Jump to content


Photo

le creuset frying pan problems


  • Please log in to reply
11 replies to this topic

#1 i07nyc

i07nyc

    1,000 Post Club!

  • BST Users
  • PipPipPipPipPip
  • 1,156 posts
  • Joined: Oct-24 2008
  • Locationtop of the hill in richmond hill

Posted October 08 2012 - 12:00 PM

someone gave me a nice big 12" le creuset cast iron fry pan. it does not look like it is seasoned. i have not tried seasoning it yet but wanted to know they are supposed to be seasoned. i've tried scrubbing it real well and using lots of oil but no matter what i do food sticks to it. i've never had these problems with my lodge stuff except when my wife decides to scrub it down ( which i tell her not to.)

#2 JamesJet

JamesJet

    Senior Member

  • Users
  • PipPipPip
  • 127 posts
  • Joined: Oct-29 2006

Posted October 08 2012 - 12:18 PM

I have one too, a flat griddle like pan actually. I seasoned like any other pan, but yeah it took a while of official seasoning steps to get the coating I wanted. Right now its just like my large black cast iron. Not slick enough to fry an egg no butter but pretty slick

#3 JimW

JimW

    5,000 Post Club!

  • BST Users
  • PipPipPipPipPipPip
  • 10,856 posts
  • Joined: Sep-27 2001

Posted October 08 2012 - 01:26 PM

Think these are the pans with the black enamel coating inside? They supposedly don't need to be seasoned but will acquire a coating of fat and oil that cooks into the enamel making it release food better. I have a small pot with similar coating, Staub rather than LC. It isn't non-stick but I haven't fried much in it, ( just a little dutch oven) but it has improved with use.

#4 jerseyhunter

jerseyhunter

    1,000 Post Club!

  • BST Users
  • PipPipPipPipPip
  • 1,040 posts
  • Joined: May-28 2003

Posted October 08 2012 - 01:45 PM

Now you know why they gave it to you. JK. Just keep using it. It can't get any worse. Good Luck and keep us informed.

#5 Paul_M

Paul_M

    5,000 Post Club!

  • BST Users
  • PipPipPipPipPipPip
  • 8,931 posts
  • Joined: Nov-15 2001

Posted October 08 2012 - 05:25 PM

I have a small fry pan. You need to use plenty of fat to keep stuff from sticking like fried eggs. The pan builds a nice fond if you're browning meat. It cleans up easily after soaking in soapy water, and is dishwasher safe. I use mine dry mainly for making quesidillas and toasting nuts.
See you on the big one.

#6 EBHarvey

EBHarvey

    Way too many!

  • Administrators
  • 24,312 posts
  • Joined: Mar-21 2005

Posted October 09 2012 - 10:08 AM

I have never heard of having to season enameled cast iron, and I can't see how enamel can build up a coating - its so non-porous a material. If you're frying in a hot pan with plenty of fat nothing should really be sticking to it, and anything that does stick should come off pretty easily. The only possible explanation I can think of is that somewhere, at some point, someone used a hard enough abrasive on it that they actually scratched the enamel.
originally posted by"Otter"...no matter what even if i came home with that cup of failtry, its clobberin time. you didnt bring me exactly what i asked and lay it at my feet. sometimes i think i married the killer dude from 'no country for old men' in a size 0

#7 JimW

JimW

    5,000 Post Club!

  • BST Users
  • PipPipPipPipPipPip
  • 10,856 posts
  • Joined: Sep-27 2001

Posted October 09 2012 - 10:19 AM

I have never heard of having to season enameled cast iron, and I can't see how enamel can build up a coating - its so non-porous a material. If you're frying in a hot pan with plenty of fat nothing should really be sticking to it, and anything that does stick should come off pretty easily. The only possible explanation I can think of is that somewhere, at some point, someone used a hard enough abrasive on it that they actually scratched the enamel.


Not the same glossy enamel finish like you see on typical LC dutch oven, Eebs.

"Satin Black enamel will keep its good looks and allow a patina to build on its surface with continued use. A patina is the result of the natural oils and fats from foods baking on to the hot surface. The patina should not be cleaned off, as it enhances the cooking performance and the release of foods. It also reduces the need for surface oiling."

#8 EBHarvey

EBHarvey

    Way too many!

  • Administrators
  • 24,312 posts
  • Joined: Mar-21 2005

Posted October 09 2012 - 01:05 PM

Ohhh....I see. What's wrong with regular enamel? I never had a problem with stuff sticking to it.......

FWIW, that is not what the word patina means ( I actually googled your quote to see if itwas from williams-sonoma because they come up with some insanely ridiculous product descriptions sometimes, particularly for knives)
originally posted by"Otter"...no matter what even if i came home with that cup of failtry, its clobberin time. you didnt bring me exactly what i asked and lay it at my feet. sometimes i think i married the killer dude from 'no country for old men' in a size 0

#9 JimW

JimW

    5,000 Post Club!

  • BST Users
  • PipPipPipPipPipPip
  • 10,856 posts
  • Joined: Sep-27 2001

Posted October 09 2012 - 02:00 PM

Ohhh....I see. What's wrong with regular enamel? I never had a problem with stuff sticking to it.......
FWIW, that is not what the word patina means ( I actually googled your quote to see if itwas from williams-sonoma because they come up with some insanely ridiculous product descriptions sometimes, particularly for knives)


The LC stuff is likely about the same I think- the claims for the Staub I have are that the black stuff is very hard to chip, more resistant to high heat damage and porous so the fat/oil penetrates and solidifies with the coating seasoning it like cast iron. I don't have an opinion on it really. It's better than it was new, everything stuck to it new, but it's just a little 2 qt pot so it hasn't gotten used much for frying, braising, browning.

#10 i07nyc

i07nyc

    1,000 Post Club!

  • BST Users
  • PipPipPipPipPip
  • 1,156 posts
  • Joined: Oct-24 2008
  • Locationtop of the hill in richmond hill

Posted October 10 2012 - 07:21 AM

i did not realize that was enamel. i thought it was just a sort of fine grained cast iron. i'm gonna try sort of seasoning it and see what happens. i'll keep you updated.

#11 i07nyc

i07nyc

    1,000 Post Club!

  • BST Users
  • PipPipPipPipPip
  • 1,156 posts
  • Joined: Oct-24 2008
  • Locationtop of the hill in richmond hill

Posted October 10 2012 - 12:58 PM

so i cleaned it really well with a plastic scrubber. i noticed that on the bottom there is an area in the center where there is black spot then flecks of black as it gets further out into the dark grey. i just sprayed it down with pam and am letting it sit in a 425 degree oven. figured i might as well add an extra seasoning coat to the rest of my cast iron while i'm at it. gonna use the le creuset to make chicken cordon bleu tonight so we'll see what happens.

#12 i07nyc

i07nyc

    1,000 Post Club!

  • BST Users
  • PipPipPipPipPip
  • 1,156 posts
  • Joined: Oct-24 2008
  • Locationtop of the hill in richmond hill

Posted October 11 2012 - 07:27 AM

so i did the chicken last night with no sticking problems and i made canadian bacon and eggs this morning and it worked great. no sticking.