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OT: Le Creuset

blackgrass
blackgrass Posts: 54
edited November -0001 in EggHead Forum
I spent some time this past weekend hunting through a couple of local junk/antique stores. Every now and then I will get lucky and find something good.
This weekend I found a Le Creuset skillet with a wood handle. The skillet is in great shape with no chips and staining. The best part is that is cost me $14! :cheer:

I have used basic cast iron stuff for years but this is my first Le Creuset piece. Is there anything I should know or tips from users?

BTW....it's the orange color and looks great with my blackened cast iron pots and pans.
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Comments

  • JLOCKHART29
    JLOCKHART29 Posts: 5,897
    Hate to tell you but if you plan to use it in th Egg of course the handle has got to go. I do not have the skillet but do have the pots and cassaroll trays and LOVE them!! You will to and you did as I did and got them used. I snagged mine off Ebay and a couple at Tuesday Mornings. Just treat it like regular glass cook wear. It want crack but it will chip. Keep a good scrub pad to scrape the smoke off the enamail. It will adhear to it pretty good. One of my lids had a handle made of a plastic I had to replace with a stainless one for the Egg temps. Congrats and good luck! ;)
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  • Little Steven
    Little Steven Posts: 28,817
    blackgrass,

    Try not to burn anything real bad in it. Use wood or plastic utensils and nylon pads to clean and it will always clean up by soaking it in Oxyclean and hot water.

    Steve

    Steve 

    Caledon, ON

     

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  • fishlessman
    fishlessman Posts: 34,597
    high heat and cooking something dry without oil can pop the finish. i soak the stuff and let the food fall off, and i use non metal utensils when possibe or an aluminum spatula. ive got an old second hand one like yours at camp thats passed the test of time with various cooks, no special treatment, metal utensils etc, but the stuff i paid top dollar for i treat better.
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • blackgrass
    blackgrass Posts: 54
    Yeah...the wood handle would definately keep me from using it on the egg. The handle is pretty long...I'd say 12" or so. I have several pieces of cast iron that I can use on the egg so I figure this skillet will be used on the stovetop.
    I would love to find one of the big french ovens to use both inside and on the egg. I'll have to keep combing the junk shops! :whistle: Those babies aren't cheap!

    I used the skillet this morning to make scrambled eggs. I sprayed it with some Pam and still got a little bit of sticking. Is this normal? Do you find them to be as non-stick as a well seasoned cast iron skillet?
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  • fishlessman
    fishlessman Posts: 34,597
    i like my well seasoned stuff better for nonstick, the wok actually for scrambled eggs, cant beat the wok shovel for flpping over the scrambled eggs and then the wok just wipes clean for the next days use.
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • blackgrass
    blackgrass Posts: 54
    Thanks for the replys.
    It was a good find for me. I saw all sorts of good stuff that I passed on. They had a nice and heavy stainless stockpot with riveted handles that I should have bought but it was missing the lid. I'll probably go back and get it at some point as lids are pretty easy to find.
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  • James MB
    James MB Posts: 359
    The LC wooden handles usually screw off and hence could be screwed on again (?)
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