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Too late to season a pan?

Thanks all for the info! I guess it just confused me because it has that rough texture. But definitely no iron smell :-) Good to know now that all Le Cresuet pans are enameled inside... you learn something new every day!

Apr 12, 2011
Elemy in Cookware

Too late to season a pan?

Thanks, that's interesting! Is there anyway of telling the difference? I thought enamel was shiny!

Good news, anyway. Can make that Tarte Tatin after all ;-)

Apr 12, 2011
Elemy in Cookware

Too late to season a pan?

That's great! I was wondering what I had to do pre-seaoning as well, so that's really helpful. Had a look at the recommended ThreeGigs post too - had no idea there was so information around about cast-iron cookware!

Thanks a lot for your help!

Apr 12, 2011
Elemy in Cookware

Too late to season a pan?

I recently came into possession of quite an old Le Creuset Cast Iron frying pan (not enamelled).

I have not used cast iron before but I know that it should be seasoned before use.

The only problem is that before the pan was given to me, it was kept in storage as an unwanted present, then it was used a couple of times by the previous owner. (Without being seasoned).

Now I am not sure if it is too late to season it if it has already been used?

Oh, and I want to use the pan to make a Tarte Tatin but I have read bad things about cast-iron not being non-stick, which could potentially ruin a Tarte Tatin! Especially if the pan hasnt been seasoned!

I'll give it a go anyway but would love some advice before I do.

Thanks in advance :)

Apr 12, 2011
Elemy in Cookware