After seeing a lot of positive reviews and needing a new frying pan I decided to purchase this product. I have always had non stick pans and wanted to purchase something that would last a lifetime (like my John Lewis stainless steal saucepans- so far going strong for 6 years and my dads are going on 26!)I had done abit of research on which frying pan, seeing that stainless steel are typically more difficult to work with (re not sticking) so I opted for a cast iron pan instead.I had minimal knowledge on how to look after this pan but understood that if you correctly "season" and wash the pan it will hold its non stick quality. Therefore, if you are considering this pan you must do your research on how to look after it or you will hate it.The first time I cooked ... MoreAfter seeing a lot of positive reviews and needing a new frying pan I decided to purchase this product. I have always had non stick pans and wanted to purchase something that would last a lifetime (like my John Lewis stainless steal saucepans- so far going strong for 6 years and my dads are going on 26!)I had done abit of research on which frying pan, seeing that stainless steel are typically more difficult to work with (re not sticking) so I opted for a cast iron pan instead.I had minimal knowledge on how to look after this pan but understood that if you correctly "season" and wash the pan it will hold its non stick quality. Therefore, if you are considering this pan you must do your research on how to look after it or you will hate it.The first time I cooked with it, everything stuck and I kept accidentally flicking things out the pan due to its shallow sides. - this was my error for using the pan to cook gnocchi, however, something to note if you wanted an all rounder pan this is not it.Once I got the hang of using the pan (a lot of oil, seasoning after use, drying thoroughly) it has been a dream.I got the black colour so that it won't discolour over time and it feels sturdy and well made (like all le Creuset!)However, it is extremely heavy. I am fairly strong but due to the short handle length and weighting of this pan it is almost impossible to pick up with one hand when cooking.The handle also gets very hot if cooking on the hob for long periods of time.As noted previously, this is not an all rounder pan. This pan is best used for meat and fish as it gives a lovely crisp coating without burning. If you use this pan for smaller food such as gnocchi or mixed veg be prepared for it to flick onto the floor.It is expensive for a pan however, it truly will last a lifetime and is much healthier and safer than non stick pans.Cleaning it is also very easy! Some hot water and a scrub daddy do the trick!

Have had this pan (in sea salt) for about a month now, and it is gorgeous; the perfect vessel in which to bake loaves.I paid £165 for it and although it is pricey, you get what you pay for, and, as with all Le Creuset, I know I’ll be using this for decades, and it will almost certainly outlive me.I mostly make basic white loaves, milk loaves, and wholemeal loaves in it, probably one every 2/3 days.It is beautiful, practical, and I just love popping my oven on to prove at 40oC with the shaped bread inside, and seeing how it will look in the gorgeous pan.I also have the round covered bread oven (in cerise) and I still use that for rolls, cobs, and I use the base as a pan for small dishes cooked normally on the hob (think creamy mushrooms for toast) - so don’t ... MoreHave had this pan (in sea salt) for about a month now, and it is gorgeous; the perfect vessel in which to bake loaves.I paid £165 for it and although it is pricey, you get what you pay for, and, as with all Le Creuset, I know I’ll be using this for decades, and it will almost certainly outlive me.I mostly make basic white loaves, milk loaves, and wholemeal loaves in it, probably one every 2/3 days.It is beautiful, practical, and I just love popping my oven on to prove at 40oC with the shaped bread inside, and seeing how it will look in the gorgeous pan.I also have the round covered bread oven (in cerise) and I still use that for rolls, cobs, and I use the base as a pan for small dishes cooked normally on the hob (think creamy mushrooms for toast) - so don’t be thinking you should only get one of the two pieces - I use each one several times weekly!If you can’t be bothered with all the kneading etc for a bread, get a cheap/second hand automatic bread maker, and just use the dough function.That will just mix, knead, and 1st prove your dough without you getting your hands dirty, then you just tip the dough out, punch it down, shape it and pop it in your gorgeous loaf pan for proving again, then you’ve got a proper-looking and tasting country loaf.Haven’t used it for any cakes though obv could do a banana bread easily in it … will experiment soon between loaves!

Another beautiful piece from Le Creuset! The Chambray is so pretty and a true grey/blue tone compared to the much lighter Coastal Blue. The 26cm size is great for cooking smaller meals for two to three/four people compared to the 30cm which I use for four or more people. If you're trying to decide between a shallow casserole and the round casseroles, I'd recommend the shallow casserole as the wide, flat bases make them a more versatile option. I find I use them more regularly for everything from slow cooked casseroles to frying, sautéing and searing. I also find enamelled cast iron cleans up really easily too, so that's a bonus. I look forward to cooking with this gorgeous casserole for years to come!