Before entering any Le Creuset store, be certain you first understand this: Unless you have lived and cooked in "France", you will need to re-learn everything you ever knew about cooking (and I'm saying that while touching my finger tips to the tip of my thumb).
Let's get real. The French do not know what a scrambled egg is. And, although the clerks in "The" Le Creuset are not actually French, they have been successfully indoctrinated to fear even thinking or talking about scrambled eggs. Try it yourself; go inside and tell them "I only want to scramble eggs." Watch them cringe.
So, I bought and tested one of their 9" enamel coated cast iron skillets (we're talking $100+ here folks... I later told my wife $60). You know the ones; white enamel on the inside, the handle and outside any of 3 colors to choose from. I thought I had picked out a red one but I was quickly corrected: "How nice! Yes; you like the Cherry!!". I had to pull my boots up even higher now. Dear God! Please, please, just check me out!!
At home, after having read all of their "literature", and several YouTube's, I broke 4 eggs, dash of salt and a splash of milk in my bowl and began by preheating their skillet for 6-7 minutes on Low-medium heat.
My little pad of butter enjoyed perfect heating. He slowly spun away, just like he should and then laid out gracefully across the pan. Just enough sizzle prior to a very slight browning on the edge... he's ready. So in goes the mixed egg batter.
At this temperature, you need to give egg batter some time to "set up", keeping an eye on the edges, coagulation and moisture bubbles. That is to say: Don't touch it immediately lol.
Once initial setting is observed, you should be able to slowly organize (pile up) the coagulated pieces/clumps into a seperate area of their own, allowing remaining liquid to spread out and also slowly cook. This is where my cooking story stops; because from here on, we're talking CHAOS!
My super duper silicon spatula was SCREAMING at me! "What the hell is going on here!!", he said. "There's crusties down here! I can't work with this!!!". I told him: "Calm down, just shuffle a little more liquid egg batter over it and it'll loosen up, don't worry."
I was wrong. I was soo wrong, and he knew it.
Since the bottom of the pan was now obviously scorching, and wasn't going to stop, I turned my attention to the coagulated egg mixture pile that I had collected to make SURE they would be ok. Whew! They were fine. Now just give them a few turns and we'll get it outta here.
Since I was using Low-medium heat, I was able to eat about 3 of my 4 eggs (think 25% loss here, what a waste). However, I pulled out early just to be on the safe side. Not my best, still a tad bit "wet" for my taste.
My now 3 eggs were set aside on a plate to slowly rest and complete the cook. I pick up my $100+ chuck of CHERRY metal and HOPE I don't throw it through the kitchen window. It did clean up ok after a 20 minute Dawn soaking.
If you haven't guessed yet, I've cooked for 61 years. No brag. My point here is, you need to use tools that do what you need them to do; you should not have to fight with your tools as you work. If you have to cuddle it and caress it and kiss it to make it work, then it's simply not a good tool.
BTW: Although there is no sign posted, (hint hint) ALL SALES ARE FINAL! NO RETURN, NO EXCHANGE. NO SOUP FOR YOU!!
I'm going to use it to propagate frog bit and duck weed for my aquariums. read more