I had an old skillet that was over 50 years old with some issues and wear on it. I called their customer service and they replaced it without any issues. Very happy with the customer service.
Hi, when frying eggs make sure the pan is up to temperature and use butter not tallow or oil. It’s about matching the protein to the correct type of oil/lard/butter/tallow to pan temperature. After a little bit of practice and experimenting, you’ll be amazed at how easy it is to cook all proteins to an exceptionally high standard.
I love these pans. In the UK they are silly expensive too but they are worth the money if you enjoy cooking. My ex-girlfriend loved mine and bought her own after we seperated. I have a set of pans (small, medium and large) and a grille pan plus a full range of pots. Yes they were crazy money, but I love them.
Totally agree they are amazing. I gotta catch up to you with the collection and I really want to get the grill pan too. Thanks for watching and perhaps when I get that grill pan I'll do a video about it too. Cheers!
Someone posted somewhere these are enameled "inside and out". Is that true, is that black enamel on the inside, or is that what you'd expect, which is raw cast iron that's seasoned with oil?
I have recently acquired the same skillet. It is beautiful to behold. I found that eggs tend to stick, but it cooks fresh fish beautifully. I need to address the seasoning I think.
It is a beauty to behold!! Same thing with me and eggs. I try to cook on low heat and use a lot of butter but still get a little sticky. I’m cool with it though.
Very informative, thank you ! I am interested in renewing my kitchen tools, and frying pans are on top of the list. Could I kindly ask you what is the exact measurement of the sole (diameter of the surface in contact with the heating source) of that skillet ? Le Creuset are not very clear about this spec, and I'm not too sure I have a large enough heating plate on my stove. Millions of thanks in advance if you can ! 🙏
I have the 23cm version of this skillet, which I think is the same size as the one in the video. The diameter at the bottom is 17.5 cm on the outside (the part that lays on the stove) and 18 cm on the inside. At the top, the diameter is 24 cm on the outside and 23 cm on the inside. The skillet is also available in smaller sizes.
Dang! Now I'm hungry again. I just bought my sister a Le Creuset skillet for Christmas. It's shallower with the white interior. I think she's going to like it, but now I want one too.
I have a massive one with a wooden handle. It's amazing and quite old, I got it second hand from my in laws. Wouldn't want to buy another one as they are so expensive, but looked after they are things that will last you a lifetime.
You got a good score for sure. I’ll always keep my eyes open for them when in second hand stores and garage sales. The one I bought was super expensive but its going to last forever. Thanks for watching!
Just ordered 2 skillets ... but have a vegetarian life style and mostly fry onions and make sauces for pasta and what not. Will this pan hold up to those tasks? Or is it more of a meat thing? I know how bad Teflon is but my husband is so sold on it and I often argue about how bad it really is, he doesn’t think so. But since I’m pretty much the cook... the price is high but we’ve spent that much or more over the years buying and throwing pans 🤯🤯😩😩 even though I’ve always treated them delicately. We’ve even bought fancier French ones but in my experience Teflon always degrades!! Even though they claim it doesn’t!!
Hi, if you are making sauces, I wouldn't recommend this. If you get an enameled Dutch oven, you can saute the vegetables in it, deglaze with liquid, then throw in whatever, your tomatoes, or whatever.
@@carlyoungblood7084 HAHA thanks Carl!! But I got it! I usually make pan sauces sort of like how you mentioned and sometimes in the stainless steel pots and never have problems. I have an enameled dutch oven as well but this cast iron is just that, no 'non stick' surface.
@@deltadawn2409 ahh, ok, I guess, I should have clarified, that since the sides are not very high, it can't hold much. I should remember that not everyone is cooking for a whole week like I do.
@@carlyoungblood7084 No problem. I was just more worried tomato sauce sticking and burning. I tried grilling up some red peppers last week (previously, I oven broiled them) and it was amazing. The taste was so freakin' good. And the clean-up, albeit not super easy but easier than the oven. I have some pan crust but I guess you can cook it off or use some light scrubbing. I grew up with my parents using only cast iron but I feel like its a learning process mainly cuz I dont want to ruin it. But Im not really sure you can ??
@@deltadawn2409 Just avoid scratches and chips, but Le Creuset enamel is very durable. If your husband needs non-stick, look at Scanpan. It uses a type of ceramic with metal grain in it that works really well. No Teflon. Not as expensive as Le Creuset either.
Soooo.... Why didn't you use LeCreuset's Non-Stick so that you can compare it vs a cast iron skillet (enamel exterior or not), it's not really a comparator.
I have a Staub grill pan. It was great until I cooked anything sugary on it (i.e. pre-sauced meat). It's a pain to clean after that, and it gets worse each time you do it. Another problem is you can't really oil a grill pan before cooking because the oil runs into the troughs. But fatty steaks cook great.
