Le CreusetEnameled Cast Iron Signature Iron Handle Skillet, 11.75" (2-3/8 qt.), Cerise

First off no seasoning required for this skillet? The manual says no seasoning required but I wondered. So I have cooked with this pan not seasoned and it cooks very well but some things tend to stick no matter how much butter or oil is added. I recently seasoned this pan, it cooks much better and nothing sticks to the pan anymore. I feel this is the single greatest pan/skillet for searing, frying or baking in the oven. Cooking is a joy with this skillet, we use medium to low heat on everything as the manual suggests and we let the pan come to temperature before using it. Using high heat with this skillet is sure to make everything you cook Stick to the skillet. We use wood spoons with this to ensure it will last a lifetime so my bad habit of banging a spoon on the side will not hurt this skillet. Cleaning this skillet is easy with soap and hot water as long as you do not burn stuff in it, using high heat will make cleaning Harder. If you have been holding off about purchasing this skillet Buy it, it will make cooking more enjoyable if you love cooking.

I'll put the downside first. This thing is heavy. Unfortunately the handle is just a bit to short/narrow to manage the pan one handed. Sure, you can lift it, but turning it sideways while in midair, while using a spatula in the other hand is darn near impossible. as a result, delicate things like omelets are very difficult to slide out in one piece. If the handle had a different shape, it would be easier (especially since you must have some heat protection between you and the handle) to turn and manage the pan one handed.That said, I still love cooking with it. far more than with anyother skillet I've used, the heat retention and spread is awesome, the finish is durable and while some stuff sticks (ie. burns, due to the higher heat - can't blame the pan for that ;) ), it's pretty nonstick - not teflon non-stick, but that's the point.All in all, well worth it. This is our first piece of Le Creuset, but it won't be our last

I didn’t realize how much I would love cooking with this skillet and how versatile it is! It’s so nice to finally have a pan that can be placed in the oven to continue cooking food after it’s been on the stovetop, unlike the nonstick skillets I’ve been using for so many years. This is great for when you need a good sear or crust on something. My favorite dish to make with this is probably cauliflower & cheese (pictured). I previously just made it by putting it in a casserole dish and baking, but with the cast iron, I’m able to get the most delicious golden brown crust underneath. It’s also great for cooking meats.The one downside to this is that cleaning is quite a bit more involved than nonstick. You can’t use anything abrasive on it to clean (like the rough side of a sponge or steel wool) because that could damage it. As a result, it’s best to soak it in hot water for a while, use a brush to get the food particles off, and then a sponge with dish soap. The good thing is that it’s enameled cast iron, so you don’t have to deal with the seasoning process as you would with traditional cast iron.This is one of the best purchases I’ve made and I’m so glad I finally started cooking with cast iron!

Needs a little time to heat up, but this skillet is unmatched in it's ability to provide even heat. Perfect for sautéing and stir frying, and browning food (Maillard's reaction).The key to using this implement is that you need to heat it on low heat for some time and let it 'build' up the heat. It is a heat buffer. You cannot supply heat and transfer to food simultaneously. You need to build heat in it first, and that too slowly.What that does is that it heats up the entire pan. And that heat spreads uniformly. After that, this pan will remain hot for a long time. You continue to heat at low to medium low while cooking. The heat will be uniform and sufficient.How hot you want is controlled by how long you let it heat before you start cooking. For most sautéing you don't need too long. For extra hot, you can heat it up longer, but don't over heat it. Keep sensing from the sides (on the inside). If it is warm to touch, the pan is hot enough for moderate cooking. If it is hot, that means the pan is hot enough for stir frying and browning etc.Never heat it at high or even medium high. These cast iron utensils are not meant for such use. Beautiful functionality if you know how to use it.

Le Creuset always a Quality product

Great pan. The black enamel interior is much easier to clean than white.

It’s a gift for someone else but they like it

I am a bit of a kitchen nerd and own bare and enamel cast iron, stainless and ceramic. This pan is my new favorite. I like to deglaze with lemon and that isn't the greatest idea in a traditional iron pan.I also own the braiser in the same size as my skillet. Luckily the lid from the braiser fits this skillet perfectly except for where the skillet has the lips for pouring out liquids.I do have to admit that my skillet came minorly flawed. Upon the maiden voyage, I discovered that it does not sit level and rocks a bit. It's so minor that it's probably not a huge deal, but for a $200 pan, it had better sit flat! This is my only le creuset complaint ever. Amazon was wonderful enough to send me a replacement and allow me to send the flawed pan back within 30 days.Update!The replacement Amazon sent rocks worse than the original one they sent me! 😧 I took a laser thermometer to the surface of the original pan while it was heating and the whole surface seems to be heating evenly. I do not notice uneven results in my food, so I'm guess I'm going to leave well enough alone. One more reason I wish I had a gas stove... this wouldn't matter. This is still frustrating because my large and small enameled iron braisers sit perfectly flat. For a $200 skillet, it should be perfectly crafted!