Le CreusetEnameled Cast Iron Signature Iron Handle Skillet, 9" (1-3/8 qt.), Cerise

My wife and I have two of the Le Creuset Signature pans - this nine inch version and the twelve inch iteration. We got the thirty centimeter pan for our first anniversary and the twenty three centimeter for our second. These pans are, without question, the best frying pans I have ever used. I first encountered them in the care of a roommate who was gifted two of them upon graduating culinary school. The special enamel coating is unlike any pan I have ever used: it is not a traditional "non-stick", nor is it a plain cast iron. It is a unique enamel formulation that, over a short period of time, acquires a patina which offers the best of both worlds. It imparts the kind of rich carmelization and browning you expect from well-seasoned cast iron, while also having outstanding non-stick qualities without any unusual chemicals (PTFE, etc.) being involved.Unlike traditional cast iron, the Signature pans do not require seasoning with oil and high heat, and can be washed with regular dish soap and scrubber sponges or the like. You can put them in the dishwasher, and you can use heavy scrub brushes on them, but both of these things will inhibit (or outright prevent) the development of the patina that enables the enamel finish to really function as intended. I recommend only hand washing, and only using soft nylon scrubber sponges at most. Fortunately, even high heat cooking rarely if ever sticks anything to this pan so badly that you can't clean it off with a sponge or, at worst, getting at it with a wooden spoon.To really make the pan shine - literally and figuratively - I recommend that after cleaning and drying it, you spray it with a light coating of neutral vegetable oil (soy or canola) and gently wipe it down with a paper towel to form a light shiny coat. Doing this every time will help develop the patina more quickly, and leaves the pan ready to fry the next time you reach for it. You don't need a lot of oil here - just a smidge.These pans are expensive, no question. They are also ridiculously durable and incredibly useful. They will probably end up in our will. We barely use any of our other pans anymore! They're that good.

I have wanted a Le Creuuset pan for a long time and finally bought this one. I am very pleased with the quality of this skillet and plan to use it for many happy years.

This is a nice thick skillet with a beautiful enamel coating & it works well. Somehow things just taste better from a beautiful pan though having the enameled finish will keep the food from picking up any flavor or being discolored by the iron. I can tell the difference in taste when I use this one. I enjoy the food cooked in my enamel pans a lot more than when I use the old plain cast iron ones.

Le Creuset cast iron pan did not arrive in original packaging/ Le Creuset Box. Pan shipped in a plain shipping box. Original Le Creuset label is missing from pan also. I did not order a used pan, but this appears to be used??

I bought this based on my love of Le Creuset and because it claims it doesn’t need to be seasoned like other, less expensive cast iron. It is a beautiful skillet. The first time I used it, everything stuck like glue. I reached out to Le Creuset support and they said blah blah follow the directions blah blah and if that still doesn’t work, season it. I seasoned it. Now it’s pretty amazing. I still need to use more oil/butter during cooking than I expected, but other than that I love it. So be aware that you’re very likely going to have to season it, and enjoy. Here are the exact copied and pasted directions I got from Le Creuset: “Lightly coat the black satin enamel interior with cooking oil, place upside down on a baking rack in the oven, and bake at 350 degrees Fahrenheit for 45 minutes to 1 hour; this will speed up the process of the patina build-up”. I baked it for an hour. They say you can do it a second time if needed but I didn’t have to. ANOTHER EDIT: After I seasoned it, it worked well once. After that everything stuck like glue again. This thing is worse than a $20 Lodge cast iron skillet. Total waste of money.

I LOVE my Le Creuset Skillet! I was debating between a 9 inch,10 inch, and 12 inch (I typically cook for two) and am very glad I chose the 9 inch. Doesn't take up too much space and is just heavy enough (I think even the 10 inch might be a little too heavy for me). My mom had a heavier cast-iron that I dreaded using but with this one I look forward to cooking!Although they say it doesn't require any additional seasoning, I agree with the other reviews that additional seasoning may help....but I use it without seasoning and it works perfectly fine (just not as "non-stick" as a plain cast iron with seasoning).The sides are perfect for pouring saucy liquids left in the pan onto the meat/fish/etc.

This is easily one of the best enameled cast iron pan I've ever used. Holds heat well and crispens up anything you throw in it with ease.

A small learning curve for proper seasoning then cooks very evenly & cleans easily.