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The inside opening for sizing a lid is 9". Euro size 23 cm.
Price: Refer to thread for CCC price tracking on the red only. Red only has frequently been offered at the 2012 price of $110. This deal includes premium colors which historically cost more. Buying direct from L.C. generally assures receiving prime graded with few or no visual imperfections.
Inside Enamel: The inside is a high temperature slightly textured black enamel suitable for searing. It is tougher than the enamel used inside of ovens.
Health: The enamel passes California's stringent Prop 65 regulations for heavy metals and health hazards. Le Creset enamel will not wear off or flake in to your food when used as directed.
Durability: The interior enamel is tough and will last many decades when used as directed. Follow instructions to avoid scratching it or shocking with cold water. Metal turners will generally not scratch if used to only lift food. Use silicone or wood tools to decaramelize or stir.
Food release and eggs, What I do with my Staub:
Allow food and eggs to come to room temperature first. Do not add cold eggs or starcy food to a hot pan to avoid sticking. Does not apply to searing meat.
egg method#1: preheat the pan to medium high until the rim is hot to the touch. Turn off heat wait ten seconds add butter. Add eggs. Cover. Eggs will cook from residual heat. Burner may be turned back on to very low if necessary or briefly and turned off again.
egg method#2: season before each use by polymerizing a thin film of oil in the pan on the stove. Apply -thin- film of oil to a hot pan with a paper towel. Gently wipe away excess oil. Heat just until the oil polymerizes. When you have got it right a cooled pan pan will feel very slick and water will bead. Cook eggs as above on low or medium low heat.
Seasoning: The seasoning will wash off with detergent because the pores of the iron are sealed by enamel. Practice makes perfect. If only using the pan for eggs then rinse with water and wipe clean. The seasoning will remain until the pan is washed with detergent.
Care: Although the interior enamel is quite tough avoid using any abrasive or scouring powder in cast iron enamel to avoid scratching it. Soak and use soft blue scrubbies with kosher salt if needed to remove carbon and sticky residue.
Information posted is per L.C. reps or my knowledge and experience. YMMV. Enjoy.
expired
Le Creuset Classic Cast Iron Handle 9" Skillet (various colors)
$110
$165
33% off
+ Free Shippingat Amazon
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Williams-Sonoma is offering their exclusive colors today for the same price.
CCC: Amazon (asin B00005QSFO) price red only in 2012 was $110. Better grade, premium colors at 2012 prices seem slick to me.
This pan is excellent for any who need a non-toxic non-reactive pan of this size which is lighter and easier to clean than a Lodge. Great for eggs.
LIDS: Lodge eared cast iron lid is on sale may possibly fit this making the pan even more useful.
If you own a 24 cm french enamel oven then buying the slightly wider 24 cm c.i. pan such as the Staub may be a better choice. The rim seal for my 24 cm lid sits on the edge of my 9" c.i. pan which is O.K. because the weight keeps it from slipping off. I consider cast iron lids to be essential for c.i. pans. They absorb and reflect the heat to yield measureably better results. Reheat without drying out even frozen foods.
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Williams-Sonoma is offering their exclusive colors today for the same price.
CCC: Amazon (asin B00005QSFO) price red only in 2012 was $110. Better grade, premium colors at 2012 prices seem slick to me.
This pan is excellent for any who need a non-toxic non-reactive pan of this size which is lighter and easier to clean than a Lodge. Great for eggs.
LIDS: Lodge eared cast iron lid is on sale may possibly fit this making the pan even more useful.
If you own a 24 cm french enamel oven then buying the slightly wider 24 cm c.i. pan such as the Staub may be a better choice. The rim seal for my 24 cm lid sits on the edge of my 9" c.i. pan which is O.K. because the weight keeps it from slipping off. I consider cast iron lids to be essential for c.i. pans. They absorb and reflect the heat to yield measureably better results. Reheat without drying out even frozen foods.
Williams-Sonoma is offering their exclusive colors today for the same price.
CCC: Amazon (asin B00005QSFO) price red only in 2012 was $110. Better grade, premium colors at 2012 prices seem slick to me.
This pan is excellent for any who need a non-toxic non-reactive pan of this size which is lighter and easier to clean than a Lodge. Great for eggs.
LIDS: Lodge eared cast iron lid is on sale may possibly fit this making the pan even more useful.
If you own a 24 cm french enamel oven then buying the slightly wider 24 cm c.i. pan such as the Staub may be a better choice. The rim seal for my 24 cm lid sits on the edge of my 9" c.i. pan which is O.K. because the weight keeps it from slipping off. I consider cast iron lids to be essential for c.i. pans. They absorb and reflect the heat to yield measureably better results. Reheat without drying out even frozen foods.
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Stainless steel can leech nickel and cadnium but this is a far greater problem with Asian steel. Porcelain enamel can potentially leech heavy metals but French enamel is rigorouslly leech tested.
"Pure cast iron"? No such thing but you may wish to avoid c.i. made from recycled military hardware. Asian furnaces are contaminated. Radioactive isotopes have been found in Asian cookware. I avoid all cookware sourced from Asia or made from Asian steel such as the new All-Clad.
French enamel undergoes rigorous testing for leaching. Chinese enamel you find missing from the pot after dinner. Yum.
For all cookware reduce exposure with proper use and care. While French enamel can handle searing I do not use it for that. Best use of enamel is lower temperature cooking or just enough heat to obtain browning or caramelization which is very good due to the heat storage capacity which prevents steaming.
Scatching and deterioration increases exposure from any pan. Avoid using or metal utensils scouring powder and dishwashers. No need for any of that if you buy quality cookware and use it correctly.
Stainless steel can leech nickel and cadnium but this is a far greater problem with Asian steel. Porcelain enamel can potentially leech heavy metals but French enamel is rigorouslly leech tested.
"Pure cast iron"? No such thing but you may wish to avoid c.i. made from recycled military hardware. Asian furnaces are contaminated. Radioactive isotopes have been found in Asian cookware. I avoid all cookware sourced from Asia or made from Asian steel such as the new All-Clad.
French enamel undergoes rigorous testing for leaching. Chinese enamel you find missing from the pot after dinner. Yum.
For all cookware reduce exposure with proper use and care. While French enamel can handle searing I do not use it for that. Best use of enamel is lower temperature cooking or just enough heat to obtain browning or caramelization which is very good due to the heat storage capacity which prevents steaming.
Scatching and deterioration increases exposure from any pan. Avoid using or metal utensils scouring powder and dishwashers. No need for any of that if you buy quality cookware and use it correctly.
You got any sources for all these claims?
as far as questions of enamel leeching into the food, the enamel is on the outside, not coating the cooking area I thought
Lodge vs. Le Creuset [prudentreviews.com]
Lodge enameled cast iron skillet is made in China (if you have concerned about QC and leeching) , the only ones made in the US is non-enameled and seems you want to sand the cooking surface area down as they don't do that anymore from the factory from what I read
They are 1st rate quality still, does not affect the cooking, the ones that don't pass QC at the factory (about 30%) are re-melted and made again
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