The essential kitchen classic. From a fifteen minute pasta ragu to a slow-cooked, fragrant stew; from tender, juicy roasts to freshly baked bread and cakes that rise to perfection and bake evenly, the Round Cast Iron Casserole is ideal for a wide array of one-pot recipes. Now Le Creuset is proud to introduce the new Signature Round Casserole. New features include: easy-grip, 45% larger handles; easy clean, toughened enamel interior; a stylish, heat resistant stainless steel knob; and an enhanced tight-fitting lid. Suitable for use on all hob types, including induction, and in the oven, the casserole makes a perfect serving dish too as cast iron keeps food warmer for longer at the table. Individually cast in sand moulds and hand crafted at the original French foundry since 1925, Le Creuset casserole dishes are protected by a Lifetime Guarantee for total peace of mind. Ø 18 cm - 1,8 L (Bottom ca. Ø 14 cm) - For 1-2 persons Ø 20 cm - 2,4 L (Bottom ca. Ø 15 cm) - For 2-3 persons Ø 22 cm - 3,3 L (Bottom ca. Ø 17 cm) - For 3-4 persons Ø 24 cm - 4,2 L (Bottom ca. Ø 19 cm) - For 4-6 persons Ø 26 cm - 5,3 L (Bottom ca. Ø 20,2 cm) - For 6-8 persons Ø 28 cm - 6,7 L (Bottom ca. Ø 22,3 cm) - For 8-10 persons Cast iron: is perfect for frying, boiling, simmering, cooking, marinating and food storage after cooking can be used on the stovetop, in the oven and under the grill is suitable for use on all heat sources is a superior conductor of heat All black round french ovens are coated with achromatic silk - enamel (looks black) outside and inside. This silk - enamel is satiny and makes cleaning easier . Those have to be seasoned before first use. The colored cast iron products are coated with nature enamel inside (don't have to be seasoned) Cooking with cast iron Enameled cast iron is a remarkable and robust material that performs well with modern requirements for food preparation and cooking. Whether you choose to stir-fry, slow-cook a casserole, sear a steak or bake a cake, there is a shape that is suitable. Cast iron performs well for either slow cooking or high-temperature searing. Cast iron can be used reliably on any heat source, including induction, and with any oven or grill. It has the ability to retain heat efficiently, which allows for use of lower heat settings in stovetop and oven cooking. On the table, a hot covered dish will keep food hot for second servings. Cast iron can also be used to keep foods cold. A chilled dish becomes an ideal cold food server on a hot summer day. It can also be placed in the freezer for food storage or advanced food preparation. Before first use Remove all packaging and labels. Wash the pan in hot, soapy water, then rinse and dry thoroughly. Your pan is now ready to be used and does not require any further preparation. Cooking heats Medium or low heat will provide the best results for cooking, including frying and searing. Allow the pan to heat gradually and thoroughly for even and efficient cooking results. Once the pan is hot, almost all cooking can be continued on lower settings. High heat temperatures should only be used for boiling water for vegetables or pasta, or for reducing the consistency of stocks or sauces. High heats should never be used to preheat a pan before lowering the heat for cooking. Cast iron retains heat so efficiently that overheating will cause food to burn or stick. Oven use The black phenolic lid knobs on our Signature range of enameled cast iron are heat-resistant to 480°F / 250°C. The black phenolic lid knobs on our Classic range of enameled cast iron are heat-resistant to 375°F / 190°C. Products with integral cast iron handles or stainless steel knobs can be used at any oven temperature. Pans with wooden handles or knobs must not be placed in the oven. Do not place any cookware on the floors of ovens with cast iron linings. This will increase the cooking temperature inside the oven, resulting in an increased cooking rate with detrimental effects on food. Do not drag cookware across the floor of the liners. For best results always place on a shelf or rack. Cooking tips for grilling Grills may be preheated to reach a hot surface temperature for searing and caramelization. This advice does not apply to any other products. For correct grilling and searing, it is important that the cooking surface is sufficiently hot before cooking begins. Sear lines from ribbed grills will not be produced if the pan surface is too cool, or if the food is too wet. Place the empty pan on medium heat and allow it to heat for several minutes. Do not add oil to the cold pan-the oil may become too hot and smoke. Take a few drops of water on your fingers and scatter over the hot surface. If they sizzle and evaporate almost immediately it is hot and ready for use. If the water produces steam and has no sizzle, heat the pan a little longer and repeat the water test again. When the surface is hot enough, lightly oil it with cooking spray or brush it with oil using a Le Creuset silicone basting brush. Vegetable, ground nut or corn oils are recommended. Olive oil may cause excessive smoking. Once a patina covers the cooking surface very little oil will be necessary. For distinct sear lines, leave the food undisturbed on the surface for several minutes. If the food is moved too quickly the lines will be poor, and steam from the food may be released onto the surface. Any food for grilling or searing must be quite dry before it is placed on the hot surface. Wet foods will not achieve good sear lines and may result in a steamed appearance and flavor. Use paper towels to pat off excess moisture from foods. Oil can then be brushed over the food if desired. Foods that have been marinated should also have excess moisture removed with paper towels. General care Always cool a hot pan for a few minutes before washing. Do not plunge a hot pan into cold water. While Le Creuset’s enamel is designed to be the most durable on the market, thermal shock may still occur, resulting in cracking or loss of enamel. If there are food residues, fill the pan with warm water and let soak for 15 to 20 minutes before washing. A brush can be useful for removing small food deposits, or for cleaning between the ribs on grills. Do not use scourers or abrasive cleaners on the cooking surface. Nylon or soft abrasive pads or brushes can be used to remove stubborn residues. To avoid damaging the enamel, do not use metallic pads or harsh abrasive cleaning agents. Light stains or metal marks caused by metal tools can be removed with Le Creuset cookware cleaner. An occasional cleaning with this product will also retain the new appearance of your pans. It can be purchased on this website or from your local retailer. Never store pans while they are still damp. Store pans in a dry cupboard or airy space away from steam. Maintain the tightness of all handles and knobs by checking and retightening them regularly. Le Creuset enameled cast iron is extremely durable but it may be damaged if accidentally dropped or knocked against a hard surface. Please note that this is not covered by our Lifetime Warranty. Dishwasher use All pans with integral cast iron, phenolic handles or stainless steel knobs can be washed in the dishwasher. However, constant dishwashing may lead to some dulling of the enamel finish. This is not harmful and will not impair performance. When using the dishwasher always allow the cycle to finish before opening the door. This will ensure the pans are dried thoroughly. Pans with metal handles can be washed in the dishwasher, but this greatly reduces the development of a patina; as a result, grills and skillets will require oiling for a longer period. Pans with wooden handles are not dishwasher-safe. Satin Black Satin Black enamel can be found on skillets, grills, frying pans, saute pans, woks, tagines and a number of round and oval casserole dishes. Satin Black enamel has a smooth feel but is not as glossy as other light-colored interior enamel finishes. It has been specially designed for higher surface temperature cooking, which is not the same as simply using a piece on a high heat. With cast iron, higher surface temperatures can be achieved by allowing any piece to heat thoroughly on a medium setting. This makes the satin black interior ideal for frying, grilling and searing. Satin Black enamel will keep its good looks and allow a patina to build on its surface with continued use. A patina is the result of the natural oils and fats from foods baking on to the hot surface. The patina should not be cleaned off, as it enhances the cooking performance and the release of foods. It also reduces the need for surface oiling. With the higher surface temperatures achieved during frying, grilling and searing, sugars and some enzymes will cause caramelization. This not only aids in the retention of moisture and flavor, but also produces the sear lines and crusty exterior on grilled meats.

Perfect for longer cuts of meat. Try roasting a chicken with the lid on for a succulent bird that falls off the bone and keeps your oven clean in the process. As versatile as the round casserole, the oval cast iron casserole is also large enough to roast a whole leg of lamb and narrow enough to leave extra space in the oven for the trimmings. Now Le Creuset is proud to introduce the new Signature Oval Casserole. New features include: easy-grip, 45% larger handles; easy clean, toughened enamel interior; a stylish, heat resistant stainless steel knob and an enhanced tight-fitting lid. Suitable for use on all hob types, including induction, and in the oven, the casserole makes a perfect serving dish too as cast iron keeps food warmer for longer at the table. Individually cast in sand moulds and hand crafted at the original French foundry since 1925, Le Creuset casserole dishes are protected by a Lifetime Guarantee for total peace of mind. Ø 27 cm - 4,1 L (Bottom ca. 22 x 16 cm) - For 4-6 Persons Ø 29 cm - 4,7 L (Bottom ca. 23 x 16,5 cm) - For 6-7 Persons Ø 31 cm - 6,3 L (Bottom ca. 26,5 x 20 cm) - For 7-8 Persons Ø 33 cm - 7,5 L (Bottom ca. 27 x 20,5 cm) - For 8-10 Persons Ø 35 cm - 8,9 L (Bottom ca. 28 x 21 cm) - For 10-11 Persons Ø 40 cm - 14,8 L (Bottom ca. 32,5 x 24 cm) - For 12-15 Persons Cast iron: is perfect for frying, boiling, simmering, cooking, marinating and food storage after cooking can be used on the stovetop, in the oven and under the grill is suitable for use on all heat sources is a superior conductor of heat All black round french ovens are coated with achromatic silk - enamel (looks black) outside and inside. This silk – enamel is satiny and makes cleaning easier . Those have to be seasoned before first use. The colored cast iron products are coated with nature enamel inside (don't have to be seasoned) Cooking with cast iron Enameled cast iron is a remarkable and robust material that performs well with modern requirements for food preparation and cooking. Whether you choose to stir-fry, slow-cook a casserole, sear a steak or bake a cake, there is a shape that is suitable. Cast iron performs well for either slow cooking or high-temperature searing. Cast iron can be used reliably on any heat source, including induction, and with any oven or grill. It has the ability to retain heat efficiently, which allows for use of lower heat settings in stovetop and oven cooking. On the table, a hot covered dish will keep food hot for second servings. Cast iron can also be used to keep foods cold. A chilled dish becomes an ideal cold food server on a hot summer day. It can also be placed in the freezer for food storage or advanced food preparation. Before first use Remove all packaging and labels. Wash the pan in hot, soapy water, then rinse and dry thoroughly. Your pan is now ready to be used and does not require any further preparation. Cooking heats Medium or low heat will provide the best results for cooking, including frying and searing. Allow the pan to heat gradually and thoroughly for even and efficient cooking results. Once the pan is hot, almost all cooking can be continued on lower settings. High heat temperatures should only be used for boiling water for vegetables or pasta, or for reducing the consistency of stocks or sauces. High heats should never be used to preheat a pan before lowering the heat for cooking. Cast iron retains heat so efficiently that overheating will cause food to burn or stick. Oven use The black phenolic lid knobs on our Signature range of enameled cast iron are heat-resistant to 480°F / 250°C. The black phenolic lid knobs on our Classic range of enameled cast iron are heat-resistant to 375°F / 190°C. Products with integral cast iron handles or stainless steel knobs can be used at any oven temperature. Pans with wooden handles or knobs must not be placed in the oven. Do not place any cookware on the floors of ovens with cast iron linings. This will increase the cooking temperature inside the oven, resulting in an increased cooking rate with detrimental effects on food. Do not drag cookware across the floor of the liners. For best results always place on a shelf or rack. Cooking tips for grilling Grills may be preheated to reach a hot surface temperature for searing and caramelization. This advice does not apply to any other products. For correct grilling and searing, it is important that the cooking surface is sufficiently hot before cooking begins. Sear lines from ribbed grills will not be produced if the pan surface is too cool, or if the food is too wet. Place the empty pan on medium heat and allow it to heat for several minutes. Do not add oil to the cold pan—the oil may become too hot and smoke. Take a few drops of water on your fingers and scatter over the hot surface. If they sizzle and evaporate almost immediately it is hot and ready for use. If the water produces steam and has no sizzle, heat the pan a little longer and repeat the water test again. When the surface is hot enough, lightly oil it with cooking spray or brush it with oil using a Le Creuset silicone basting brush. Vegetable, ground nut or corn oils are recommended. Olive oil may cause excessive smoking. Once a patina covers the cooking surface very little oil will be necessary. For distinct sear lines, leave the food undisturbed on the surface for several minutes. If the food is moved too quickly the lines will be poor, and steam from the food may be released onto the surface. Any food for grilling or searing must be quite dry before it is placed on the hot surface. Wet foods will not achieve good sear lines and may result in a steamed appearance and flavor. Use paper towels to pat off excess moisture from foods. Oil can then be brushed over the food if desired. Foods that have been marinated should also have excess moisture removed with paper towels. General care Always cool a hot pan for a few minutes before washing. Do not plunge a hot pan into cold water. While Le Creuset’s enamel is designed to be the most durable on the market, thermal shock may still occur, resulting in cracking or loss of enamel. If there are food residues, fill the pan with warm water and let soak for 15 to 20 minutes before washing. A brush can be useful for removing small food deposits, or for cleaning between the ribs on grills. Do not use scourers or abrasive cleaners on the cooking surface. Nylon or soft abrasive pads or brushes can be used to remove stubborn residues. To avoid damaging the enamel, do not use metallic pads or harsh abrasive cleaning agents. Light stains or metal marks caused by metal tools can be removed with Le Creuset cookware cleaner. An occasional cleaning with this product will also retain the new appearance of your pans. It can be purchased on this website or from your local retailer. Never store pans while they are still damp. Store pans in a dry cupboard or airy space away from steam. Maintain the tightness of all handles and knobs by checking and retightening them regularly. Le Creuset enameled cast iron is extremely durable but it may be damaged if accidentally dropped or knocked against a hard surface. Please note that this is not covered by our Lifetime Warranty. Dishwasher use All pans with integral cast iron, phenolic handles or stainless steel knobs can be washed in the dishwasher. However, constant dishwashing may lead to some dulling of the enamel finish. This is not harmful and will not impair performance. When using the dishwasher always allow the cycle to finish before opening the door. This will ensure the pans are dried thoroughly. Pans with metal handles can be washed in the dishwasher, but this greatly reduces the development of a patina; as a result, grills and skillets will require oiling for a longer period. Pans with wooden handles are not dishwasher-safe. Satin Black Satin Black enamel can be found on skillets, grills, frying pans, saute pans, woks, tagines and a number of round and oval casserole dishes. Satin Black enamel has a smooth feel but is not as glossy as other light-colored interior enamel finishes. It has been specially designed for higher surface temperature cooking, which is not the same as simply using a piece on a high heat. With cast iron, higher surface temperatures can be achieved by allowing any piece to heat thoroughly on a medium setting. This makes the satin black interior ideal for frying, grilling and searing. Satin Black enamel will keep its good looks and allow a patina to build on its surface with continued use. A patina is the result of the natural oils and fats from foods baking on to the hot surface. The patina should not be cleaned off, as it enhances the cooking performance and the release of foods. It also reduces the need for surface oiling. With the higher surface temperatures achieved during frying, grilling and searing, sugars and some enzymes will cause caramelization. This not only aids in the retention of moisture and flavor, but also produces the sear lines and crusty exterior on grilled meats.

The high roasting pan of Le Creuset with a diameter of 26 cm offers with its extra high walls a volume of 5 liters. So you can easily prepare soups and stews as well as meat and vegetable dishes for large groups (about 6 - 7 people). Perfect for the next birthday party or garden party. Due to the excellent heat storage of cast iron, the roasting pan is ideal for serving at the table. Ø 24 cm, 5 l 6-7 servings Now Le Creuset is proud to introduce the new Signature Round Casserole. New features include: easy-grip, 45% larger handles; easy clean, toughened enamel interior; a stylish, heat resistant stainless steel knob; and an enhanced tight-fitting lid. Suitable for use on all hob types, including induction, and in the oven, the casserole makes a perfect serving dish too as cast iron keeps food warmer for longer at the table. Individually cast in sand moulds and hand crafted at the original French foundry since 1925. Le Creuset - Signature Unveiling the Evolution of a Classic... Le Creuset Signature Cast Iron Casseroles Le Creuset is proud to introduce the new Signature Cast Iron Casseroles as the next evolution of its enamelled cast iron cookware. This updated kitchen classic features a range of new design enhancements especially developed to offer even better durability, versatility and comfort of use when cooking. Available in an extended selection of shapes, sizes and iconic colours, new features include: easy-grip, 45% larger handles distribute weight more evenly and make it easier to carry from hob to oven to table even when wearing bulky oven gloves easy clean, toughened enamel interior is now even more durable to resist staining, dulling and other wear and tear and makes cleaning even faster and easier stylish, heat-resistant stainless steel knob withstands any oven temperature for total peace of mind and is more ergonomic for a more comfortable, natural grip enhanced, tight-fitting lid with built-in stabilisers seal in flavour with a more secure fit and has enhanced rings and branding for added beauty Individually cast in sand moulds and hand crafted at the original foundry in France since 1925, each piece of Le Creuset enamelled cast iron cookware is unique and perfectly finished to deliver outstanding performance time after time. Suitable for use on all hob types, including induction, and in the oven, Le Creuset cast iron casseroles are also perfect for serving as cast iron keeps food warmer for longer at the table. Cast iron: is perfect for frying, boiling, simmering, cooking, marinating and food storage after cooking can be used on the stovetop, in the oven and under the grill is suitable for use on all heat sources is a superior conductor of heat All black round french ovens are coated with achromatic silk - enamel (looks black) outside and inside. This silk - enamel is satiny and makes cleaning easier . Those have to be seasoned before first use. The colored cast iron products are coated with nature enamel inside (don't have to be seasoned) Cooking with cast iron Enameled cast iron is a remarkable and robust material that performs well with modern requirements for food preparation and cooking. Whether you choose to stir-fry, slow-cook a casserole, sear a steak or bake a cake, there is a shape that is suitable. Cast iron performs well for either slow cooking or high-temperature searing. Cast iron can be used reliably on any heat source, including induction, and with any oven or grill. It has the ability to retain heat efficiently, which allows for use of lower heat settings in stovetop and oven cooking. On the table, a hot covered dish will keep food hot for second servings. Cast iron can also be used to keep foods cold. A chilled dish becomes an ideal cold food server on a hot summer day. It can also be placed in the freezer for food storage or advanced food preparation. Before first use Remove all packaging and labels. Wash the pan in hot, soapy water, then rinse and dry thoroughly. Your pan is now ready to be used and does not require any further preparation. Cooking heats Medium or low heat will provide the best results for cooking, including frying and searing. Allow the pan to heat gradually and thoroughly for even and efficient cooking results. Once the pan is hot, almost all cooking can be continued on lower settings. High heat temperatures should only be used for boiling water for vegetables or pasta, or for reducing the consistency of stocks or sauces. High heats should never be used to preheat a pan before lowering the heat for cooking. Cast iron retains heat so efficiently that overheating will cause food to burn or stick. Oven use The black phenolic lid knobs on our Signature range of enameled cast iron are heat-resistant to 480°F / 250°C. The black phenolic lid knobs on our Classic range of enameled cast iron are heat-resistant to 375°F / 190°C. Products with integral cast iron handles or stainless steel knobs can be used at any oven temperature. Pans with wooden handles or knobs must not be placed in the oven. Do not place any cookware on the floors of ovens with cast iron linings. This will increase the cooking temperature inside the oven, resulting in an increased cooking rate with detrimental effects on food. Do not drag cookware across the floor of the liners. For best results always place on a shelf or rack. Cooking tips for grilling Grills may be preheated to reach a hot surface temperature for searing and caramelization. This advice does not apply to any other products. For correct grilling and searing, it is important that the cooking surface is sufficiently hot before cooking begins. Sear lines from ribbed grills will not be produced if the pan surface is too cool, or if the food is too wet. Place the empty pan on medium heat and allow it to heat for several minutes. Do not add oil to the cold pan-the oil may become too hot and smoke. Take a few drops of water on your fingers and scatter over the hot surface. If they sizzle and evaporate almost immediately it is hot and ready for use. If the water produces steam and has no sizzle, heat the pan a little longer and repeat the water test again. When the surface is hot enough, lightly oil it with cooking spray or brush it with oil using a Le Creuset silicone basting brush. Vegetable, ground nut or corn oils are recommended. Olive oil may cause excessive smoking. Once a patina covers the cooking surface very little oil will be necessary. For distinct sear lines, leave the food undisturbed on the surface for several minutes. If the food is moved too quickly the lines will be poor, and steam from the food may be released onto the surface. Any food for grilling or searing must be quite dry before it is placed on the hot surface. Wet foods will not achieve good sear lines and may result in a steamed appearance and flavor. Use paper towels to pat off excess moisture from foods. Oil can then be brushed over the food if desired. Foods that have been marinated should also have excess moisture removed with paper towels. General care Always cool a hot pan for a few minutes before washing. Do not plunge a hot pan into cold water. While Le Creuset’s enamel is designed to be the most durable on the market, thermal shock may still occur, resulting in cracking or loss of enamel. If there are food residues, fill the pan with warm water and let soak for 15 to 20 minutes before washing. A brush can be useful for removing small food deposits, or for cleaning between the ribs on grills. Do not use scourers or abrasive cleaners on the cooking surface. Nylon or soft abrasive pads or brushes can be used to remove stubborn residues. To avoid damaging the enamel, do not use metallic pads or harsh abrasive cleaning agents. Light stains or metal marks caused by metal tools can be removed with Le Creuset cookware cleaner. An occasional cleaning with this product will also retain the new appearance of your pans. It can be purchased on this website or from your local retailer. Never store pans while they are still damp. Store pans in a dry cupboard or airy space away from steam. Maintain the tightness of all handles and knobs by checking and retightening them regularly. Le Creuset enameled cast iron is extremely durable but it may be damaged if accidentally dropped or knocked against a hard surface. Please note that this is not covered by our Lifetime Warranty. Dishwasher use All pans with integral cast iron, phenolic handles or stainless steel knobs can be washed in the dishwasher. However, constant dishwashing may lead to some dulling of the enamel finish. This is not harmful and will not impair performance. When using the dishwasher always allow the cycle to finish before opening the door. This will ensure the pans are dried thoroughly. Pans with metal handles can be washed in the dishwasher, but this greatly reduces the development of a patina; as a result, grills and skillets will require oiling for a longer period. Pans with wooden handles are not dishwasher-safe. Satin Black Satin Black enamel can be found on skillets, grills, frying pans, saute pans, woks, tagines and a number of round and oval casserole dishes. Satin Black enamel has a smooth feel but is not as glossy as other light-colored interior enamel finishes. It has been specially designed for higher surface temperature cooking, which is not the same as simply using a piece on a high heat. With cast iron, higher surface temperatures can be achieved by allowing any piece to heat thoroughly on a medium setting. This makes the satin black interior ideal for frying, grilling and searing. Satin Black enamel will keep its good looks and allow a patina to build on its surface with continued use. A patina is the result of the natural oils and fats from foods baking on to the hot surface. The patina should not be cleaned off, as it enhances the cooking performance and the release of foods. It also reduces the need for surface oiling. With the higher surface temperatures achieved during frying, grilling and searing, sugars and some enzymes will cause caramelization. This not only aids in the retention of moisture and flavor, but also produces the sear lines and crusty exterior on grilled meats.