8:30 you know what I miss the most lol bread, dipping the toast in the dippy egg yolk 🍳 and I have been using a copper top pan.... I wonder if there is Teflon on the top ( there is no brand name on the pan , so I don't know what company to call and ask ) 🤔
These are not meant to be nonstick. The advantage is for those who refuse to use teflon, don't want to fry eggs in stainless (burns easily) and don't want to have to season cast iron after every use. I have one of these also and hardly use it. Enameled cast iron IS the way to go for dutch ovens.
i literally just purchased a cheap $20 cast-iron skillet this morning. is there a big difference between cast-iron skillets? considering returning this one and buying the more expensive one you recommended if it's worth it
From what I've read and heard cast iron is great too! People have told me it's better to buy from a reputable/high quality brand just so you know the cast iron they are using isn't mixed with other metals. I've heard cast iron from China is risky but it's not like I've seen an actual scientific report on a particular brand from China. For me, I'm just playing it safe from here on out going with the more reputable brands and even considering getting an 8" Smithey Cast Iron skillet in the near future. These will last forever and I'm literally going to pass them down to my kids. Hope that helps!
@@WildLumens thanks. the Le Creuset is advertised as cast iron but it seems to be different than bare cast iron. anyway, i just placed an order using your amazon referral links
@@sentralorigin Right on! I think you will be happy with it! Their website has tons of info as I'm sure you saw and be sure to read their instruction manual when you get it.
@@WildLumens today was my 3rd day using it and it's awesome. i didn't realize all the teflon pans i was cooking with was such trash until this Le Creuset came along!
Handwash all cast iron, carbon steel, stainless steel, Enameled Cast Iron, copper, etc. Dry immediately. Look up in UA-cam care, cleaning, and seasoning of various cookware.
Hi! I believe it’s because they are of such high quality and depending where you live I would imagine an import tax is added. But to me totally worth it.
I wonder if you get vegan hate? I used to be vegetarian, worst decision I've ever made. I've also had my Creuset forever, amazing product, worth every penny.
Hahaha. Every once in a while I get a vegan comment. They are rather amusing. Totally agree this is going to last forever and make it way worth it. Thanks for watching!!!
and they last your life time long. After decades, you can also send it to the factory in France to have the enamel redone if you want your child to inherit from you. I am waiting for my parents'cocotte and I know I will enjoy cooking in it when they will have passed away. So many souvenirs of blanquette de veau and riz aux tomates farcies when I was a child.
Holy mackerel! The review starts after 6 minutes! He said he would start reviewing and, still, kept saying advertisements for 2 minutes. I stopped watching right after that only to see how long he went on... yes, I didn't watch the review part. What a way of making other people's time wasted. GOOD JOB!
Wouldn't bother frying eggs in a pan like this. These pans need be seasoned over time. Frying eggs to a point where heavy washing is required is just a huge waste of time. Fry an egg with a cheap pan.
You forgot to show you cooking with it. No mention of how hot you can get it without ruining the coating. No mention of the non- existent customer service. What are you, a scammer?
Absolutely 100% disappointed in this skillet. First: it's important to pronounce Le Creuset correctly. It's not "Lay", it's "leh", or "luh", and not Croo-sett but Croo-say. Second: *everything* sticks to this interior surface. I have a myriad of LeCreuset items, love them all but not this one. Hard as the dickens to clean the so-easily-cooked-on food residue. Read other reviews to this effect.
Check out "The Carnivore Cookbook" by Jessica Haggard bit.ly/3bVyv78 (Use ANDY5 at checkout for $5.00 off)
Can you please tell me how affects the height of the side of a cast iron grill pan?
I had an old skillet that was over 50 years old with some issues and wear on it. I called their customer service and they replaced it without any issues. Very happy with the customer service.
dude show us actually cooking with it... what kind of video is this?
😂😂😂😂😂😂😂
Yeah same the only reason I came to this video and he skipped the important part.
Ty for saving me time😂
Hi, when frying eggs make sure the pan is up to temperature and use butter not tallow or oil. It’s about matching the protein to the correct type of oil/lard/butter/tallow to pan temperature. After a little bit of practice and experimenting, you’ll be amazed at how easy it is to cook all proteins to an exceptionally high standard.
I have the same pan. When I washed it it had white spots on it. Do you know what they are?
Wish more people understood the chemicals and micro plastics that are consumed.
I love these pans. In the UK they are silly expensive too but they are worth the money if you enjoy cooking. My ex-girlfriend loved mine and bought her own after we seperated.
I have a set of pans (small, medium and large) and a grille pan plus a full range of pots. Yes they were crazy money, but I love them.
