Le Creuset Enameled Cast Iron Signature Iron Handle Skillet, 9" (1-3/8 qt.), Flame

I purchased the 9" Le Creuset skillet after my ancient (at least 35 year old) 9" cast-iron skillet developed a crack down the center. I had a grease fire in the drip pan below it and I'm still unclear whether it was the victim or the culprit. I grew up in a home where cast iron was used daily, and know a lot of people are cooking and baking with cast-iron these days. As I type this, 9" Lodge skillets are in short supply -- so I cast my eyes on Le Creuset and decided to take the plunge. I read a lot of reviews from people who purchased the Le Creuset skillet and thought about the purchase for a few days before ordering one in the Flame colorway.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.

Love this skillet! Great heat distribution, non stick, and love the color.

It is Le Creuset [ what else is there to say??? I realize that the cost puts some people out of the market; and yes, I have other vintage cast iron pans that probably would do the job and a much more reasonable price but nothing looks as good and cooks as well as my flame Le Creuset cookware. If you're thinking about purchasing it, bite the bullet and buy it. It will be something you'll not be disappointed with and if you have children and or grandchildren, something you can hand down. It simply lasts and looks great doing so!!

Love everything about this skillet size, weight, flame color.. A must have for every day. Received expeditiously and in perfect condition.

I got my skillet today and was excited to use it. I washed it with hot water with a little dish soap and rinsed and dried it. Then I preheated it on medium heat (my stove heat setting markings are Lo, 2, 4, 6, 8, Hi, I used between 4 and 6) and made myself an onion and pork stir fry which was fine. Then I let it cool down before washing it with hot water and a little dish soap. Then I rinsed it clean and wipe it dry with paper towel. After a while, I went back to looking at it and noticed that the enameled cooking surface was dull. I was curious so I tried to fry an egg, again on medium heat. The egg stuck! Now part of the egg is sitting there and the skillet is being soaked to loosen up the rest of the stuck egg. This skillet is going back tomorrow.

Le Creuset never disappoints me. I love it.

I have two of these, the 9 inch and a smaller one. I love them, but you need to know what you are getting to truly be satisfied. First off, these are not nonstick pans. They are black enamel pans. They have pros and cons vs. traditional teflon nonstick pans and regular old cast iron pans. Knowing the pros and cons of each is key to understanding what this pan does well.Teflon pans are very nonstick. You can use little to no oil and prevent most items from sticking. However, teflon doesn't hold up well, and most teflon pans are thin, prone to warping, and generally only last a few years before they need replacing. If you want a truly nonstick pan, this is what you need. You can clean with soap and water. Usually, they can only go in an oven at lower temps, or not at all depending on what the handle is constructed of. ***note that a properly seasoned carbon steel pan is also very non-stick, but not everyone wants to pre-season and maintain the seasoning that is required for carbon steel pans to be nonstick.Cast iron pans are heavy, hard to damage and hold heat well. But they need to be seasoned and maintained. If properly seasoned, cast iron is pretty nonstick. One huge downside to cast iron pans is that acidic foods (like tomatoes) can eat the seasoning away. There is debate about whether you can use soap on them, so cleaning them usually requires that you clean them out immediately after use. They should be oiled before storage. They are also heavy, but if cared for, will last forever. They are also an incredible value.Black enamel cast iron provides some benefits over each of the above pans. You get the heft and the heat retention of cast iron, but you also get the protection of the enamel which allows you to use acidic ingredients. Because you are not building up a seasoning layer, they are not as nonstick as traditional cast iron and certainly not as nonstick as teflon. BUT, you can improve the nonstick capabilities of these pans by doing two things. First, you should heat these on low or medium. Too high, and you can crack or damage the enamel. Also, when screaming hot, foods can stick. Second, make sure they are sufficiently oiled. I also oil them when them after cleaning them. You can use soap and water to get them clean. One benefit over traditional enameled cast iron is that these won't show stains that typically accumulate over time. I find these pans versatile and if cared for they will last a life time. They are expensive, so know what you are getting. There is a lot of info on Le Cruset's website regarding the black enamel finish. If you are not sure, America's Test Kitchen did a review of cast iron vs. enameled cast iron pans that is useful and available on their Youtube channel.

I bought this for my 21 year old daughter and she loves it. It can also be used as a weapon during a zombie apocalypse as it is HEAVY but not so heavy that you could not swing it really fast.