Made In Enameled Cast Iron Skillet – French-Crafted Enameled Cast Iron Fry Pan

I own a Le Creuset Dutch oven and was skeptical, but this skillet matches it in heat retention and finish quality. Sear, oven-bake, table serve — it does everything beautifully. The enamel is flawless after three months of weekly use. At $77 it's a steal.

Gorgeous color that goes straight from stove to table. Retains heat like nothing else — my cast iron steaks have never been better. It is heavy, so plan your lifting accordingly.

Stove to table stunner. Cooks beautifully, cleans easily.

I bought this to make shallow-braised chicken and it's replaced three pans in my rotation. The French enamel is smooth and genuinely nonstick-adjacent with a bit of oil, and nothing has stained or chipped despite daily use. It holds heat so well that my pan sauces come together faster. Handles stay usable with a folded towel even coming out of a 450° oven. My partner, who claims not to care about cookware, now specifically requests 'the pretty pan' dinners.

Heat retention is excellent and the enamel looks classy. But the exterior enamel around the base already shows some scuffing from my gas grate, and it's heavier than my bare cast iron of the same size. Still a good value at the sale price, just temper expectations.

My wife and I registered for the expensive French brands and got none, so we bought this on sale instead — best decision. It sears chicken with a deep golden crust and holds heat through the entire braise. The interior enamel wipes clean with just a soft sponge, no seasoning rituals like bare cast iron. We've made cornbread, shakshuka, and tarte tatin in it already. Looks beautiful on the table with company.

Deep-dish cookie, cornbread, frittatas — this pan bakes as well as it sears. Enamel interior releases surprisingly well for eggs if you use butter properly. Wish the helper handle were slightly larger for gloved hands.

I wanted to love this pan. It cooked beautifully for the first several weeks, then a chip appeared on the interior rim with no drop or impact I can identify. Customer service was decent about it, but I'm nervous about enamel flakes in food going forward. Maybe I got a bad one.

Bought the first at full price, loved it, and grabbed a second color at this sale price. Consistent quality, even heating, and the enamel has held up to metal spatulas better than I expected. For braising and baking there's nothing better. Guests always comment on the color.

You can tell this was crafted in France — the enamel is thick and even, the casting is smooth. It sears beautifully and cleans up like a dream. Only knock is the weight-to-handle ratio when full; my mom found it hard to maneuver. Great for younger cooks like me though.

Ordered during the sale half expecting to return it. Instead it's become the pan I reach for first. Dutch-oven-grade heat retention in skillet form means one-pan meals that actually work — sear, deglaze, braise, all in one vessel. Six months in, no chips, no stains, no regrets.

My previous enameled skillet stained badly with tomato sauces within a year. This one shrugs them off. The walls are thick and heat is even edge to edge — no burned rings in my rice dishes anymore. I'm 58 and have owned a lot of cookware; this is legitimately good. Told both my daughters to buy one.