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Le Creuset Frying pan ?

ukjason Nov 13, 2011 10:34 AM

I had a 40% coupon fot the outlet store so i got a 11inch toughened no stick frying pan, This was a impulse buy without looking in to it first. And I also have 3 of there dutch ovens so i did not wanna

Does anyone have any feed back on their pan?

What's your good/ bad experiences?

  1. Robin Joy Nov 13, 2011 11:50 PM

    I had one very like this a few years (20 ish) back:


    The non-stick interior was never much good, and quickly became wooly and flaky despite careful use. Junked after a year or so.

    4 Replies
    1. re: Robin Joy
      Chemicalkinetics Nov 14, 2011 12:12 AM


      Some of the black interior Le Cresuet surfaces are not Teflon coatings, rather they are satin black enamel or matte black enamel.


      However, you did say your interior surface actually flaked off slowly. In that case, it was probably Teflon.

      1. re: Chemicalkinetics
        Robin Joy Nov 14, 2011 03:04 AM

        I know the finishes you mean, Chem, but this was different, sort of a matte Teflon IIRC. It didn't flake in patches, more in tiny flecks, most of which stayed partially attached to the pan, producing what I described as wooly.

        NOT one of LC's successes!

        1. re: Robin Joy
          Chemicalkinetics Nov 14, 2011 05:53 AM

          Interesting indeed. It certainly does not resemble enamel. It sounds pretty bad for sure.

        2. re: Chemicalkinetics
          pericolosa Nov 14, 2011 12:30 PM

          For close to 15 years I've had a LC omelet pan with a Silverstone interior coating, which I believe is a variant of Teflon. I have no complaints whatsoever and lots of love for this pan. I use it pretty much exclusively for eggs. Sometimes cheese.

          It's lasted this long with no sign of wear to the Silverstone interior. I don't use metal utensils nor do I use it with high heat, though I think some visitor to my kitchen thermally shocked the exterior of the pan when I wasn't around to stop it because the enamel now looks like it is covered by a very light spider web.

          For several years prior, I'd had an LC skillet with the Silverstone coating which was defective (it developed a rash, kind of like tiny pimples all over the surface) and which LC replaced without question. I gave it to the ex- when we split because it was Flame colored and I decided I didn't want that color as part of my everyday life. I then got myself the omelet pan in white.

      2. m
        mpalmer6c Nov 13, 2011 10:54 PM

        Le Creuset makes a variety of pans, and it's unclear what
        you bought.. But since you already have it, why not use it and see
        what YOU think.

        1. u
          ukjason Nov 13, 2011 07:55 PM

          sorry this is the one i got

          2 Replies
          1. re: ukjason
            kaleokahu Nov 13, 2011 08:34 PM

            Hi, jason:

            If your pan's walls are as thick as the photo of the rim would indicate, my guess is that you will be pleased with it's performance. Nonstick, being hydrophobic, tends not to brown and form the best fond, but I think it would make a hella egg and pancake pan.

            Have Fun,

            1. re: ukjason
              Chemicalkinetics Nov 13, 2011 09:05 PM

              Looks like this is Teflon coated anodized aluminum pan. It also has a steel based in case you want to use it for induction cooking. Keep in mind that it is a nonstick pan and use carefully.

            2. Chemicalkinetics Nov 13, 2011 05:17 PM


              It sounds like you have the Teflon nonstick pan (either the triply nonstick or the anodized aluminum nonstick as JayF has pointed out). The weakest link of a nonstick pan is usually the nonstick coating. That is the Teflon coating will wear off before the other components. As such, it is best to avoid spending too much on Teflon cookware.

              The triply nonstick and the anodized nonstick pans are $130 and $140, respectively on Amazon.com. So a 40% off, would have put them at $78 and $84, respectively. Still higher than average for a nonstick pan, but not unacceptable. The question is: Do you want a Teflon nonstick pan? Or is this a mistake?

              1. Jay F Nov 13, 2011 04:57 PM

                No one loves LC more than I, and I am not a lover of their enameled cast iron skillets. But from what you describe having bought, I suspect you're not talking ECI, in which case, *you're* going to have to tell *us* about it.

                Is this it? http://cookware.lecreuset.com/cookware/product_11%22-Nonstick-Fry-Pan_10151_-1_20002_10088_10050

                If you decide not to keep it, I like their ECI Au Gratin pans. http://cookware.lecreuset.com/cookwar...

                1 Reply
                1. re: Jay F
                  kaleokahu Nov 13, 2011 07:36 PM

                  Hi, jay:

                  Wow, the link made my weekend. I'm still laughing.

                  "Even heat distribution allows for a variety of cooking techniques, like searing, sauteing and pan-frying."

                  The funny part is this is LC touting the advantages of its clad--like their ECI *doesn't* "allow" for those cooking techniques? Perhaps the color charade and the "cast iron provides even heating" lie is coming home to roost?

                  Your rec on the gratin is spot on.


                2. k
                  kaleokahu Nov 13, 2011 04:11 PM

                  Hi, jason:

                  I'm not sure what a "toughened no-stick" fry pan is, but if it's the LC black enamel interior one, I have one...

                  IMO, save yourself some grief and resell it right away. Unless you have an 11-inch or solid-surface hob (or if you want to use it only as a roaster), the heat will be very uneven. If you keep it, you will need to learn to cook only in the center of the pan.

                  I'd say if you already have 3 DOs, you have enough Le Creuset. Oh, the pate terrine is OK, too.


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