Le Creuset Cast Iron Questions

Betty VW8y

I have a le creuset cast iron Pan for years but dropped and it cracked. I like to replace it but do not know where to measure, on the top or bottom. It is small with lid and has the number 22 on the bottom. The colour is red. Can you please advise.

Reviewer8y

Is the cook surface of this enamel or only the outer ?

M.Man 8y

Hi Julie49, The enamel on the cooking surface has chipped off exposing the bare metal underneath which has subsequently began to rust. Happy to post a photo on here but unsure as to how. Do not buy under any circumstance if you intend to use this pot for cooking....

Andrew12y

It is not clear if the inside of this pan is untreated cast iron (which we want), enamelled, or in any other way coated.

McPop 12y

I'm pretty sure it is enamelled. A lot of the saucepand-style cast iron from LC, Chasseur and Staub all use a black enamel that has a slightly (ever-so-slightly) rougher texture than the cream/white enamel. In fact, all Staub pans I have seen use the black enamel and it is superior to the Chasseur enamel.

From memory, LC and Staub use three layers of enamel and Chasseur two ... I wish I had a reference for that tidbit but I don't -- take it with a grain of salt.

If you are having a hard time sourcing unenamelled cast iron, try looking in camping stores. An alternative is to get a good carbon steel pan such as the De Buyer Carbone or Mineral B range. I have some reviews here: http://www.productreview.com.au/r/de-buyer-carbone-plus-round-frypan/351905.html

and here: http://www.productreview.com.au/r/de-buyer-mineral-b-element/282487.html

Cheers,

McPop.

Michael12y

Are there two kinds of Le Creuset French ovens, one, with stainless steel handle, being able to handle higher heat than the other which has a cast iron handle?

McPop 12y

I don't quite understand your question. I believe all French ovens have cast iron handles. Or are you talking about frypans? The nobs on the French oven lids are usually black phenolic and have a max oven temp of 190C. I can't envisage any scenario where you'd be cooking in a French oven at a higher temp (with the lid on) but I believe you can replace the nob with a steel one that can take heat hotter than a domestic oven can generate.

If you are looking at Le Creuset, you may want to investigate Staub. They are superior in every aspect and can be had at hefty discounts online from time to time (and they have a brass nob on the lid). I've had a Staub Coccotte for 13+ years, used it 600+ times and it still looks new. I even prefer them to Chasseur. See mu review http://www.productreview.com.au/p/staub-cocottes.html

Michael 12y

Hello. Thank you for your reply. I guess my question was vague. From my research on the 'net it seemed to me that there were 2 types of Le Creuset French ovens. One was able to withstand higher heat in the oven than the other. The way to distinguish the two types was by their handles. The one which withstood higher heat had a silver, steel handle on the lid whereas the other had a cast iron handle on the lid. I just wanted this confirmed. Thanks again for your reply.