I decided I wanted to stop using non-stick cookware primarily because they don't last a long as some other cookware. When I first got this pan I was a little worried by my first few attempts but now that I am getting the hang of it, I love it. I have really been forced into understanding proper cooking temperatures and that is really improving my cooking. This pan is great for searing meat, pancakes, eggs, and frying. I try not to cook acidic foods in it to help maintain its patina but it is nice to know that if I do there is a non-reactive enamel layer instead of bare metal. And just look at it :)

I’ve been using this 2-3 times a week for 8 months now and it still looks brand new (I’ve been putting it in the dishwasher that often too). This isn’t a fry an egg and it slides off onto the plate type of pan so don’t set your expectation on that. I usually start off by browning my meat, then sautéing onions and garlic, then deglazing the pan with wine or broth and incorporating that into the dish somehow. Everything comes off so easily that I could lightly rinse it off in the sink afterwards but I’m too lazy to even do that so in the dishwasher it goes and nothing has happened to the surface yet.Cons:1. not the most nonstick pan but I’m willing to sacrifice that for a safe surface to cook my food on.2. it’s heavy! You need to hold it with both hands so I ... MoreI’ve been using this 2-3 times a week for 8 months now and it still looks brand new (I’ve been putting it in the dishwasher that often too). This isn’t a fry an egg and it slides off onto the plate type of pan so don’t set your expectation on that. I usually start off by browning my meat, then sautéing onions and garlic, then deglazing the pan with wine or broth and incorporating that into the dish somehow. Everything comes off so easily that I could lightly rinse it off in the sink afterwards but I’m too lazy to even do that so in the dishwasher it goes and nothing has happened to the surface yet.Cons:1. not the most nonstick pan but I’m willing to sacrifice that for a safe surface to cook my food on.2. it’s heavy! You need to hold it with both hands so I usually need my husband to help me hold it up while I scrape food out of it. I’m willing to deal with the weight for a quality cast iron core.3. It takes awhile to warm up and you have to start on a low heat and gradually move up to a high heat to protect the surface. Again, a mere inconvenience and the bright side of this is that once it reaches the ideal temp it stays that while for a long time.3. because it’s coated, I have to use silicone coated cooking utensils. Other uncoated cast irons allow me to use metal on it. However, this is an inconvenience I am willing to tolerate in exchange for the pan being dishwasher safe unlike other cast iron pans. I also LOVE that the interior is black so I don’t have to be bothered with the discoloration from cooking.This truly has been one of the best investments I’ve made. I recommend this over all the other trendy pans.

After seeing a lot of positive reviews and needing a new frying pan I decided to purchase this product. I have always had non stick pans and wanted to purchase something that would last a lifetime (like my John Lewis stainless steal saucepans- so far going strong for 6 years and my dads are going on 26!)I had done abit of research on which frying pan, seeing that stainless steel are typically more difficult to work with (re not sticking) so I opted for a cast iron pan instead.I had minimal knowledge on how to look after this pan but understood that if you correctly "season" and wash the pan it will hold its non stick quality. Therefore, if you are considering this pan you must do your research on how to look after it or you will hate it.The first time I cooked ... MoreAfter seeing a lot of positive reviews and needing a new frying pan I decided to purchase this product. I have always had non stick pans and wanted to purchase something that would last a lifetime (like my John Lewis stainless steal saucepans- so far going strong for 6 years and my dads are going on 26!)I had done abit of research on which frying pan, seeing that stainless steel are typically more difficult to work with (re not sticking) so I opted for a cast iron pan instead.I had minimal knowledge on how to look after this pan but understood that if you correctly "season" and wash the pan it will hold its non stick quality. Therefore, if you are considering this pan you must do your research on how to look after it or you will hate it.The first time I cooked with it, everything stuck and I kept accidentally flicking things out the pan due to its shallow sides. - this was my error for using the pan to cook gnocchi, however, something to note if you wanted an all rounder pan this is not it.Once I got the hang of using the pan (a lot of oil, seasoning after use, drying thoroughly) it has been a dream.I got the black colour so that it won't discolour over time and it feels sturdy and well made (like all le Creuset!)However, it is extremely heavy. I am fairly strong but due to the short handle length and weighting of this pan it is almost impossible to pick up with one hand when cooking.The handle also gets very hot if cooking on the hob for long periods of time.As noted previously, this is not an all rounder pan. This pan is best used for meat and fish as it gives a lovely crisp coating without burning. If you use this pan for smaller food such as gnocchi or mixed veg be prepared for it to flick onto the floor.It is expensive for a pan however, it truly will last a lifetime and is much healthier and safer than non stick pans.Cleaning it is also very easy! Some hot water and a scrub daddy do the trick!