Place the clean dry Le Creuset Satin Black pan onto the cook top. Heating a frying pan containing oil or food debris from previous use can result in smoking. Heat the pan using a low to medium heat for several minutes. Heating low and slow will ensure an even temperature cooking surface and prevent overheating which is the most common cause of sticking and burning.
Splash a few drops of cold water onto the hot surface. If it sizzles and the water evaporates almost immediately, it is hot and ready for use. If the water produces steam and has no sizzle, heat the pan for a little longer and repeat the test again. Use an oven mitt, handle glove or a thick cloth for gripping the cast iron handles at all times.
Lightly oil the skillet or the food using vegetable oil. The purpose of the oil is to provide a barrier between the food and the skillet. Only small amounts of oil are required making frying on satin black a healthy cooking choice. Vegetable oil is odourless and has a high smoking point making it an ideal choice. You could also use coconut oil, avocado oil or rice bran oil.
Place the food onto the skillet and allow it to sear for 2-3 minutes before turning. Cook the other side for 2-3 minutes then continue to turn and cook until the food is cooked to the desired level. Food that is undisturbed for this time will allow the development of distinct caramelisation lines and give the food its delicious BBQ flavour. The searing time will ensure the easy release of food. This is especially important for Meat, poultry and fish where turning too quickly can result in sticking.
Remove the pan away from the heat, allow it to cool for a few minutes before filling with warm soapy water and leaving it to soak for a short while. Do not plunge into or fill with cold water as this can result in damage to the pan's enamel. After soaking wash away the cooking oils and use a dishwasher brush to remove any stuck on caramelised food debris. Do not attempt to scrub away the brownish colouration that remains after washing. This residue is created by the cooking oil during high surface heat cooking and is known as the patina. The patina is normal and will be beneficial to the future release of foods from the pan. Store your pan dry and in a well ventilated place