I bought this skillet, new, for $5 at a yard sale. It appears to be a non-stick enameled piece. So should I just treat it as a non-stick pan? Or does the enameled exterior change the use or care in any way?
I have also a cast-iron Lodge (unfortunately, one of the pre-seasoned pans) and a regular non-stick (Emerilware/AllClad on its last legs)
When would I use this new pan and which applications would be better in the Lodge, or a regular non-stick?
Please share tips for helping me get the best use out of my "bargain" pan.
I found this in an Amazon review of the pan:
<I think that the enameled cast iron skillet is the weakest link in the Le Creuset line. Most saute or fry techniques could be performed with greater ease and efficiency in an uncoated tri-ply stainless or stainless lined anodized aluminum pan because they are much more responsive to changes in temperature which you need when sauteing delicate foods like chicken or fish. Professional chef's use aluminum, blue steel or lined copper when sauteing thin cuts for steak poivre or escalope de veau. Thicker steaks are much more at home in the heavier Le Creuset skillets as are chops, but again the heat has to be kept in the low-medium range which will create a surface temp sufficient to brown the meat and leave a nice fond without burning. >