Le Creuset Issues

BunSnoop · ‎05-22-2010

I've never had Le Creuset before and purchased my first one from QVC - it was the 2.5 quart casserole.

The reviews are great, but for me I have a few issues. Is there something I'm doing wrong?

Most of the meals I've made have been on the stove top. Seems like everything sticks to the bottom. Are you suppose to put Pam or something on it before using? Most of the meals I've made have been like stove-top casseroles. (Noodles with either a white sauce and ham, etc., ground beef with noodles and tomato sauce, hamburger helper, sloppy joes, etc.)

Also, the handles get so hot on the when using just on the stove top.

Any suggestions - is there something I'm missing? The vessel looks very pretty on my stove top, but otherwise, I'm not nearly as impressed as everyone else.

jackthebear · ‎03-11-2010

don't use PAM, residue is impossible to clean off, just a bit off oil

and because it's iron the handles to get hot so a glove is needed, however, I usually cook on simmer which is low after sauteeing, the meat or veg so it won't be as hot.

SXMGirl · ‎07-07-2010

@BunSnoop, I use mine all of the time and do not have that problem. I always use a spray like Pam (very light), but you also might have your stove too hot. I don't ever go above medium heat when I am using my Le Creuset. Hope this helps.

The next time that I hear salt and ice together, it better be in a margarita!

aroc3435 · ‎09-30-2010

@BunSnoop The only time you need to use high heat is when boiling something, like water for pasta.

Cast iron enamelware retains heat very efficiently so using something higher than medium temperature is defeating its purpose.

The pan base should completely cover the surface of the ring/grid on the stove top element you are using. For gas or electric the heat should not reach beyond the sides which, in concert with using too high a temperature likely is causing the "too hot" handles and the sticking.

If some residue remains after you have deglazed the pan to make a sauce, for instance, when you are finished cooking while the pan is still warm put some baking soda and white vinegar in it and let it sit. Then use something soft like a Dobie pad and that should clean it.

You can also use Barkeeper's Friend and a soft non abrasive pad, again a Dobie or nylon pad to gently scrub away burnt on food and/or stains. I never use metal utensils when cooking in it--I use silicone or nylon or plastic tools to avoid scratching the enameled surface. My significant other sometimes forgets and does use metal utensils, so I do have some minor surface scratches, but have no problems with food sticking.

Hope you find this helpful.

Sooner · ‎03-10-2010

@BunSnoop Go to the Le Creuset site and read the Le Creuset 101 section (in the top tabs) and get loads of information on how to use this great cookware! Once you understand the basics you'll use these tips with a lot of your cooking!

Sounds like you are cooking things WAY too hot!

beach-mom · ‎03-09-2010

@BunSnoop - I've been using LeCreuset since DH gave me a set as a wedding present! Like the others have said, I don't use PAM, just butter or oil, and I don't use a stove setting above medium. I have made many, many casseroles, stew, and soups through the years on top of the stove and I've never had a problem with anything sticking. The only time I did it was my fault. I was making gravy and the phone rang. I got caught up in the call and forgot my gravy. I still have the pan, but it is badly burnt. Once you get the hang of using Le Creuset you will love it!

house_cat · ‎03-09-2010

I always use a little oil in mine and I've used spray from time to time, as well. Sometimes things seem so stuck that I think I'll never get the pot clean again, but I let it soak for an hour or so and it always comes off.

I highly recommend Scrub Daddy sponges. I haven't found anything that works as well on my LC.

~ house cat ~

Jtdmum · ‎03-17-2010

You can use oil, butter, or spray but don't heat above medium. Agree totally with @housecat, cleanup with scrubdaddy- Nothing better.

LC does have a cleaner and I do. clean mine with it occasionally. Gets all the little marks off the pans, kind of a new pan look.

fthunt · ‎12-24-2010

Another not impressed here.............I also have the huge vessel and I hate it........over rated....over priced piece of of junk. Those hot stubby handles are a joke & dangerous - scrub the bottom and still not impressed. I should have used the $300 and visited a casino. How do I get rid of it?

Good bye France

(thought cover would be great for inside grilling during winter. Not - it's a 'honey' to clean = not.

Sooner · ‎03-10-2010

@fthunt wrote:
Another not impressed here.............I also have the huge vessel and I hate it........over rated....over priced piece of of junk. Those hot stubby handles are a joke & dangerous - scrub the bottom and still not impressed. I should have used the $300 and visited a casino. How do I get rid of it?
Good bye France
(thought cover would be great for inside grilling during winter. Not - it's a 'honey' to clean = not.

@fthunt No, Le Creuset is not for everyone. It is fabulous cookware, but you do have to use it the way it is supposed to be used or you are in for a huge disappointment.

It's good you posted for people who might not want to readthe directions or maybe change the way they cook a little.