Totally agree they are amazing. I gotta catch up to you with the collection and I really want to get the grill pan too. Thanks for watching and perhaps when I get that grill pan I'll do a video about it too. Cheers!
Someone posted somewhere these are enameled "inside and out". Is that true, is that black enamel on the inside, or is that what you'd expect, which is raw cast iron that's seasoned with oil?
Inside is black enamel.
I have recently acquired the same skillet. It is beautiful to behold.
I found that eggs tend to stick, but it cooks fresh fish beautifully. I need to address the seasoning I think.
It is a beauty to behold!! Same thing with me and eggs. I try to cook on low heat and use a lot of butter but still get a little sticky. I’m cool with it though.
@@WildLumens my eggs does not stick if I have the pan hot and have a coat of oil.
What size is this skillet?
Very informative, thank you ! I am interested in renewing my kitchen tools, and frying pans are on top of the list. Could I kindly ask you what is the exact measurement of the sole (diameter of the surface in contact with the heating source) of that skillet ? Le Creuset are not very clear about this spec, and I'm not too sure I have a large enough heating plate on my stove. Millions of thanks in advance if you can ! 🙏
I have the 23cm version of this skillet, which I think is the same size as the one in the video. The diameter at the bottom is 17.5 cm on the outside (the part that lays on the stove) and 18 cm on the inside. At the top, the diameter is 24 cm on the outside and 23 cm on the inside.
The skillet is also available in smaller sizes.
@@BrokenCurtain Thank you so much ! This size would fit perfectly. 🙂👍🏼
I have one at home but its quite heavy for everyday use. So I ended using the arcosteel stongehenge pan 😖
Dang! Now I'm hungry again. I just bought my sister a Le Creuset skillet for Christmas. It's shallower with the white interior. I think she's going to like it, but now I want one too.
I have a massive one with a wooden handle. It's amazing and quite old, I got it second hand from my in laws. Wouldn't want to buy another one as they are so expensive, but looked after they are things that will last you a lifetime.
You got a good score for sure. I’ll always keep my eyes open for them when in second hand stores and garage sales. The one I bought was super expensive but its going to last forever. Thanks for watching!
Can you please tell me how affects the height of the side of a cast iron grill pan?
Did u need to season it?
I purchased this skillet and I don’t know how to use it. It smokes like crazy. It turned white.
Nope…don’t need to season it. Not sure what happened to yours.
Just ordered 2 skillets ... but have a vegetarian life style and mostly fry onions and make sauces for pasta and what not. Will this pan hold up to those tasks? Or is it more of a meat thing?
I know how bad Teflon is but my husband is so sold on it and I often argue about how bad it really is, he doesn’t think so. But since I’m pretty much the cook... the price is high but we’ve spent that much or more over the years buying and throwing pans 🤯🤯😩😩 even though I’ve always treated them delicately. We’ve even bought fancier French ones but in my experience Teflon always degrades!! Even though they claim it doesn’t!!
Hi, if you are making sauces, I wouldn't recommend this. If you get an enameled Dutch oven, you can saute the vegetables in it, deglaze with liquid, then throw in whatever, your tomatoes, or whatever.
@@carlyoungblood7084 HAHA thanks Carl!! But I got it! I usually make pan sauces sort of like how you mentioned and sometimes in the stainless steel pots and never have problems. I have an enameled dutch oven as well but this cast iron is just that, no 'non stick' surface.
@@deltadawn2409 ahh, ok, I guess, I should have clarified, that since the sides are not very high, it can't hold much. I should remember that not everyone is cooking for a whole week like I do.
@@carlyoungblood7084 No problem. I was just more worried tomato sauce sticking and burning. I tried grilling up some red peppers last week (previously, I oven broiled them) and it was amazing. The taste was so freakin' good. And the clean-up, albeit not super easy but easier than the oven. I have some pan crust but I guess you can cook it off or use some light scrubbing.
I grew up with my parents using only cast iron but I feel like its a learning process mainly cuz I dont want to ruin it. But Im not really sure you can ??
@@deltadawn2409 Just avoid scratches and chips, but Le Creuset enamel is very durable. If your husband needs non-stick, look at Scanpan. It uses a type of ceramic with metal grain in it that works really well. No Teflon. Not as expensive as Le Creuset either.
This video would have been more helpful if you showed the cooking process..
i love American cast iron (Field, Lodge, Butter Pat, Stargazer)
I use their stainless steel frying pan it heats up very fast and give my meat a perfect crust
I have three Le Creuset pieces; I doubt I'll ever buy another brand, especially after actually breaking a Staub in a simple drop to a tiled floor.