A sweet heart decal makes this casserole daringly different from the other cast iron pieces, but its functionality and excellent heat retention remains the same. This limited-edition piece is topped with a light gold knob and is perfectly designed for stews, roasts, soups, and baking. An ideal gift to mark Mother's Day, Valentine's Day, birthdays and other special occasions. The essential kitchen classic. From a fifteen minute pasta ragu to a slow-cooked, fragrant stew; from tender, juicy roasts to freshly baked bread and cakes that rise to perfection and bake evenly, the Round Cast Iron Casserole is ideal for a wide array of one-pot recipes. Now Le Creuset is proud to introduce the new Signature Round Casserole. New features include: easy-grip, 45% larger handles; easy clean, toughened enamel interior; a stylish, heat resistant stainless steel knob; and an enhanced tight-fitting lid. Suitable for use on all hob types, including induction, and in the oven, the casserole makes a perfect serving dish too as cast iron keeps food warmer for longer at the table. Individually cast in sand moulds and hand crafted at the original French foundry since 1925, Le Creuset casserole dishes are protected by a Lifetime Guarantee for total peace of mind. Ø 22 cm - 3,3 L (Bottom ca. Ø 17 cm) - For 3-4 persons Cast iron: is perfect for frying, boiling, simmering, cooking, marinating and food storage after cooking can be used on the stovetop, in the oven and under the grill is suitable for use on all heat sources is a superior conductor of heat All black round french ovens are coated with achromatic silk - enamel (looks black) outside and inside. This silk - enamel is satiny and makes cleaning easier . Those have to be seasoned before first use. The colored cast iron products are coated with nature enamel inside (don't have to be seasoned) Guarantee for the flawless and perfect material quality of the product for its lifetime, however, for a period of 30 years.. Warranty valid for all products from date of manufacture 1999 Here you will find the warranty conditions Cooking with cast iron Enameled cast iron is a remarkable and robust material that performs well with modern requirements for food preparation and cooking. Whether you choose to stir-fry, slow-cook a casserole, sear a steak or bake a cake, there is a shape that is suitable. Cast iron performs well for either slow cooking or high-temperature searing. Cast iron can be used reliably on any heat source, including induction, and with any oven or grill. It has the ability to retain heat efficiently, which allows for use of lower heat settings in stovetop and oven cooking. On the table, a hot covered dish will keep food hot for second servings. Cast iron can also be used to keep foods cold. A chilled dish becomes an ideal cold food server on a hot summer day. It can also be placed in the freezer for food storage or advanced food preparation. Before first use Remove all packaging and labels. Wash the pan in hot, soapy water, then rinse and dry thoroughly. Your pan is now ready to be used and does not require any further preparation. Cooking heats Medium or low heat will provide the best results for cooking, including frying and searing. Allow the pan to heat gradually and thoroughly for even and efficient cooking results. Once the pan is hot, almost all cooking can be continued on lower settings. High heat temperatures should only be used for boiling water for vegetables or pasta, or for reducing the consistency of stocks or sauces. High heats should never be used to preheat a pan before lowering the heat for cooking. Cast iron retains heat so efficiently that overheating will cause food to burn or stick. Oven use The black phenolic lid knobs on our Signature range of enameled cast iron are heat-resistant to 480°F / 250°C. The black phenolic lid knobs on our Classic range of enameled cast iron are heat-resistant to 375°F / 190°C. Products with integral cast iron handles or stainless steel knobs can be used at any oven temperature. Pans with wooden handles or knobs must not be placed in the oven. Do not place any cookware on the floors of ovens with cast iron linings. This will increase the cooking temperature inside the oven, resulting in an increased cooking rate with detrimental effects on food. Do not drag cookware across the floor of the liners. For best results always place on a shelf or rack. Cooking tips for grilling Grills may be preheated to reach a hot surface temperature for searing and caramelization. This advice does not apply to any other products. For correct grilling and searing, it is important that the cooking surface is sufficiently hot before cooking begins. Sear lines from ribbed grills will not be produced if the pan surface is too cool, or if the food is too wet. Place the empty pan on medium heat and allow it to heat for several minutes. Do not add oil to the cold pan-the oil may become too hot and smoke. Take a few drops of water on your fingers and scatter over the hot surface. If they sizzle and evaporate almost immediately it is hot and ready for use. If the water produces steam and has no sizzle, heat the pan a little longer and repeat the water test again. When the surface is hot enough, lightly oil it with cooking spray or brush it with oil using a Le Creuset silicone basting brush. Vegetable, ground nut or corn oils are recommended. Olive oil may cause excessive smoking. Once a patina covers the cooking surface very little oil will be necessary. For distinct sear lines, leave the food undisturbed on the surface for several minutes. If the food is moved too quickly the lines will be poor, and steam from the food may be released onto the surface. Any food for grilling or searing must be quite dry before it is placed on the hot surface. Wet foods will not achieve good sear lines and may result in a steamed appearance and flavor. Use paper towels to pat off excess moisture from foods. Oil can then be brushed over the food if desired. Foods that have been marinated should also have excess moisture removed with paper towels. General care Always cool a hot pan for a few minutes before washing. Do not plunge a hot pan into cold water. While Le Creuset’s enamel is designed to be the most durable on the market, thermal shock may still occur, resulting in cracking or loss of enamel. If there are food residues, fill the pan with warm water and let soak for 15 to 20 minutes before washing. A brush can be useful for removing small food deposits, or for cleaning between the ribs on grills. Do not use scourers or abrasive cleaners on the cooking surface. Nylon or soft abrasive pads or brushes can be used to remove stubborn residues. To avoid damaging the enamel, do not use metallic pads or harsh abrasive cleaning agents. Light stains or metal marks caused by metal tools can be removed with Le Creuset cookware cleaner. An occasional cleaning with this product will also retain the new appearance of your pans. It can be purchased on this website or from your local retailer. Never store pans while they are still damp. Store pans in a dry cupboard or airy space away from steam. Maintain the tightness of all handles and knobs by checking and retightening them regularly. Le Creuset enameled cast iron is extremely durable but it may be damaged if accidentally dropped or knocked against a hard surface. Please note that this is not covered by our Lifetime Warranty. Dishwasher use All pans with integral cast iron, phenolic handles or stainless steel knobs can be washed in the dishwasher. However, constant dishwashing may lead to some dulling of the enamel finish. This is not harmful and will not impair performance. When using the dishwasher always allow the cycle to finish before opening the door. This will ensure the pans are dried thoroughly. Pans with metal handles can be washed in the dishwasher, but this greatly reduces the development of a patina; as a result, grills and skillets will require oiling for a longer period. Pans with wooden handles are not dishwasher-safe. Satin Black Satin Black enamel can be found on skillets, grills, frying pans, saute pans, woks, tagines and a number of round and oval casserole dishes. Satin Black enamel has a smooth feel but is not as glossy as other light-colored interior enamel finishes. It has been specially designed for higher surface temperature cooking, which is not the same as simply using a piece on a high heat. With cast iron, higher surface temperatures can be achieved by allowing any piece to heat thoroughly on a medium setting. This makes the satin black interior ideal for frying, grilling and searing. Satin Black enamel will keep its good looks and allow a patina to build on its surface with continued use. A patina is the result of the natural oils and fats from foods baking on to the hot surface. The patina should not be cleaned off, as it enhances the cooking performance and the release of foods. It also reduces the need for surface oiling. With the higher surface temperatures achieved during frying, grilling and searing, sugars and some enzymes will cause caramelization. This not only aids in the retention of moisture and flavor, but also produces the sear lines and crusty exterior on grilled meats. You can find more information concerning its characteristics and care under "How to Season, Manufacturing, Care & Use" - Just click next to it "Download".

The unique shape of the bread roaster from Le Creuset makes it possible to bake bakery-quality bread at home. The weight and stability of cast iron ensures a secure seal between the base and the lid, trapping the steam and ensuring perfect baking results every time. Dome-shaped lid - The height of 17.6 cm allows the steam to circulate optimally inside the pot, creating the typical baker's steam cooking. Base height 4.8 cm - Ideal height to give the bread room to rise. The flat bottom is designed to have a low profile to make it easier to pour in the wet dough and remove the finished bread. Cast iron: Ø 24 cm - 1,6 L - height 17,6 cm - Base height 4,8 cm can be used on the stovetop, in the oven and under the grill is suitable for use on all heat sources is a superior conductor of heat All black round french ovens are coated with achromatic silk - enamel (looks black) outside and inside. This silk - enamel is satiny and makes cleaning easier . Those have to be seasoned before first use. The colored cast iron products are coated with nature enamel inside (don't have to be seasoned) Enameled cast iron is a remarkable and robust material that performs well with modern requirements for food preparation and cooking. Whether you choose to stir-fry, slow-cook a casserole, sear a steak or bake a cake, there is a shape that is suitable. Cast iron performs well for either slow cooking or high-temperature searing. Cast iron can be used reliably on any heat source, including induction, and with any oven or grill. It has the ability to retain heat efficiently, which allows for use of lower heat settings in stovetop and oven cooking. On the table, a hot covered dish will keep food hot for second servings. Cast iron can also be used to keep foods cold. A chilled dish becomes an ideal cold food server on a hot summer day. It can also be placed in the freezer for food storage or advanced food preparation. Before first use Remove all packaging and labels. Wash the pan in hot, soapy water, then rinse and dry thoroughly. Your pan is now ready to be used and does not require any further preparation. Cooking heats Medium or low heat will provide the best results for cooking, including frying and searing. Allow the pan to heat gradually and thoroughly for even and efficient cooking results. Once the pan is hot, almost all cooking can be continued on lower settings. High heat temperatures should only be used for boiling water for vegetables or pasta, or for reducing the consistency of stocks or sauces. High heats should never be used to preheat a pan before lowering the heat for cooking. Cast iron retains heat so efficiently that overheating will cause food to burn or stick. Oven use The black phenolic lid knobs on our Signature range of enameled cast iron are heat-resistant to 480°F / 250°C. The black phenolic lid knobs on our Classic range of enameled cast iron are heat-resistant to 375°F / 190°C. Products with integral cast iron handles or stainless steel knobs can be used at any oven temperature. Pans with wooden handles or knobs must not be placed in the oven. Do not place any cookware on the floors of ovens with cast iron linings. This will increase the cooking temperature inside the oven, resulting in an increased cooking rate with detrimental effects on food. Do not drag cookware across the floor of the liners. For best results always place on a shelf or rack. Cooking tips for grilling Grills may be preheated to reach a hot surface temperature for searing and caramelization. This advice does not apply to any other products. For correct grilling and searing, it is important that the cooking surface is sufficiently hot before cooking begins. Sear lines from ribbed grills will not be produced if the pan surface is too cool, or if the food is too wet. Place the empty pan on medium heat and allow it to heat for several minutes. Do not add oil to the cold pan-the oil may become too hot and smoke. Take a few drops of water on your fingers and scatter over the hot surface. If they sizzle and evaporate almost immediately it is hot and ready for use. If the water produces steam and has no sizzle, heat the pan a little longer and repeat the water test again. When the surface is hot enough, lightly oil it with cooking spray or brush it with oil using a Le Creuset silicone basting brush. Vegetable, ground nut or corn oils are recommended. Olive oil may cause excessive smoking. Once a patina covers the cooking surface very little oil will be necessary. For distinct sear lines, leave the food undisturbed on the surface for several minutes. If the food is moved too quickly the lines will be poor, and steam from the food may be released onto the surface. Any food for grilling or searing must be quite dry before it is placed on the hot surface. Wet foods will not achieve good sear lines and may result in a steamed appearance and flavor. Use paper towels to pat off excess moisture from foods. Oil can then be brushed over the food if desired. Foods that have been marinated should also have excess moisture removed with paper towels. General care Always cool a hot pan for a few minutes before washing. Do not plunge a hot pan into cold water. While Le Creuset’s enamel is designed to be the most durable on the market, thermal shock may still occur, resulting in cracking or loss of enamel. If there are food residues, fill the pan with warm water and let soak for 15 to 20 minutes before washing. A brush can be useful for removing small food deposits, or for cleaning between the ribs on grills. Do not use scourers or abrasive cleaners on the cooking surface. Nylon or soft abrasive pads or brushes can be used to remove stubborn residues. To avoid damaging the enamel, do not use metallic pads or harsh abrasive cleaning agents. Light stains or metal marks caused by metal tools can be removed with Le Creuset cookware cleaner. An occasional cleaning with this product will also retain the new appearance of your pans. It can be purchased on this website or from your local retailer. Never store pans while they are still damp. Store pans in a dry cupboard or airy space away from steam. Maintain the tightness of all handles and knobs by checking and retightening them regularly. Le Creuset enameled cast iron is extremely durable but it may be damaged if accidentally dropped or knocked against a hard surface. Please note that this is not covered by our Lifetime Warranty. Dishwasher use All pans with integral cast iron, phenolic handles or stainless steel knobs can be washed in the dishwasher. However, constant dishwashing may lead to some dulling of the enamel finish. This is not harmful and will not impair performance. When using the dishwasher always allow the cycle to finish before opening the door. This will ensure the pans are dried thoroughly. Pans with metal handles can be washed in the dishwasher, but this greatly reduces the development of a patina; as a result, grills and skillets will require oiling for a longer period. Pans with wooden handles are not dishwasher-safe. Satin Black Satin Black enamel can be found on skillets, grills, frying pans, saute pans, woks, tagines and a number of round and oval casserole dishes. Satin Black enamel has a smooth feel but is not as glossy as other light-colored interior enamel finishes. It has been specially designed for higher surface temperature cooking, which is not the same as simply using a piece on a high heat. With cast iron, higher surface temperatures can be achieved by allowing any piece to heat thoroughly on a medium setting. This makes the satin black interior ideal for frying, grilling and searing. Satin Black enamel will keep its good looks and allow a patina to build on its surface with continued use. A patina is the result of the natural oils and fats from foods baking on to the hot surface. The patina should not be cleaned off, as it enhances the cooking performance and the release of foods. It also reduces the need for surface oiling. With the higher surface temperatures achieved during frying, grilling and searing, sugars and some enzymes will cause caramelization. This not only aids in the retention of moisture and flavor, but also produces the sear lines and crusty exterior on grilled meats. You can find more information concerning its characteristics and care under "How to Season, Manufacturing, Care & Use" - Just click next to it "Download".

Le Creuset's Wide French Oven brings the taste of Northern Italy straight to your kitchen. The shallow design of the pan ensures efficient evaporation of liquids and the sides are angled to fit perfectly with a risotto spatula. Ø 30 cm (Bottom 24 cm) x h 10 cm - V 6,2 l 6-8 serving Le Creuset Cast iron: is perfect for frying, boiling, simmering, cooking, marinating and food storage after cooking can be used on the stovetop, in the oven and under the grill is suitable for use on all heat sources Unveiling the Evolution of a Classic... NEW Le Creuset Signature Cast Iron Casseroles Le Creuset is proud to introduce the new Signature Cast Iron Casseroles as the next evolution of its enamelled cast iron cookware. This updated kitchen classic features a range of new design enhancements especially developed to offer even better durability, versatility and comfort of use when cooking. Available in an extended selection of shapes, sizes and iconic colours, new features include: easy-grip, 45% larger handles distribute weight more evenly and make it easier to carry from hob to oven to table even when wearing bulky oven gloves easy clean, toughened enamel interior is now even more durable to resist staining, dulling and other wear and tear and makes cleaning even faster and easier stylish, heat-resistant stainless steel knob withstands any oven temperature for total peace of mind and is more ergonomic for a more comfortable, natural grip enhanced, tight-fitting lid with built-in stabilisers seal in flavour with a more secure fit and has enhanced rings and branding for added beauty Material: cast iron Individually cast in sand moulds and hand crafted at the original foundry in France since 1925, each piece of Le Creuset enamelled cast iron cookware is unique and perfectly finished to deliver outstanding performance time after time. Suitable for use on all hob types, including induction, and in the oven, Le Creuset cast iron casseroles are also perfect for serving as cast iron keeps food warmer for longer at the table. Cooking with cast iron Enameled cast iron is a remarkable and robust material that performs well with modern requirements for food preparation and cooking. Whether you choose to stir-fry, slow-cook a casserole, sear a steak or bake a cake, there is a shape that is suitable. Cast iron performs well for either slow cooking or high-temperature searing. Cast iron can be used reliably on any heat source, including induction, and with any oven or grill. It has the ability to retain heat efficiently, which allows for use of lower heat settings in stovetop and oven cooking. On the table, a hot covered dish will keep food hot for second servings. Cast iron can also be used to keep foods cold. A chilled dish becomes an ideal cold food server on a hot summer day. It can also be placed in the freezer for food storage or advanced food preparation. Heat recommendations Le Creuset cast iron cookware can be used on all heat sources including gas, electric solid plate or radiant ring, vitro-ceramic glass, induction, and ovens fired by gas, oil, coal or wood. When using any glass-topped stove, always lift the pan when moving it; never slide it, as this may damage the stovetop or the base of the pan. Always match the pan’s base size to the stovetop heat zone to maximize efficiency, and to prevent overheating of the pan sides or damage to the handles. Gas flames must always be confined to the base area, and must never extend around the sidewalls of the pan. Long handles should be positioned safely where they do not hang over the front of the stove or other heat zones. Cooking heats Medium or low heat will provide the best results for cooking, including frying and searing. Allow the pan to heat gradually and thoroughly for even and efficient cooking results. Once the pan is hot, almost all cooking can be continued on lower settings. High heat temperatures should only be used for boiling water for vegetables or pasta, or for reducing the consistency of stocks or sauces. High heats should never be used to preheat a pan before lowering the heat for cooking. Cast iron retains heat so efficiently that overheating will cause food to burn or stick. Oils and fats With the exception of Grills, the enamel surface is not ideal for dry cooking. Your choice of liquid, oil, fat or butter should completely cover the base before heating begins. Do not leave the pan unattended, and do not allow a pan to boil dry, as this may permanently damage the enamel. For deep frying, the maximum oil level must not exceed 1/3 full. This depth allows sufficient height above the oil for it to rise once foods are added. An oil frying thermometer should be used for safety, and a lid should be readily available in case of overheating or flaring. Hot pans Always place a hot pan on a wooden board, trivet or Le Creuset silicone mat-never on an unprotected surface. Oven use The black phenolic lid knobs on our Signature range of enameled cast iron are heat-resistant to 480°F / 250°C. The black phenolic lid knobs on our Classic range of enameled cast iron are heat-resistant to 375°F / 190°C. Products with integral cast iron handles or stainless steel knobs can be used at any oven temperature. Pans with wooden handles or knobs must not be placed in the oven. Do not place any cookware on the floors of ovens with cast iron linings. This will increase the cooking temperature inside the oven, resulting in an increased cooking rate with detrimental effects on food. Do not drag cookware across the floor of the liners. For best results always place on a shelf or rack. Cooking tips for grilling Grills may be preheated to reach a hot surface temperature for searing and caramelization. This advice does not apply to any other products. For correct grilling and searing, it is important that the cooking surface is sufficiently hot before cooking begins. Sear lines from ribbed grills will not be produced if the pan surface is too cool, or if the food is too wet. Place the empty pan on medium heat and allow it to heat for several minutes. Do not add oil to the cold pan-the oil may become too hot and smoke. Take a few drops of water on your fingers and scatter over the hot surface. If they sizzle and evaporate almost immediately it is hot and ready for use. If the water produces steam and has no sizzle, heat the pan a little longer and repeat the water test again. When the surface is hot enough, lightly oil it with cooking spray or brush it with oil using a Le Creuset silicone basting brush. Vegetable, ground nut or corn oils are recommended. Olive oil may cause excessive smoking. Once a patina covers the cooking surface very little oil will be necessary. For distinct sear lines, leave the food undisturbed on the surface for several minutes. If the food is moved too quickly the lines will be poor, and steam from the food may be released onto the surface. Any food for grilling or searing must be quite dry before it is placed on the hot surface. Wet foods will not achieve good sear lines and may result in a steamed appearance and flavor. Use paper towels to pat off excess moisture from foods. Oil can then be brushed over the food if desired. Foods that have been marinated should also have excess moisture removed with paper towels. Cooking tips for shallow frying and sauteing For frying and sauteing, the fat should be hot before adding food. Bring the pan and fat or oil to the correct temperature together. Oil is hot enough when there is a gentle ripple in its surface. For butter and other fats, bubbling or foaming indicates the correct temperature. If either begins smoking, or if butter begins browning, it is too hot and should be cooled slightly before proceeding. The quickest way to do this is to remove the pan from the heat source for a few moments. For longer shallow frying a mixture of oil and butter gives excellent results. Satin Black Satin Black enamel can be found on skillets, grills, frying pans, saute pans, woks, tagines and a number of round and oval casserole dishes. Satin Black enamel has a smooth feel but is not as glossy as other light-colored interior enamel finishes. It has been specially designed for higher surface temperature cooking, which is not the same as simply using a piece on a high heat. With cast iron, higher surface temperatures can be achieved by allowing any piece to heat thoroughly on a medium setting. This makes the satin black interior ideal for frying, grilling and searing. Satin Black enamel will keep its good looks and allow a patina to build on its surface with continued use. A patina is the result of the natural oils and fats from foods baking on to the hot surface. The patina should not be cleaned off, as it enhances the cooking performance and the release of foods. It also reduces the need for surface oiling. With the higher surface temperatures achieved during frying, grilling and searing, sugars and some enzymes will cause caramelization. This not only aids in the retention of moisture and flavor, but also produces the sear lines and crusty exterior on grilled meats.

From a creamy pumpkin soup to a delicious bouillabaisse, the cast iron sauté pan is perfect for your daily use. The Le Creuset special roasters impress with their various shapes and the versatile application possibilities. The roasters are also perfect for serving at the table: on the one hand, cast iron is an excellent heat accumulator, so that the supply in the roaster stays warm for a long time and on the other hand, the stylish colours can be integrated very well into a festively decorated table. Cast iron: 24 cm / 3,2 l is perfect for frying, boiling, simmering, cooking, marinating and food storage after cooking can be used on the stovetop, in the oven and under the grill is suitable for use on all heat sources is a superior conductor of heat All black round french ovens are coated with achromatic silk - enamel (looks black) outside and inside. This silk - enamel is satiny and makes cleaning easier . Those have to be seasoned before first use. The colored cast iron products are coated with nature enamel inside (don't have to be seasoned) Cooking with Le Creuset cast iron Enameled cast iron is a remarkable and robust material that performs well with modern requirements for food preparation and cooking. Whether you choose to stir-fry, slow-cook a casserole, sear a steak or bake a cake, there is a shape that is suitable. Cast iron performs well for either slow cooking or high-temperature searing. Cast iron can be used reliably on any heat source, including induction, and with any oven or grill. It has the ability to retain heat efficiently, which allows for use of lower heat settings in stovetop and oven cooking. On the table, a hot covered dish will keep food hot for second servings. Cast iron can also be used to keep foods cold. A chilled dish becomes an ideal cold food server on a hot summer day. It can also be placed in the freezer for food storage or advanced food preparation. Before first use Remove all packaging and labels. Wash the pan in hot, soapy water, then rinse and dry thoroughly. Your pan is now ready to be used and does not require any further preparation. Cooking heats Medium or low heat will provide the best results for cooking, including frying and searing. Allow the pan to heat gradually and thoroughly for even and efficient cooking results. Once the pan is hot, almost all cooking can be continued on lower settings. High heat temperatures should only be used for boiling water for vegetables or pasta, or for reducing the consistency of stocks or sauces. High heats should never be used to preheat a pan before lowering the heat for cooking. Cast iron retains heat so efficiently that overheating will cause food to burn or stick. Oven use The black phenolic lid knobs on our Signature range of enameled cast iron are heat-resistant to 480°F / 250°C. The black phenolic lid knobs on our Classic range of enameled cast iron are heat-resistant to 375°F / 190°C. Products with integral cast iron handles or stainless steel knobs can be used at any oven temperature. Pans with wooden handles or knobs must not be placed in the oven. Do not place any cookware on the floors of ovens with cast iron linings. This will increase the cooking temperature inside the oven, resulting in an increased cooking rate with detrimental effects on food. Do not drag cookware across the floor of the liners. For best results always place on a shelf or rack. Cooking tips for grilling Grills may be preheated to reach a hot surface temperature for searing and caramelization. This advice does not apply to any other products. For correct grilling and searing, it is important that the cooking surface is sufficiently hot before cooking begins. Sear lines from ribbed grills will not be produced if the pan surface is too cool, or if the food is too wet. Place the empty pan on medium heat and allow it to heat for several minutes. Do not add oil to the cold pan-the oil may become too hot and smoke. Take a few drops of water on your fingers and scatter over the hot surface. If they sizzle and evaporate almost immediately it is hot and ready for use. If the water produces steam and has no sizzle, heat the pan a little longer and repeat the water test again. When the surface is hot enough, lightly oil it with cooking spray or brush it with oil using a Le Creuset silicone basting brush. Vegetable, ground nut or corn oils are recommended. Olive oil may cause excessive smoking. Once a patina covers the cooking surface very little oil will be necessary. For distinct sear lines, leave the food undisturbed on the surface for several minutes. If the food is moved too quickly the lines will be poor, and steam from the food may be released onto the surface. Any food for grilling or searing must be quite dry before it is placed on the hot surface. Wet foods will not achieve good sear lines and may result in a steamed appearance and flavor. Use paper towels to pat off excess moisture from foods. Oil can then be brushed over the food if desired. Foods that have been marinated should also have excess moisture removed with paper towels. General care Always cool a hot pan for a few minutes before washing. Do not plunge a hot pan into cold water. While Le Creuset’s enamel is designed to be the most durable on the market, thermal shock may still occur, resulting in cracking or loss of enamel. If there are food residues, fill the pan with warm water and let soak for 15 to 20 minutes before washing. A brush can be useful for removing small food deposits, or for cleaning between the ribs on grills. Do not use scourers or abrasive cleaners on the cooking surface. Nylon or soft abrasive pads or brushes can be used to remove stubborn residues. To avoid damaging the enamel, do not use metallic pads or harsh abrasive cleaning agents. Light stains or metal marks caused by metal tools can be removed with Le Creuset cookware cleaner. An occasional cleaning with this product will also retain the new appearance of your pans. It can be purchased on this website or from your local retailer. Never store pans while they are still damp. Store pans in a dry cupboard or airy space away from steam. Maintain the tightness of all handles and knobs by checking and retightening them regularly. Dishwasher use All pans with integral cast iron, phenolic handles or stainless steel knobs can be washed in the dishwasher. However, constant dishwashing may lead to some dulling of the enamel finish. This is not harmful and will not impair performance. When using the dishwasher always allow the cycle to finish before opening the door. This will ensure the pans are dried thoroughly. Pans with metal handles can be washed in the dishwasher, but this greatly reduces the development of a patina; as a result, grills and skillets will require oiling for a longer period. Pans with wooden handles are not dishwasher-safe. Satin Black Satin Black enamel can be found on skillets, grills, frying pans, saute pans, woks, tagines and a number of round and oval casserole dishes. Satin Black enamel has a smooth feel but is not as glossy as other light-colored interior enamel finishes. It has been specially designed for higher surface temperature cooking, which is not the same as simply using a piece on a high heat. With cast iron, higher surface temperatures can be achieved by allowing any piece to heat thoroughly on a medium setting. This makes the satin black interior ideal for frying, grilling and searing. Satin Black enamel will keep its good looks and allow a patina to build on its surface with continued use. A patina is the result of the natural oils and fats from foods baking on to the hot surface. The patina should not be cleaned off, as it enhances the cooking performance and the release of foods. It also reduces the need for surface oiling. With the higher surface temperatures achieved during frying, grilling and searing, sugars and some enzymes will cause caramelization. This not only aids in the retention of moisture and flavor, but also produces the sear lines and crusty exterior on grilled meats.

