shall remain nameless from Fenwicks in London. It was an expensive set - but I thought the cost would be offset by the lifetime of use. They failed within five years. The next pans were a cheap set by Murphy Richards from Trago Mills. After 15 years, I gave them away on Freecycle and they were still in good condition. It taught me one thing, raw metal is better than coated. My saucepans, sauté pans, stockpots are all good quality stainless steel which is why I decided to buy a carbon steel frying pan to cook food that need that delicious crispy crust to seal in the flavour. I tried hard to care for it but it just failed. Cooking was hard. Everything stuck, cleaning was a pain and despite doing everything it recommend in the instructions and online - it started to rust. I started to look for a new frying pan. Amazon had one of those bargain items where you cannot quite belief the price, better buy it now on just the baby blue, 30cm edition of a Le Creuset frying pan. It arrived the next day in a simple box. I tried eggs. It did not go well. Practice is needed. I read some articles, watched some videos and realised that people said very different things. The internet is sometimes just so useless. But I did discover an interesting example of cooking a steak and if by magic during that week's shopping - Lidl, other supermarkets do sell steak, had some rump steaks in their offers section. Empty pan, large ceramic ring, low heat (2/6) for 5 minutes. Turn heat up to 4 for another 5 minutes. Drop in butter supplied with steak and wait until sizzling. Drop in steak and cook for 4 minutes without moving (steak that is). Flip and cook on other side for further 4 minutes. Remove and place on wooden board, covering with foil and let stand for 4 minutes. The result was a perfect medium rare, melt in the mouth steak. Poured hot water into the frying pan and left whilst eating dinner. Later when washing up, just used a sponge to clean. Moral of the story - sometimes a coated pan is better.

I love this pan! It's seriously heavy though as I broke my wrist a few months ago and can't lift it with that hand, but no issue with my good hand. I couldn't imagine trying to flip anything in it though... Don't touch the handle without some protection, it gets hot! First thing I made with it was ghee, I figured that would be a good way to get a coating on it despite it being enameled. Not sure if that is actually a thing or not, but seemed like a good plan to me... Heat it up on medium heat first, let it heat thoroughly, then add oil and turn it down. It cooks really well and cleans up perfectly easily. I see comments about cooking eggs being a nightmare, but I had no trouble, I cooked it just above the lowest heat and it cooked quickly and left no mess (as shown in the photo). I ordered this because Teflon worries me, and any pan I've had has always ended up with damage to the surface, and therefore needs binned (if you know what's good for your health). I feel like this pan - if treated with care - will last a lifetime. It's expensive, but so is replacing a cheaper pan every year or two.

Beautiful-looking pan. Excellent quality. It's perfect for frying steaks and fish, as it makes the skin nice and crispy. Easy to wash. Once you learn how to use it correctly, it's perfect. I put it on the lowest gas setting, wait a minute when it gets hot and then fry, which makes it environmentally friendly. Don't use the medium setting because it will burn the food. It fries faster than other pans and retains heat, so, for example, it takes me less than 5 minutes to fry thick salmon fillets. The only food items that stick to it every time are eggs, and it's a bit heavy, therefore 4*. It's non-toxic, unlike Teflon, so better for your health. Overall, it's a must-have in every kitchen and I'd buy it again!

Perfect for breakfast Color is amazing

First off the coating inside this pan is ceramic and NOT non stick. The cast iron range doesn't have any non stick coatings (as far as I know) so some of the disasters reported in reviews are to be expected! With a bit of skill it's possible to cook without the food welding itself to the coating, it's about hitting the right temperature which is not full blast and glowing red, if you go too hot it will get sticky. There is a slight learning curve to get the most out of Le Creuset cast iron but once you get it they can't be beaten. I'm on gas and this pan is great, once hot it holds and distributes the heat very well and requires a surprisingly low flame to sear steak to a dark caramelisation whilst still rare inside. I've had mine for almost a year and it's used very frequently but still looks like new. A non scratch scourer is all I've needed to keep it spotless and the black ceramic interior still has the same lustre as it did when new. I also have a 16cm one that was my late Grandmothers that dates from the early 1970's that's seen better days but is still a great pan so I'm expecting this one to last well.

I bought 3 sets of cookware last april, all from different brands and this was by far by the worst! I dreamt of owning a Le Creuset pan thinking it was well known, its expensive but it would last for a life time. first use i notice already a stain, 2nd use it started flaking and imagine the third and fourth it gets worse and worse. I saw an exact same pan from smith style, same with the 45 cm pan i got and i loved it and it only cost me 33 pounds. Unlike this horrible pan, costed me like 123 pounds. The tamago pan i bought from aliexpress did a much better job being a nonstick than this. Save your money and dont waste on this piece of metal. You’ll save money and i think it would be better for your health, i think i might have earen some of those paint too🤢🤮

I was under the impression that this did not need seasoning as it was enamelled cast iron, although with a slightly grainier finish. Therefore I was chagrined to find my pancakes resolutely sticking to the pan. This resolved after the skillet was used a few times and had a chance to acquire a slight patina. Results have been uniformly fantastic thereafter. I would advise a little patience therefore, before passing judgement on this item. I find the size handy for my needs, and the weight easily manageable with one hand despite painful joints.

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

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.

Muy buena calidad de producto. El único inconveniente es el mango metálico sin ningún tipo de protección y se calienta demasiado. Si se utiliza a alta temperatura hay que utilizar algún paño o guante de horno para cogerla.