Le Creuset Enameled Cast Iron Shallow Fry Pan, 9 3/4"

Summary

Keep this versatile French-made pan in reach for everyday cooking tasks. Its wide, shallow shape and rounded sides are ideal for omelettes and egg dishes. The enameled cast-iron construction ensures even heat retention, perfect for searing proteins, sautéing vegetables and making grilled sandwiches.

• Lightest weight per quart of any premium cast-iron cookware available.
• Colorful, long-lasting exterior enamel resists chipping and cracking.
• Interior enamel resists sticking, staining and dulling.
• Sand-colored interior enamel makes it easy to monitor food as it cooks.
• Ideal for use on all cooktops, including induction.
• Heat-resistant to 500°F.
• Commercial Grade: Thoughtfully designed and expertly engineered to meet rigorous standards and best practices from select commercial testing.

Dimensions & More Info

• 9 3/4" diam., 1 1/2" high, 14 3/4" long including handle.
• 3 lb. 3 oz.
• Made in France.

Additional Information

• This product contains the following chemicals: silica dust (quartz), boric acid, disodium tetraborate (anhydrous), titanium dioxide, antimony compounds. For more information, visit the Williams Sonoma Disclosures page.

Use & Care

Use

• Ideal for use on all cooktops, including induction.
• Heat-resistant to 500°F.
• Before first use, remove all packaging and labels.
• Wash pan in hot, soapy water, then rinse and dry thoroughly.
• Cast-iron handles, stainless-steel knobs and phenolic knobs will become hot during stovetop and oven use. Always use dry, thick cloth or oven mitts when lifting.
• Always place hot pan on wooden board, trivet or Le Creuset silicone mat, never on unprotected surface.

Care

• Always cool hot pan for a few minutes before washing.
• Do not plunge hot pan into cold water. While Le Creuset's enamel is designed to be the most durable on the market, thermal shock may still occur, resulting in cracking or loss of enamel.
• If there are food residues, fill the pan with warm water and let soak for 15–20 minutes before washing. A brush can be useful for removing small food deposits, or for cleaning between the ribs on grills. Do not use scourers or abrasive cleaners on the cooking surface. Nylon or soft abrasive pads or brushes can be used to remove stubborn residues. To avoid damaging the enamel, do not use metallic pads or harsh abrasive cleaning agents. Light stains or metal marks caused by metal tools can be removed with Le Creuset cookware cleaner.
• Never store pans while they are still damp. Store pans in a dry cupboard or airy space away from steam.
• Maintain the tightness of all handles and knobs by checking and retightening them regularly.
• Dishwasher use: All pans with integral cast iron, phenolic handles or stainless-steel knobs can be washed in the dishwasher. However, constant dishwashing may lead to some dulling of the enamel finish. This is not harmful and will not impair performance. When using the dishwasher, always allow the cycle to finish before opening the door. This will ensure the pans are dried thoroughly.