The Le Creuset Gourmet Pro Bowl SE is the perfect cookware for multifunctional use. Thanks to the matt black inner enamel, it can be used like a pan for crispy searing. The high side walls allow the preparation of sauces as in a roasting pan. Whether the use on the hob or the baking of food in the oven: the gourmet professional pot is a true all-rounder in the kitchen. Ø 30 cm x h 7 cm - 3,2 l 6 serving inside black enamel Unveiling the Evolution of a Classic... NEW Le Creuset Signature Cast Iron Casseroles Le Creuset is proud to introduce the new Signature Cast Iron Casseroles as the next evolution of its enamelled cast iron cookware. This updated kitchen classic features a range of new design enhancements especially developed to offer even better durability, versatility and comfort of use when cooking. Available in an extended selection of shapes, sizes and iconic colours, new features include: easy-grip, 45% larger handles distribute weight more evenly and make it easier to carry from hob to oven to table even when wearing bulky oven gloves easy clean, toughened enamel interior is now even more durable to resist staining, dulling and other wear and tear and makes cleaning even faster and easier stylish, heat-resistant stainless steel knob withstands any oven temperature for total peace of mind and is more ergonomic for a more comfortable, natural grip enhanced, tight-fitting lid with built-in stabilisers seal in flavour with a more secure fit and has enhanced rings and branding for added beauty Individually cast in sand moulds and hand crafted at the original foundry in France since 1925, each piece of Le Creuset enamelled cast iron cookware is unique and perfectly finished to deliver outstanding performance time after time. Suitable for use on all hob types, including induction, and in the oven, Le Creuset cast iron casseroles are also perfect for serving as cast iron keeps food warmer for longer at the table. Featuring a Lifetime Guarantee for total peace of mind. Cast iron: is perfect for frying, boiling, simmering, cooking, marinating and food storage after cooking can be used on the stovetop, in the oven and under the grill is suitable for use on all heat sources is a superior conductor of heat All black round french ovens are coated with achromatic silk - enamel (looks black) outside and inside. This silk - enamel is satiny and makes cleaning easier . Those have to be seasoned before first use. The colored cast iron products are coated with nature enamel inside (don't have to be seasoned) Enameled cast iron is a remarkable and robust material that performs well with modern requirements for food preparation and cooking. Whether you choose to stir-fry, slow-cook a casserole, sear a steak or bake a cake, there is a shape that is suitable. Cast iron performs well for either slow cooking or high-temperature searing. Cast iron can be used reliably on any heat source, including induction, and with any oven or grill. It has the ability to retain heat efficiently, which allows for use of lower heat settings in stovetop and oven cooking. On the table, a hot covered dish will keep food hot for second servings. Cast iron can also be used to keep foods cold. A chilled dish becomes an ideal cold food server on a hot summer day. It can also be placed in the freezer for food storage or advanced food preparation. Before first use Remove all packaging and labels. Wash the pan in hot, soapy water, then rinse and dry thoroughly. Your pan is now ready to be used and does not require any further preparation. Cooking heats Medium or low heat will provide the best results for cooking, including frying and searing. Allow the pan to heat gradually and thoroughly for even and efficient cooking results. Once the pan is hot, almost all cooking can be continued on lower settings. High heat temperatures should only be used for boiling water for vegetables or pasta, or for reducing the consistency of stocks or sauces. High heats should never be used to preheat a pan before lowering the heat for cooking. Cast iron retains heat so efficiently that overheating will cause food to burn or stick. Oven use The black phenolic lid knobs on our Signature range of enameled cast iron are heat-resistant to 480°F / 250°C. The black phenolic lid knobs on our Classic range of enameled cast iron are heat-resistant to 375°F / 190°C. Products with integral cast iron handles or stainless steel knobs can be used at any oven temperature. Pans with wooden handles or knobs must not be placed in the oven. Do not place any cookware on the floors of ovens with cast iron linings. This will increase the cooking temperature inside the oven, resulting in an increased cooking rate with detrimental effects on food. Do not drag cookware across the floor of the liners. For best results always place on a shelf or rack. Cooking tips for grilling Grills may be preheated to reach a hot surface temperature for searing and caramelization. This advice does not apply to any other products. For correct grilling and searing, it is important that the cooking surface is sufficiently hot before cooking begins. Sear lines from ribbed grills will not be produced if the pan surface is too cool, or if the food is too wet. Place the empty pan on medium heat and allow it to heat for several minutes. Do not add oil to the cold pan-the oil may become too hot and smoke. Take a few drops of water on your fingers and scatter over the hot surface. If they sizzle and evaporate almost immediately it is hot and ready for use. If the water produces steam and has no sizzle, heat the pan a little longer and repeat the water test again. When the surface is hot enough, lightly oil it with cooking spray or brush it with oil using a Le Creuset silicone basting brush. Vegetable, ground nut or corn oils are recommended. Olive oil may cause excessive smoking. Once a patina covers the cooking surface very little oil will be necessary. For distinct sear lines, leave the food undisturbed on the surface for several minutes. If the food is moved too quickly the lines will be poor, and steam from the food may be released onto the surface. Any food for grilling or searing must be quite dry before it is placed on the hot surface. Wet foods will not achieve good sear lines and may result in a steamed appearance and flavor. Use paper towels to pat off excess moisture from foods. Oil can then be brushed over the food if desired. Foods that have been marinated should also have excess moisture removed with paper towels. General care Always cool a hot pan for a few minutes before washing. Do not plunge a hot pan into cold water. While Le Creuset’s enamel is designed to be the most durable on the market, thermal shock may still occur, resulting in cracking or loss of enamel. If there are food residues, fill the pan with warm water and let soak for 15 to 20 minutes before washing. A brush can be useful for removing small food deposits, or for cleaning between the ribs on grills. Do not use scourers or abrasive cleaners on the cooking surface. Nylon or soft abrasive pads or brushes can be used to remove stubborn residues. To avoid damaging the enamel, do not use metallic pads or harsh abrasive cleaning agents. Light stains or metal marks caused by metal tools can be removed with Le Creuset cookware cleaner. An occasional cleaning with this product will also retain the new appearance of your pans. It can be purchased on this website or from your local retailer. Never store pans while they are still damp. Store pans in a dry cupboard or airy space away from steam. Maintain the tightness of all handles and knobs by checking and retightening them regularly. Le Creuset enameled cast iron is extremely durable but it may be damaged if accidentally dropped or knocked against a hard surface. Please note that this is not covered by our Lifetime Warranty. Dishwasher use All pans with integral cast iron, phenolic handles or stainless steel knobs can be washed in the dishwasher. However, constant dishwashing may lead to some dulling of the enamel finish. This is not harmful and will not impair performance. When using the dishwasher always allow the cycle to finish before opening the door. This will ensure the pans are dried thoroughly. Pans with metal handles can be washed in the dishwasher, but this greatly reduces the development of a patina; as a result, grills and skillets will require oiling for a longer period. Pans with wooden handles are not dishwasher-safe. Satin Black Satin Black enamel can be found on skillets, grills, frying pans, saute pans, woks, tagines and a number of round and oval casserole dishes. Satin Black enamel has a smooth feel but is not as glossy as other light-colored interior enamel finishes. It has been specially designed for higher surface temperature cooking, which is not the same as simply using a piece on a high heat. With cast iron, higher surface temperatures can be achieved by allowing any piece to heat thoroughly on a medium setting. This makes the satin black interior ideal for frying, grilling and searing. Satin Black enamel will keep its good looks and allow a patina to build on its surface with continued use. A patina is the result of the natural oils and fats from foods baking on to the hot surface. The patina should not be cleaned off, as it enhances the cooking performance and the release of foods. It also reduces the need for surface oiling. With the higher surface temperatures achieved during frying, grilling and searing, sugars and some enzymes will cause caramelization. This not only aids in the retention of moisture and flavor, but also produces the sear lines and crusty exterior on grilled meats. You can find more information concerning its characteristics and care under "How to Season, Manufacturing, Care & Use" - Just click next to it "Download".

The most versatile - a great stir fry pan, baking and serving dish. Perfect for a wide range of dishes from quick creamy risottos to tender, flavourful meat and vegetables or crisp, golden pies and tarts. The large flat shape and shallow sides of the Cast Iron Shallow Casserole make it perfect for browning meat and vegetables, simmering casseroles, stir frying, baking and serving at the table. New features include: easy-grip, 45% larger handles; easy clean, toughened enamel interior; a stylish, heat resistant stainless steel knob; and an enhanced tight-fitting lid. Suitable for use on all hob types, including induction, and in the oven, the casserole makes a perfect serving dish too as cast iron keeps food warmer for longer at the table. Individually cast in sand moulds and hand crafted at the original French foundry since 1925, Le Creuset casserole dishes are protected by a Lifetime Guarantee for total peace of mind. Ø 26 cm (Bottom ca. Ø 19 cm) x h 11,5cm - V 2,2 l - 3-4 servings Ø 30 cm (Bottom ca. Ø 23,5 cm) x h 13,5 cm - V 3,5 l - 6 servings Unveiling the Evolution of a Classic... NEW Le Creuset Signature Cast Iron Casseroles Le Creuset is proud to introduce the new Signature Cast Iron Casseroles as the next evolution of its enamelled cast iron cookware. This updated kitchen classic features a range of new design enhancements especially developed to offer even better durability, versatility and comfort of use when cooking. Available in an extended selection of shapes, sizes and iconic colours, new features include: easy-grip, 45% larger handles distribute weight more evenly and make it easier to carry from hob to oven to table even when wearing bulky oven gloves easy clean, toughened enamel interior is now even more durable to resist staining, dulling and other wear and tear and makes cleaning even faster and easier stylish, heat-resistant stainless steel knob withstands any oven temperature for total peace of mind and is more ergonomic for a more comfortable, natural grip enhanced, tight-fitting lid with built-in stabilisers seal in flavour with a more secure fit and has enhanced rings and branding for added beauty Individually cast in sand moulds and hand crafted at the original foundry in France since 1925, each piece of Le Creuset enamelled cast iron cookware is unique and perfectly finished to deliver outstanding performance time after time. Suitable for use on all hob types, including induction, and in the oven, Le Creuset cast iron casseroles are also perfect for serving as cast iron keeps food warmer for longer at the table. Featuring a Lifetime Guarantee for total peace of mind. Cast iron: is perfect for frying, boiling, simmering, cooking, marinating and food storage after cooking can be used on the stovetop, in the oven and under the grill is suitable for use on all heat sources is a superior conductor of heat All black round french ovens are coated with achromatic silk - enamel (looks black) outside and inside. This silk - enamel is satiny and makes cleaning easier . Those have to be seasoned before first use. The colored cast iron products are coated with nature enamel inside (don't have to be seasoned) Enameled cast iron is a remarkable and robust material that performs well with modern requirements for food preparation and cooking. Whether you choose to stir-fry, slow-cook a casserole, sear a steak or bake a cake, there is a shape that is suitable. Cast iron performs well for either slow cooking or high-temperature searing. Cast iron can be used reliably on any heat source, including induction, and with any oven or grill. It has the ability to retain heat efficiently, which allows for use of lower heat settings in stovetop and oven cooking. On the table, a hot covered dish will keep food hot for second servings. Cast iron can also be used to keep foods cold. A chilled dish becomes an ideal cold food server on a hot summer day. It can also be placed in the freezer for food storage or advanced food preparation. Before first use Remove all packaging and labels. Wash the pan in hot, soapy water, then rinse and dry thoroughly. Your pan is now ready to be used and does not require any further preparation. Cooking heats Medium or low heat will provide the best results for cooking, including frying and searing. Allow the pan to heat gradually and thoroughly for even and efficient cooking results. Once the pan is hot, almost all cooking can be continued on lower settings. High heat temperatures should only be used for boiling water for vegetables or pasta, or for reducing the consistency of stocks or sauces. High heats should never be used to preheat a pan before lowering the heat for cooking. Cast iron retains heat so efficiently that overheating will cause food to burn or stick. Oven use The black phenolic lid knobs on our Signature range of enameled cast iron are heat-resistant to 480°F / 250°C. The black phenolic lid knobs on our Classic range of enameled cast iron are heat-resistant to 375°F / 190°C. Products with integral cast iron handles or stainless steel knobs can be used at any oven temperature. Pans with wooden handles or knobs must not be placed in the oven. Do not place any cookware on the floors of ovens with cast iron linings. This will increase the cooking temperature inside the oven, resulting in an increased cooking rate with detrimental effects on food. Do not drag cookware across the floor of the liners. For best results always place on a shelf or rack. Cooking tips for grilling Grills may be preheated to reach a hot surface temperature for searing and caramelization. This advice does not apply to any other products. For correct grilling and searing, it is important that the cooking surface is sufficiently hot before cooking begins. Sear lines from ribbed grills will not be produced if the pan surface is too cool, or if the food is too wet. Place the empty pan on medium heat and allow it to heat for several minutes. Do not add oil to the cold pan-the oil may become too hot and smoke. Take a few drops of water on your fingers and scatter over the hot surface. If they sizzle and evaporate almost immediately it is hot and ready for use. If the water produces steam and has no sizzle, heat the pan a little longer and repeat the water test again. When the surface is hot enough, lightly oil it with cooking spray or brush it with oil using a Le Creuset silicone basting brush. Vegetable, ground nut or corn oils are recommended. Olive oil may cause excessive smoking. Once a patina covers the cooking surface very little oil will be necessary. For distinct sear lines, leave the food undisturbed on the surface for several minutes. If the food is moved too quickly the lines will be poor, and steam from the food may be released onto the surface. Any food for grilling or searing must be quite dry before it is placed on the hot surface. Wet foods will not achieve good sear lines and may result in a steamed appearance and flavor. Use paper towels to pat off excess moisture from foods. Oil can then be brushed over the food if desired. Foods that have been marinated should also have excess moisture removed with paper towels. General care Always cool a hot pan for a few minutes before washing. Do not plunge a hot pan into cold water. While Le Creuset’s enamel is designed to be the most durable on the market, thermal shock may still occur, resulting in cracking or loss of enamel. If there are food residues, fill the pan with warm water and let soak for 15 to 20 minutes before washing. A brush can be useful for removing small food deposits, or for cleaning between the ribs on grills. Do not use scourers or abrasive cleaners on the cooking surface. Nylon or soft abrasive pads or brushes can be used to remove stubborn residues. To avoid damaging the enamel, do not use metallic pads or harsh abrasive cleaning agents. Light stains or metal marks caused by metal tools can be removed with Le Creuset cookware cleaner. An occasional cleaning with this product will also retain the new appearance of your pans. It can be purchased on this website or from your local retailer. Never store pans while they are still damp. Store pans in a dry cupboard or airy space away from steam. Maintain the tightness of all handles and knobs by checking and retightening them regularly. Le Creuset enameled cast iron is extremely durable but it may be damaged if accidentally dropped or knocked against a hard surface. Please note that this is not covered by our Lifetime Warranty. Dishwasher use All pans with integral cast iron, phenolic handles or stainless steel knobs can be washed in the dishwasher. However, constant dishwashing may lead to some dulling of the enamel finish. This is not harmful and will not impair performance. When using the dishwasher always allow the cycle to finish before opening the door. This will ensure the pans are dried thoroughly. Pans with metal handles can be washed in the dishwasher, but this greatly reduces the development of a patina; as a result, grills and skillets will require oiling for a longer period. Pans with wooden handles are not dishwasher-safe. Satin Black Satin Black enamel can be found on skillets, grills, frying pans, saute pans, woks, tagines and a number of round and oval casserole dishes. Satin Black enamel has a smooth feel but is not as glossy as other light-colored interior enamel finishes. It has been specially designed for higher surface temperature cooking, which is not the same as simply using a piece on a high heat. With cast iron, higher surface temperatures can be achieved by allowing any piece to heat thoroughly on a medium setting. This makes the satin black interior ideal for frying, grilling and searing. Satin Black enamel will keep its good looks and allow a patina to build on its surface with continued use. A patina is the result of the natural oils and fats from foods baking on to the hot surface. The patina should not be cleaned off, as it enhances the cooking performance and the release of foods. It also reduces the need for surface oiling. With the higher surface temperatures achieved during frying, grilling and searing, sugars and some enzymes will cause caramelization. This not only aids in the retention of moisture and flavor, but also produces the sear lines and crusty exterior on grilled meats.

If your heart belongs to Paris, you can now show your love every day - with this cast iron roasting pot from our Limited Edition. The Eiffel Tower is embossed on the lid, while the gold-coloured lid knob adds real glamour. From French delicacies to culinary highlights from all over the world: your favourite dishes will turn out perfectly in our unique cast iron pot. The most versatile - a great stir fry pan, baking and serving dish. Perfect for a wide range of dishes from quick creamy risottos to tender, flavourful meat and vegetables or crisp, golden pies and tarts. The large flat shape and shallow sides of the Cast Iron Shallow Casserole make it perfect for browning meat and vegetables, simmering casseroles, stir frying, baking and serving at the table. New features include: easy-grip, 45% larger handles; easy clean, toughened enamel interior; a stylish, heat resistant stainless steel knob; and an enhanced tight-fitting lid. Suitable for use on all hob types, including induction, and in the oven, the casserole makes a perfect serving dish too as cast iron keeps food warmer for longer at the table. Individually cast in sand moulds and hand crafted at the original French foundry since 1925. Ø 30 cm x h 7 cm - 3,2 l 6 serving Unveiling the Evolution of a Classic... NEW Le Creuset Signature Cast Iron Casseroles Le Creuset is proud to introduce the new Signature Cast Iron Casseroles as the next evolution of its enamelled cast iron cookware. This updated kitchen classic features a range of new design enhancements especially developed to offer even better durability, versatility and comfort of use when cooking. Available in an extended selection of shapes, sizes and iconic colours, new features include: easy-grip, 45% larger handles distribute weight more evenly and make it easier to carry from hob to oven to table even when wearing bulky oven gloves easy clean, toughened enamel interior is now even more durable to resist staining, dulling and other wear and tear and makes cleaning even faster and easier stylish, heat-resistant stainless steel knob withstands any oven temperature for total peace of mind and is more ergonomic for a more comfortable, natural grip enhanced, tight-fitting lid with built-in stabilisers seal in flavour with a more secure fit and has enhanced rings and branding for added beauty Individually cast in sand moulds and hand crafted at the original foundry in France since 1925, each piece of Le Creuset enamelled cast iron cookware is unique and perfectly finished to deliver outstanding performance time after time. Suitable for use on all hob types, including induction, and in the oven, Le Creuset cast iron casseroles are also perfect for serving as cast iron keeps food warmer for longer at the table. Cast iron: is perfect for frying, boiling, simmering, cooking, marinating and food storage after cooking can be used on the stovetop, in the oven and under the grill is suitable for use on all heat sources is a superior conductor of heat All black round french ovens are coated with achromatic silk - enamel (looks black) outside and inside. This silk - enamel is satiny and makes cleaning easier . Those have to be seasoned before first use. The colored cast iron products are coated with nature enamel inside (don't have to be seasoned) Enameled cast iron is a remarkable and robust material that performs well with modern requirements for food preparation and cooking. Whether you choose to stir-fry, slow-cook a casserole, sear a steak or bake a cake, there is a shape that is suitable. Cast iron performs well for either slow cooking or high-temperature searing. Cast iron can be used reliably on any heat source, including induction, and with any oven or grill. It has the ability to retain heat efficiently, which allows for use of lower heat settings in stovetop and oven cooking. On the table, a hot covered dish will keep food hot for second servings. Cast iron can also be used to keep foods cold. A chilled dish becomes an ideal cold food server on a hot summer day. It can also be placed in the freezer for food storage or advanced food preparation. Before first use Remove all packaging and labels. Wash the pan in hot, soapy water, then rinse and dry thoroughly. Your pan is now ready to be used and does not require any further preparation. Cooking heats Medium or low heat will provide the best results for cooking, including frying and searing. Allow the pan to heat gradually and thoroughly for even and efficient cooking results. Once the pan is hot, almost all cooking can be continued on lower settings. High heat temperatures should only be used for boiling water for vegetables or pasta, or for reducing the consistency of stocks or sauces. High heats should never be used to preheat a pan before lowering the heat for cooking. Cast iron retains heat so efficiently that overheating will cause food to burn or stick. Oven use The black phenolic lid knobs on our Signature range of enameled cast iron are heat-resistant to 480°F / 250°C. The black phenolic lid knobs on our Classic range of enameled cast iron are heat-resistant to 375°F / 190°C. Products with integral cast iron handles or stainless steel knobs can be used at any oven temperature. Pans with wooden handles or knobs must not be placed in the oven. Do not place any cookware on the floors of ovens with cast iron linings. This will increase the cooking temperature inside the oven, resulting in an increased cooking rate with detrimental effects on food. Do not drag cookware across the floor of the liners. For best results always place on a shelf or rack. Cooking tips for grilling Grills may be preheated to reach a hot surface temperature for searing and caramelization. This advice does not apply to any other products. For correct grilling and searing, it is important that the cooking surface is sufficiently hot before cooking begins. Sear lines from ribbed grills will not be produced if the pan surface is too cool, or if the food is too wet. Place the empty pan on medium heat and allow it to heat for several minutes. Do not add oil to the cold pan-the oil may become too hot and smoke. Take a few drops of water on your fingers and scatter over the hot surface. If they sizzle and evaporate almost immediately it is hot and ready for use. If the water produces steam and has no sizzle, heat the pan a little longer and repeat the water test again. When the surface is hot enough, lightly oil it with cooking spray or brush it with oil using a Le Creuset silicone basting brush. Vegetable, ground nut or corn oils are recommended. Olive oil may cause excessive smoking. Once a patina covers the cooking surface very little oil will be necessary. For distinct sear lines, leave the food undisturbed on the surface for several minutes. If the food is moved too quickly the lines will be poor, and steam from the food may be released onto the surface. Any food for grilling or searing must be quite dry before it is placed on the hot surface. Wet foods will not achieve good sear lines and may result in a steamed appearance and flavor. Use paper towels to pat off excess moisture from foods. Oil can then be brushed over the food if desired. Foods that have been marinated should also have excess moisture removed with paper towels. General care Always cool a hot pan for a few minutes before washing. Do not plunge a hot pan into cold water. While Le Creuset’s enamel is designed to be the most durable on the market, thermal shock may still occur, resulting in cracking or loss of enamel. If there are food residues, fill the pan with warm water and let soak for 15 to 20 minutes before washing. A brush can be useful for removing small food deposits, or for cleaning between the ribs on grills. Do not use scourers or abrasive cleaners on the cooking surface. Nylon or soft abrasive pads or brushes can be used to remove stubborn residues. To avoid damaging the enamel, do not use metallic pads or harsh abrasive cleaning agents. Light stains or metal marks caused by metal tools can be removed with Le Creuset cookware cleaner. An occasional cleaning with this product will also retain the new appearance of your pans. It can be purchased on this website or from your local retailer. Never store pans while they are still damp. Store pans in a dry cupboard or airy space away from steam. Maintain the tightness of all handles and knobs by checking and retightening them regularly. Le Creuset enameled cast iron is extremely durable but it may be damaged if accidentally dropped or knocked against a hard surface. Please note that this is not covered by our Lifetime Warranty. Dishwasher use All pans with integral cast iron, phenolic handles or stainless steel knobs can be washed in the dishwasher. However, constant dishwashing may lead to some dulling of the enamel finish. This is not harmful and will not impair performance. When using the dishwasher always allow the cycle to finish before opening the door. This will ensure the pans are dried thoroughly. Pans with metal handles can be washed in the dishwasher, but this greatly reduces the development of a patina; as a result, grills and skillets will require oiling for a longer period. Pans with wooden handles are not dishwasher-safe. Satin Black Satin Black enamel can be found on skillets, grills, frying pans, saute pans, woks, tagines and a number of round and oval casserole dishes. Satin Black enamel has a smooth feel but is not as glossy as other light-colored interior enamel finishes. It has been specially designed for higher surface temperature cooking, which is not the same as simply using a piece on a high heat. With cast iron, higher surface temperatures can be achieved by allowing any piece to heat thoroughly on a medium setting. This makes the satin black interior ideal for frying, grilling and searing. Satin Black enamel will keep its good looks and allow a patina to build on its surface with continued use. A patina is the result of the natural oils and fats from foods baking on to the hot surface. The patina should not be cleaned off, as it enhances the cooking performance and the release of foods. It also reduces the need for surface oiling. With the higher surface temperatures achieved during frying, grilling and searing, sugars and some enzymes will cause caramelization. This not only aids in the retention of moisture and flavor, but also produces the sear lines and crusty exterior on grilled meats.

Whether preparing a classic French bouillabaisse or slowly building a rich cream base for broccoli and cheese soup, the bouillabaisse pot is the ideal solution for stovetop simmering. Its sloped sides eliminate sharp corners where ingredients can become stagnant, and make stirring more efficient and effective by promoting continuous movement even after the lid is in place. The loop handles provide a steady grip when transferring a full pot from the stovetop to the table. All La Marmite pots are black enamelled on the inside. Available in the following sizes: Ø 24 cm - 3,5 L - for 2-3 persons Ø 26 cm - 4,1 L - for 4-5 persons Ø 28 cm - 5,7 L - for 5-7 persons Ø 32 cm - 7,0 L - for 7-8 persons Unique curved sides promote the natural movement of heated liquid Colorful, long-lasting exterior enamel resists chipping and cracking; interior enamel is engineered to resist staining and dulling Sand-colored interior enamel makes it easy to monitor food as it cooks, preventing burning and sticking Even heat distribution and superior heat retention Composite knob withstands temperatures up to 375°F Cast iron: is perfect for frying, boiling, simmering, cooking, marinating and food storage after cooking can be used on the stovetop, in the oven and under the grill is suitable for use on all heat sources is a superior conductor of heat Cooking with cast iron Enameled cast iron is a remarkable and robust material that performs well with modern requirements for food preparation and cooking. Whether you choose to stir-fry, slow-cook a casserole, sear a steak or bake a cake, there is a shape that is suitable. Cast iron performs well for either slow cooking or high-temperature searing. Cast iron can be used reliably on any heat source, including induction, and with any oven or grill. It has the ability to retain heat efficiently, which allows for use of lower heat settings in stovetop and oven cooking. On the table, a hot covered dish will keep food hot for second servings. Cast iron can also be used to keep foods cold. A chilled dish becomes an ideal cold food server on a hot summer day. It can also be placed in the freezer for food storage or advanced food preparation. Before first use Remove all packaging and labels. Wash the pan in hot, soapy water, then rinse and dry thoroughly. Your pan is now ready to be used and does not require any further preparation. Cooking heats Medium or low heat will provide the best results for cooking, including frying and searing. Allow the pan to heat gradually and thoroughly for even and efficient cooking results. Once the pan is hot, almost all cooking can be continued on lower settings. High heat temperatures should only be used for boiling water for vegetables or pasta, or for reducing the consistency of stocks or sauces. High heats should never be used to preheat a pan before lowering the heat for cooking. Cast iron retains heat so efficiently that overheating will cause food to burn or stick. Oven use The black phenolic lid knobs on our Signature range of enameled cast iron are heat-resistant to 480°F / 250°C. The black phenolic lid knobs on our Classic range of enameled cast iron are heat-resistant to 375°F / 190°C. Products with integral cast iron handles or stainless steel knobs can be used at any oven temperature. Pans with wooden handles or knobs must not be placed in the oven. Do not place any cookware on the floors of ovens with cast iron linings. This will increase the cooking temperature inside the oven, resulting in an increased cooking rate with detrimental effects on food. Do not drag cookware across the floor of the liners. For best results always place on a shelf or rack. Cooking tips for grilling Grills may be preheated to reach a hot surface temperature for searing and caramelization. This advice does not apply to any other products. For correct grilling and searing, it is important that the cooking surface is sufficiently hot before cooking begins. Sear lines from ribbed grills will not be produced if the pan surface is too cool, or if the food is too wet. Place the empty pan on medium heat and allow it to heat for several minutes. Do not add oil to the cold pan-the oil may become too hot and smoke. Take a few drops of water on your fingers and scatter over the hot surface. If they sizzle and evaporate almost immediately it is hot and ready for use. If the water produces steam and has no sizzle, heat the pan a little longer and repeat the water test again. When the surface is hot enough, lightly oil it with cooking spray or brush it with oil using a Le Creuset silicone basting brush. Vegetable, ground nut or corn oils are recommended. Olive oil may cause excessive smoking. Once a patina covers the cooking surface very little oil will be necessary. For distinct sear lines, leave the food undisturbed on the surface for several minutes. If the food is moved too quickly the lines will be poor, and steam from the food may be released onto the surface. Any food for grilling or searing must be quite dry before it is placed on the hot surface. Wet foods will not achieve good sear lines and may result in a steamed appearance and flavor. Use paper towels to pat off excess moisture from foods. Oil can then be brushed over the food if desired. Foods that have been marinated should also have excess moisture removed with paper towels. General care Always cool a hot pan for a few minutes before washing. Do not plunge a hot pan into cold water. While Le Creuset’s enamel is designed to be the most durable on the market, thermal shock may still occur, resulting in cracking or loss of enamel. If there are food residues, fill the pan with warm water and let soak for 15 to 20 minutes before washing. A brush can be useful for removing small food deposits, or for cleaning between the ribs on grills. Do not use scourers or abrasive cleaners on the cooking surface. Nylon or soft abrasive pads or brushes can be used to remove stubborn residues. To avoid damaging the enamel, do not use metallic pads or harsh abrasive cleaning agents. Light stains or metal marks caused by metal tools can be removed with Le Creuset cookware cleaner. An occasional cleaning with this product will also retain the new appearance of your pans. It can be purchased on this website or from your local retailer. Never store pans while they are still damp. Store pans in a dry cupboard or airy space away from steam. Maintain the tightness of all handles and knobs by checking and retightening them regularly. Le Creuset enameled cast iron is extremely durable but it may be damaged if accidentally dropped or knocked against a hard surface. Please note that this is not covered by our Lifetime Warranty. Dishwasher use All pans with integral cast iron, phenolic handles or stainless steel knobs can be washed in the dishwasher. However, constant dishwashing may lead to some dulling of the enamel finish. This is not harmful and will not impair performance. When using the dishwasher always allow the cycle to finish before opening the door. This will ensure the pans are dried thoroughly. Pans with metal handles can be washed in the dishwasher, but this greatly reduces the development of a patina; as a result, grills and skillets will require oiling for a longer period. Pans with wooden handles are not dishwasher-safe. Satin Black Satin Black enamel can be found on skillets, grills, frying pans, saute pans, woks, tagines and a number of round and oval casserole dishes. Satin Black enamel has a smooth feel but is not as glossy as other light-colored interior enamel finishes. It has been specially designed for higher surface temperature cooking, which is not the same as simply using a piece on a high heat. With cast iron, higher surface temperatures can be achieved by allowing any piece to heat thoroughly on a medium setting. This makes the satin black interior ideal for frying, grilling and searing. Satin Black enamel will keep its good looks and allow a patina to build on its surface with continued use. A patina is the result of the natural oils and fats from foods baking on to the hot surface. The patina should not be cleaned off, as it enhances the cooking performance and the release of foods. It also reduces the need for surface oiling. With the higher surface temperatures achieved during frying, grilling and searing, sugars and some enzymes will cause caramelization. This not only aids in the retention of moisture and flavor, but also produces the sear lines and crusty exterior on grilled meats.

