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Mar 5, 2008 10:11 AM

Satin Black Le Creuset

Does anyone have this and who has used it for a while? I'm wondering how the interior and exterior does enamel does after a while. I was told two different enamels were used. Is it harder to clean than the shiny enamel? Does the inside develop a seasoning, or do you scrub it clean each time? One of the reasons I don't care for LC is the staining, but I was wondering about their matte black finish. Anyone?

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  1. It's easier to clean, beccause it doesn't show stains like the glossy enamel. LC recommends scrubbing with hot water, then using soap if stocky stuff remains.

    4 Replies
    1. re: mpalmer6c

      Thanks mpalmer6c. Do you have this pot? LC claims the black matte is supposed to develop a brownish film and that it should be left on to make it more nonstick over time.
      Does yours have that film? I think the interior enamel is the same that's on the fry pans, grills and woks.

      1. re: mpalmer6c

        I'm sorry, did you mean that? It's easier to clean because you can't see the dirt?

        1. re: Jack_

          Stains aren't dirt. Stains are what's sometimes left after ALL food residue is removed. It's a discoloration of the enamel, not a breach of hygiene!

          1. re: blondelle

            ^^blondelle - is this LC's verson of the Staub finish? It's black inside and out, right? And also similar in the way the interior gets better and better (like Staub finish) instead of worse and worse like the traditional LC that i've had.