|Manufacturer||Le Creuset of America|
|Special Features||Induction Stovetop Compatible|
|Material Type||Cast Iron|
|Contains Liquid Contents||No|
|Manufacturer||Le Creuset of America|
|Item model number||LS2024-232|
|Product Dimensions||26.67 x 38.86 x 4.06 cm; 1.91 Kilograms|
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Le Creuset Enameled Cast Iron Signature Iron Handle Skillet, 9" (1-3/8 qt.), Flame
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- Heavyweight fry pan requires very little oil, making it an excellent choice for low-fat cooking
- Optimized for steady, even heat, Le Creusets improved enamel interior resists staining, dulling, and wear and tear
- Black enamel interior requires no additional seasoning, unlike other cast-iron cookware
- New large loop helper handle facilitates lifting the pan and provides a better grip even while wearing oven mitts
- Enameled cast-iron construction provides superior heat retention. Dishwasher safe for fast, convenient cleanup
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Inspired by nearly a century of culinary craftsmanship, Le Creuset is proud to present the Signature collection as the next evolution of its enameled cast-iron cookware. Signature seamlessly blends Le Creusets classic form and feel with the latest ergonomic and functional innovations.
About Le Creuset
Since 1925, Le Creuset cast iron has been recognized for its strength and durability. Cast individually in sand molds, then hand-inspected by French artisans, each piece represents a rich heritage and continues a tradition of lasting, authentic design.
Le Creuset is focused on inspiring and empowering people everywhere to make joy through cooking.
- From our original enameled cast iron cookware to stoneware, stainless, silicone and more.
- Le Creuset has grown to offer products across a range of materials and categories that guarantees the right tool for the right job.
Le Creuset Signature Iron Handle Skillet
Le Creuset's Signature skillets feature a helper handle for easier lifting and added control when moving between stove-top, oven and table.
Cast iron skillets have long been treasured kitchen staples for stove-top frying and oven baking. Over time, the matte black interior enamel develops a natural patina that is ideal for searing and frying. Pour spouts on two sides allow for drip-free pouring.
- Helper handle adds comfort and control when lifting
- Durable black enamel finish requires no seasoning
- Even heat distribution and superior heat retention
- Colorful, long-lasting exterior enamel resists chipping and cracking
- Compatible with all cooktops and oven-safe up to 500°F
- Lightest weight cast iron by quart on the market
- Safe for dishwasher and metal utensils
Cooking with cast iron
Enameled cast iron is a remarkable and robust material that performs well with modern requirements for food preparation and cooking. Whether you choose to stir-fry, slow-cook a casserole, sear a steak or bake a cake, there is a shape that is suitable. Cast iron performs well for either slow cooking or high-temperature searing.
Cast iron can be used reliably on any heat source, including induction, and with any oven or grill. It has the ability to retain heat efficiently, which allows for use of lower heat settings in stove-top and oven cooking. On the table, a hot covered dish will keep food hot for second servings.
Cast iron can also be used to keep foods cold. A chilled dish becomes an ideal cold food server on a hot summer day. It can also be placed in the freezer for food storage or advanced food preparation.
Satin Black enamel can be found on skillets, grills, frying pans, sauté pans, woks and tagines. Satin Black enamel has a smooth feel but is not as glossy as other light-colored interior enamel finishes. It has been specially designed for higher surface temperature cooking, which is not the same as simply using a piece on a high heat.
Higher surface temperatures can be achieved by allowing any piece to heat thoroughly on a medium setting. This makes the satin black interior ideal for frying, grilling and searing.
Satin Black enamel will keep its good looks and allow a patina to build on its surface with continued use. A patina is the result of the natural oils and fats from foods baking on to the hot surface. The patina should not be cleaned off, as it enhances the cooking performance and the release of foods. It also reduces the need for surface oiling.
With the higher surface temperatures achieved during frying, grilling and searing, sugars and some enzymes will cause caramelization.
Cleaning and Care
Always cool a hot pan for a few minutes before washing.
Do not plunge a hot pan into cold water. While Le Creuset’s enamel is designed to be the most durable on the market, thermal shock may still occur, resulting in cracking or loss of enamel.
If there are food residues, fill the pan with warm water and let soak for 15 to 20 minutes before washing. A brush can be useful for removing small food deposits, or for cleaning between the ribs on grills. Do not use scourers or abrasive cleaners on the cooking surface. Nylon or soft abrasive pads or brushes can be used to remove stubborn residues. To avoid damaging the enamel, do not use metallic pads or harsh abrasive cleaning agents.
Light stains or metal marks caused by metal tools can be removed with Le Creuset cookware cleaner. An occasional cleaning with this product will also retain the new appearance of your pans.
Never store pans while they are still damp. Store pans in a dry cupboard or airy space away from steam.
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Most helpful customer reviews on Amazon.com
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.
Reviewed in the United States on 16 May 2015