This chic, unique shaped Oblong Casserole provides the perfect centre piece or statement for your kitchen. Thanks to its wide cooking surface area it is ideal for cooking and then serving to the table a whole piece of meat or fish. A really versatile shape it as can also be used as a casserole or as a roaster. Inspired by Le Creuset’s Signature Cast Iron range, the casserole features new larger handles, easy-clean enamel and a stylish phenolic knob. Hand-crafted from durable cast iron at the original Le Creuset Foundry, this casserole is suitable for use on all hobs, including induction. Cast iron: L 40,2 cm x W 24,7 cm (Bottom 18 x 10 cm) H 13,6 cm - V 3,4 L is perfect for frying, boiling, simmering, cooking, marinating and food storage after cooking can be used on the stovetop, in the oven and under the grill is suitable for use on all heat sources is a superior conductor of heat All black round french ovens are coated with achromatic silk - enamel (looks black) outside and inside. This silk - enamel is satiny and makes cleaning easier . Those have to be seasoned before first use. The colored cast iron products are coated with nature enamel inside (don't have to be seasoned) Enameled cast iron is a remarkable and robust material that performs well with modern requirements for food preparation and cooking. Whether you choose to stir-fry, slow-cook a casserole, sear a steak or bake a cake, there is a shape that is suitable. Cast iron performs well for either slow cooking or high-temperature searing. Cast iron can be used reliably on any heat source, including induction, and with any oven or grill. It has the ability to retain heat efficiently, which allows for use of lower heat settings in stovetop and oven cooking. On the table, a hot covered dish will keep food hot for second servings. Cast iron can also be used to keep foods cold. A chilled dish becomes an ideal cold food server on a hot summer day. It can also be placed in the freezer for food storage or advanced food preparation. Before first use Remove all packaging and labels. Wash the pan in hot, soapy water, then rinse and dry thoroughly. Your pan is now ready to be used and does not require any further preparation. Cooking heats Medium or low heat will provide the best results for cooking, including frying and searing. Allow the pan to heat gradually and thoroughly for even and efficient cooking results. Once the pan is hot, almost all cooking can be continued on lower settings. High heat temperatures should only be used for boiling water for vegetables or pasta, or for reducing the consistency of stocks or sauces. High heats should never be used to preheat a pan before lowering the heat for cooking. Cast iron retains heat so efficiently that overheating will cause food to burn or stick. Oven use The black phenolic lid knobs on our Signature range of enameled cast iron are heat-resistant to 480°F / 250°C. The black phenolic lid knobs on our Classic range of enameled cast iron are heat-resistant to 375°F / 190°C. Products with integral cast iron handles or stainless steel knobs can be used at any oven temperature. Pans with wooden handles or knobs must not be placed in the oven. Do not place any cookware on the floors of ovens with cast iron linings. This will increase the cooking temperature inside the oven, resulting in an increased cooking rate with detrimental effects on food. Do not drag cookware across the floor of the liners. For best results always place on a shelf or rack. Cooking tips for grilling Grills may be preheated to reach a hot surface temperature for searing and caramelization. This advice does not apply to any other products. For correct grilling and searing, it is important that the cooking surface is sufficiently hot before cooking begins. Sear lines from ribbed grills will not be produced if the pan surface is too cool, or if the food is too wet. Place the empty pan on medium heat and allow it to heat for several minutes. Do not add oil to the cold pan-the oil may become too hot and smoke. Take a few drops of water on your fingers and scatter over the hot surface. If they sizzle and evaporate almost immediately it is hot and ready for use. If the water produces steam and has no sizzle, heat the pan a little longer and repeat the water test again. When the surface is hot enough, lightly oil it with cooking spray or brush it with oil using a Le Creuset silicone basting brush. Vegetable, ground nut or corn oils are recommended. Olive oil may cause excessive smoking. Once a patina covers the cooking surface very little oil will be necessary. For distinct sear lines, leave the food undisturbed on the surface for several minutes. If the food is moved too quickly the lines will be poor, and steam from the food may be released onto the surface. Any food for grilling or searing must be quite dry before it is placed on the hot surface. Wet foods will not achieve good sear lines and may result in a steamed appearance and flavor. Use paper towels to pat off excess moisture from foods. Oil can then be brushed over the food if desired. Foods that have been marinated should also have excess moisture removed with paper towels. General care Always cool a hot pan for a few minutes before washing. Do not plunge a hot pan into cold water. While Le Creuset’s enamel is designed to be the most durable on the market, thermal shock may still occur, resulting in cracking or loss of enamel. If there are food residues, fill the pan with warm water and let soak for 15 to 20 minutes before washing. A brush can be useful for removing small food deposits, or for cleaning between the ribs on grills. Do not use scourers or abrasive cleaners on the cooking surface. Nylon or soft abrasive pads or brushes can be used to remove stubborn residues. To avoid damaging the enamel, do not use metallic pads or harsh abrasive cleaning agents. Light stains or metal marks caused by metal tools can be removed with Le Creuset cookware cleaner. An occasional cleaning with this product will also retain the new appearance of your pans. It can be purchased on this website or from your local retailer. Never store pans while they are still damp. Store pans in a dry cupboard or airy space away from steam. Maintain the tightness of all handles and knobs by checking and retightening them regularly. Le Creuset enameled cast iron is extremely durable but it may be damaged if accidentally dropped or knocked against a hard surface. Please note that this is not covered by our Lifetime Warranty. Dishwasher use All pans with integral cast iron, phenolic handles or stainless steel knobs can be washed in the dishwasher. However, constant dishwashing may lead to some dulling of the enamel finish. This is not harmful and will not impair performance. When using the dishwasher always allow the cycle to finish before opening the door. This will ensure the pans are dried thoroughly. Pans with metal handles can be washed in the dishwasher, but this greatly reduces the development of a patina; as a result, grills and skillets will require oiling for a longer period. Pans with wooden handles are not dishwasher-safe. Satin Black Satin Black enamel can be found on skillets, grills, frying pans, saute pans, woks, tagines and a number of round and oval casserole dishes. Satin Black enamel has a smooth feel but is not as glossy as other light-colored interior enamel finishes. It has been specially designed for higher surface temperature cooking, which is not the same as simply using a piece on a high heat. With cast iron, higher surface temperatures can be achieved by allowing any piece to heat thoroughly on a medium setting. This makes the satin black interior ideal for frying, grilling and searing. Satin Black enamel will keep its good looks and allow a patina to build on its surface with continued use. A patina is the result of the natural oils and fats from foods baking on to the hot surface. The patina should not be cleaned off, as it enhances the cooking performance and the release of foods. It also reduces the need for surface oiling. With the higher surface temperatures achieved during frying, grilling and searing, sugars and some enzymes will cause caramelization. This not only aids in the retention of moisture and flavor, but also produces the sear lines and crusty exterior on grilled meats.

Crafted with love, this iconic piece is an ideal gift to mark Mother's Day, Valentine's Day, a birthday, or a wedding. The sweet heart shape is daringly different from the other pieces in the cast iron collection, but its functionality remains the same. Its cast iron construction heats evenly for mouth-watering flavours and keeps food warmer for longer when being shown off at the table. Its perfectly designed for stews, roasts, soups, casseroles and baking heart-shaped cakes. And, a beautiful heat-resistant heart-shaped knob adds the final touch. The Heart Casserole combines the performance and quality of cooking in Le Creuset enameled cast iron with a fun and appealing shape ideal for gift-giving and decoration. Whether it’s a Valentine’s Day gift or a surprise anniversary dinner, the Heart Casserole is a special way to celebrate any romantic occasion. Its capacity allows for preparing a variety of recipes, while its heart-shaped lid still seals in heat and moisture like all Le Creuset enameled cast iron ovens. Features L 25,4 x W 25,4 x H 13,6 cm 1,9 L Scalloped side handles Even heat distribution and superior heat retention for cooking on the stovetop or finishing in the oven Durable, nonreactive sand-colored interior enamel provides a smooth surface for cooking, as well as an optimal palette for food presentation Colorful, long-lasting exterior enamel that resists chipping and cracking A secure lid that locks in heat and moisture while cooking Phenolic knob withstands temperatures up to 375°F Guarantee for the flawless and perfect material quality of the product for its lifetime, however, for a period of 30 years.. Warranty valid for all products from date of manufacture 1999 Here you will find the warranty conditions You can find more information concerning its characteristics and care under "How to Season, Manufacturing, Care & Use" - Just click next to it "Download".

A traditional design from Le Creuset's archives, this cast iron cassadou is incredibly versatile and ideal for frying, braising or simmering. A dome-shaped lid locks in flavour by promoting continuous circulation of heat and moisture. Ø 26 cm - 3,6 L - For 3-4 persons Unique curved sides promote the natural movement of heated liquid Colorful, long-lasting exterior enamel resists chipping and cracking; interior enamel is engineered to resist staining and dulling Sand-colored interior enamel makes it easy to monitor food as it cooks, preventing burning and sticking Even heat distribution and superior heat retention Composite knob withstands temperatures up to 375°F Cast iron: is perfect for frying, boiling, simmering, cooking, marinating and food storage after cooking can be used on the stovetop, in the oven and under the grill is suitable for use on all heat sources is a superior conductor of heat All black round french ovens are coated with achromatic silk - enamel (looks black) outside and inside. This silk - enamel is satiny and makes cleaning easier . Those have to be seasoned before first use. The colored cast iron products are coated with nature enamel inside (don't have to be seasoned) Cooking with cast iron Enameled cast iron is a remarkable and robust material that performs well with modern requirements for food preparation and cooking. Whether you choose to stir-fry, slow-cook a casserole, sear a steak or bake a cake, there is a shape that is suitable. Cast iron performs well for either slow cooking or high-temperature searing. Cast iron can be used reliably on any heat source, including induction, and with any oven or grill. It has the ability to retain heat efficiently, which allows for use of lower heat settings in stovetop and oven cooking. On the table, a hot covered dish will keep food hot for second servings. Cast iron can also be used to keep foods cold. A chilled dish becomes an ideal cold food server on a hot summer day. It can also be placed in the freezer for food storage or advanced food preparation. Before first use Remove all packaging and labels. Wash the pan in hot, soapy water, then rinse and dry thoroughly. Your pan is now ready to be used and does not require any further preparation. Cooking heats Medium or low heat will provide the best results for cooking, including frying and searing. Allow the pan to heat gradually and thoroughly for even and efficient cooking results. Once the pan is hot, almost all cooking can be continued on lower settings. High heat temperatures should only be used for boiling water for vegetables or pasta, or for reducing the consistency of stocks or sauces. High heats should never be used to preheat a pan before lowering the heat for cooking. Cast iron retains heat so efficiently that overheating will cause food to burn or stick. Oven use The black phenolic lid knobs on our Signature range of enameled cast iron are heat-resistant to 480°F / 250°C. The black phenolic lid knobs on our Classic range of enameled cast iron are heat-resistant to 375°F / 190°C. Products with integral cast iron handles or stainless steel knobs can be used at any oven temperature. Pans with wooden handles or knobs must not be placed in the oven. Do not place any cookware on the floors of ovens with cast iron linings. This will increase the cooking temperature inside the oven, resulting in an increased cooking rate with detrimental effects on food. Do not drag cookware across the floor of the liners. For best results always place on a shelf or rack. Cooking tips for grilling Grills may be preheated to reach a hot surface temperature for searing and caramelization. This advice does not apply to any other products. For correct grilling and searing, it is important that the cooking surface is sufficiently hot before cooking begins. Sear lines from ribbed grills will not be produced if the pan surface is too cool, or if the food is too wet. Place the empty pan on medium heat and allow it to heat for several minutes. Do not add oil to the cold pan-the oil may become too hot and smoke. Take a few drops of water on your fingers and scatter over the hot surface. If they sizzle and evaporate almost immediately it is hot and ready for use. If the water produces steam and has no sizzle, heat the pan a little longer and repeat the water test again. When the surface is hot enough, lightly oil it with cooking spray or brush it with oil using a Le Creuset silicone basting brush. Vegetable, ground nut or corn oils are recommended. Olive oil may cause excessive smoking. Once a patina covers the cooking surface very little oil will be necessary. For distinct sear lines, leave the food undisturbed on the surface for several minutes. If the food is moved too quickly the lines will be poor, and steam from the food may be released onto the surface. Any food for grilling or searing must be quite dry before it is placed on the hot surface. Wet foods will not achieve good sear lines and may result in a steamed appearance and flavor. Use paper towels to pat off excess moisture from foods. Oil can then be brushed over the food if desired. Foods that have been marinated should also have excess moisture removed with paper towels. General care Always cool a hot pan for a few minutes before washing. Do not plunge a hot pan into cold water. While Le Creuset’s enamel is designed to be the most durable on the market, thermal shock may still occur, resulting in cracking or loss of enamel. If there are food residues, fill the pan with warm water and let soak for 15 to 20 minutes before washing. A brush can be useful for removing small food deposits, or for cleaning between the ribs on grills. Do not use scourers or abrasive cleaners on the cooking surface. Nylon or soft abrasive pads or brushes can be used to remove stubborn residues. To avoid damaging the enamel, do not use metallic pads or harsh abrasive cleaning agents. Light stains or metal marks caused by metal tools can be removed with Le Creuset cookware cleaner. An occasional cleaning with this product will also retain the new appearance of your pans. It can be purchased on this website or from your local retailer. Never store pans while they are still damp. Store pans in a dry cupboard or airy space away from steam. Maintain the tightness of all handles and knobs by checking and retightening them regularly. Le Creuset enameled cast iron is extremely durable but it may be damaged if accidentally dropped or knocked against a hard surface. Please note that this is not covered by our Lifetime Warranty. Dishwasher use All pans with integral cast iron, phenolic handles or stainless steel knobs can be washed in the dishwasher. However, constant dishwashing may lead to some dulling of the enamel finish. This is not harmful and will not impair performance. When using the dishwasher always allow the cycle to finish before opening the door. This will ensure the pans are dried thoroughly. Pans with metal handles can be washed in the dishwasher, but this greatly reduces the development of a patina; as a result, grills and skillets will require oiling for a longer period. Pans with wooden handles are not dishwasher-safe. Satin Black Satin Black enamel can be found on skillets, grills, frying pans, saute pans, woks, tagines and a number of round and oval casserole dishes. Satin Black enamel has a smooth feel but is not as glossy as other light-colored interior enamel finishes. It has been specially designed for higher surface temperature cooking, which is not the same as simply using a piece on a high heat. With cast iron, higher surface temperatures can be achieved by allowing any piece to heat thoroughly on a medium setting. This makes the satin black interior ideal for frying, grilling and searing. Satin Black enamel will keep its good looks and allow a patina to build on its surface with continued use. A patina is the result of the natural oils and fats from foods baking on to the hot surface. The patina should not be cleaned off, as it enhances the cooking performance and the release of foods. It also reduces the need for surface oiling. With the higher surface temperatures achieved during frying, grilling and searing, sugars and some enzymes will cause caramelization. This not only aids in the retention of moisture and flavor, but also produces the sear lines and crusty exterior on grilled meats.

The Le Creuset Saucepan allows you to prepare and heat your dishes perfectly! The large capacity and contoured lines make stirring, beating and mixing a breeze . The ultra smooth enameled base is ideal for all heat sources, including induction. Le Creuset saucepans truly are the secret ingredient for the perfect sauce. The anti-drip pouring lip prevents any dripping of food in undesirable places. The helper handle is for ease of use and comfort and the longer wooden handle helps with better balance. The handle has a stainless steel eye. Saucepans are ideal for: Sauce reduction Re-heating Hot and cold emulsions Ø 18 cm (Botton: 13,2 cm) - H 14,2 cm - L 38 cm - V 1,8 L is perfect for frying, boiling, simmering, cooking, marinating and food storage after cooking can be used on the stovetop, in the oven and under the grill is suitable for use on all heat sources is a superior conductor of heat All colored saucier pans are coated with nature enamel inside (don't have to be seasoned) Le Creuset Cast iron: is perfect for frying, boiling, simmering, cooking, marinating and food storage after cooking can be used on the stovetop, in the oven and under the grill is suitable for use on all heat sources Cooking with cast iron Enameled cast iron is a remarkable and robust material that performs well with modern requirements for food preparation and cooking. Whether you choose to stir-fry, slow-cook a casserole, sear a steak or bake a cake, there is a shape that is suitable. Cast iron performs well for either slow cooking or high-temperature searing. Cast iron can be used reliably on any heat source, including induction, and with any oven or grill. It has the ability to retain heat efficiently, which allows for use of lower heat settings in stovetop and oven cooking. On the table, a hot covered dish will keep food hot for second servings. Cast iron can also be used to keep foods cold. A chilled dish becomes an ideal cold food server on a hot summer day. It can also be placed in the freezer for food storage or advanced food preparation. Heat recommendations Le Creuset cast iron cookware can be used on all heat sources including gas, electric solid plate or radiant ring, vitro-ceramic glass, induction, and ovens fired by gas, oil, coal or wood. When using any glass-topped stove, always lift the pan when moving it; never slide it, as this may damage the stovetop or the base of the pan. Always match the pan’s base size to the stovetop heat zone to maximize efficiency, and to prevent overheating of the pan sides or damage to the handles. Gas flames must always be confined to the base area, and must never extend around the sidewalls of the pan. Long handles should be positioned safely where they do not hang over the front of the stove or other heat zones. Cooking heats Medium or low heat will provide the best results for cooking, including frying and searing. Allow the pan to heat gradually and thoroughly for even and efficient cooking results. Once the pan is hot, almost all cooking can be continued on lower settings. High heat temperatures should only be used for boiling water for vegetables or pasta, or for reducing the consistency of stocks or sauces. High heats should never be used to preheat a pan before lowering the heat for cooking. Cast iron retains heat so efficiently that overheating will cause food to burn or stick. Oils and fats With the exception of Grills, the enamel surface is not ideal for dry cooking. Your choice of liquid, oil, fat or butter should completely cover the base before heating begins. Do not leave the pan unattended, and do not allow a pan to boil dry, as this may permanently damage the enamel. For deep frying, the maximum oil level must not exceed 1/3 full. This depth allows sufficient height above the oil for it to rise once foods are added. An oil frying thermometer should be used for safety, and a lid should be readily available in case of overheating or flaring. Hot pans Always place a hot pan on a wooden board, trivet or Le Creuset silicone mat-never on an unprotected surface. Oven use The black phenolic lid knobs on our Signature range of enameled cast iron are heat-resistant to 480°F / 250°C. The black phenolic lid knobs on our Classic range of enameled cast iron are heat-resistant to 375°F / 190°C. Products with integral cast iron handles or stainless steel knobs can be used at any oven temperature. Pans with wooden handles or knobs must not be placed in the oven. Do not place any cookware on the floors of ovens with cast iron linings. This will increase the cooking temperature inside the oven, resulting in an increased cooking rate with detrimental effects on food. Do not drag cookware across the floor of the liners. For best results always place on a shelf or rack. Cooking tips for grilling Grills may be preheated to reach a hot surface temperature for searing and caramelization. This advice does not apply to any other products. For correct grilling and searing, it is important that the cooking surface is sufficiently hot before cooking begins. Sear lines from ribbed grills will not be produced if the pan surface is too cool, or if the food is too wet. Place the empty pan on medium heat and allow it to heat for several minutes. Do not add oil to the cold pan-the oil may become too hot and smoke. Take a few drops of water on your fingers and scatter over the hot surface. If they sizzle and evaporate almost immediately it is hot and ready for use. If the water produces steam and has no sizzle, heat the pan a little longer and repeat the water test again. When the surface is hot enough, lightly oil it with cooking spray or brush it with oil using a Le Creuset silicone basting brush. Vegetable, ground nut or corn oils are recommended. Olive oil may cause excessive smoking. Once a patina covers the cooking surface very little oil will be necessary. For distinct sear lines, leave the food undisturbed on the surface for several minutes. If the food is moved too quickly the lines will be poor, and steam from the food may be released onto the surface. Any food for grilling or searing must be quite dry before it is placed on the hot surface. Wet foods will not achieve good sear lines and may result in a steamed appearance and flavor. Use paper towels to pat off excess moisture from foods. Oil can then be brushed over the food if desired. Foods that have been marinated should also have excess moisture removed with paper towels. Cooking tips for shallow frying and sauteing For frying and sauteing, the fat should be hot before adding food. Bring the pan and fat or oil to the correct temperature together. Oil is hot enough when there is a gentle ripple in its surface. For butter and other fats, bubbling or foaming indicates the correct temperature. If either begins smoking, or if butter begins browning, it is too hot and should be cooled slightly before proceeding. The quickest way to do this is to remove the pan from the heat source for a few moments. For longer shallow frying a mixture of oil and butter gives excellent results. Satin Black Satin Black enamel can be found on skillets, grills, frying pans, saute pans, woks, tagines and a number of round and oval casserole dishes. Satin Black enamel has a smooth feel but is not as glossy as other light-colored interior enamel finishes. It has been specially designed for higher surface temperature cooking, which is not the same as simply using a piece on a high heat. With cast iron, higher surface temperatures can be achieved by allowing any piece to heat thoroughly on a medium setting. This makes the satin black interior ideal for frying, grilling and searing. Satin Black enamel will keep its good looks and allow a patina to build on its surface with continued use. A patina is the result of the natural oils and fats from foods baking on to the hot surface. The patina should not be cleaned off, as it enhances the cooking performance and the release of foods. It also reduces the need for surface oiling. With the higher surface temperatures achieved during frying, grilling and searing, sugars and some enzymes will cause caramelization. This not only aids in the retention of moisture and flavor, but also produces the sear lines and crusty exterior on grilled meats.

Le Creuset cast iron Duo Multifunctions available color: flame, red Le Creuset cast iron Duo Multifunctions consists of two pieces: A cast iron saucepan with pouring lip and a cast iron round skillet. Le Creuset saucepan is ideal for simmering the most delicate sauces, developing consistency and aromas without burning food. The large capacity and contoured lines make stirring and mixing a breeze. The anti-drip pouring lip prevents any dripping of food in undesirable places, and the helper handle is for ease of use and comfort. A skillet is the versatile combination of a frypan and a baking dish. It has a metal handle extending its use to the oven. Cast iron: is perfect for frying, boiling, simmering, cooking, marinating and food storage after cooking can be used on the stovetop, in the oven and under the grill is suitable for use on all heat sources, pre-heat the pan before you put oil in is a superior conductor of heat The saucepan and skillet are coated with nature enamel inside (don't have to be seasoned) both handles have an eye 30-year guarantee You can find more information concerning its characteristics and care under "How to Season, Manufacturing, Care & Use" - Just click next to it "Download".

