le creuset skillet - Le creuset

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i have recently bought a Le Creuset Iron Skillet..?

.. salmon and chicken grilled on two separates night. However both meats were sticking to the iron skillet during grilling...I'm at lost cause ..cleaning up was really tough,..must i prepare the iron skillet before cooking,..How do i maintain the skillet..and cook my meats..Pls help,..this is my 1st iron cast item,.would love to buy more in the future,..Tips or tricks..Thk you

Scrub with water (no soap) and then heat the pan a bit and add olive oil. Wipe the olive oil all over and then let the pan cool and put it away until next time. The olive oil gets in the pores and treats it. Do this after every few uses.

reviews on Payless brand cast iron cookware?

does anyone own payless brand cast iron cookware? i found their site while searching for deals on le creuset enameled cast iron... seems too cheap... but i need the best bargain i can get. hubby really wants to get me a lime green cast iron skillet for Christmas even though we can't really afford to do gifts.

Payless brand is just fine - be sure you read the instructions for care of the piece that come with it and follow those instructions. That could be a utensil your grand-kids could one day use to cook for their families.

What is the best cookware..HELP?

I am looking to buy all new cookware and need some help. I am looking for suggestions for a pan for omlettes (8" skillet?), some vessels for cooking curries/soups/meat etc (castiron ones?), a grill pan and a non stick wok. Can someone please suggest some nice brands? I am planning to buy one at a time over an year or two. I can afford about 100-200 on each and want something colorful and long lasting. I like Le Creuset and All clad, are they worth the heaviness?

They are worth the heaviness. Heavy gauge cookware distributes heat more evenly.

My favorite egg pan I have ever had is the 8" Anolon nonstick.
For stainless skillets and saucepans, I like both Calphalon triply and AllClad Stainless. They are heavy and the aluminum core runs all the way up the sides instead of just a plate on the bottom. The shapes of the pans are better designed in allclad, but the handles are far more comfy with calphalon. try handling both of them at a store and see what you like.
Grill pans are for searing, and cast iron sears best. A raw cast iron grill pan from lodge or an enamel covered one by le creuset are great. If you have a smooth top stove, go with the enamel.
A 6 qt round stockpot by le creuset is hands down the best size and best brand.
And for a wok, don't go nonstick. Wok cooking is high heat cooking and nonstick doesn't fare well with high heat. Instead look for a carbon steel wok, which is more traditional, and will become more nonstick with use. Treat it like you would treat raw cast iron. No soap, and wipe a thin thin layer of canola oil onto the surface before putting it away.

You are totally right to buy one good piece at a time instead of a set of something mediocre. The right pieces for what you cook will help food turn out the way it should and make cooking ever so much more enjoyable for years and years to come.