La Creuset Tri-ply Stainless Steel Cookware: Only one thing that concerns me is "When frying in an uncoated pan, season the food only after searing on the hot surface", according to La Creuset's Use and care manual, would the food be tasty if you...
143375
I have these pans and I season my food before frying. And the food would not be tasty if you season after frying.
1465637
I believe the enamel coating inside the pan prevents that from happening, but you should email Le Creuset and ask them about that for proper confirmation.
2093689
A well seasoned iron skillet would be similar in performance,however many a cast iron pan has been ruined by incorrect handling and cleaning. If you're experienced with cast iron and have properly maintained a cast iron skillet stick with it, but from scratch Le Creuset is foolproof.
909524
No you don't need to season the pan. I'm not having any problems with this set. Its great!
1824059
Have used the pan for frying chicken and bacon many times. No issues with coating - still looks like new. Use it but don't abuse it & it should work great.
546566
No it is not a tri ply pan but it cooks very well and cleans up nicely. It has a very nice high polished finish.
2267780
Cast iron is just that, it will rust, I wash mine with a sponge and hot water (NO SOAP) soap will remove your hard earned seasoning, after I wash I dry with a towel, then I heat on the stove to make sure no remaining water in the pots or pans anywhere, I use lard on my iron, but that is just my preference, sometimes I heat on the stove again to let the lard soak in then wipe down with a towel, I heat in the oven when I want to deeply re-season the pan "oil the inside and the outside of your cookware!!!" when storing I use a paper towel between the lid and the pot to prevent rust points from contact. The same care needs to be taken with a cast iron trivet, it is not faulty, you have to keep your iron oiled. Cast iron is just that, it will rust, I wash mine with a sponge and hot water (NO SOAP) soap will remove your hard earned seasoning, after I wash I dry with a towel, then I heat on the stove to make sure no remaining water in the pots or pans anywhere, I use lard on my iron, but that is just my preference, sometimes I heat on the stove again to let the lard soak in then wipe down with a towel, I heat in the oven when I want to deeply re-season the pan "oil the inside and the outside of your cookware!!!" when storing I use a paper towel between the lid and the pot to prevent rust... » Read More Cast iron is just that, it will rust, I wash mine with a sponge and hot water (NO SOAP) soap will remove your hard earned seasoning, after I wash I dry with a towel, then I heat on the stove to make sure no remaining water in the pots or pans anywhere, I use lard on my iron, but that is just my preference, sometimes I heat on the stove again to let the lard soak in then wipe down with a towel, I heat in the oven when I want to deeply re-season the pan "oil the inside and the outside of your cookware!!!" when storing I use a paper towel between the lid and the pot to prevent rust points from contact. The same care needs to be taken with a cast iron trivet, it is not faulty, you have to keep your iron oiled. « Show Less
1719031
I've been using it on a glass stove top without any issues. Le Creuset does state in the manual that they recommend picking up the pan rather than sliding it across the cooktop to prevent any damage, but it's been fine on mine so far.
1685350
Yes, it is, Dorothy, and the ATK's conclusion was that there is no reason to pay more for the All-Clad tri-ply skillet. I've used it almost daily for almost a year, and it would not be an exaggeration to say that it's changed the way I cook. It's made me more willing to experiment with new techniques and recipes, and improved the quality of my cooking. I chose the flared-edge model to make it easier to pour liquids from my pan, and I recommend this feature. It's even made my lean-up easier. I'm considering buying a second one, since the pan is oven-safe to 500 degrees F, I can finish a dish in the oven and still have a skillet for stovetop.
1855446
I usually put a little bit of olive or coconut oil in the pan depending on the temp that it needs to get to and I have yet to burn anything. I also was a little aprehensive when I first used them, but just season the pan and you are good to go. Being that these pots and pans are encapsulated with aluminium they will heat up much faster than my non-stick pans. I just like the fact that one can go from stove to oven with them.
1818817
You can fry most anything in cast iron. Although cast is very durable if I were going to "chop" in the skillet itself I think I would use wooden utensils or something similar. Stainless untensils can be used as it will help smooth the surface. Just be sure to wipe clean and rinse with hot water and maybe a scotch pad if necessary...NO SOAP. Dry thoroughly and apply crisco lard or some type of oil to keep the seasoning
1845081
It's all correct. Try not to read into it too much. It is nonstick, but don't think of it as a "coating," but more as the hard anodized ware...it just happens to be a great nonstick surface!! It is heavy like the other hard anodized ware pots and pans; they are gorgeous!! You don't have to use nonstick utensils, but I do anyway just to be careful. Also, you do not cook on high with these; you only need to cook on 3 or 4 with these - they hold their heat that well. I bought the whole set plus this one. They are amazing!!
163290
Greetings, No seasoning required. We did a good cleaning before using to remove any sealers or debris.For cleaning, just regular care with no abrasive substances. Let the pan cool a bit before washing. We use the Le Creuset cleaner for the colored surfaces which occasionally get some burned fluid on them.Enjoy!
1311971
Dear TJ, the Le Creuset website states that one can use their cookware on a glass top stove. Great, isn't it? They just state the obvious, that you should lift the pot, while moving it on the stove top, not slide it. You know that it could scratch the glass, I'm sure. Cheers, Marsha
1194699
The stainless cookware is NOT nonstick. If you want nonstick, look for the Hard Anodized version.
361885
I wouldn't. It could probably take it, but it's very easy to clean. Almost "non-stick" without teflon. I'm not sure what the official dishwasher status is from La Creuset, though.
439477
Well, of course you can use whatever you would like, but if you want the non-stick coating to last I would recommend using anything other than metal. Metal cooking utensils tend to scratch and scrape the non-stick surface. Plastic, wood, or other non-metal utensils are recommended.