Le Creuset, renowned for its colourful enamelled cast iron cookware, introduces Cocotte Every a new Cast Iron Rice Pot: A versatile new piece that can be used every day, by everyone, for nearly every type of dish. This unique shape is designed to master the basics of Japanese rice cooking. Rice (gohan) is a dietary staple of Japan and perfectly prepared Japanese rice should be light, fluffy, and slightly sticky when cooked. With its Cast Iron body, it has an additional stoneware lid inside which can be removed to be used as a standard casserole. Suitable for all hob tops as well for use in the oven, the compact 18cm size of the cast iron Cocotte Every means it won't take up much space when used alongside other cookware, yet still has a substantial depth to offer enough capacity for different purposes, whether cooking rice, making pot bread, or simmering a delicious broth. The round-curved bottom, deep body, and dome-shaped lid have all been designed to create a triple effect in maximising heat convection, providing even cooking results; while the stoneware inner lid, a unique feature of the Cocotte Every, prevents boil-over when cooking rice or heating stews. The inner Stoneware lid has two air vents to let the steam escape while cooking to remove extra moisture which is important to the technique of cooking rice, while the Cast Iron retains even heat creating good steam circulation when cooking rice to ensure maximum flavor. The interior of Cocotte Every is coated with Le Creuset’s specialist satin black enamel finish. Very durable and easy to clean, the satin black enamel interior has been especially designed to protect the pan (no seasoning is required) and for high surface heat use. It is not a non-stick surface but over time will behave like one as it develops a natural patina that is ideal for searing, browning and frying with the advantage of being extremely long-lasting and resistant to wear. Perfect for all types of cooks - including beginners - the Cocotte Every can be used for: Ø 18 cm (bottom: 12 cm) - H 17,4 cm - L 23 cm - V 2 L Preparing soups and stews Frying Grilling meats, thanks to the satin black interior Baking breads and cake Cast iron: is perfect for frying, boiling, simmering, cooking, marinating and food storage after cooking can be used on the stovetop, in the oven and under the grill is suitable for use on all heat sources is a superior conductor of heat All black round french ovens are coated with achromatic silk - enamel (looks black) outside and inside. This silk - enamel is satiny and makes cleaning easier . Those have to be seasoned before first use. The colored cast iron products are coated with nature enamel inside (don't have to be seasoned) Enameled cast iron is a remarkable and robust material that performs well with modern requirements for food preparation and cooking. Whether you choose to stir-fry, slow-cook a casserole, sear a steak or bake a cake, there is a shape that is suitable. Cast iron performs well for either slow cooking or high-temperature searing. Cast iron can be used reliably on any heat source, including induction, and with any oven or grill. It has the ability to retain heat efficiently, which allows for use of lower heat settings in stovetop and oven cooking. On the table, a hot covered dish will keep food hot for second servings. Cast iron can also be used to keep foods cold. A chilled dish becomes an ideal cold food server on a hot summer day. It can also be placed in the freezer for food storage or advanced food preparation. Before first use Remove all packaging and labels. Wash the pan in hot, soapy water, then rinse and dry thoroughly. Your pan is now ready to be used and does not require any further preparation. Cooking heats Medium or low heat will provide the best results for cooking, including frying and searing. Allow the pan to heat gradually and thoroughly for even and efficient cooking results. Once the pan is hot, almost all cooking can be continued on lower settings. High heat temperatures should only be used for boiling water for vegetables or pasta, or for reducing the consistency of stocks or sauces. High heats should never be used to preheat a pan before lowering the heat for cooking. Cast iron retains heat so efficiently that overheating will cause food to burn or stick. Oven use The black phenolic lid knobs on our Signature range of enameled cast iron are heat-resistant to 480°F / 250°C. The black phenolic lid knobs on our Classic range of enameled cast iron are heat-resistant to 375°F / 190°C. Products with integral cast iron handles or stainless steel knobs can be used at any oven temperature. Pans with wooden handles or knobs must not be placed in the oven. Do not place any cookware on the floors of ovens with cast iron linings. This will increase the cooking temperature inside the oven, resulting in an increased cooking rate with detrimental effects on food. Do not drag cookware across the floor of the liners. For best results always place on a shelf or rack. Cooking tips for grilling Grills may be preheated to reach a hot surface temperature for searing and caramelization. This advice does not apply to any other products. For correct grilling and searing, it is important that the cooking surface is sufficiently hot before cooking begins. Sear lines from ribbed grills will not be produced if the pan surface is too cool, or if the food is too wet. Place the empty pan on medium heat and allow it to heat for several minutes. Do not add oil to the cold pan-the oil may become too hot and smoke. Take a few drops of water on your fingers and scatter over the hot surface. If they sizzle and evaporate almost immediately it is hot and ready for use. If the water produces steam and has no sizzle, heat the pan a little longer and repeat the water test again. When the surface is hot enough, lightly oil it with cooking spray or brush it with oil using a Le Creuset silicone basting brush. Vegetable, ground nut or corn oils are recommended. Olive oil may cause excessive smoking. Once a patina covers the cooking surface very little oil will be necessary. For distinct sear lines, leave the food undisturbed on the surface for several minutes. If the food is moved too quickly the lines will be poor, and steam from the food may be released onto the surface. Any food for grilling or searing must be quite dry before it is placed on the hot surface. Wet foods will not achieve good sear lines and may result in a steamed appearance and flavor. Use paper towels to pat off excess moisture from foods. Oil can then be brushed over the food if desired. Foods that have been marinated should also have excess moisture removed with paper towels. General care Always cool a hot pan for a few minutes before washing. Do not plunge a hot pan into cold water. While Le Creuset’s enamel is designed to be the most durable on the market, thermal shock may still occur, resulting in cracking or loss of enamel. If there are food residues, fill the pan with warm water and let soak for 15 to 20 minutes before washing. A brush can be useful for removing small food deposits, or for cleaning between the ribs on grills. Do not use scourers or abrasive cleaners on the cooking surface. Nylon or soft abrasive pads or brushes can be used to remove stubborn residues. To avoid damaging the enamel, do not use metallic pads or harsh abrasive cleaning agents. Light stains or metal marks caused by metal tools can be removed with Le Creuset cookware cleaner. An occasional cleaning with this product will also retain the new appearance of your pans. It can be purchased on this website or from your local retailer. Never store pans while they are still damp. Store pans in a dry cupboard or airy space away from steam. Maintain the tightness of all handles and knobs by checking and retightening them regularly. Le Creuset enameled cast iron is extremely durable but it may be damaged if accidentally dropped or knocked against a hard surface. Please note that this is not covered by our Lifetime Warranty. Dishwasher use All pans with integral cast iron, phenolic handles or stainless steel knobs can be washed in the dishwasher. However, constant dishwashing may lead to some dulling of the enamel finish. This is not harmful and will not impair performance. When using the dishwasher always allow the cycle to finish before opening the door. This will ensure the pans are dried thoroughly. Pans with metal handles can be washed in the dishwasher, but this greatly reduces the development of a patina; as a result, grills and skillets will require oiling for a longer period. Pans with wooden handles are not dishwasher-safe. Satin Black Satin Black enamel can be found on skillets, grills, frying pans, saute pans, woks, tagines and a number of round and oval casserole dishes. Satin Black enamel has a smooth feel but is not as glossy as other light-colored interior enamel finishes. It has been specially designed for higher surface temperature cooking, which is not the same as simply using a piece on a high heat. With cast iron, higher surface temperatures can be achieved by allowing any piece to heat thoroughly on a medium setting. This makes the satin black interior ideal for frying, grilling and searing. Satin Black enamel will keep its good looks and allow a patina to build on its surface with continued use. A patina is the result of the natural oils and fats from foods baking on to the hot surface. The patina should not be cleaned off, as it enhances the cooking performance and the release of foods. It also reduces the need for surface oiling. With the higher surface temperatures achieved during frying, grilling and searing, sugars and some enzymes will cause caramelization. This not only aids in the retention of moisture and flavor, but also produces the sear lines and crusty exterior on grilled meats. You can find more information concerning its characteristics and care under "How to Season, Manufacturing, Care & Use" - Just click next to it "Download".

While the clever design of our self-basting oven will impress guests, the entrée taste and tenderness will leave them in awe. Smart yet simple, the top of the lid cradles ice cubes. As condensation forms, tiny dimples on the underside evenly baste your roast or poultry. The technology will mean the difference between "good" and "spectacular". Originally introduced in 1934 by Le Creuset, the oval doufeu features a recessed lid designed to hold ice rather than embers. The doufeu can be used just like any round or oval oven, but it has added performance benefits when it comes to slow cooking. As moisture begins to evaporate inside the doufeu, the ice-filled lid causes this moisture to condense. Specially designed dimples on the flat interior of the lid then direct the moisture back down onto the food. This self-basting effect minimizes the need to add additional water and ensures that food remains moist, nutrients are not lost and flavors intensify. Even when the ice in the lid melts, the self-basting process continues to function, as long as water in the lid remains below the boiling point. Features Recessed lid with a dimpled underside distributes moisture inside the pot Double side handles on the pot as well as the lid for added control Spacious 9 1/2-quart capacity Even heat distribution and superior heat retention Durable, nonreactive sand-colored interior enamel Colorful, long-lasting exterior enamel that resists chipping and cracking Le Creuset Cast iron: is perfect for frying, boiling, simmering, cooking, marinating and food storage after cooking can be used on the stovetop, in the oven and under the grill is suitable for use on all heat sources Cooking with cast iron Enameled cast iron is a remarkable and robust material that performs well with modern requirements for food preparation and cooking. Whether you choose to stir-fry, slow-cook a casserole, sear a steak or bake a cake, there is a shape that is suitable. Cast iron performs well for either slow cooking or high-temperature searing. Cast iron can be used reliably on any heat source, including induction, and with any oven or grill. It has the ability to retain heat efficiently, which allows for use of lower heat settings in stovetop and oven cooking. On the table, a hot covered dish will keep food hot for second servings. Cast iron can also be used to keep foods cold. A chilled dish becomes an ideal cold food server on a hot summer day. It can also be placed in the freezer for food storage or advanced food preparation. Heat recommendations Le Creuset cast iron cookware can be used on all heat sources including gas, electric solid plate or radiant ring, vitro-ceramic glass, induction, and ovens fired by gas, oil, coal or wood. When using any glass-topped stove, always lift the pan when moving it; never slide it, as this may damage the stovetop or the base of the pan. Always match the pan’s base size to the stovetop heat zone to maximize efficiency, and to prevent overheating of the pan sides or damage to the handles. Gas flames must always be confined to the base area, and must never extend around the sidewalls of the pan. Long handles should be positioned safely where they do not hang over the front of the stove or other heat zones. Cooking heats Medium or low heat will provide the best results for cooking, including frying and searing. Allow the pan to heat gradually and thoroughly for even and efficient cooking results. Once the pan is hot, almost all cooking can be continued on lower settings. High heat temperatures should only be used for boiling water for vegetables or pasta, or for reducing the consistency of stocks or sauces. High heats should never be used to preheat a pan before lowering the heat for cooking. Cast iron retains heat so efficiently that overheating will cause food to burn or stick. Oils and fats With the exception of Grills, the enamel surface is not ideal for dry cooking. Your choice of liquid, oil, fat or butter should completely cover the base before heating begins. Do not leave the pan unattended, and do not allow a pan to boil dry, as this may permanently damage the enamel. For deep frying, the maximum oil level must not exceed 1/3 full. This depth allows sufficient height above the oil for it to rise once foods are added. An oil frying thermometer should be used for safety, and a lid should be readily available in case of overheating or flaring. Hot pans Always place a hot pan on a wooden board, trivet or Le Creuset silicone mat-never on an unprotected surface. Oven use The black phenolic lid knobs on our Signature range of enameled cast iron are heat-resistant to 480°F / 250°C. The black phenolic lid knobs on our Classic range of enameled cast iron are heat-resistant to 375°F / 190°C. Products with integral cast iron handles or stainless steel knobs can be used at any oven temperature. Pans with wooden handles or knobs must not be placed in the oven. Do not place any cookware on the floors of ovens with cast iron linings. This will increase the cooking temperature inside the oven, resulting in an increased cooking rate with detrimental effects on food. Do not drag cookware across the floor of the liners. For best results always place on a shelf or rack. Cooking tips for grilling Grills may be preheated to reach a hot surface temperature for searing and caramelization. This advice does not apply to any other products. For correct grilling and searing, it is important that the cooking surface is sufficiently hot before cooking begins. Sear lines from ribbed grills will not be produced if the pan surface is too cool, or if the food is too wet. Place the empty pan on medium heat and allow it to heat for several minutes. Do not add oil to the cold pan-the oil may become too hot and smoke. Take a few drops of water on your fingers and scatter over the hot surface. If they sizzle and evaporate almost immediately it is hot and ready for use. If the water produces steam and has no sizzle, heat the pan a little longer and repeat the water test again. When the surface is hot enough, lightly oil it with cooking spray or brush it with oil using a Le Creuset silicone basting brush. Vegetable, ground nut or corn oils are recommended. Olive oil may cause excessive smoking. Once a patina covers the cooking surface very little oil will be necessary. For distinct sear lines, leave the food undisturbed on the surface for several minutes. If the food is moved too quickly the lines will be poor, and steam from the food may be released onto the surface. Any food for grilling or searing must be quite dry before it is placed on the hot surface. Wet foods will not achieve good sear lines and may result in a steamed appearance and flavor. Use paper towels to pat off excess moisture from foods. Oil can then be brushed over the food if desired. Foods that have been marinated should also have excess moisture removed with paper towels. Cooking tips for shallow frying and sauteing For frying and sauteing, the fat should be hot before adding food. Bring the pan and fat or oil to the correct temperature together. Oil is hot enough when there is a gentle ripple in its surface. For butter and other fats, bubbling or foaming indicates the correct temperature. If either begins smoking, or if butter begins browning, it is too hot and should be cooled slightly before proceeding. The quickest way to do this is to remove the pan from the heat source for a few moments. For longer shallow frying a mixture of oil and butter gives excellent results. Satin Black Satin Black enamel can be found on skillets, grills, frying pans, saute pans, woks, tagines and a number of round and oval casserole dishes. Satin Black enamel has a smooth feel but is not as glossy as other light-colored interior enamel finishes. It has been specially designed for higher surface temperature cooking, which is not the same as simply using a piece on a high heat. With cast iron, higher surface temperatures can be achieved by allowing any piece to heat thoroughly on a medium setting. This makes the satin black interior ideal for frying, grilling and searing. Satin Black enamel will keep its good looks and allow a patina to build on its surface with continued use. A patina is the result of the natural oils and fats from foods baking on to the hot surface. The patina should not be cleaned off, as it enhances the cooking performance and the release of foods. It also reduces the need for surface oiling. With the higher surface temperatures achieved during frying, grilling and searing, sugars and some enzymes will cause caramelization. This not only aids in the retention of moisture and flavor, but also produces the sear lines and crusty exterior on grilled meats.

While the clever design of our self-basting oven will impress guests, the entrée taste and tenderness will leave them in awe. Smart yet simple, the top of the lid cradles ice cubes. As condensation forms, tiny dimples on the underside evenly baste your roast or poultry. The technology will mean the difference between "good" and "spectacular". Originally introduced in 1934 by Le Creuset, the oval doufeu features a recessed lid designed to hold ice rather than embers. The doufeu can be used just like any round or oval oven, but it has added performance benefits when it comes to slow cooking. As moisture begins to evaporate inside the doufeu, the ice-filled lid causes this moisture to condense. Specially designed dimples on the flat interior of the lid then direct the moisture back down onto the food. This self-basting effect minimizes the need to add additional water and ensures that food remains moist, nutrients are not lost and flavors intensify. Even when the ice in the lid melts, the self-basting process continues to function, as long as water in the lid remains below the boiling point. Features Recessed lid with a dimpled underside distributes moisture inside the pot Double side handles on the pot as well as the lid for added control Spacious 9 1/2-quart capacity Even heat distribution and superior heat retention Durable, nonreactive sand-colored interior enamel Colorful, long-lasting exterior enamel that resists chipping and cracking Le Creuset Cast iron: is perfect for frying, boiling, simmering, cooking, marinating and food storage after cooking can be used on the stovetop, in the oven and under the grill is suitable for use on all heat sources Cooking with cast iron Enameled cast iron is a remarkable and robust material that performs well with modern requirements for food preparation and cooking. Whether you choose to stir-fry, slow-cook a casserole, sear a steak or bake a cake, there is a shape that is suitable. Cast iron performs well for either slow cooking or high-temperature searing. Cast iron can be used reliably on any heat source, including induction, and with any oven or grill. It has the ability to retain heat efficiently, which allows for use of lower heat settings in stovetop and oven cooking. On the table, a hot covered dish will keep food hot for second servings. Cast iron can also be used to keep foods cold. A chilled dish becomes an ideal cold food server on a hot summer day. It can also be placed in the freezer for food storage or advanced food preparation. Heat recommendations Le Creuset cast iron cookware can be used on all heat sources including gas, electric solid plate or radiant ring, vitro-ceramic glass, induction, and ovens fired by gas, oil, coal or wood. When using any glass-topped stove, always lift the pan when moving it; never slide it, as this may damage the stovetop or the base of the pan. Always match the pan’s base size to the stovetop heat zone to maximize efficiency, and to prevent overheating of the pan sides or damage to the handles. Gas flames must always be confined to the base area, and must never extend around the sidewalls of the pan. Long handles should be positioned safely where they do not hang over the front of the stove or other heat zones. Cooking heats Medium or low heat will provide the best results for cooking, including frying and searing. Allow the pan to heat gradually and thoroughly for even and efficient cooking results. Once the pan is hot, almost all cooking can be continued on lower settings. High heat temperatures should only be used for boiling water for vegetables or pasta, or for reducing the consistency of stocks or sauces. High heats should never be used to preheat a pan before lowering the heat for cooking. Cast iron retains heat so efficiently that overheating will cause food to burn or stick. Oils and fats With the exception of Grills, the enamel surface is not ideal for dry cooking. Your choice of liquid, oil, fat or butter should completely cover the base before heating begins. Do not leave the pan unattended, and do not allow a pan to boil dry, as this may permanently damage the enamel. For deep frying, the maximum oil level must not exceed 1/3 full. This depth allows sufficient height above the oil for it to rise once foods are added. An oil frying thermometer should be used for safety, and a lid should be readily available in case of overheating or flaring. Hot pans Always place a hot pan on a wooden board, trivet or Le Creuset silicone mat-never on an unprotected surface. Oven use The black phenolic lid knobs on our Signature range of enameled cast iron are heat-resistant to 480°F / 250°C. The black phenolic lid knobs on our Classic range of enameled cast iron are heat-resistant to 375°F / 190°C. Products with integral cast iron handles or stainless steel knobs can be used at any oven temperature. Pans with wooden handles or knobs must not be placed in the oven. Do not place any cookware on the floors of ovens with cast iron linings. This will increase the cooking temperature inside the oven, resulting in an increased cooking rate with detrimental effects on food. Do not drag cookware across the floor of the liners. For best results always place on a shelf or rack. Cooking tips for grilling Grills may be preheated to reach a hot surface temperature for searing and caramelization. This advice does not apply to any other products. For correct grilling and searing, it is important that the cooking surface is sufficiently hot before cooking begins. Sear lines from ribbed grills will not be produced if the pan surface is too cool, or if the food is too wet. Place the empty pan on medium heat and allow it to heat for several minutes. Do not add oil to the cold pan-the oil may become too hot and smoke. Take a few drops of water on your fingers and scatter over the hot surface. If they sizzle and evaporate almost immediately it is hot and ready for use. If the water produces steam and has no sizzle, heat the pan a little longer and repeat the water test again. When the surface is hot enough, lightly oil it with cooking spray or brush it with oil using a Le Creuset silicone basting brush. Vegetable, ground nut or corn oils are recommended. Olive oil may cause excessive smoking. Once a patina covers the cooking surface very little oil will be necessary. For distinct sear lines, leave the food undisturbed on the surface for several minutes. If the food is moved too quickly the lines will be poor, and steam from the food may be released onto the surface. Any food for grilling or searing must be quite dry before it is placed on the hot surface. Wet foods will not achieve good sear lines and may result in a steamed appearance and flavor. Use paper towels to pat off excess moisture from foods. Oil can then be brushed over the food if desired. Foods that have been marinated should also have excess moisture removed with paper towels. Cooking tips for shallow frying and sauteing For frying and sauteing, the fat should be hot before adding food. Bring the pan and fat or oil to the correct temperature together. Oil is hot enough when there is a gentle ripple in its surface. For butter and other fats, bubbling or foaming indicates the correct temperature. If either begins smoking, or if butter begins browning, it is too hot and should be cooled slightly before proceeding. The quickest way to do this is to remove the pan from the heat source for a few moments. For longer shallow frying a mixture of oil and butter gives excellent results. Satin Black Satin Black enamel can be found on skillets, grills, frying pans, saute pans, woks, tagines and a number of round and oval casserole dishes. Satin Black enamel has a smooth feel but is not as glossy as other light-colored interior enamel finishes. It has been specially designed for higher surface temperature cooking, which is not the same as simply using a piece on a high heat. With cast iron, higher surface temperatures can be achieved by allowing any piece to heat thoroughly on a medium setting. This makes the satin black interior ideal for frying, grilling and searing. Satin Black enamel will keep its good looks and allow a patina to build on its surface with continued use. A patina is the result of the natural oils and fats from foods baking on to the hot surface. The patina should not be cleaned off, as it enhances the cooking performance and the release of foods. It also reduces the need for surface oiling. With the higher surface temperatures achieved during frying, grilling and searing, sugars and some enzymes will cause caramelization. This not only aids in the retention of moisture and flavor, but also produces the sear lines and crusty exterior on grilled meats.

This classic Chinese design is perfectly weight-balanced with a flat base and sloping sides. It features a smooth, gently curved interior cooking surface for stir-frying fresh ingredients. The Balti Dish by Le Creuset comes from Baltistan in northern Pakistan.Dishes from the Balti Dish are also called Karahi and are very similar to wok dishes.In a Balti Dish, for example, an aromatic curry with fresh flavors can be prepared.title="">The Balti Dish is made of high quality cast iron and can be used on all hobs and in the oven. With a volume of 2.7 liters, the Balti Dish is suitable for 4 to 5 people. Ø24 cm Edge height: 8 cm Height with handles: 11 cm Top surface stove: 14 cm material: cast iron dishwasher safe suitable for all heat sources and oven Le Creuset Cast iron: is perfect for frying, boiling, simmering, cooking, marinating and food storage after cooking can be used on the stovetop, in the oven and under the grill is suitable for use on all heat sources is a superior conductor of heat All blackround french ovensare coated with achromatic silk - enamel (looks black)outside and inside. This silk - enamel is satiny and makes cleaning easier . Those have to be seasoned before first use.The colored cast iron products are coated with nature enamel inside (don't have to be seasoned) Cooking with cast iron Enameled cast iron is a remarkable and robust material that performs well with modern requirements for food preparation and cooking. Whether you choose to stir-fry, slow-cook a casserole, sear a steak or bake a cake, there is a shape that is suitable. Cast iron performs well for either slow cooking or high-temperature searing. Cast iron can be used reliably on any heat source, including induction, and with any oven or grill. It has the ability to retain heat efficiently, which allows for use of lower heat settings in stovetop and oven cooking. On the table, a hot covered dish will keep food hot for second servings. Cast iron can also be used to keep foods cold. A chilled dish becomes an ideal cold food server on a hot summer day. It can also be placed in the freezer for food storage or advanced food preparation. Before first use Remove all packaging and labels. Wash the pan in hot, soapy water, then rinse and dry thoroughly. Your pan is now ready to be used and does not require any further preparation. Cooking heats Medium or low heat will provide the best results for cooking, including frying and searing. Allow the pan to heat gradually and thoroughly for even and efficient cooking results. Once the pan is hot, almost all cooking can be continued on lower settings. High heat temperatures should only be used for boiling water for vegetables or pasta, or for reducing the consistency of stocks or sauces. High heats should never be used to preheat a pan before lowering the heat for cooking. Cast iron retains heat so efficiently that overheating will cause food to burn or stick. Oven use The black phenolic lid knobs on our Signature range of enameled cast iron are heat-resistant to 480°F / 250°C. The black phenolic lid knobs on our Classic range of enameled cast iron are heat-resistant to 375°F / 190°C. Products with integral cast iron handles or stainless steel knobs can be used at any oven temperature. Pans with wooden handles or knobs must not be placed in the oven. Do not place any cookware on the floors of ovens with cast iron linings. This will increase the cooking temperature inside the oven, resulting in an increased cooking rate with detrimental effects on food. Do not drag cookware across the floor of the liners. For best results always place on a shelf or rack. Cooking tips for grilling Grills may be preheated to reach a hot surface temperature for searing and caramelization. This advice does not apply to any other products. For correct grilling and searing, it is important that the cooking surface is sufficiently hot before cooking begins. Sear lines from ribbed grills will not be produced if the pan surface is too cool, or if the food is too wet. Place the empty pan on medium heat and allow it to heat for several minutes. Do not add oil to the cold pan-the oil may become too hot and smoke. Take a few drops of water on your fingers and scatter over the hot surface. If they sizzle and evaporate almost immediately it is hot and ready for use. If the water produces steam and has no sizzle, heat the pan a little longer and repeat the water test again. When the surface is hot enough, lightly oil it with cooking spray or brush it with oil using a Le Creuset silicone basting brush. Vegetable, ground nut or corn oils are recommended. Olive oil may cause excessive smoking. Once a patina covers the cooking surface very little oil will be necessary. For distinct sear lines, leave the food undisturbed on the surface for several minutes. If the food is moved too quickly the lines will be poor, and steam from the food may be released onto the surface. Any food for grilling or searing must be quite dry before it is placed on the hot surface. Wet foods will not achieve good sear lines and may result in a steamed appearance and flavor. Use paper towels to pat off excess moisture from foods. Oil can then be brushed over the food if desired. Foods that have been marinated should also have excess moisture removed with paper towels. General care Always cool a hot pan for a few minutes before washing. Do not plunge a hot pan into cold water. While Le Creuset’s enamel is designed to be the most durable on the market, thermal shock may still occur, resulting in cracking or loss of enamel. If there are food residues, fill the pan with warm water and let soak for 15 to 20 minutes before washing. A brush can be useful for removing small food deposits, or for cleaning between the ribs on grills. Do not use scourers or abrasive cleaners on the cooking surface. Nylon or soft abrasive pads or brushes can be used to remove stubborn residues. To avoid damaging the enamel, do not use metallic pads or harsh abrasive cleaning agents. Light stains or metal marks caused by metal tools can be removed with Le Creuset cookware cleaner. An occasional cleaning with this product will also retain the new appearance of your pans. It can be purchased on this website or from your local retailer. Never store pans while they are still damp. Store pans in a dry cupboard or airy space away from steam. Maintain the tightness of all handles and knobs by checking and retightening them regularly. Le Creuset enameled cast iron is extremely durable but it may be damaged if accidentally dropped or knocked against a hard surface. Please note that this is not covered by our Lifetime Warranty. Dishwasher use All pans with integral cast iron, phenolic handles or stainless steel knobs can be washed in the dishwasher. However, constant dishwashing may lead to some dulling of the enamel finish. This is not harmful and will not impair performance. When using the dishwasher always allow the cycle to finish before opening the door. This will ensure the pans are dried thoroughly. Pans with metal handles can be washed in the dishwasher, but this greatly reduces the development of a patina; as a result, grills and skillets will require oiling for a longer period. Pans with wooden handles are not dishwasher-safe. Satin Black Satin Black enamel can be found on skillets, grills, frying pans, saute pans, woks, tagines and a number of round and oval casserole dishes. Satin Black enamel has a smooth feel but is not as glossy as other light-colored interior enamel finishes. It has been specially designed for higher surface temperature cooking, which is not the same as simply using a piece on a high heat. With cast iron, higher surface temperatures can be achieved by allowing any piece to heat thoroughly on a medium setting. This makes the satin black interior ideal for frying, grilling and searing. Satin Black enamel will keep its good looks and allow a patina to build on its surface with continued use. A patina is the result of the natural oils and fats from foods baking on to the hot surface. The patina should not be cleaned off, as it enhances the cooking performance and the release of foods. It also reduces the need for surface oiling. With the higher surface temperatures achieved during frying, grilling and searing, sugars and some enzymes will cause caramelization. This not only aids in the retention of moisture and flavor, but also produces the sear lines and crusty exterior on grilled meats.

