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Cast Iron delimma

Caml3 Oct 13, 2010 07:10 AM

So I just finished school and made my first (permanent) move out from the parents' place. They packed me a big rubbermaid container full of excess kitchen stuff they weren't using anytime soon, and one of the best things in there was a 10" Le Creuset skillet. It's enameled on the bottom with bare cast iron on the cooking surface, and I would just go ahead and season it, but it's got a wooden handle, so I'd rather not put it in the oven.

Thoughts, suggestions?

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  1. Jay F RE: Caml3 Oct 13, 2010 07:32 AM

    Are you sure it's bare cast iron, and not black enamel? I think Le Creuset skillets are enameled inside, and the enamel is black. But I'm in no way certain this is true of every single piece they've ever made with a black interior. However, given the wooden handle, there's a good chance they didn't mean for your skillet to go in the oven.

    Here's their website: http://lecreuset.com/. You can call or e-mail them. They're very good about responding promptly.

    1. Chemicalkinetics RE: Caml3 Oct 13, 2010 08:17 AM


      I wonder the same thing as Jay F. It may not be bare cast iron.

      1. Politeness RE: Caml3 Oct 13, 2010 11:25 AM

        Cam13, If the interior IS bare cast iron: (1) you do not need to put it in the oven to season it; and (2) the wooden handle will screw off should you want/need to put it in the oven.

        1. n
          Nyleve RE: Caml3 Oct 15, 2010 07:27 AM

          It's NOT bare cast iron inside - it's black matte enamel. Doesn't need seasoning and shouldn't be seasoned. Just use it as is. I take my comments back if the inside is rusted but I'm betting it isn't. I have an old LC skillet exactly like what you describe.

          2 Replies
          1. re: Nyleve
            Caml3 RE: Nyleve Oct 17, 2010 03:51 PM

            Awesome, thanks much. I didn't realize because the outside should also matte black with a decade and a half of filth, it was blue enamel after i did a bit of excavating with small knife. Guess I'll get to scrubbing then.
            Thanks for the input everyone!

            1. re: Caml3
              sonia darrow RE: Caml3 Oct 26, 2010 08:53 AM

              I've heard that the black build-up on the exterior of old pans is actually a good thing, helps distribute heat better or something.

          2. MikeB3542 RE: Caml3 Oct 26, 2010 04:24 PM

            While enameled is more carefree than plain, keep the wooden handle dry. If it must soak or go in the oven, see if it can be unscrewed.

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