LeCreuset- everything sticks!

[Nicebloomers]

Hi all, I have a lecreuset cast iron shallow casserole that came with the husband. I’ve tried using it a few times and absolutely everything sticks to it. It’s taking up cupboard space and is currently unusable. Is there anything I can do to restore the surface? I don’t know why it’s in this state, my ancient ones from Sainsbury’s go through the dishwasher and don’t stick. Any ideas or shall I (responsibly) bin it?

Are you getting it hot enough? Things don’t stick to mine.

Can you post a picture? Does it have the enamel inside?

I have an ancient one (genuine LC) that looks like this, I use it for stews, curries and casseroles. I find that any bits that stick will scrape easily off the bottom with a wooden spoon, and add to the flavour.

If things are sticking your heat may be too low?

Is the enamel damaged?

They aren't non-stick coated so things don't slide off like they do with Teflon pans but they shouldn't be sticking badly.

If you don't get on with it sell it or charity shop it, they are very much in demand and someone will love it.

I just tested it again before posting on here. I tried frying an egg so it was very hot. It ended up as a strange crispy scrambled egg.

I should add I’m not a novice in the kitchen.

Eggs don’t scramble unless someone pokes them with a spoon. To fry an egg you need to heat up the oil hot, crack the egg and then leave it to cook before removing from pan with a metal spatula/fish slice.

You did use oil, didn't you?

But a le creuset pan is not the best for that sort of frying. You’d be better off using a smaller non stick or stainless steel pan for eggs.

Sorry I actually misread your last post as saying that you WERE a novice in the kitchen.

I'd never fry an egg in my Le Creuset because they stick. However it's absolutely brilliant for things that need a long, slow cook. Mine is used several times a week for pasta sauces, risotto, curry, Bolognese etc.

Even professional kitchens use nonstick pans for eggs. For your LC you can put a bit of oil, heat a little on very low heat and let cool.

I would never fry an egg in a LC casserole. I've got a shallow one which I use for dishes like paella or jambalaya or traybakes etc but wouldn't use it for something where it is crucial for stuff not to stick. But even when food does stick, I find it a lot easier to clean than other types of pans/casseroles.

That’s lovely and what I intended to use this for, but everything sticks whatever I cook in it. I’ve tried most of the above. Although it is not obvious ad it looks exactly like my well-used cheapo version in the base (and like the one@HotCrossBunplease showed) the surface must be damaged. As I haven’t owned it from it’s birth (lol) I don’t know what’s been used to clean it.

I was wondering if anyone knew of some fabulous restorer cream or a home recipe to improve it.

I will definitely give this a try. I am loathe to get rid of it without exhausting options. Thank you!

I have a knock off le creuset and I just fry meat in a frying pan and then put it in for stews and deglaze the pan and add that too. It's fine for the veg etc.

I'm sure they come with a life time guarantee. So you can send it off and have the inside re enameled

www.lecreuset.co.uk/en_GB/guarantee/lp004.html

Brilliant! Thanks so much.

Cast iron enamel coated pans aren't dishwasher safe. Hand wash them and they'll last. My DM has some that are 50+ years old and they're still in great condition.

I have no idea if it’s been in a dishwasher.