Le Creuset Roaster 4,9 L - Few things feel as satisfying as popping some ingredients in the oven, then witnessing their transformation. This versatile enamelled cast iron roaster helps you cook up a storm. The rectangular shape is perfect for all sorts of dishes, from meat and potatoes to homemade lasagne and crumbles. Presenting your favorite roast meats, pastas or desserts has never been simpler with Le Creuset's bakeware. The wide, shallow shape of these pieces exposes the maximum surface area of the food to the heat source, whether it be all around heat in the oven or under the broiler. It can also be used on the stovetop for frying. For best results, in cooking roast meats, poultry or poaching fish the dish should be filled almost to the brim, so the top browns and crisps quickly, leaving the food beneath moist. This dish is ideal for making pasta dishes such as lasagna and baking delicious pies and desserts such as fruit cake and gingerbread. Great for pastry, the cast iron spreads the heat evenly and well with no soggy middles to pies or tarts. Also excellent for marinating - the surface will not spoil or discolor. It makes elegant serving dish, too. 40,2 x 25,9 x 8,1 cm 4,9 l This sturdy cast iron roasting dish is indispensable in the kitchen.It is big enough to hold an entire chicken or leg of lamb, resistant enough to withstand the high searing temperatures of the oven or barbeque, and sturdy enough to lift with ease even the over-sized turkey you roast at times of celebration.Also perfect for pasta, desserts or pies. Great for serving at the table thanks to excellent heat retention properties.   All that you need for: ROASTING a whole piece of meat, entire poultry or fish in the oven    DEGLAZING the roasting fat on the hob to make a delicious sauce    BAKING lasagne, big vegetable gratins, deep family pies and cakes    COOKING baked potatoes, corn on the cob cooked on the barbecue Suitable for all hobs Low-profile design is optimized for oven roasting Even heat distribution and superior heat retention Durable, nonreactive sand-colored interior enamel Colorful, long-lasting exterior enamel resists chipping and cracking Le Creuset Cast iron: is perfect for frying, boiling, simmering, cooking, marinating and food storage after cooking can be used on the stovetop, in the oven and under the grill is suitable for use on all heat sources Cooking with cast iron Enameled cast iron is a remarkable and robust material that performs well with modern requirements for food preparation and cooking. Whether you choose to stir-fry, slow-cook a casserole, sear a steak or bake a cake, there is a shape that is suitable. Cast iron performs well for either slow cooking or high-temperature searing. Cast iron can be used reliably on any heat source, including induction, and with any oven or grill. It has the ability to retain heat efficiently, which allows for use of lower heat settings in stovetop and oven cooking. On the table, a hot covered dish will keep food hot for second servings. Cast iron can also be used to keep foods cold. A chilled dish becomes an ideal cold food server on a hot summer day. It can also be placed in the freezer for food storage or advanced food preparation. Heat recommendations Le Creuset cast iron cookware can be used on all heat sources including gas, electric solid plate or radiant ring, vitro-ceramic glass, induction, and ovens fired by gas, oil, coal or wood. When using any glass-topped stove, always lift the pan when moving it; never slide it, as this may damage the stovetop or the base of the pan. Always match the pan’s base size to the stovetop heat zone to maximize efficiency, and to prevent overheating of the pan sides or damage to the handles. Gas flames must always be confined to the base area, and must never extend around the sidewalls of the pan. Long handles should be positioned safely where they do not hang over the front of the stove or other heat zones. Cooking heats Medium or low heat will provide the best results for cooking, including frying and searing. Allow the pan to heat gradually and thoroughly for even and efficient cooking results. Once the pan is hot, almost all cooking can be continued on lower settings. High heat temperatures should only be used for boiling water for vegetables or pasta, or for reducing the consistency of stocks or sauces. High heats should never be used to preheat a pan before lowering the heat for cooking. Cast iron retains heat so efficiently that overheating will cause food to burn or stick. Oils and fats With the exception of Grills, the enamel surface is not ideal for dry cooking. Your choice of liquid, oil, fat or butter should completely cover the base before heating begins. Do not leave the pan unattended, and do not allow a pan to boil dry, as this may permanently damage the enamel. For deep frying, the maximum oil level must not exceed 1/3 full. This depth allows sufficient height above the oil for it to rise once foods are added. An oil frying thermometer should be used for safety, and a lid should be readily available in case of overheating or flaring. Hot pans Always place a hot pan on a wooden board, trivet or Le Creuset silicone mat-never on an unprotected surface. Oven use The black phenolic lid knobs on our Signature range of enameled cast iron are heat-resistant to 480°F / 250°C. The black phenolic lid knobs on our Classic range of enameled cast iron are heat-resistant to 375°F / 190°C. Products with integral cast iron handles or stainless steel knobs can be used at any oven temperature. Pans with wooden handles or knobs must not be placed in the oven. Do not place any cookware on the floors of ovens with cast iron linings. This will increase the cooking temperature inside the oven, resulting in an increased cooking rate with detrimental effects on food. Do not drag cookware across the floor of the liners. For best results always place on a shelf or rack. Cooking tips for grilling Grills may be preheated to reach a hot surface temperature for searing and caramelization. This advice does not apply to any other products. For correct grilling and searing, it is important that the cooking surface is sufficiently hot before cooking begins. Sear lines from ribbed grills will not be produced if the pan surface is too cool, or if the food is too wet. Place the empty pan on medium heat and allow it to heat for several minutes. Do not add oil to the cold pan-the oil may become too hot and smoke. Take a few drops of water on your fingers and scatter over the hot surface. If they sizzle and evaporate almost immediately it is hot and ready for use. If the water produces steam and has no sizzle, heat the pan a little longer and repeat the water test again. When the surface is hot enough, lightly oil it with cooking spray or brush it with oil using a Le Creuset silicone basting brush. Vegetable, ground nut or corn oils are recommended. Olive oil may cause excessive smoking. Once a patina covers the cooking surface very little oil will be necessary. For distinct sear lines, leave the food undisturbed on the surface for several minutes. If the food is moved too quickly the lines will be poor, and steam from the food may be released onto the surface. Any food for grilling or searing must be quite dry before it is placed on the hot surface. Wet foods will not achieve good sear lines and may result in a steamed appearance and flavor. Use paper towels to pat off excess moisture from foods. Oil can then be brushed over the food if desired. Foods that have been marinated should also have excess moisture removed with paper towels. Cooking tips for shallow frying and sauteing For frying and sauteing, the fat should be hot before adding food. Bring the pan and fat or oil to the correct temperature together. Oil is hot enough when there is a gentle ripple in its surface. For butter and other fats, bubbling or foaming indicates the correct temperature. If either begins smoking, or if butter begins browning, it is too hot and should be cooled slightly before proceeding. The quickest way to do this is to remove the pan from the heat source for a few moments. For longer shallow frying a mixture of oil and butter gives excellent results. Satin Black Satin Black enamel can be found on skillets, grills, frying pans, saute pans, woks, tagines and a number of round and oval casserole dishes. Satin Black enamel has a smooth feel but is not as glossy as other light-colored interior enamel finishes. It has been specially designed for higher surface temperature cooking, which is not the same as simply using a piece on a high heat. With cast iron, higher surface temperatures can be achieved by allowing any piece to heat thoroughly on a medium setting. This makes the satin black interior ideal for frying, grilling and searing. Satin Black enamel will keep its good looks and allow a patina to build on its surface with continued use. A patina is the result of the natural oils and fats from foods baking on to the hot surface. The patina should not be cleaned off, as it enhances the cooking performance and the release of foods. It also reduces the need for surface oiling. With the higher surface temperatures achieved during frying, grilling and searing, sugars and some enzymes will cause caramelization. This not only aids in the retention of moisture and flavor, but also produces the sear lines and crusty exterior on grilled meats.

Nur wenige Gerichte sind so aromatisch und köstlich wie eine reichhaltige und geschmacksintensive Tagine. Die ursprünglich aus Nordafrika stammende Tagine ist das perfekte Kochgeschirr für marokkanische Gerichte wie Hähnchen mit Zitrone und Oliven oder Lamm mit Datteln. Doch eine Tagine eignet sich nicht nur für traditionelle Gerichte, sondern lässt sich auch vielseitig in der modernen Alltagsküche einsetzen. It’s written in German.

The high roasting pan from Le Creuset with a diameter of 26 cm offers a volume of 6.3 liters with its extra high walls. Thanks to the extra-high side walls, this cast-iron pot has a large capacity. Use it for soups, stews and more, especially if you are cooking for many people. This casserole can comfortably hold portions for 8 to 10 guests. Place it on the table as an eye-catcher for direct serving. Ø 26 cm Volume:6,3 L 8-10 servings Dimensions: L 35,3 cm x W 27,4 cm H 19,2 cm Now Le Creuset is proud to introduce the new Signature Round Casserole. New features include: easy-grip, 45% larger handles; easy clean, toughened enamel interior; a stylish, heat resistant stainless steel knob; and an enhanced tight-fitting lid. Suitable for use on all hob types, including induction, and in the oven, the casserole makes a perfect serving dish too as cast iron keeps food warmer for longer at the table. Individually cast in sand moulds and hand crafted at the original French foundry since 1925. Le Creuset - Signature Unveiling the Evolution of a Classic... Le Creuset Signature Cast Iron Casseroles Le Creuset is proud to introduce the new Signature Cast Iron Casseroles as the next evolution of its enamelled cast iron cookware. This updated kitchen classic features a range of new design enhancements especially developed to offer even better durability, versatility and comfort of use when cooking. Available in an extended selection of shapes, sizes and iconic colours, new features include: easy-grip, 45% larger handles distribute weight more evenly and make it easier to carry from hob to oven to table even when wearing bulky oven gloves easy clean, toughened enamel interior is now even more durable to resist staining, dulling and other wear and tear and makes cleaning even faster and easier stylish, heat-resistant stainless steel knob withstands any oven temperature for total peace of mind and is more ergonomic for a more comfortable, natural grip enhanced, tight-fitting lid with built-in stabilisers seal in flavour with a more secure fit and has enhanced rings and branding for added beauty Individually cast in sand moulds and hand crafted at the original foundry in France since 1925, each piece of Le Creuset enamelled cast iron cookware is unique and perfectly finished to deliver outstanding performance time after time. Suitable for use on all hob types, including induction, and in the oven, Le Creuset cast iron casseroles are also perfect for serving as cast iron keeps food warmer for longer at the table. Cast iron: is perfect for frying, boiling, simmering, cooking, marinating and food storage after cooking can be used on the stovetop, in the oven and under the grill is suitable for use on all heat sources is a superior conductor of heat All black round french ovens are coated with achromatic silk - enamel (looks black) outside and inside. This silk - enamel is satiny and makes cleaning easier . Those have to be seasoned before first use. The colored cast iron products are coated with nature enamel inside (don't have to be seasoned) Cooking with cast iron Enameled cast iron is a remarkable and robust material that performs well with modern requirements for food preparation and cooking. Whether you choose to stir-fry, slow-cook a casserole, sear a steak or bake a cake, there is a shape that is suitable. Cast iron performs well for either slow cooking or high-temperature searing. Cast iron can be used reliably on any heat source, including induction, and with any oven or grill. It has the ability to retain heat efficiently, which allows for use of lower heat settings in stovetop and oven cooking. On the table, a hot covered dish will keep food hot for second servings. Cast iron can also be used to keep foods cold. A chilled dish becomes an ideal cold food server on a hot summer day. It can also be placed in the freezer for food storage or advanced food preparation. Before first use Remove all packaging and labels. Wash the pan in hot, soapy water, then rinse and dry thoroughly. Your pan is now ready to be used and does not require any further preparation. Cooking heats Medium or low heat will provide the best results for cooking, including frying and searing. Allow the pan to heat gradually and thoroughly for even and efficient cooking results. Once the pan is hot, almost all cooking can be continued on lower settings. High heat temperatures should only be used for boiling water for vegetables or pasta, or for reducing the consistency of stocks or sauces. High heats should never be used to preheat a pan before lowering the heat for cooking. Cast iron retains heat so efficiently that overheating will cause food to burn or stick. Oven use The black phenolic lid knobs on our Signature range of enameled cast iron are heat-resistant to 480°F / 250°C. The black phenolic lid knobs on our Classic range of enameled cast iron are heat-resistant to 375°F / 190°C. Products with integral cast iron handles or stainless steel knobs can be used at any oven temperature. Pans with wooden handles or knobs must not be placed in the oven. Do not place any cookware on the floors of ovens with cast iron linings. This will increase the cooking temperature inside the oven, resulting in an increased cooking rate with detrimental effects on food. Do not drag cookware across the floor of the liners. For best results always place on a shelf or rack. Cooking tips for grilling Grills may be preheated to reach a hot surface temperature for searing and caramelization. This advice does not apply to any other products. For correct grilling and searing, it is important that the cooking surface is sufficiently hot before cooking begins. Sear lines from ribbed grills will not be produced if the pan surface is too cool, or if the food is too wet. Place the empty pan on medium heat and allow it to heat for several minutes. Do not add oil to the cold pan-the oil may become too hot and smoke. Take a few drops of water on your fingers and scatter over the hot surface. If they sizzle and evaporate almost immediately it is hot and ready for use. If the water produces steam and has no sizzle, heat the pan a little longer and repeat the water test again. When the surface is hot enough, lightly oil it with cooking spray or brush it with oil using a Le Creuset silicone basting brush. Vegetable, ground nut or corn oils are recommended. Olive oil may cause excessive smoking. Once a patina covers the cooking surface very little oil will be necessary. For distinct sear lines, leave the food undisturbed on the surface for several minutes. If the food is moved too quickly the lines will be poor, and steam from the food may be released onto the surface. Any food for grilling or searing must be quite dry before it is placed on the hot surface. Wet foods will not achieve good sear lines and may result in a steamed appearance and flavor. Use paper towels to pat off excess moisture from foods. Oil can then be brushed over the food if desired. Foods that have been marinated should also have excess moisture removed with paper towels. General care Always cool a hot pan for a few minutes before washing. Do not plunge a hot pan into cold water. While Le Creuset’s enamel is designed to be the most durable on the market, thermal shock may still occur, resulting in cracking or loss of enamel. If there are food residues, fill the pan with warm water and let soak for 15 to 20 minutes before washing. A brush can be useful for removing small food deposits, or for cleaning between the ribs on grills. Do not use scourers or abrasive cleaners on the cooking surface. Nylon or soft abrasive pads or brushes can be used to remove stubborn residues. To avoid damaging the enamel, do not use metallic pads or harsh abrasive cleaning agents. Light stains or metal marks caused by metal tools can be removed with Le Creuset cookware cleaner. An occasional cleaning with this product will also retain the new appearance of your pans. It can be purchased on this website or from your local retailer. Never store pans while they are still damp. Store pans in a dry cupboard or airy space away from steam. Maintain the tightness of all handles and knobs by checking and retightening them regularly. Le Creuset enameled cast iron is extremely durable but it may be damaged if accidentally dropped or knocked against a hard surface. Please note that this is not covered by our Lifetime Warranty. Dishwasher use All pans with integral cast iron, phenolic handles or stainless steel knobs can be washed in the dishwasher. However, constant dishwashing may lead to some dulling of the enamel finish. This is not harmful and will not impair performance. When using the dishwasher always allow the cycle to finish before opening the door. This will ensure the pans are dried thoroughly. Pans with metal handles can be washed in the dishwasher, but this greatly reduces the development of a patina; as a result, grills and skillets will require oiling for a longer period. Pans with wooden handles are not dishwasher-safe. Satin Black Satin Black enamel can be found on skillets, grills, frying pans, saute pans, woks, tagines and a number of round and oval casserole dishes. Satin Black enamel has a smooth feel but is not as glossy as other light-colored interior enamel finishes. It has been specially designed for higher surface temperature cooking, which is not the same as simply using a piece on a high heat. With cast iron, higher surface temperatures can be achieved by allowing any piece to heat thoroughly on a medium setting. This makes the satin black interior ideal for frying, grilling and searing. Satin Black enamel will keep its good looks and allow a patina to build on its surface with continued use. A patina is the result of the natural oils and fats from foods baking on to the hot surface. The patina should not be cleaned off, as it enhances the cooking performance and the release of foods. It also reduces the need for surface oiling. With the higher surface temperatures achieved during frying, grilling and searing, sugars and some enzymes will cause caramelization. This not only aids in the retention of moisture and flavor, but also produces the sear lines and crusty exterior on grilled meats.

This classic Chinese design is perfectly weight-balanced with a flat base and sloping sides. It features a smooth, gently curved interior cooking surface for stir-frying fresh ingredients. The Balti Dish by Le Creuset comes from Baltistan in northern Pakistan.Dishes from the Balti Dish are also called Karahi and are very similar to wok dishes.In a Balti Dish, for example, an aromatic curry with fresh flavors can be prepared. The Balti Dish is made of high quality cast iron and can be used on all hobs and in the oven. With a volume of 1.8 liters, the Balti Dish is suitable for 4 to 5 people. Ø 20 cm Edge height:7 cm Height with handles: 10,4 cm Material:Cast iron Length x Width: 26 cm x 21 cm Dishwasher-safe Suitable for all hob types, ovenproof Le Creuset Cast iron: is perfect for frying, boiling, simmering, cooking, marinating and food storage after cooking can be used on the stovetop, in the oven and under the grill is suitable for use on all heat sources is a superior conductor of heat All blackround french ovensare coated with achromatic silk - enamel (looks black)outside and inside. This silk - enamel is satiny and makes cleaning easier . Those have to be seasoned before first use.The colored cast iron products are coated with nature enamel inside (don't have to be seasoned) Cooking with cast iron Enameled cast iron is a remarkable and robust material that performs well with modern requirements for food preparation and cooking. Whether you choose to stir-fry, slow-cook a casserole, sear a steak or bake a cake, there is a shape that is suitable. Cast iron performs well for either slow cooking or high-temperature searing. Cast iron can be used reliably on any heat source, including induction, and with any oven or grill. It has the ability to retain heat efficiently, which allows for use of lower heat settings in stovetop and oven cooking. On the table, a hot covered dish will keep food hot for second servings. Cast iron can also be used to keep foods cold. A chilled dish becomes an ideal cold food server on a hot summer day. It can also be placed in the freezer for food storage or advanced food preparation. Before first use Remove all packaging and labels. Wash the pan in hot, soapy water, then rinse and dry thoroughly. Your pan is now ready to be used and does not require any further preparation. Cooking heats Medium or low heat will provide the best results for cooking, including frying and searing. Allow the pan to heat gradually and thoroughly for even and efficient cooking results. Once the pan is hot, almost all cooking can be continued on lower settings. High heat temperatures should only be used for boiling water for vegetables or pasta, or for reducing the consistency of stocks or sauces. High heats should never be used to preheat a pan before lowering the heat for cooking. Cast iron retains heat so efficiently that overheating will cause food to burn or stick. Oven use The black phenolic lid knobs on our Signature range of enameled cast iron are heat-resistant to 480°F / 250°C. The black phenolic lid knobs on our Classic range of enameled cast iron are heat-resistant to 375°F / 190°C. Products with integral cast iron handles or stainless steel knobs can be used at any oven temperature. Pans with wooden handles or knobs must not be placed in the oven. Do not place any cookware on the floors of ovens with cast iron linings. This will increase the cooking temperature inside the oven, resulting in an increased cooking rate with detrimental effects on food. Do not drag cookware across the floor of the liners. For best results always place on a shelf or rack. Cooking tips for grilling Grills may be preheated to reach a hot surface temperature for searing and caramelization. This advice does not apply to any other products. For correct grilling and searing, it is important that the cooking surface is sufficiently hot before cooking begins. Sear lines from ribbed grills will not be produced if the pan surface is too cool, or if the food is too wet. Place the empty pan on medium heat and allow it to heat for several minutes. Do not add oil to the cold pan-the oil may become too hot and smoke. Take a few drops of water on your fingers and scatter over the hot surface. If they sizzle and evaporate almost immediately it is hot and ready for use. If the water produces steam and has no sizzle, heat the pan a little longer and repeat the water test again. When the surface is hot enough, lightly oil it with cooking spray or brush it with oil using a Le Creuset silicone basting brush. Vegetable, ground nut or corn oils are recommended. Olive oil may cause excessive smoking. Once a patina covers the cooking surface very little oil will be necessary. For distinct sear lines, leave the food undisturbed on the surface for several minutes. If the food is moved too quickly the lines will be poor, and steam from the food may be released onto the surface. Any food for grilling or searing must be quite dry before it is placed on the hot surface. Wet foods will not achieve good sear lines and may result in a steamed appearance and flavor. Use paper towels to pat off excess moisture from foods. Oil can then be brushed over the food if desired. Foods that have been marinated should also have excess moisture removed with paper towels. General care Always cool a hot pan for a few minutes before washing. Do not plunge a hot pan into cold water. While Le Creuset’s enamel is designed to be the most durable on the market, thermal shock may still occur, resulting in cracking or loss of enamel. If there are food residues, fill the pan with warm water and let soak for 15 to 20 minutes before washing. A brush can be useful for removing small food deposits, or for cleaning between the ribs on grills. Do not use scourers or abrasive cleaners on the cooking surface. Nylon or soft abrasive pads or brushes can be used to remove stubborn residues. To avoid damaging the enamel, do not use metallic pads or harsh abrasive cleaning agents. Light stains or metal marks caused by metal tools can be removed with Le Creuset cookware cleaner. An occasional cleaning with this product will also retain the new appearance of your pans. It can be purchased on this website or from your local retailer. Never store pans while they are still damp. Store pans in a dry cupboard or airy space away from steam. Maintain the tightness of all handles and knobs by checking and retightening them regularly. Le Creuset enameled cast iron is extremely durable but it may be damaged if accidentally dropped or knocked against a hard surface. Please note that this is not covered by our Lifetime Warranty. Dishwasher use All pans with integral cast iron, phenolic handles or stainless steel knobs can be washed in the dishwasher. However, constant dishwashing may lead to some dulling of the enamel finish. This is not harmful and will not impair performance. When using the dishwasher always allow the cycle to finish before opening the door. This will ensure the pans are dried thoroughly. Pans with metal handles can be washed in the dishwasher, but this greatly reduces the development of a patina; as a result, grills and skillets will require oiling for a longer period. Pans with wooden handles are not dishwasher-safe. Satin Black Satin Black enamel can be found on skillets, grills, frying pans, saute pans, woks, tagines and a number of round and oval casserole dishes. Satin Black enamel has a smooth feel but is not as glossy as other light-colored interior enamel finishes. It has been specially designed for higher surface temperature cooking, which is not the same as simply using a piece on a high heat. With cast iron, higher surface temperatures can be achieved by allowing any piece to heat thoroughly on a medium setting. This makes the satin black interior ideal for frying, grilling and searing. Satin Black enamel will keep its good looks and allow a patina to build on its surface with continued use. A patina is the result of the natural oils and fats from foods baking on to the hot surface. The patina should not be cleaned off, as it enhances the cooking performance and the release of foods. It also reduces the need for surface oiling. With the higher surface temperatures achieved during frying, grilling and searing, sugars and some enzymes will cause caramelization. This not only aids in the retention of moisture and flavor, but also produces the sear lines and crusty exterior on grilled meats.

