Le Creuset Signature Cast Iron Frying Pan With Large Frying Area and Cool-Touch Wooden Handle, For All Hob Types, 28 cm, Marseille Blue, 200582820

Make no mistake, this is a great pan, very solid and heavyweight, and cooks beautifully. BUT there is a knack to using it, and it's definitely not a non-stick pan.You DEFINITELY need to season this pan:Pour about a tablespoon of vegetable oil in, and put it on a reasonably high heat. Spread the oil around so that it covers the whole interior. Let it heat up until the oil is smoking. Then, turn the heat off and let it cool. Wipe out any excess oil. The pan is now ready to use.Don't use soap to wash the pan, just warm water and a sponge. There will be little deposits that build up, that's OK, it's a patina and eventually it will improve the cooking capabilities.I season the pan a little every time I use it, just to get the best non-stick, but that's also because it's still quite a new pan and I want the patina to build up a little bit more. It would probably be OK for most things right now though.If you do get anything sticking, one knack I've learned is if you take it off the heat and wait a few secs, things tend to loosen of their own accord. Try not to force food to move, a gentle jiggling with the aid of a spatula is often all that is required.Hey, it's not 100% non stick, but the cast iron gives a beautiful sear that I can't get with my stainless steel pans, and it's so well made that I expect it to last for decades.One other thing to mention is that the handle was very slightly wobbly when it arrived. I was worried about the longevity of this, but it turns out the metal eye at the end of the handle is actaully the end of a screw, so when that was tightened a 1/4 turn, no more wobbling.I'm not given any incentive for this review, but after reading the negative reviews about non stick etc, I felt compelled to share my experiences!

This is my most expensive purchase pot/pan just for food cooking by a long way, but for certain foods like fish, it has massively improved my cooking. No longer get uneven cooked food as the heat radiates properly, and stays in the pan for longer. I can slow cook with much reduced heat because of the even heat, so less chance of burnt bits of food. The price is steep, but the cooking has been made better. On the plus side, with the enamel, it doesn't have chemical PTFE or Teflon etc. for its non stick, and no need for "seasoning" like with non-enameled cast iron pots and pans, so easier to live with.

If you are serious about having something good in your kitchen then look no further.I wanted to replace all my pans with non-stick ones.I did my research and Cast Iron is supposed to be non-stick by design and healthier to cook on (instead of teflon), like our grandparent used to have.You will read many reviews of users who were not happy with the product but the truth is this:a. Read the manual and how to use it PROPERLYb. Read how you can clean it (if you are not happy with how it is supposed to be cleaned, so it is not damaged, do not buy it)c. The pan is not for everyone. You need to understand why you are buying it and how you should be using it.I used it as it should, cooked meat, cleaned it (as per the instructions) with no problem.It is big enough to fit 2 steaks (28cm pan).It looks nice in general and the wooden handle looks beautiful, better than the pictures.Yes it is heavy, as expected (it is cast iron don't complain about the weight).Cleaning it, was easy as per the instructions straight after I finished cookingIt is a very nice high quality pan. Use it as it should, will cook everything perfectly. Take good care of it and will last forever.P.S: Do not compare it with non-stick pans it is not the same.

Before you buy this large cast iron pan be aware iron is heavy.It is not non stick it is enamel.This means it will stick until you season it and build a patina.Do not put in the dishwasher, this will remove the patina. It will also cause the bar in the handle to react with the iron.Do not cool under a cold tap it will crack, do not heat on full it may crack.Do not over heat, steaks do not need to be so hot the enamel fails.Do not put in the oven to season unless you remove the handle.This should last decades with just basic care and proper usage.To season it, heat it up very hot with salt sprinkled in it then once it's cooled wipe it with cooking oil.Buy a non stick for scallops etc and use this for pork sliders etc.

I love my Le Creuset pans and dishes and this frying pan was a considered purchase as I was getting fed up with cheaper, non stick jobbies unwilling to form a reliable working partnership with my Rayburn hob. Reasons mostly that their bases were not flat so food cooked unevenly. This pan arrived today and I gave it the seasoning treatment I have used in the past to good effect. Brilliant result. Modern bacon, unless you actually see it being sliced as in the old days from the grocer, sticks like the proverbial to the proverbial so thought it would be a good thing to try some in the new pan. Lovely! no sticking even though there was some usual residue left on the pan; however, I have a dish brush which has never been used with washing up liquid, so swished this around the pan with just warm water and it all came off a lot easier than from non stick pans in the past that have been soaked for ages. So, we know you get what you pay for and the cost looks a lot, but something is only expensive , no matter the cost, if it doesn't work as it should.In recommending this to others I would just point out that if for any reason the pan does get washed up in the normal manner, with WUL, you have to go through the whole seasoning treatment again, but the results are so worthwhile it's a small chore to do.