XOR wrote:

> Scott > wrote in message >...
>
>>In article >,
>> Dave S > wrote:
>>
>>
>>>I don't think you can season a Creuset cast iron skillet,
>>>unless they're making them without an enamel surface these days.
>>>Seasoning is for uncoated cast iron like Lodge.
>>>
>>>"Cast Iron allows for low heat cooking and provides unsurpassed heat
>>>retention.
>>>By enameling the cast iron, products do not require seasoning and
>>>will not react with foods (such as acidic tomato sauces)."
>>>
>>>http://www.lecreuset.com/new/product...erial=castiron
>>
>>
>>
>><http://www.lecreuset.com/new/product...owlongpath=1&p
>>arent_id=1>
>>Are the insides of the skillets and griddles enameled, or pre-seasoned
>>like Lodge skillets? I can't tell from the picture. Clearly, the other
>>products are enameled inside, but it's not clear from the pics of the
>>other products:
>><http://www.lecreuset.com/new/product...40&line=11&par
>>ent_id=1>
>
>
>
> The one I have is not enameled. You can feel it. Not to mention the
> staff in the shop (a Le Crueset shop, the staff actually know their
> stuff for a change!) said it needed seasoning.

Live and learn!
I never saw an uncoated Le Creuset pan.
I had a skillet with glissemail(sp?), have seen them enameled,
and think they have a nonstick line too.

Season away!

Dave S