Let it snow this winter with a truly unique and versatile casserole. The beautifully embossed snowflake relief on the lid adds a touch of elegance, while the steady, even heat produced by cast iron ensures deliciously flavourful dishes. With a gold knob for an extra festive touch, this casserole will keep you warm and satisfied all season long. The most versatile - a great stir fry pan, baking and serving dish. Perfect for a wide range of dishes from quick creamy risottos to tender, flavourful meat and vegetables or crisp, golden pies and tarts. The large flat shape and shallow sides of the Cast Iron Shallow Casserole make it perfect for browning meat and vegetables, simmering casseroles, stir frying, baking and serving at the table. New features include: easy-grip, 45% larger handles; easy clean, toughened enamel interior; a stylish, heat resistant stainless steel knob; and an enhanced tight-fitting lid. Suitable for use on all hob types, including induction, and in the oven, the casserole makes a perfect serving dish too as cast iron keeps food warmer for longer at the table. Individually cast in sand moulds and hand crafted at the original French foundry since 1925, Le Creuset casserole dishes are protected by a Lifetime Guarantee for total peace of mind. Ø 26 cm (Bottom ca. Ø 19 cm) x h 11,5cm - V 2,2 l - 3-4 servings Unveiling the Evolution of a Classic... NEW Le Creuset Signature Cast Iron Casseroles Le Creuset is proud to introduce the new Signature Cast Iron Casseroles as the next evolution of its enamelled cast iron cookware. This updated kitchen classic features a range of new design enhancements especially developed to offer even better durability, versatility and comfort of use when cooking. Available in an extended selection of shapes, sizes and iconic colours, new features include: easy-grip, 45% larger handles distribute weight more evenly and make it easier to carry from hob to oven to table even when wearing bulky oven gloves easy clean, toughened enamel interior is now even more durable to resist staining, dulling and other wear and tear and makes cleaning even faster and easier stylish, heat-resistant stainless steel knob withstands any oven temperature for total peace of mind and is more ergonomic for a more comfortable, natural grip enhanced, tight-fitting lid with built-in stabilisers seal in flavour with a more secure fit and has enhanced rings and branding for added beauty Individually cast in sand moulds and hand crafted at the original foundry in France since 1925, each piece of Le Creuset enamelled cast iron cookware is unique and perfectly finished to deliver outstanding performance time after time. Suitable for use on all hob types, including induction, and in the oven, Le Creuset cast iron casseroles are also perfect for serving as cast iron keeps food warmer for longer at the table. Featuring a Lifetime Guarantee for total peace of mind. Cast iron: is perfect for frying, boiling, simmering, cooking, marinating and food storage after cooking can be used on the stovetop, in the oven and under the grill is suitable for use on all heat sources is a superior conductor of heat All black round french ovens are coated with achromatic silk - enamel (looks black) outside and inside. This silk - enamel is satiny and makes cleaning easier . Those have to be seasoned before first use. The colored cast iron products are coated with nature enamel inside (don't have to be seasoned) Enameled cast iron is a remarkable and robust material that performs well with modern requirements for food preparation and cooking. Whether you choose to stir-fry, slow-cook a casserole, sear a steak or bake a cake, there is a shape that is suitable. Cast iron performs well for either slow cooking or high-temperature searing. Cast iron can be used reliably on any heat source, including induction, and with any oven or grill. It has the ability to retain heat efficiently, which allows for use of lower heat settings in stovetop and oven cooking. On the table, a hot covered dish will keep food hot for second servings. Cast iron can also be used to keep foods cold. A chilled dish becomes an ideal cold food server on a hot summer day. It can also be placed in the freezer for food storage or advanced food preparation. Before first use Remove all packaging and labels. Wash the pan in hot, soapy water, then rinse and dry thoroughly. Your pan is now ready to be used and does not require any further preparation. Cooking heats Medium or low heat will provide the best results for cooking, including frying and searing. Allow the pan to heat gradually and thoroughly for even and efficient cooking results. Once the pan is hot, almost all cooking can be continued on lower settings. High heat temperatures should only be used for boiling water for vegetables or pasta, or for reducing the consistency of stocks or sauces. High heats should never be used to preheat a pan before lowering the heat for cooking. Cast iron retains heat so efficiently that overheating will cause food to burn or stick. Oven use The black phenolic lid knobs on our Signature range of enameled cast iron are heat-resistant to 480°F / 250°C. The black phenolic lid knobs on our Classic range of enameled cast iron are heat-resistant to 375°F / 190°C. Products with integral cast iron handles or stainless steel knobs can be used at any oven temperature. Pans with wooden handles or knobs must not be placed in the oven. Do not place any cookware on the floors of ovens with cast iron linings. This will increase the cooking temperature inside the oven, resulting in an increased cooking rate with detrimental effects on food. Do not drag cookware across the floor of the liners. For best results always place on a shelf or rack. Cooking tips for grilling Grills may be preheated to reach a hot surface temperature for searing and caramelization. This advice does not apply to any other products. For correct grilling and searing, it is important that the cooking surface is sufficiently hot before cooking begins. Sear lines from ribbed grills will not be produced if the pan surface is too cool, or if the food is too wet. Place the empty pan on medium heat and allow it to heat for several minutes. Do not add oil to the cold pan-the oil may become too hot and smoke. Take a few drops of water on your fingers and scatter over the hot surface. If they sizzle and evaporate almost immediately it is hot and ready for use. If the water produces steam and has no sizzle, heat the pan a little longer and repeat the water test again. When the surface is hot enough, lightly oil it with cooking spray or brush it with oil using a Le Creuset silicone basting brush. Vegetable, ground nut or corn oils are recommended. Olive oil may cause excessive smoking. Once a patina covers the cooking surface very little oil will be necessary. For distinct sear lines, leave the food undisturbed on the surface for several minutes. If the food is moved too quickly the lines will be poor, and steam from the food may be released onto the surface. Any food for grilling or searing must be quite dry before it is placed on the hot surface. Wet foods will not achieve good sear lines and may result in a steamed appearance and flavor. Use paper towels to pat off excess moisture from foods. Oil can then be brushed over the food if desired. Foods that have been marinated should also have excess moisture removed with paper towels. General care Always cool a hot pan for a few minutes before washing. Do not plunge a hot pan into cold water. While Le Creuset’s enamel is designed to be the most durable on the market, thermal shock may still occur, resulting in cracking or loss of enamel. If there are food residues, fill the pan with warm water and let soak for 15 to 20 minutes before washing. A brush can be useful for removing small food deposits, or for cleaning between the ribs on grills. Do not use scourers or abrasive cleaners on the cooking surface. Nylon or soft abrasive pads or brushes can be used to remove stubborn residues. To avoid damaging the enamel, do not use metallic pads or harsh abrasive cleaning agents. Light stains or metal marks caused by metal tools can be removed with Le Creuset cookware cleaner. An occasional cleaning with this product will also retain the new appearance of your pans. It can be purchased on this website or from your local retailer. Never store pans while they are still damp. Store pans in a dry cupboard or airy space away from steam. Maintain the tightness of all handles and knobs by checking and retightening them regularly. Le Creuset enameled cast iron is extremely durable but it may be damaged if accidentally dropped or knocked against a hard surface. Please note that this is not covered by our Lifetime Warranty. Dishwasher use All pans with integral cast iron, phenolic handles or stainless steel knobs can be washed in the dishwasher. However, constant dishwashing may lead to some dulling of the enamel finish. This is not harmful and will not impair performance. When using the dishwasher always allow the cycle to finish before opening the door. This will ensure the pans are dried thoroughly. Pans with metal handles can be washed in the dishwasher, but this greatly reduces the development of a patina; as a result, grills and skillets will require oiling for a longer period. Pans with wooden handles are not dishwasher-safe. Satin Black Satin Black enamel can be found on skillets, grills, frying pans, saute pans, woks, tagines and a number of round and oval casserole dishes. Satin Black enamel has a smooth feel but is not as glossy as other light-colored interior enamel finishes. It has been specially designed for higher surface temperature cooking, which is not the same as simply using a piece on a high heat. With cast iron, higher surface temperatures can be achieved by allowing any piece to heat thoroughly on a medium setting. This makes the satin black interior ideal for frying, grilling and searing. Satin Black enamel will keep its good looks and allow a patina to build on its surface with continued use. A patina is the result of the natural oils and fats from foods baking on to the hot surface. The patina should not be cleaned off, as it enhances the cooking performance and the release of foods. It also reduces the need for surface oiling. With the higher surface temperatures achieved during frying, grilling and searing, sugars and some enzymes will cause caramelization. This not only aids in the retention of moisture and flavor, but also produces the sear lines and crusty exterior on grilled meats.

Sitting around an indoor fire, dipping delicacies into sumptuous sauces - fondue is an intimate dining experience for everyone at the table. Bringing a Le Creuset fondue pot to the table allows you to serve with color and spend more time with your company. The cast iron pot starts on the stove, retains heat longer and is more durable than a clay-based pot. 2 L Ø - 27 cm x h 24 cm Includes: cast-iron wooden handled pot with splash guard cast-iron heater safety burner with 1 paste refill recipe book 6 wooden handle forks with colored dot at the end (each fork has a different color) Le Creuset Cast iron: is perfect for frying, boiling, simmering, cooking, marinating and food storage after cooking can be used on the stovetop, in the oven and under the grill is suitable for use on all heat sources is a superior conductor of heat All black round french ovens are coated with achromatic silk - enamel (looks black) outside and inside. This silk - enamel is satiny and makes cleaning easier . Those have to be seasoned before first use. The colored cast iron products are coated with nature enamel inside (don't have to be seasoned) Cooking with cast iron Enameled cast iron is a remarkable and robust material that performs well with modern requirements for food preparation and cooking. Whether you choose to stir-fry, slow-cook a casserole, sear a steak or bake a cake, there is a shape that is suitable. Cast iron performs well for either slow cooking or high-temperature searing. Cast iron can be used reliably on any heat source, including induction, and with any oven or grill. It has the ability to retain heat efficiently, which allows for use of lower heat settings in stovetop and oven cooking. On the table, a hot covered dish will keep food hot for second servings. Cast iron can also be used to keep foods cold. A chilled dish becomes an ideal cold food server on a hot summer day. It can also be placed in the freezer for food storage or advanced food preparation. Before first use Remove all packaging and labels. Wash the pan in hot, soapy water, then rinse and dry thoroughly. Your pan is now ready to be used and does not require any further preparation. Cooking heats Medium or low heat will provide the best results for cooking, including frying and searing. Allow the pan to heat gradually and thoroughly for even and efficient cooking results. Once the pan is hot, almost all cooking can be continued on lower settings. High heat temperatures should only be used for boiling water for vegetables or pasta, or for reducing the consistency of stocks or sauces. High heats should never be used to preheat a pan before lowering the heat for cooking. Cast iron retains heat so efficiently that overheating will cause food to burn or stick. Oven use The black phenolic lid knobs on our Signature range of enameled cast iron are heat-resistant to 480°F / 250°C. The black phenolic lid knobs on our Classic range of enameled cast iron are heat-resistant to 375°F / 190°C. Products with integral cast iron handles or stainless steel knobs can be used at any oven temperature. Pans with wooden handles or knobs must not be placed in the oven. Do not place any cookware on the floors of ovens with cast iron linings. This will increase the cooking temperature inside the oven, resulting in an increased cooking rate with detrimental effects on food. Do not drag cookware across the floor of the liners. For best results always place on a shelf or rack. Cooking tips for grilling Grills may be preheated to reach a hot surface temperature for searing and caramelization. This advice does not apply to any other products. For correct grilling and searing, it is important that the cooking surface is sufficiently hot before cooking begins. Sear lines from ribbed grills will not be produced if the pan surface is too cool, or if the food is too wet. Place the empty pan on medium heat and allow it to heat for several minutes. Do not add oil to the cold pan-the oil may become too hot and smoke. Take a few drops of water on your fingers and scatter over the hot surface. If they sizzle and evaporate almost immediately it is hot and ready for use. If the water produces steam and has no sizzle, heat the pan a little longer and repeat the water test again. When the surface is hot enough, lightly oil it with cooking spray or brush it with oil using a Le Creuset silicone basting brush. Vegetable, ground nut or corn oils are recommended. Olive oil may cause excessive smoking. Once a patina covers the cooking surface very little oil will be necessary. For distinct sear lines, leave the food undisturbed on the surface for several minutes. If the food is moved too quickly the lines will be poor, and steam from the food may be released onto the surface. Any food for grilling or searing must be quite dry before it is placed on the hot surface. Wet foods will not achieve good sear lines and may result in a steamed appearance and flavor. Use paper towels to pat off excess moisture from foods. Oil can then be brushed over the food if desired. Foods that have been marinated should also have excess moisture removed with paper towels. General care Always cool a hot pan for a few minutes before washing. Do not plunge a hot pan into cold water. While Le Creuset’s enamel is designed to be the most durable on the market, thermal shock may still occur, resulting in cracking or loss of enamel. If there are food residues, fill the pan with warm water and let soak for 15 to 20 minutes before washing. A brush can be useful for removing small food deposits, or for cleaning between the ribs on grills. Do not use scourers or abrasive cleaners on the cooking surface. Nylon or soft abrasive pads or brushes can be used to remove stubborn residues. To avoid damaging the enamel, do not use metallic pads or harsh abrasive cleaning agents. Light stains or metal marks caused by metal tools can be removed with Le Creuset cookware cleaner. An occasional cleaning with this product will also retain the new appearance of your pans. It can be purchased on this website or from your local retailer. Never store pans while they are still damp. Store pans in a dry cupboard or airy space away from steam. Maintain the tightness of all handles and knobs by checking and retightening them regularly. Le Creuset enameled cast iron is extremely durable but it may be damaged if accidentally dropped or knocked against a hard surface. Please note that this is not covered by our Lifetime Warranty. Dishwasher use All pans with integral cast iron, phenolic handles or stainless steel knobs can be washed in the dishwasher. However, constant dishwashing may lead to some dulling of the enamel finish. This is not harmful and will not impair performance. When using the dishwasher always allow the cycle to finish before opening the door. This will ensure the pans are dried thoroughly. Pans with metal handles can be washed in the dishwasher, but this greatly reduces the development of a patina; as a result, grills and skillets will require oiling for a longer period. Pans with wooden handles are not dishwasher-safe. Satin Black Satin Black enamel can be found on skillets, grills, frying pans, saute pans, woks, tagines and a number of round and oval casserole dishes. Satin Black enamel has a smooth feel but is not as glossy as other light-colored interior enamel finishes. It has been specially designed for higher surface temperature cooking, which is not the same as simply using a piece on a high heat. With cast iron, higher surface temperatures can be achieved by allowing any piece to heat thoroughly on a medium setting. This makes the satin black interior ideal for frying, grilling and searing. Satin Black enamel will keep its good looks and allow a patina to build on its surface with continued use. A patina is the result of the natural oils and fats from foods baking on to the hot surface. The patina should not be cleaned off, as it enhances the cooking performance and the release of foods. It also reduces the need for surface oiling. With the higher surface temperatures achieved during frying, grilling and searing, sugars and some enzymes will cause caramelization. This not only aids in the retention of moisture and flavor, but also produces the sear lines and crusty exterior on grilled meats. You can find more information concerning its characteristics and care under "How to Season, Manufacturing, Care & Use" - Just click next to it "Download".

With the magnetic coaster made of acacia wood, you can easily protect surfaces from heat without needing to use your hands. This round coaster features integrated magnets that instantly attach to the underside of metal cookware. This prevents slipping and makes it easier to serve from the oven to the table. Three silicone rings on the top of the coaster ensure a secure grip between the pot and the coaster. The acacia wood coaster has a natural appearance and is heat-resistant up to 250°C. Dimensions: Ø 23cm x H 1.53cm Silicone rings on the top provide the necessary grip between the pot and the coaster Heat resistance: up to 250°C Cleaning: Avoid prolonged soaking in water, direct sunlight, and contact with bleach or other harsh cleaning agents Dishwasher safe for easy cleaning

Le Creuset - Marmite Gourmet 22 cm 2,2 L -  It can be used as a shallow pot, shallow roaster as well as a high pan, casserole dish and baking dish for breads, for example. It has a curved inside without corners and edges. This makes it easy to stir. Ideal for stews, wok, baking dish and meat dishes. Available in the following sizes: Ø 22 cm - 2,2 L - für 1-2 Persons - Bottem: 13 cm Unique curved sides promote the natural movement of heated liquid Colorful, long-lasting exterior enamel resists chipping and cracking; interior enamel is engineered to resist staining and dulling Sand-colored interior enamel makes it easy to monitor food as it cooks, preventing burning and sticking Even heat distribution and superior heat retention Composite knob withstands temperatures up to 375°F Cast iron: is perfect for frying, boiling, simmering, cooking, marinating and food storage after cooking can be used on the stovetop, in the oven and under the grill is suitable for use on all heat sources is a superior conductor of heat All black round french ovens are coated with achromatic silk - enamel (looks black) outside and inside. This silk - enamel is satiny and makes cleaning easier . Those have to be seasoned before first use. The colored cast iron products are coated with nature enamel inside (don't have to be seasoned) Cooking with cast iron Enameled cast iron is a remarkable and robust material that performs well with modern requirements for food preparation and cooking. Whether you choose to stir-fry, slow-cook a casserole, sear a steak or bake a cake, there is a shape that is suitable. Cast iron performs well for either slow cooking or high-temperature searing. Cast iron can be used reliably on any heat source, including induction, and with any oven or grill. It has the ability to retain heat efficiently, which allows for use of lower heat settings in stovetop and oven cooking. On the table, a hot covered dish will keep food hot for second servings. Cast iron can also be used to keep foods cold. A chilled dish becomes an ideal cold food server on a hot summer day. It can also be placed in the freezer for food storage or advanced food preparation. Before first use Remove all packaging and labels. Wash the pan in hot, soapy water, then rinse and dry thoroughly. Your pan is now ready to be used and does not require any further preparation. Cooking heats Medium or low heat will provide the best results for cooking, including frying and searing. Allow the pan to heat gradually and thoroughly for even and efficient cooking results. Once the pan is hot, almost all cooking can be continued on lower settings. High heat temperatures should only be used for boiling water for vegetables or pasta, or for reducing the consistency of stocks or sauces. High heats should never be used to preheat a pan before lowering the heat for cooking. Cast iron retains heat so efficiently that overheating will cause food to burn or stick. Oven use The black phenolic lid knobs on our Signature range of enameled cast iron are heat-resistant to 480°F / 250°C. The black phenolic lid knobs on our Classic range of enameled cast iron are heat-resistant to 375°F / 190°C. Products with integral cast iron handles or stainless steel knobs can be used at any oven temperature. Pans with wooden handles or knobs must not be placed in the oven. Do not place any cookware on the floors of ovens with cast iron linings. This will increase the cooking temperature inside the oven, resulting in an increased cooking rate with detrimental effects on food. Do not drag cookware across the floor of the liners. For best results always place on a shelf or rack. Cooking tips for grilling Grills may be preheated to reach a hot surface temperature for searing and caramelization. This advice does not apply to any other products. For correct grilling and searing, it is important that the cooking surface is sufficiently hot before cooking begins. Sear lines from ribbed grills will not be produced if the pan surface is too cool, or if the food is too wet. Place the empty pan on medium heat and allow it to heat for several minutes. Do not add oil to the cold pan-the oil may become too hot and smoke. Take a few drops of water on your fingers and scatter over the hot surface. If they sizzle and evaporate almost immediately it is hot and ready for use. If the water produces steam and has no sizzle, heat the pan a little longer and repeat the water test again. When the surface is hot enough, lightly oil it with cooking spray or brush it with oil using a Le Creuset silicone basting brush. Vegetable, ground nut or corn oils are recommended. Olive oil may cause excessive smoking. Once a patina covers the cooking surface very little oil will be necessary. For distinct sear lines, leave the food undisturbed on the surface for several minutes. If the food is moved too quickly the lines will be poor, and steam from the food may be released onto the surface. Any food for grilling or searing must be quite dry before it is placed on the hot surface. Wet foods will not achieve good sear lines and may result in a steamed appearance and flavor. Use paper towels to pat off excess moisture from foods. Oil can then be brushed over the food if desired. Foods that have been marinated should also have excess moisture removed with paper towels. General care Always cool a hot pan for a few minutes before washing. Do not plunge a hot pan into cold water. While Le Creuset’s enamel is designed to be the most durable on the market, thermal shock may still occur, resulting in cracking or loss of enamel. If there are food residues, fill the pan with warm water and let soak for 15 to 20 minutes before washing. A brush can be useful for removing small food deposits, or for cleaning between the ribs on grills. Do not use scourers or abrasive cleaners on the cooking surface. Nylon or soft abrasive pads or brushes can be used to remove stubborn residues. To avoid damaging the enamel, do not use metallic pads or harsh abrasive cleaning agents. Light stains or metal marks caused by metal tools can be removed with Le Creuset cookware cleaner. An occasional cleaning with this product will also retain the new appearance of your pans. It can be purchased on this website or from your local retailer. Never store pans while they are still damp. Store pans in a dry cupboard or airy space away from steam. Maintain the tightness of all handles and knobs by checking and retightening them regularly. Le Creuset enameled cast iron is extremely durable but it may be damaged if accidentally dropped or knocked against a hard surface. Please note that this is not covered by our Lifetime Warranty. Dishwasher use All pans with integral cast iron, phenolic handles or stainless steel knobs can be washed in the dishwasher. However, constant dishwashing may lead to some dulling of the enamel finish. This is not harmful and will not impair performance. When using the dishwasher always allow the cycle to finish before opening the door. This will ensure the pans are dried thoroughly. Pans with metal handles can be washed in the dishwasher, but this greatly reduces the development of a patina; as a result, grills and skillets will require oiling for a longer period. Pans with wooden handles are not dishwasher-safe. Satin Black Satin Black enamel can be found on skillets, grills, frying pans, saute pans, woks, tagines and a number of round and oval casserole dishes. Satin Black enamel has a smooth feel but is not as glossy as other light-colored interior enamel finishes. It has been specially designed for higher surface temperature cooking, which is not the same as simply using a piece on a high heat. With cast iron, higher surface temperatures can be achieved by allowing any piece to heat thoroughly on a medium setting. This makes the satin black interior ideal for frying, grilling and searing. Satin Black enamel will keep its good looks and allow a patina to build on its surface with continued use. A patina is the result of the natural oils and fats from foods baking on to the hot surface. The patina should not be cleaned off, as it enhances the cooking performance and the release of foods. It also reduces the need for surface oiling. With the higher surface temperatures achieved during frying, grilling and searing, sugars and some enzymes will cause caramelization. This not only aids in the retention of moisture and flavor, but also produces the sear lines and crusty exterior on grilled meats.

Add a touch of festive fun to your kitchen with the Rudolph Spatula by Le Creuset, featuring a cheerful design of Santa's most beloved reindeer. Made of heat-resistant, BPA-free silicone and with a removable head for easy cleaning, this spatula is ideal for cooking and baking. L 28,5 x W 5,8 x H 1,5 cm 100% pure premium silicone with no additives. heat resistant. extreme durability. smell and taste. no Scratched surfaces. Ideal for coated cookware. Removable, dishwasher-safe silicone head. The wooden handle stays cool during cooking and touchable.

This Christmas casserole is a stunning centrepiece that is sure to bring joy to your kitchen and table this holiday season. Featuring delicate embossed tree scrollwork on the lid, it’s expertly crafted from enamelled cast iron and finished with a gold-tone star knob. Its versatile shape and size are ideal for all sorts of recipes, from baking and roasting to slow cooking and more. Now Le Creuset is proud to introduce the new Signature Round Casserole. New features include: easy-grip, 45% larger handles; easy clean, toughened enamel interior; a stylish, heat resistant stainless steel knob; and an enhanced tight-fitting lid. Suitable for use on all hob types, including induction, and in the oven, the casserole makes a perfect serving dish too as cast iron keeps food warmer for longer at the table. Individually cast in sand moulds and hand crafted at the original French foundry since 1925, Le Creuset casserole dishes are protected by a Lifetime Guarantee for total peace of mind. Ø 24 cm - 4,2 L (Bottom ca. Ø 19 cm) - For 4-6 persons Cast iron: is perfect for frying, boiling, simmering, cooking, marinating and food storage after cooking can be used on the stovetop, in the oven and under the grill is suitable for use on all heat sources is a superior conductor of heat All black round french ovens are coated with achromatic silk - enamel (looks black) outside and inside. This silk - enamel is satiny and makes cleaning easier . Those have to be seasoned before first use. The colored cast iron products are coated with nature enamel inside (don't have to be seasoned) Cooking with cast iron Enameled cast iron is a remarkable and robust material that performs well with modern requirements for food preparation and cooking. Whether you choose to stir-fry, slow-cook a casserole, sear a steak or bake a cake, there is a shape that is suitable. Cast iron performs well for either slow cooking or high-temperature searing. Cast iron can be used reliably on any heat source, including induction, and with any oven or grill. It has the ability to retain heat efficiently, which allows for use of lower heat settings in stovetop and oven cooking. On the table, a hot covered dish will keep food hot for second servings. Cast iron can also be used to keep foods cold. A chilled dish becomes an ideal cold food server on a hot summer day. It can also be placed in the freezer for food storage or advanced food preparation. Before first use Remove all packaging and labels. Wash the pan in hot, soapy water, then rinse and dry thoroughly. Your pan is now ready to be used and does not require any further preparation. Cooking heats Medium or low heat will provide the best results for cooking, including frying and searing. Allow the pan to heat gradually and thoroughly for even and efficient cooking results. Once the pan is hot, almost all cooking can be continued on lower settings. High heat temperatures should only be used for boiling water for vegetables or pasta, or for reducing the consistency of stocks or sauces. High heats should never be used to preheat a pan before lowering the heat for cooking. Cast iron retains heat so efficiently that overheating will cause food to burn or stick. General care Always cool a hot pan for a few minutes before washing. Do not plunge a hot pan into cold water. While Le Creuset’s enamel is designed to be the most durable on the market, thermal shock may still occur, resulting in cracking or loss of enamel. If there are food residues, fill the pan with warm water and let soak for 15 to 20 minutes before washing. A brush can be useful for removing small food deposits, or for cleaning between the ribs on grills. Do not use scourers or abrasive cleaners on the cooking surface. Nylon or soft abrasive pads or brushes can be used to remove stubborn residues. To avoid damaging the enamel, do not use metallic pads or harsh abrasive cleaning agents. Light stains or metal marks caused by metal tools can be removed with Le Creuset cookware cleaner. An occasional cleaning with this product will also retain the new appearance of your pans. It can be purchased on this website or from your local retailer. Never store pans while they are still damp. Store pans in a dry cupboard or airy space away from steam. Maintain the tightness of all handles and knobs by checking and retightening them regularly. Le Creuset enameled cast iron is extremely durable but it may be damaged if accidentally dropped or knocked against a hard surface. Please note that this is not covered by our Lifetime Warranty. Dishwasher use All pans with integral cast iron, phenolic handles or stainless steel knobs can be washed in the dishwasher. However, constant dishwashing may lead to some dulling of the enamel finish. This is not harmful and will not impair performance. When using the dishwasher always allow the cycle to finish before opening the door. This will ensure the pans are dried thoroughly. Pans with metal handles can be washed in the dishwasher, but this greatly reduces the development of a patina; as a result, grills and skillets will require oiling for a longer period. Pans with wooden handles are not dishwasher-safe. Satin Black Satin Black enamel can be found on skillets, grills, frying pans, saute pans, woks, tagines and a number of round and oval casserole dishes. Satin Black enamel has a smooth feel but is not as glossy as other light-colored interior enamel finishes. It has been specially designed for higher surface temperature cooking, which is not the same as simply using a piece on a high heat. With cast iron, higher surface temperatures can be achieved by allowing any piece to heat thoroughly on a medium setting. This makes the satin black interior ideal for frying, grilling and searing. Satin Black enamel will keep its good looks and allow a patina to build on its surface with continued use. A patina is the result of the natural oils and fats from foods baking on to the hot surface. The patina should not be cleaned off, as it enhances the cooking performance and the release of foods. It also reduces the need for surface oiling. With the higher surface temperatures achieved during frying, grilling and searing, sugars and some enzymes will cause caramelization. This not only aids in the retention of moisture and flavor, but also produces the sear lines and crusty exterior on grilled meats.

