Le Creuset iron skillet

VITRIFIED ENAMELLED CAST IRON, WHAT NOSES IS THAT?

Regarding its construction, it resorts to enameled cast iron. What is the difference then with traditional iron pans?

These  enameled cast iron pans have a much higher initial non-stickiness than those that are simply a griddle iron.

On the other hand, they are lighter and more comfortable to handle, especially by weak or very old people. Don’t be fooled, they are not light pans. But yes, these Le Creuset are more so than any of the DeBuyer brand. The firm claims that Le Creuset iron pans are up to 9% lighter than competitive iron pans. Still, it does not mean that each pan can weigh between 2 and 3 kg, depending on the model.

Finally, the big difference and what in our opinion is fundamental, is that they can get wet and do not rust. With traditional iron pans you have to wash it when you finish using it and dry it quickly; Otherwise it will rust and spoil.

These Le Creuset iron pans don’t need so much care. You can finish cooking and leave the food there, and then wash it and leave it wet waiting for it to dry, it will not spoil.

The iron, used in the construction of this pan, is undoubtedly one of the best conductors of heat that we can find. This has several advantages in the kitchen, and some drawbacks if it is not taken into account.

Advantages of iron:

• It heats up very quickly, allowing you to start cooking earlier, saving time.
• It is VERY hot, iron is capable of reaching extremely high temperatures, which allows you to open the range of recipes. For example, it is perfect for making a good rare entrecote: putting it at a high temperature, in a short time it will seal both sides and leave the perfect interior. It is also ideal for making sauteed vegetables or grilled fish.
• From the above, by heating very quickly and heating a lot, it will be possible for the vast majority of recipes that we can cook them by putting the heat much lower than we are used to. When a pan needs to be 3/4 of the total for a recipe, this pan should be set at 2/4 or less. Otherwise, the temperature will be too high for that recipe and possibly we will burn. In addition, we will get used to turning off the fire for a while before finishing the recipe. The iron will keep the same temperature for a long time. This has the great advantage of saving energy. Cooking day after day with less power, it shows when the electricity bill arrives .

Disadvantages of iron:

• Until you get the point at the temperature of the pan, the food may stick a little. This will have an easy solution: Lower the heat ! As we said, this pan heats up a lot and if we put it at the temperature we were used to, it will be excessive. By lowering the fire a couple of points, we will ensure that nothing sticks to us and we will save energy.
• It is noticeably heavier than any aluminum or stainless steel skillet.

Of course, these Le Creuset iron pans  are fully compatible with all types of cookers. They will work perfectly in induction, glass-ceramic, electric or gas cookers . It is an advantage when you buy a high-end skillet that it is, since if you move to another floor it is a guarantee to know that you can take them with you.

EXCELLENT ANTI-ADHERENCE: THE GLASSED ENAMEL

Its non-stickness is guaranteed thanks to its enamelling. Two layers of enamel are attached to each Le Creuset cast iron skillet , which perfectly overlaps the cast iron. After this, they clean it well and proceed to its vitrification (conversion to a material similar to glass).

This gives it an extraordinary resistance to scratches, shocks and, of course, gives it an enviable non-stick. In addition, this vitrified enamel makes it impossible for the pan to absorb any flavor or odor from cooked food. You can make a fish and then some pancakes, and the flavors won’t mix . This whole process is what differentiates them in quality and price from simple iron pans. And for all this, we believe that despite having a high price, the Le Creuset iron skillet is by no means an expensive pan.

DIFFERENT FINISHES FOR THIS LE CREUSET IRON SKILLET

Le Creuset low cast iron skillet.

This low frying pan, with a wooden handle, is presented in three different sizes of 24, 26 and 28 centimeters. As for the height of its edges, it is 5 centimeters, which makes it perfect for grilling meat, fish or sautéing vegetables.

It is the most famous and best-selling Le Creuset iron skillet .

It stands out for its absolute simplicity, its clean shapes and its wooden handle. At Le Creuset they would think: Why does the chef want unnecessary decorations? We have to say that the frying pan has an impeccable design and that simplicity will make it last for many years in perfect condition.

Cast iron skillet Le Creuset Alta.

On the other hand, it has in its catalog the same frying pan as the previous one but in different sizes. This is a broiler pan with a higher height than the standard one.

On the one hand, it is only available in 28 centimeters and it is special for cooking large quantities of food or roasts. It is very useful for example to fry potatoes, to make stews (putting a lid on it), to cook a large quantity of vegetables …

It is exactly the same as the previous one, but with the versatility of being able to use it to start poaching an onion, and add vegetables, meat, water and finish cooking everything in the same pan.

Cast iron skillet Le Creuset Skillet smooth evolution.

This finish comes in two different sizes, 20 and 23 centimeters. The main differences from previous models are the handle and the edges. As for the handles, they are made of the same material as the pan, that is, iron.

The downside is that they reach very high temperatures if you pick them up when the pan is hot. The great advantage is that you can put it in the oven to finish the recipe. It is perfect to start a recipe on the cooktop and finish it in the oven. It is also widely used to bake cakes or desserts.

On the other hand, its edges are open on both sides to facilitate the pouring of the contents of the pan onto a plate without splashing. This is really useful for serving poached vegetables, risotto or any type of sauce straight from the pan to the table.

Main features:

• Made in Fresnoy-Le-Grand (France)
• Unique material enamelled cast iron vitrified
• Three different finishes (Low Skillet, High Skillet, and Skillet Skillet)
• Manufactured in a single piece in a traditional way and finished by hand by expert craftsmen
• Lifetime warranty

ADVANTAGES OF THE LE CREUSET IRON FRYING PAN:

• Manufacturing in Europe is in itself a guarantee. The fact that they continue to manufacture on the same site as a hundred years ago and offer an unlimited warranty makes us even more confident in the extraordinary quality of each Le Creuset pan.
• Duration is guaranteed
• They are resistant to any scratches with metal utensils, cuts or blows.
• They do not have any toxic compounds, neither PFOAS nor PTFE. Iron only.
• They are really hygienic, as they do not absorb flavors or odors from any food.
• They do not require any special care, they do not rust.

DISADVANTAGES OF THE LE CREUSET IRON FRYING PAN:

• They have a high acquisition cost
• They’re heavy
• A short period of adaptation is necessary to get used to lowering the temperature of the fire.

WHO IS THIS PAN SUITABLE?

Anyone who likes to cook should have an iron Le Creuset skillet  in their kitchen. The best chefs in the world regularly use these pans with the best results. But what is better, thousands of French grandmothers continue with their old Le Creuset de Hierro, making extraordinary recipes.

If you are a person who is passionate about cooking, or you are going to use it intensively, you should definitely make this investment. After many uses, any pan will need a change, but these iron pans will keep as the first day no matter how much you mistreat them.

WHO IS NOT SUITABLE FOR THIS PAN?

We could not recommend a Le Creuset iron frying pan to a young person who lives alone, eats frequently outside the home, barely cooks and lives for rent. If you change floors frequently, you don’t want to carry more weight than necessary. And if you just enter the kitchen and you are a restaurant customer six days a week, perhaps it is best to buy cheaper pans to get out of trouble. A cheaper iron option, although heavier, less nonstick and more delicate, is the De Buyer Mineral B Element skillet.