Le Creuset Toughened Nonstick 2-Quart Saucepan with Lid, Reviews

Le Creuset Toughened Nonstick 2-Quart Saucepan with Lid,

Le Creuset Toughened Nonstick 2-Quart Saucepan with Lid,
@ Le Creuset forged hard-anodized pans deliver unsurpassed nonstick performance with a seamless reinforced coating that will never peel or flake during use. The forging process also prevents warping and facilitates even heat distribution. The 2 qt. saucepan makes it easy to prepare a wide range of ingredients on the stovetop, or even finish one-pan meals quickly and conveniently. The tempered glass lid allows for easily monitoring cooking progress without lifting.

  • Nonstick coating is reinforced and safe for dishwashers
  • Induction-compatible magnetic stainless steel base
  • Hollow, stay-cool cast stainless steel handles minimize heat transfer and fit comfortably in hand
  • Handles feature stainless steel rivets for durability
  • Oven-safe to 500 Degree F (tempered glass lids are oven-safe to 425 Degree F)

List Price: $ 119.95

Price: $ 119.95

Le Creuset Cookware

Le Creuset Cookware

Le Creuset Cookware

User Reviews and Comments

  1. M. Breton says
    22 of 22 people found the following review helpful
    5.0 out of 5 stars
    Very good large, nonstick crepe pan, January 28, 2011
    By 
    M. Breton (Webster, TX USA) –
    (REAL NAME)
      

    My wife gave me this pan for Christmas. I had a steel pan I used for years before we got married, but she burned something in it and threw it away, so no crepes for her. Until now.
    The pan is aluminum, but it has a very heavy bottom that distributes the heat very evenly. The pan is also very flat and even. The nonstick coating works very well. With the butter in the crepe batter I don’t have to oil it at all.
    This pan is almost as good as the cast iron crepe pans as far as heating goes.
    Were it excels over cast iron crepe pans is that in addition to having an excellent nonstick coating, it is just light enough and the handle is large enough that I can flip a crepe that is the same size as the pan with no utensils. As a bonus, the crepe does not release until it is done just enough. The downside to the nonstick coating is that you can’t heat it up to the point you can with cast iron or you will burn up the coating. Having that heat is important to getting that just barely crisp outside with the soft inside. This pan can get very close to that, but you have to adjust the batter a bit. I generally prefer a thinner batter so I can tilt the pan to distribute it, but because of the lower heat requirement I make a slightly thicker batter that does not flow quickly enough so I have to resort to using the little wooden “T” stick to smear it around and thin it down (something I never did before).
    The only con besides the heat limit for nonstick is it has rivets for the handle that come through and they are not coated so anything that gets on them tends to get them gunked up a bit.
    Unless you are a long time connoisseur of crepes (were you can tell the difference between a half tablespoon of water and a half tablespoon of milk in your batter) you cannot go wrong with this pan.
    It’s a great pan for the novice or pro. (just don’t burn the nonstick coating)
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  2. Jesse Bullinger says
    17 of 17 people found the following review helpful
    5.0 out of 5 stars
    Best Nonstick item I’ve ever owned., September 19, 2012
    By 
    Jesse Bullinger (Washington, DC USA) –
    (REAL NAME)
      

    First let’s start off with background. I cook all the time, every meal for my family of 4, every day. I cook traditional Chinese, Indian, Laos, Viet, Austrian, Italian, and Caribbean (Guyanese) Foods mostly. So I have a diverse range of cookware like seasoned cast Iron, High Carbon Steel, Pressure Cookers, and Ceramic coated Iron. I had lost faith in nonsticks after using just about all the other brands and having them become Supersticks withing 4-6 months. I found this one at an outlet in Orlando for ~$60 and figured it was worth a shot for that price and I enjoy my other Creuset items. It has given me hope that a nonstick pan can hold its’ finish more than 6 months. I have had it for over a year now and it performs just as good as it did day 1. When this pan loses its’ finish, and it will because they all due at some point, I will click purchase on the one sitting in my amazon wishlist. That is, unless I find it at a Creuset outlet cheaper before then. In that case I will just buy one for back up of to double my volume for entertaining.

    Bottom Line:
    If you’re eyeing a 11-1/2 to 12″ nonstick skillet, this is it. Just buy it and stop wasting your time shopping.

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  3. ScottAllyn says
    18 of 19 people found the following review helpful
    5.0 out of 5 stars
    Excellent pan, but understand what you’re getting…, September 6, 2015
    By 
    ScottAllyn (Florida) –

    Verified Purchase(What’s this?)
    This is an excellent fry pan. It has a nice heft to it, heats up very evenly and the handle stays cool to the grip even during long cooking sessions. The nonstick performance is outstanding, as you’d expect from a quality PTFE-based coating (more on that later). The coating extends up over the sides and down to the base plate on the bottom of the pan, which is not coated. In most cases, cleanup involves nothing more than a quick wipe-down with paper towels. Occasionally, food will bake onto the steel rivets, requiring a few minutes of soak time before the wipe-down, but that’s nothing more than a minor annoyance.

    You may be surprised to learn that this pan (like all of Le Creuset’s “nonstick” cookware) has a PTFE-based fluoropolymer coating (think “Teflon”). This is a fact that Le Creuset seems careful to avoid advertising since “Teflon” and “PTFE” have become such taboo words in the cookware industry as of late. This coating can potentially break down and release dangerous fumes and toxic particles at extreme temperatures, which is one of the reasons why manufacturers recommend using only Medium heat on the stove-top and never exceeding 500° F in the oven. As long as you keep these pans below 500° F, they are perfectly safe. It’s even safe to ingest any of the coating that may peel or flake off into your food. The danger only comes from overheating the PTFE and then breathing in the fumes.

    Do your reasearch, understand your equipment, learn to recognize the fear-mongering from legitimate facts, and make an informed decision about what you think is best for YOU. Personally, I’ll always have at least one PTFE-based pan in my kitchen; the nonstick performance just can’t be touched by anything else.

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