Le Creuset Skillet Finish and Care

KJPA,

I have a lot of Le Creuset, including the fry pans and the dutch ovens.

The finish on the fry pan is different from the dutch oven, but it's good. The dutch oven, I just wipe clean with a cloth, rinse, then wash.

The fry pans, I use Awesome to keep them looking new. I don't season mine.

My DH set a buffet casserole dish (the shallow, round pans with the lids) on fire. Even with elbow grease, that one isn't back to normal.

I use wood or silicone spatulas and large spoons. I use regular size forks on occasion and they don't scratch. I use wood and silicone because that's what I have the most of.

This is from their website:

Features

• Helper handle adds comfort and control when lifting
• Compact size is ideal for individual servings or frying eggs
• Durable black enamel finish requires no seasoning
• Even heat distribution and superior heat retention
• Colorful, long-lasting exterior enamel resists chipping and cracking

- See more at: http://www.lecreuset.com/cookware/skillets---saute-pans/skillets/signature-9-iron-handle-skillet#sth...

LC sponsored book Cast Iron Way to Cook is excellent and used copies are CHEAP from Amazon. They tell you so much about how full to fill the pot, heating, etc. The recipes are great examples of how best to use these pots.

From LC site:

Satin Black enamel can be found on skillets, grills, frying pans, saute pans, woks, tagines and a number of round and oval casserole dishes. 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.

With cast iron, 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. This not only aids in the retention of moisture and flavor, but also produces the sear lines and crusty exterior on grilled meats.

Back to top - See more at: http://www.lecreuset.com/care#sthash.UUI27Fh5.dpuf

I have found that the cast iron does need to be heated thoroughly NOT on blazing high temps. Then the oil added (not olive for high temp cooking) and the food put in and allowed to sear before turning. Turn the heat down lower than med for cooking USUALLY. We have a high output gas cooktop and I have to be careful not to overheat LC, or any cast iron for that matter.

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Thanks Honny and Sooner!!

Years ago I had a fajita pan split in half. I assumed it was from turning it on high, which I had done many times before. Thankfully I didn't have a glass top stove back then.

debc, you had a Le Creuset pan split in half?