Soooo.... Why didn't you use LeCreuset's Non-Stick so that you can compare it vs a cast iron skillet (enamel exterior or not), it's not really a comparator.
Got a similar one, the grill version. Makes really good grilled steaks.
Thats what’s up. I think I’m going to get that next. Slowly build up the collection. Thanks for watching!
I have a Staub grill pan. It was great until I cooked anything sugary on it (i.e. pre-sauced meat). It's a pain to clean after that, and it gets worse each time you do it. Another problem is you can't really oil a grill pan before cooking because the oil runs into the troughs. But fatty steaks cook great.
8:30 you know what I miss the most lol bread, dipping the toast in the dippy egg yolk 🍳 and I have been using a copper top pan.... I wonder if there is Teflon on the top ( there is no brand name on the pan , so I don't know what company to call and ask ) 🤔
I bought one and it was NOT nonstick. Everything I cooked stuck to it and it was impossible to clean
These are not meant to be nonstick. The advantage is for those who refuse to use teflon, don't want to fry eggs in stainless (burns easily) and don't want to have to season cast iron after every use. I have one of these also and hardly use it. Enameled cast iron IS the way to go for dutch ovens.
i literally just purchased a cheap $20 cast-iron skillet this morning. is there a big difference between cast-iron skillets? considering returning this one and buying the more expensive one you recommended if it's worth it
From what I've read and heard cast iron is great too! People have told me it's better to buy from a reputable/high quality brand just so you know the cast iron they are using isn't mixed with other metals. I've heard cast iron from China is risky but it's not like I've seen an actual scientific report on a particular brand from China. For me, I'm just playing it safe from here on out going with the more reputable brands and even considering getting an 8" Smithey Cast Iron skillet in the near future. These will last forever and I'm literally going to pass them down to my kids. Hope that helps!
@@WildLumens thanks. the Le Creuset is advertised as cast iron but it seems to be different than bare cast iron. anyway, i just placed an order using your amazon referral links
@@sentralorigin Right on! I think you will be happy with it! Their website has tons of info as I'm sure you saw and be sure to read their instruction manual when you get it.
@@WildLumens today was my 3rd day using it and it's awesome. i didn't realize all the teflon pans i was cooking with was such trash until this Le Creuset came along!
@@sentralorigin it has a enamel coating and doesn’t require seasoning and can be washed as a regular pan
Is it dishwasher safe?
Handwash all cast iron, carbon steel, stainless steel, Enameled Cast Iron, copper, etc. Dry immediately. Look up in UA-cam care, cleaning, and seasoning of various cookware.
Handle condom xD Loved the review man - Mine's coming in tomorrow and I'm super excited after checking out this review
Hated mine, it was near impossible to get and keep clean. The surface is too pourus, just not worth it for me.
Why are they so expensive
Hi! I believe it’s because they are of such high quality and depending where you live I would imagine an import tax is added. But to me totally worth it.
Quality comes at a price
I wonder if you get vegan hate? I used to be vegetarian, worst decision I've ever made. I've also had my Creuset forever, amazing product, worth every penny.
Hahaha. Every once in a while I get a vegan comment. They are rather amusing. Totally agree this is going to last forever and make it way worth it. Thanks for watching!!!
You don't get micro plastics in your salt but you do get dirt in Redmond's Real Salt.
Rust.
and they last your life time long. After decades, you can also send it to the factory in France to have the enamel redone if you want your child to inherit from you. I am waiting for my parents'cocotte and I know I will enjoy cooking in it when they will have passed away. So many souvenirs of blanquette de veau and riz aux tomates farcies when I was a child.
Holy mackerel!
The review starts after 6 minutes!
He said he would start reviewing and, still, kept saying advertisements for 2 minutes. I stopped watching right after that only to see how long he went on... yes, I didn't watch the review part. What a way of making other people's time wasted. GOOD JOB!
Loved the video, but it took almost 4 minutes to get to the pan :[
Wouldn't bother frying eggs in a pan like this. These pans need be seasoned over time. Frying eggs to a point where heavy washing is required is just a huge waste of time. Fry an egg with a cheap pan.
Krooz - ay
Le Creuset black interior skillets are made in China. Only the white enameled French ovens are made in France.
You forgot to show you cooking with it.
No mention of how hot you can get it without ruining the coating.
No mention of the non- existent customer service.
What are you, a scammer?
You talk too much, get to the review already Jesus.
Absolutely 100% disappointed in this skillet. First: it's important to pronounce Le Creuset correctly. It's not "Lay", it's "leh", or "luh", and not Croo-sett but Croo-say. Second: *everything* sticks to this interior surface. I have a myriad of LeCreuset items, love them all but not this one. Hard as the dickens to clean the so-easily-cooked-on food residue. Read other reviews to this effect.