Le Creuset Enameled Cast Iron Signature Iron Handle Skillet, 10.25" (1-3/4 qt.), Cerise

Why did you pick this product vs others?:I feel so fancy using this because all the cool people have these, and it cooks so well!!! It is very good quality and sturdy! Love this French brand!

I'm an awful cook, not for lack of effort, I just suck at it. I also was very much not wanting to spend more than $100 on a saute pan.... and this pan has changed my life, it is so so so easy to use and cook great meals. It cleans up effortlesly and cooks evenly. It was expensive and worth every cent I spent on it.I threw away my crappy Caraway cookware and will only invest in Le Crueset from here on out.

Beautiful functional stove art. I haven't had any problems with foods sticking, or with cleaning the skillet after using it. It will develop a patina but that is part of the charm.I heat the skillet up completely for about 5 minutes and then apply a coating of oil which I spread around the entire skillet with a paper towel on some tongs. Any oil or butter required for cooking I add after the initial heating and oiling. No sticking at all so far.

For those that have problems cooking in the skillet, you’re doing it wrong. Sorry but it’s the truth, you have to do your part to learn how to cook in cast iron and especially enameled cast iron because it is a little different.1- The skillet is not nonstick nor does the description say that it is.2 - It is also not meant to be seasoned as some may think is the problem. The interior is sealed with enamel, you can’t season it like bare cast iron. Food won’t stick if you know how to use it.3 - The pan needs to heat up before you put anything in it. If you’ve only ever cooked in nonstick cookware you can get away with starting with too cold of a skillet, cast iron requires the skillet to be hot. I turn the burner to a medium setting and let it heat up for 3-4 minutes along with your choice of oil or cooking spray before putting any food in. Cast iron initially heats un-evenly but retains that heat. That’s also why when cooking delicate things like eggs I actually shut the burner off halfway through as the skillet will retain its heat for quite some time.4 - I got the pan in the photos about a year ago and it cooks food just as great today as it did the first day. My pan hasn’t developed the patina that is mentioned but I tend to throw mine in the dishwasher after wiping it out which will slow that process.5 - And being able to throw this in the dishwasher if you’re feeling extremely lazy is something you’ll never be able to do with regular cast iron.I just bought my second pan and gave it as a gift, these things are great!

Great quality, cooking capacity great for 2,3 people.

I’ve seared some steaks; cleans up well.

I received a similar enamel covered cast iron pan as a wedding gift over 52 years ago and I am just now replacing it. I am so excited about my new LeCruset as I am sure it will last as long with someone else. In the meantime I will enjoy it as I already have. Great for a roux

I remember growing up in Europe we mostly used cast iron skillets in my family. I don’t know why it took me this long to finally get one of my own. Boy, am I happy I did.First of all, I’m a bit of a Le Creuset groupie and have collected many pieces over the years including coffee mugs I got as a Christmas gift. This brand has never let me down.This pan is my now go to frying pan. Although it IS heavy and it’s supposed to be, it’s cast iron ffs, it never fails to cook my dishes perfectly be it eggs, fish, chicken and of course a perfect piece of steak!I have not experienced any stickiness, simply make sure you pre-heat your skillet first (2-3min) add oil and make sure it’s hot too, then add your food. Cleaning is also very easy. It looks brand new after every use and wash.Oh, and did I say how gorgeous the skillet is? High quality all the way.