Le Creuset Sticking

Keen to know which brand to buy? Or want to share a great purchase with the rest of us? This is the place to do it...

 
 
 

Page :  1
avatar
Alan McDonald

Le Creuset Sticking

Hi Everyone

I recently invested in some Le Creuset cookware. I have three saucepans, a large casserole and a cast iron frying pan.

I was really looking forward to using them all but I'm finding that no matter what I cook, it ends up sticking to the cookware. The casserole isn't too bad but the saucepans and frying pan are pretty bad.....even pasta sticks to the saucepans! I haven't seasoned the cast iron pan because the website says that this isn't required.

Is this a common problem?? Any tips would be much appreciated as I'm starting to thing that I've wasted the best part of £500!!

Thanks
Alan

avatar
Nausea Bagwash

Le Creuset

"Hi Everyone

I recently invested in some Le Creuset cookware. I have three saucepans, a large casserole and a cast iron frying pan.

I was really looking forward to using them all but I'm finding that no matter what I cook, it ends up sticking to the cookware. The casserole isn't too bad but the saucepans and frying pan are pretty bad.....even pasta sticks to the saucepans! I haven't seasoned the cast iron pan because the website says that this isn't required.

Is this a common problem?? Any tips would be much appreciated as I'm starting to thing that I've wasted the best part of £500!!

Thanks
Alan"

It's pretty safe to say that the pasta is sticking because there isn't enough water in the pan. Pasta should be boiled in large quantities of water to ensure that it can move around as it boils.

As for other things I can't help you as my Le Creuset pans have never stuck in all the 30-odd years I've been using them and I use them for everything from boiling an egg to making caramel with no probs

How do you wash them? The leaflet that came with mine (written by Elizabeth David, no less!) suggested soaking in warm soapy water before washing. This always works for me if I have an accident.

avatar
Nausea Bagwash

Le creuset

Perhaps you are using too fierce a heat? Cast iron only needs a low light to maintain the heat. You could try a diffuser mat under the pans if you use gas (don't know if this would work on an electric hob as I haven' used one on such a cooker.

avatar
Maura

Le sticky pans

Hi Alan
I do sympathise with you as I also cannot cook with these pans - they always stick for me as well. I am no youngster and have cooked on every type of cooker but my couple of Le Creuset pans invariably stick.

Now, Ms Bagwash may well be right about it being the fault of the user (i.e you or me) and I definitely bow to her superior knowledge on these matters as she has helped me in the past but it is really frustrating when you do follow all the instructions and then the wretched things still stick.

I am in the process of buying a new set of pans myself and was tempted to think about stainless steel pans but in the end I have decided good quality non stick is for me. Life's just too short to be dealing with burnt on food.
I would wash them all very carefully and pack them up and return them to the shop and reinvest this huge sum of money into either the Analon range or Circulon Elite. Also look at the German SKK range that Delia recommends. This was the advice I was given on here and I am happy to pass it on to you. Good Luck - let us know what happens.
Maura

avatar
Fish Wife

Le Creuset

I tend to agree with you Alan. I have several LC bits. Some I love, some I do not.
I wouldn't be without my LC casserole dish and would replace this without hestiation if it got broken. I also have no problems with my large, dark lined fry pan - no sticking here. Also, my griddle pan is the best I've owned.

But I have 3 saucepans with the cream inside and I don't know that any are best for any jobs.
I don't use them for pasta as I prefer to use a larger stainless steel stock pot type pan as my LC is not quite big enough to give the space needed to avoid sticking. Then for rice / spuds / veg - I prefer to use my old metal pans purely for the weight thing. I do use the small pan for sauces sometimes but even then, my old metal milk pan is less "sticky".
I only use them for risottos and similar dishes and wouldn't replace any of them if they came to the end of their lives.
FW

avatar
Sesley

le creuset

I love my le creuset stuff, it works on my induction hob and they are perfect for casseroles I even bought a stainless steel roasting pan made by le creuset. Again it works on the hob and the oven.

avatar
Pan-tastic

Le Creuset

I agree with Selsy and NB - I have had my Le Creuset for years and love it. The first two pieces I bought were a frying pan and a gratin dish more than 20 years ago and both are still in regular use. You definitely need to practice a little bit to get to grips with it. Have the heat lower than you expect and keep an eye on things till you get used to it. For example I now know to turn off rice just before it is ready, leave the lid on and wait five minutes and the heat the pan holds will finish the rice off beautifully. and they are brilliant for reducing pan juices to make a really good sauce. Practice makes perfect, I would persevere.

avatar
Sesley

le creuset

I have bought cheaper stuff like Aga and tescos own brand,none of those are still as good. I come back to le creuset. I have given up looking around my town for the bits i want. I order what i need from on line and in the colour i want.

avatar
sandra

Le Creuset

Agree with NB and all who consider them good. Mine are old though. Might be that the newer versions are not made to the same standard - really do not know to be honest.

Have always used them on gas and never a problem. These days, due to one very crook shoulder, only use the huge casserole regularly ( OH or son lift it down from pantry shelf )!!

Do agree that it is trial and error though. If a recipe stated piping hot fat/oil whatever I know that isn't necessary - hot will do !!

avatar
Claire Walker

Claire

You have my sympathy, I've a Le C casserole and alas it always sticks. It could be me...or not.
This has been a most interesting discussion. :)

avatar
susanmarie

frying pan sticks

I too cannot use these pans because I find that they stick. Also the frying pan particularly is far too heavy, I have to use two hand to pick it up.

I have some good quality stainless steel pans, had them for years and they are very good and still look like new.

avatar
Tompeters

Le Creuset Sticking

Same problem for us. We bought new LC frying pans in 2011 with non-stick (kind of rough non-stick finish) and they stick like Araldite. They tell us to season them (we knew that) etc. and they are very heavy. My wife bought a "Green Pan" a few months ago from the local hardware store. Very nicely made, heavy base but not unnecessarily heavy, good for all fuels, nice finish and a very smooth non-stick that really works, even for omelets. Ours is the omelet size but because the base is heavy and a good conductor we can place two decent sized sirloins in it and they cook just fine.

The blurb and in-store video claim very long life for the non-stick and will withstand higher temperatures than normal. My wife is prone to wandering off with the pan on, so it gets too hot and it is surviving without any discoloration, so far.

Maybe do as we did, get the small omelet-sized to try it out.

 
Page :  1

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com

 

 




NetObserver
CMS solutions by REDtechnology.com