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Jan 22, 2010 12:26 PM

Le Creuset White enamel - EGGS STICKING!

I am the proud owner of several Le Creuset pieces, as of Christmas 2009. I have, since I started using the white enameled small skillet, run in to a specific problem.

I cook omelets almost every morning in it- (eggwhites or eggbeaters) and they stick EVERY TIME! I heat it on a med- low heat for about 2 minutes, and then I add the oil- and then I turn the hear down to low (3 on my stove) - then add the eggwhites . . . and inevitably they stick and leave an egg crust inside the pan.

I was told this was the skillet to buy for eggs! What am I doing wrong that they stick?

Please help!! Thank you,

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  1. Try pre heating for a while longer, like 4-5 minutes to ensure the heat is coming through, Add the oil to the hot pan and when it starts to shimmer, try adding the eggs then. I have the black satin version which has a rougher surface and that works for me. Good luck.

    4 Replies
    1. re: pass

      Thank you! I just read a previous post about the same problem, and her conclusion was to use PAM, and that seemed to make a difference. I will try that tomorrow.

      Any comments about using PAM on my enamel coated Le Creuset? I always heard that ruins cast iron!? Crazy!

      1. re: laurajane

        I've never used a cooking spray so I don't know. I usually use either butter or canola oil or a mix but I do use enough though so once it is hot and starts to thin out it just about covers the entire base of the pan.

        1. re: laurajane

          Problem with using a cooking spray is that you aren't supposed to spray onto a hot pan, but Rule #1 about keeping food from sticking is to add fat ONLY to a hot pan. Heat the pan, add your oil or grease, bring that to temperature and add your food.

          I personally avoid using enamelled ware for everyday frying - the only frying I do in mine is browning/searing something I'm going to braise in there. For eggs it's bare iron.

        2. re: pass

          I watched an old Julia Child episode (her very first, in fact, I believe) and she was making omelets in a pan similar to the long-handled Le Creuset skillet. She gets the butter sizzling and JUST before it starts to brown, adds the eggs and then--over medium to medium HIGH heat; that was new, to me--flurries the eggs around with a fork, rapidly, swish swish scramble!...then she scoops underneath the congealed mass and flips it right out!

          I started cooking this way--but I use a handy dandy silicon spatula thing (
 ) I just adore--and it works beautifully every time.

        3. laurajane, the best omelette pan you can buy, for my money is a rolled steel, also called a blue steel or carbon steel crepe pan. This is of course, assuming that you have decided nonstick is not for you.

          In my not at all humble opinion, Le Cruset is too heavy and the enamel too porous to serve as a good pan for eggs. It may be that it will take time and seasoning, I accept that but I have not so far had the patience. In any event, the rolled steel pan will only set you back about $10.

          If you are truly married to the Le Cruset, then I agree with the previous poster. By your account, your pan has not been heated adequately. Let the record show, however that the rolled steel is my first choice.

          1. I disagree with pretty much everyone. Protein sticks when heated too quickly. This is a transition phase which if left alone with gradually release (when it's browned). When someone puts a cold (from the refrigerator) item in a preheated and/or overheated pan (regardless of the type of cooking surface) the protein will immediately stick. Think about it -- the whole non-stick cooking pan industry is based on this problem. People are in too much of a hurry. Take the eggs out of the frig at least 20-30 min before you need them and let them come to room temp. Put them in the pan when it is still cool and let them cook slowly rather than trying to force them done in a few seconds. I realize I'm suggesting something that's pretty difficult in today's hectic world. So maybe omelets aren't the best choice for a fast breakfast before rushing to work.

            Remember a good chef can make an perfect omelet in ANY pan so as always it's not the tool.

            BTW, no one can tell you how long to preheat YOUR pan unless they know the thickness and material (SS, Aluminum, coated/uncoated etc) and the BTU for your burner at the knob setting you are using.

            Good luck.

            2 Replies
            1. re: RichardM

              Whether a good chef can make a perfect omelet in any pan or not, I think is easier to agree that there are pans that are better suited than others for the home cook. Enameled cast iron would not be my first choice for eggs.

              1. re: Ernie Diamond

                I think Richard and you are both correct and looking at different angles. It is certainly true that one can make good omelet from almost every pan if one knows the technique, but it is also true that some pans require less skill to use to make a good omelet.

                Enameled cast iron actually would not be my first three choice of cookware for eggs. I would argue that a decently seasoned cast iron pan works better -- just my experience.

            2. I'm not surprised to hear eggs are sticking in the LC. I would never use anything but a nonstick pan for eggs. I'm sure other things are possible, but I like what's probable ... no, I like what's 100% guaranteed, and that's what you get with nonstick. If you don't want all the weird chemicals, there are still good nonstick options ... I use ScanPan nonstick, but I'm sure there are equally nontoxic options for less $$.

              1 Reply
              1. re: foiegras

                I use my nonstick pans exclusively for eggs and pancakes. Nothing better for eggs, I've tried them all, and I keep going back to nonstick.

              2. Laura,

                I have heard of "Teflon pans are the best for eggs" to "Carbon steel pans make perfect eggs" to "Eggs do not stick to an aged old seasoned cast iron skillet", but seriously, I have never heard of "Le Creuset is the skillet to buy for eggs"

                2 Replies
                1. re: Chemicalkinetics

                  heh me either, I like bare cast iron for my eggs! Usually works fine if it has been preheated and fat is present (less well seasoned ones may require more fat though)

                  1. re: Chemicalkinetics

                    I no longer own any nonstick and while I prefer my non enameled cast iron for eggs I've definitely used the LC. I agree with PP that it's probably a combination of rushing the process. Getting the eggs out while you do your other morning things and then cooking them when they've warmed a bit is a good idea and sound practice.