Not That Way!

     Note to self: do not rely on the semi-non-stick nature of an enameled cast iron pan, even when cooking something with a bit of grease to it.

     Oh, no disaster; I made a small batch of corned beef hash with panko breadcrumbs on the bottom, a ring-sliced Shishito pepper and an egg on top in a little skillet that's just the right size.  It cooked up fine, and I laid a plate over the top, flipped -- and it neatly separated, dropping the egg-covered top on the plate and leaving the crust and about half the hash in the pan.  A thin spatula pried that away cleanly, and there was breakfast, reassembled and ready.  But that moment of wondering oh-what-have-I-done is something to avoid.

     A learning experience.  The enamel is slightly rough, and it's possible one of the fancier (and 10X as costly!) Le Creuset types with shiny super-smooth enamel would release just fine.  I'm unlikely to find out -- I like to look at the stuff but I can't justify the cost for the kind of cooking I do.