This Christmas casserole is a stunning centrepiece that is sure to bring joy to your kitchen and table this holiday season. Featuring delicate embossed tree scrollwork on the lid, it’s expertly crafted from enamelled cast iron and finished with a gold-tone star knob. Its versatile shape and size are ideal for all sorts of recipes, from baking and roasting to slow cooking and more. Now Le Creuset is proud to introduce the new Signature Round Casserole. New features include: easy-grip, 45% larger handles; easy clean, toughened enamel interior; a stylish, heat resistant stainless steel knob; and an enhanced tight-fitting lid. Suitable for use on all hob types, including induction, and in the oven, the casserole makes a perfect serving dish too as cast iron keeps food warmer for longer at the table. Individually cast in sand moulds and hand crafted at the original French foundry since 1925, Le Creuset casserole dishes are protected by a Lifetime Guarantee for total peace of mind. Ø 24 cm - 4,2 L (Bottom ca. Ø 19 cm) - For 4-6 persons Cast iron: is perfect for frying, boiling, simmering, cooking, marinating and food storage after cooking can be used on the stovetop, in the oven and under the grill is suitable for use on all heat sources is a superior conductor of heat All black round french ovens are coated with achromatic silk - enamel (looks black) outside and inside. This silk - enamel is satiny and makes cleaning easier . Those have to be seasoned before first use. The colored cast iron products are coated with nature enamel inside (don't have to be seasoned) Cooking with cast iron Enameled cast iron is a remarkable and robust material that performs well with modern requirements for food preparation and cooking. Whether you choose to stir-fry, slow-cook a casserole, sear a steak or bake a cake, there is a shape that is suitable. Cast iron performs well for either slow cooking or high-temperature searing. Cast iron can be used reliably on any heat source, including induction, and with any oven or grill. It has the ability to retain heat efficiently, which allows for use of lower heat settings in stovetop and oven cooking. On the table, a hot covered dish will keep food hot for second servings. Cast iron can also be used to keep foods cold. A chilled dish becomes an ideal cold food server on a hot summer day. It can also be placed in the freezer for food storage or advanced food preparation. Before first use Remove all packaging and labels. Wash the pan in hot, soapy water, then rinse and dry thoroughly. Your pan is now ready to be used and does not require any further preparation. Cooking heats Medium or low heat will provide the best results for cooking, including frying and searing. Allow the pan to heat gradually and thoroughly for even and efficient cooking results. Once the pan is hot, almost all cooking can be continued on lower settings. High heat temperatures should only be used for boiling water for vegetables or pasta, or for reducing the consistency of stocks or sauces. High heats should never be used to preheat a pan before lowering the heat for cooking. Cast iron retains heat so efficiently that overheating will cause food to burn or stick. General care Always cool a hot pan for a few minutes before washing. Do not plunge a hot pan into cold water. While Le Creuset’s enamel is designed to be the most durable on the market, thermal shock may still occur, resulting in cracking or loss of enamel. If there are food residues, fill the pan with warm water and let soak for 15 to 20 minutes before washing. A brush can be useful for removing small food deposits, or for cleaning between the ribs on grills. Do not use scourers or abrasive cleaners on the cooking surface. Nylon or soft abrasive pads or brushes can be used to remove stubborn residues. To avoid damaging the enamel, do not use metallic pads or harsh abrasive cleaning agents. Light stains or metal marks caused by metal tools can be removed with Le Creuset cookware cleaner. An occasional cleaning with this product will also retain the new appearance of your pans. It can be purchased on this website or from your local retailer. Never store pans while they are still damp. Store pans in a dry cupboard or airy space away from steam. Maintain the tightness of all handles and knobs by checking and retightening them regularly. Le Creuset enameled cast iron is extremely durable but it may be damaged if accidentally dropped or knocked against a hard surface. Please note that this is not covered by our Lifetime Warranty. Dishwasher use All pans with integral cast iron, phenolic handles or stainless steel knobs can be washed in the dishwasher. However, constant dishwashing may lead to some dulling of the enamel finish. This is not harmful and will not impair performance. When using the dishwasher always allow the cycle to finish before opening the door. This will ensure the pans are dried thoroughly. Pans with metal handles can be washed in the dishwasher, but this greatly reduces the development of a patina; as a result, grills and skillets will require oiling for a longer period. Pans with wooden handles are not dishwasher-safe. Satin Black Satin Black enamel can be found on skillets, grills, frying pans, saute pans, woks, tagines and a number of round and oval casserole dishes. Satin Black enamel has a smooth feel but is not as glossy as other light-colored interior enamel finishes. It has been specially designed for higher surface temperature cooking, which is not the same as simply using a piece on a high heat. With cast iron, higher surface temperatures can be achieved by allowing any piece to heat thoroughly on a medium setting. This makes the satin black interior ideal for frying, grilling and searing. Satin Black enamel will keep its good looks and allow a patina to build on its surface with continued use. A patina is the result of the natural oils and fats from foods baking on to the hot surface. The patina should not be cleaned off, as it enhances the cooking performance and the release of foods. It also reduces the need for surface oiling. With the higher surface temperatures achieved during frying, grilling and searing, sugars and some enzymes will cause caramelization. This not only aids in the retention of moisture and flavor, but also produces the sear lines and crusty exterior on grilled meats.

Extremely versatile, they do so much more than just boiling and simmering. You can use them in the oven as a small casserole, to bake a dessert or make a loaf of bread. They will make the perfect breakfast porridge or warming soups, are ideal for cooking coriander rice and other vegetable accompaniments or pickles and chutneys. Because they will achieve a steady even temperature they are also excellent for delicate sauce making or melting chocolate, cheese or butter without burning. They make a great fondue pot too. 18 cm - 2 L Unique curved sides promote the natural movement of heated liquid Colorful, long-lasting exterior enamel resists chipping and cracking; interior enamel is engineered to resist staining and dulling Sand-colored interior enamel makes it easy to monitor food as it cooks, preventing burning and sticking Even heat distribution and superior heat retention Composite knob withstands temperatures up to 375°F

Extremely versatile, they do so much more than just boiling and simmering. You can use them in the oven as a small casserole, to bake a dessert or make a loaf of bread. They will make the perfect breakfast porridge or warming soups, are ideal for cooking coriander rice and other vegetable accompaniments or pickles and chutneys. Because they will achieve a steady even temperature they are also excellent for delicate sauce making or melting chocolate, cheese or butter without burning. They make a great fondue pot too. 16 cm - 1,5 L perfect for frying, boiling, simmering, cooking, marinating and food storage after cooking can be used on the stovetop, in the oven and under the grill is suitable for use on all heat sources is a superior conductor of heat

Le Creuset's Wide French Oven brings the taste of Northern Italy straight to your kitchen. The shallow design of the pan ensures efficient evaporation of liquids and the sides are angled to fit perfectly with a risotto spatula. Even heat distribution guarantees that your risotto will cook perfectly time after time. Ø 27 cm x h 13,5 cm - 3,4 l 4-6 serving Le Creuset Cast iron: is perfect for frying, boiling, simmering, cooking, marinating and food storage after cooking can be used on the stovetop, in the oven and under the grill is suitable for use on all heat sources Unveiling the Evolution of a Classic... NEW Le Creuset Signature Cast Iron Casseroles Le Creuset is proud to introduce the new Signature Cast Iron Casseroles as the next evolution of its enamelled cast iron cookware. This updated kitchen classic features a range of new design enhancements especially developed to offer even better durability, versatility and comfort of use when cooking. Available in an extended selection of shapes, sizes and iconic colours, new features include: easy-grip, 45% larger handles distribute weight more evenly and make it easier to carry from hob to oven to table even when wearing bulky oven gloves easy clean, toughened enamel interior is now even more durable to resist staining, dulling and other wear and tear and makes cleaning even faster and easier stylish, heat-resistant stainless steel knob withstands any oven temperature for total peace of mind and is more ergonomic for a more comfortable, natural grip enhanced, tight-fitting lid with built-in stabilisers seal in flavour with a more secure fit and has enhanced rings and branding for added beauty Individually cast in sand moulds and hand crafted at the original foundry in France since 1925, each piece of Le Creuset enamelled cast iron cookware is unique and perfectly finished to deliver outstanding performance time after time. Suitable for use on all hob types, including induction, and in the oven, Le Creuset cast iron casseroles are also perfect for serving as cast iron keeps food warmer for longer at the table. Cooking with cast iron Enameled cast iron is a remarkable and robust material that performs well with modern requirements for food preparation and cooking. Whether you choose to stir-fry, slow-cook a casserole, sear a steak or bake a cake, there is a shape that is suitable. Cast iron performs well for either slow cooking or high-temperature searing. Cast iron can be used reliably on any heat source, including induction, and with any oven or grill. It has the ability to retain heat efficiently, which allows for use of lower heat settings in stovetop and oven cooking. On the table, a hot covered dish will keep food hot for second servings. Cast iron can also be used to keep foods cold. A chilled dish becomes an ideal cold food server on a hot summer day. It can also be placed in the freezer for food storage or advanced food preparation. Heat recommendations Le Creuset cast iron cookware can be used on all heat sources including gas, electric solid plate or radiant ring, vitro-ceramic glass, induction, and ovens fired by gas, oil, coal or wood. When using any glass-topped stove, always lift the pan when moving it; never slide it, as this may damage the stovetop or the base of the pan. Always match the pan’s base size to the stovetop heat zone to maximize efficiency, and to prevent overheating of the pan sides or damage to the handles. Gas flames must always be confined to the base area, and must never extend around the sidewalls of the pan. Long handles should be positioned safely where they do not hang over the front of the stove or other heat zones. Cooking heats Medium or low heat will provide the best results for cooking, including frying and searing. Allow the pan to heat gradually and thoroughly for even and efficient cooking results. Once the pan is hot, almost all cooking can be continued on lower settings. High heat temperatures should only be used for boiling water for vegetables or pasta, or for reducing the consistency of stocks or sauces. High heats should never be used to preheat a pan before lowering the heat for cooking. Cast iron retains heat so efficiently that overheating will cause food to burn or stick. Oils and fats With the exception of Grills, the enamel surface is not ideal for dry cooking. Your choice of liquid, oil, fat or butter should completely cover the base before heating begins. Do not leave the pan unattended, and do not allow a pan to boil dry, as this may permanently damage the enamel. For deep frying, the maximum oil level must not exceed 1/3 full. This depth allows sufficient height above the oil for it to rise once foods are added. An oil frying thermometer should be used for safety, and a lid should be readily available in case of overheating or flaring. Hot pans Always place a hot pan on a wooden board, trivet or Le Creuset silicone mat-never on an unprotected surface. Oven use The black phenolic lid knobs on our Signature range of enameled cast iron are heat-resistant to 480°F / 250°C. The black phenolic lid knobs on our Classic range of enameled cast iron are heat-resistant to 375°F / 190°C. Products with integral cast iron handles or stainless steel knobs can be used at any oven temperature. Pans with wooden handles or knobs must not be placed in the oven. Do not place any cookware on the floors of ovens with cast iron linings. This will increase the cooking temperature inside the oven, resulting in an increased cooking rate with detrimental effects on food. Do not drag cookware across the floor of the liners. For best results always place on a shelf or rack. Cooking tips for grilling Grills may be preheated to reach a hot surface temperature for searing and caramelization. This advice does not apply to any other products. For correct grilling and searing, it is important that the cooking surface is sufficiently hot before cooking begins. Sear lines from ribbed grills will not be produced if the pan surface is too cool, or if the food is too wet. Place the empty pan on medium heat and allow it to heat for several minutes. Do not add oil to the cold pan-the oil may become too hot and smoke. Take a few drops of water on your fingers and scatter over the hot surface. If they sizzle and evaporate almost immediately it is hot and ready for use. If the water produces steam and has no sizzle, heat the pan a little longer and repeat the water test again. When the surface is hot enough, lightly oil it with cooking spray or brush it with oil using a Le Creuset silicone basting brush. Vegetable, ground nut or corn oils are recommended. Olive oil may cause excessive smoking. Once a patina covers the cooking surface very little oil will be necessary. For distinct sear lines, leave the food undisturbed on the surface for several minutes. If the food is moved too quickly the lines will be poor, and steam from the food may be released onto the surface. Any food for grilling or searing must be quite dry before it is placed on the hot surface. Wet foods will not achieve good sear lines and may result in a steamed appearance and flavor. Use paper towels to pat off excess moisture from foods. Oil can then be brushed over the food if desired. Foods that have been marinated should also have excess moisture removed with paper towels. Cooking tips for shallow frying and sauteing For frying and sauteing, the fat should be hot before adding food. Bring the pan and fat or oil to the correct temperature together. Oil is hot enough when there is a gentle ripple in its surface. For butter and other fats, bubbling or foaming indicates the correct temperature. If either begins smoking, or if butter begins browning, it is too hot and should be cooled slightly before proceeding. The quickest way to do this is to remove the pan from the heat source for a few moments. For longer shallow frying a mixture of oil and butter gives excellent results. Satin Black Satin Black enamel can be found on skillets, grills, frying pans, saute pans, woks, tagines and a number of round and oval casserole dishes. Satin Black enamel has a smooth feel but is not as glossy as other light-colored interior enamel finishes. It has been specially designed for higher surface temperature cooking, which is not the same as simply using a piece on a high heat. With cast iron, higher surface temperatures can be achieved by allowing any piece to heat thoroughly on a medium setting. This makes the satin black interior ideal for frying, grilling and searing. Satin Black enamel will keep its good looks and allow a patina to build on its surface with continued use. A patina is the result of the natural oils and fats from foods baking on to the hot surface. The patina should not be cleaned off, as it enhances the cooking performance and the release of foods. It also reduces the need for surface oiling. With the higher surface temperatures achieved during frying, grilling and searing, sugars and some enzymes will cause caramelization. This not only aids in the retention of moisture and flavor, but also produces the sear lines and crusty exterior on grilled meats.

The Tagine originates in North Africa where the same design has been in use for centuries to cook meats, poultry, vegetables, fruits and spices very slowly on the hob so that the finished dish is full of succulence and flavour. The base cooking dish is made from cast iron with a flat bottom. It can be used on any heat source, or on it's own as a baking dish in the oven. The "coolie" style lid is made from earthenware so it still offers the same cooking features as the original. Steam is re-condensed into water droplets on it's cool walls and falls back into the ingredients keeping it moist. Suitable for slow cooking of meat and vegetables with small amounts of liquid. In 2 Sizes All that you need for : SIMMERING very slowly traditional North African dishes with meat, poultry, vegetables, fish and desserts. The combination of meats (lamb, beef, chicken), sweet vegetables (carrots, tomatoes, aubergines) and fruits (lemon, dates, oranges) is very typical of North African cookery and provides a natural sweetness to many dishes. The sweetness is offset by the use of plenty of spices and cayenne pepper. BAKING quiches, pies, tarts, cakes in the base of the tagine Lid: Stoneware Le Creuset's virtually non-porous Stoneware is fired at 2156º, giving it unmatched strength and durability - and making it resistant to chipping, cracking, and staining. Its enameled surface makes each piece easy to clean and scratch resistant so that it looks and performs wonderfully for years to come. Le Creuset Stoneware will not absorb odors or flavors, and it resists moisture absorption. Le Creuset Stoneware features sure-grip knobs, handles, and rims, to allow for easy handling and confident use. Base cooking dish: Cast Iron can be used on the stovetop, in the oven is suitable for use on all heat sources is a superior conductor of heat, therefore, there is no need to use high heat. Best frying results are obtained on low to medium settings. Gently pre-heat pans on low setting for 2 - 3 minutes then add oil or liquid to it. Cooking with cast iron Enameled cast iron is a remarkable and robust material that performs well with modern requirements for food preparation and cooking. Whether you choose to stir-fry, slow-cook a casserole, sear a steak or bake a cake, there is a shape that is suitable. Cast iron performs well for either slow cooking or high-temperature searing. Cast iron can be used reliably on any heat source, including induction, and with any oven or grill. It has the ability to retain heat efficiently, which allows for use of lower heat settings in stovetop and oven cooking. On the table, a hot covered dish will keep food hot for second servings. Cast iron can also be used to keep foods cold. A chilled dish becomes an ideal cold food server on a hot summer day. It can also be placed in the freezer for food storage or advanced food preparation. Before first use Remove all packaging and labels. Wash the pan in hot, soapy water, then rinse and dry thoroughly. Your pan is now ready to be used and does not require any further preparation. Cooking heats Medium or low heat will provide the best results for cooking, including frying and searing. Allow the pan to heat gradually and thoroughly for even and efficient cooking results. Once the pan is hot, almost all cooking can be continued on lower settings. High heat temperatures should only be used for boiling water for vegetables or pasta, or for reducing the consistency of stocks or sauces. High heats should never be used to preheat a pan before lowering the heat for cooking. Cast iron retains heat so efficiently that overheating will cause food to burn or stick. Oven use The black phenolic lid knobs on our Signature range of enameled cast iron are heat-resistant to 480°F / 250°C. The black phenolic lid knobs on our Classic range of enameled cast iron are heat-resistant to 375°F / 190°C. Products with integral cast iron handles or stainless steel knobs can be used at any oven temperature. Pans with wooden handles or knobs must not be placed in the oven. Do not place any cookware on the floors of ovens with cast iron linings. This will increase the cooking temperature inside the oven, resulting in an increased cooking rate with detrimental effects on food. Do not drag cookware across the floor of the liners. For best results always place on a shelf or rack. Cooking tips for grilling Grills may be preheated to reach a hot surface temperature for searing and caramelization. This advice does not apply to any other products. For correct grilling and searing, it is important that the cooking surface is sufficiently hot before cooking begins. Sear lines from ribbed grills will not be produced if the pan surface is too cool, or if the food is too wet. Place the empty pan on medium heat and allow it to heat for several minutes. Do not add oil to the cold pan-the oil may become too hot and smoke. Take a few drops of water on your fingers and scatter over the hot surface. If they sizzle and evaporate almost immediately it is hot and ready for use. If the water produces steam and has no sizzle, heat the pan a little longer and repeat the water test again. When the surface is hot enough, lightly oil it with cooking spray or brush it with oil using a Le Creuset silicone basting brush. Vegetable, ground nut or corn oils are recommended. Olive oil may cause excessive smoking. Once a patina covers the cooking surface very little oil will be necessary. For distinct sear lines, leave the food undisturbed on the surface for several minutes. If the food is moved too quickly the lines will be poor, and steam from the food may be released onto the surface. Any food for grilling or searing must be quite dry before it is placed on the hot surface. Wet foods will not achieve good sear lines and may result in a steamed appearance and flavor. Use paper towels to pat off excess moisture from foods. Oil can then be brushed over the food if desired. Foods that have been marinated should also have excess moisture removed with paper towels. General care Always cool a hot pan for a few minutes before washing. Do not plunge a hot pan into cold water. While Le Creuset’s enamel is designed to be the most durable on the market, thermal shock may still occur, resulting in cracking or loss of enamel. If there are food residues, fill the pan with warm water and let soak for 15 to 20 minutes before washing. A brush can be useful for removing small food deposits, or for cleaning between the ribs on grills. Do not use scourers or abrasive cleaners on the cooking surface. Nylon or soft abrasive pads or brushes can be used to remove stubborn residues. To avoid damaging the enamel, do not use metallic pads or harsh abrasive cleaning agents. Light stains or metal marks caused by metal tools can be removed with Le Creuset cookware cleaner. An occasional cleaning with this product will also retain the new appearance of your pans. It can be purchased on this website or from your local retailer. Never store pans while they are still damp. Store pans in a dry cupboard or airy space away from steam. Maintain the tightness of all handles and knobs by checking and retightening them regularly. Le Creuset enameled cast iron is extremely durable but it may be damaged if accidentally dropped or knocked against a hard surface. Please note that this is not covered by our Lifetime Warranty. Dishwasher use All pans with integral cast iron, phenolic handles or stainless steel knobs can be washed in the dishwasher. However, constant dishwashing may lead to some dulling of the enamel finish. This is not harmful and will not impair performance. When using the dishwasher always allow the cycle to finish before opening the door. This will ensure the pans are dried thoroughly. Pans with metal handles can be washed in the dishwasher, but this greatly reduces the development of a patina; as a result, grills and skillets will require oiling for a longer period. Pans with wooden handles are not dishwasher-safe. Satin Black Satin Black enamel can be found on skillets, grills, frying pans, saute pans, woks, tagines and a number of round and oval casserole dishes. Satin Black enamel has a smooth feel but is not as glossy as other light-colored interior enamel finishes. It has been specially designed for higher surface temperature cooking, which is not the same as simply using a piece on a high heat. With cast iron, higher surface temperatures can be achieved by allowing any piece to heat thoroughly on a medium setting. This makes the satin black interior ideal for frying, grilling and searing. Satin Black enamel will keep its good looks and allow a patina to build on its surface with continued use. A patina is the result of the natural oils and fats from foods baking on to the hot surface. The patina should not be cleaned off, as it enhances the cooking performance and the release of foods. It also reduces the need for surface oiling. With the higher surface temperatures achieved during frying, grilling and searing, sugars and some enzymes will cause caramelization. This not only aids in the retention of moisture and flavor, but also produces the sear lines and crusty exterior on grilled meats. You can find more information concerning its characteristics and care under "How to Season, Manufacturing, Care & Use" - Just click next to it "Download".

This classic Chinese design is perfectly weight-balanced with a flat base and sloping sides. It features a smooth, gently curved interior cooking surface for stir-frying fresh ingredients. - See more at: http://www.lecreuset.com/wok-with-glass-lid#sthash.ckvxs9UX.dpuf This classic Chinese design is perfectly weight-balanced with a flat base and sloping sides. It features a smooth, gently curved interior cooking surface for stir-frying fresh ingredients. - See more at: http://www.lecreuset.com/wok-with-glass-lid#sthash.ckvxs9UX.dpuf Le Creuset - Wok 36 cm with glass lid  This classic Chinese design is perfectly weight-balanced with a flat base and sloping sides. It features a smooth, gently curved interior cooking surface for stir-frying fresh ingredients. This Le Creuset is one of the few woks on the market which follows the original Chinese design of a curved cooking interior. Combined with a hard-wearing black satin enamel finish, this product is extremely durable. The specially designed flat exterior base makes it ideal and efficient on all heat sources. It comes with a sampling of recipes and a black metal lid to get you started on your newest cooking adventure. Ø 36 cm - 14,17" 4,5 L H 9 cm Le Creuset Cast iron: is perfect for frying, boiling, simmering, cooking, marinating and food storage after cooking can be used on the stovetop, in the oven and under the grill is suitable for use on all heat sources is a superior conductor of heat All black round french ovens are coated with achromatic silk - enamel (looks black) outside and inside. This silk - enamel is satiny and makes cleaning easier . Those have to be seasoned before first use. The colored cast iron products are coated with nature enamel inside (don't have to be seasoned) Cooking with cast iron Enameled cast iron is a remarkable and robust material that performs well with modern requirements for food preparation and cooking. Whether you choose to stir-fry, slow-cook a casserole, sear a steak or bake a cake, there is a shape that is suitable. Cast iron performs well for either slow cooking or high-temperature searing. Cast iron can be used reliably on any heat source, including induction, and with any oven or grill. It has the ability to retain heat efficiently, which allows for use of lower heat settings in stovetop and oven cooking. On the table, a hot covered dish will keep food hot for second servings. Cast iron can also be used to keep foods cold. A chilled dish becomes an ideal cold food server on a hot summer day. It can also be placed in the freezer for food storage or advanced food preparation. Before first use Remove all packaging and labels. Wash the pan in hot, soapy water, then rinse and dry thoroughly. Your pan is now ready to be used and does not require any further preparation. Cooking heats Medium or low heat will provide the best results for cooking, including frying and searing. Allow the pan to heat gradually and thoroughly for even and efficient cooking results. Once the pan is hot, almost all cooking can be continued on lower settings. High heat temperatures should only be used for boiling water for vegetables or pasta, or for reducing the consistency of stocks or sauces. High heats should never be used to preheat a pan before lowering the heat for cooking. Cast iron retains heat so efficiently that overheating will cause food to burn or stick. Oven use The black phenolic lid knobs on our Signature range of enameled cast iron are heat-resistant to 480°F / 250°C. The black phenolic lid knobs on our Classic range of enameled cast iron are heat-resistant to 375°F / 190°C. Products with integral cast iron handles or stainless steel knobs can be used at any oven temperature. Pans with wooden handles or knobs must not be placed in the oven. Do not place any cookware on the floors of ovens with cast iron linings. This will increase the cooking temperature inside the oven, resulting in an increased cooking rate with detrimental effects on food. Do not drag cookware across the floor of the liners. For best results always place on a shelf or rack. Cooking tips for grilling Grills may be preheated to reach a hot surface temperature for searing and caramelization. This advice does not apply to any other products. For correct grilling and searing, it is important that the cooking surface is sufficiently hot before cooking begins. Sear lines from ribbed grills will not be produced if the pan surface is too cool, or if the food is too wet. Place the empty pan on medium heat and allow it to heat for several minutes. Do not add oil to the cold pan-the oil may become too hot and smoke. Take a few drops of water on your fingers and scatter over the hot surface. If they sizzle and evaporate almost immediately it is hot and ready for use. If the water produces steam and has no sizzle, heat the pan a little longer and repeat the water test again. When the surface is hot enough, lightly oil it with cooking spray or brush it with oil using a Le Creuset silicone basting brush. Vegetable, ground nut or corn oils are recommended. Olive oil may cause excessive smoking. Once a patina covers the cooking surface very little oil will be necessary. For distinct sear lines, leave the food undisturbed on the surface for several minutes. If the food is moved too quickly the lines will be poor, and steam from the food may be released onto the surface. Any food for grilling or searing must be quite dry before it is placed on the hot surface. Wet foods will not achieve good sear lines and may result in a steamed appearance and flavor. Use paper towels to pat off excess moisture from foods. Oil can then be brushed over the food if desired. Foods that have been marinated should also have excess moisture removed with paper towels. General care Always cool a hot pan for a few minutes before washing. Do not plunge a hot pan into cold water. While Le Creuset’s enamel is designed to be the most durable on the market, thermal shock may still occur, resulting in cracking or loss of enamel. If there are food residues, fill the pan with warm water and let soak for 15 to 20 minutes before washing. A brush can be useful for removing small food deposits, or for cleaning between the ribs on grills. Do not use scourers or abrasive cleaners on the cooking surface. Nylon or soft abrasive pads or brushes can be used to remove stubborn residues. To avoid damaging the enamel, do not use metallic pads or harsh abrasive cleaning agents. Light stains or metal marks caused by metal tools can be removed with Le Creuset cookware cleaner. An occasional cleaning with this product will also retain the new appearance of your pans. It can be purchased on this website or from your local retailer. Never store pans while they are still damp. Store pans in a dry cupboard or airy space away from steam. Maintain the tightness of all handles and knobs by checking and retightening them regularly. Le Creuset enameled cast iron is extremely durable but it may be damaged if accidentally dropped or knocked against a hard surface. Please note that this is not covered by our Lifetime Warranty. Dishwasher use All pans with integral cast iron, phenolic handles or stainless steel knobs can be washed in the dishwasher. However, constant dishwashing may lead to some dulling of the enamel finish. This is not harmful and will not impair performance. When using the dishwasher always allow the cycle to finish before opening the door. This will ensure the pans are dried thoroughly. Pans with metal handles can be washed in the dishwasher, but this greatly reduces the development of a patina; as a result, grills and skillets will require oiling for a longer period. Pans with wooden handles are not dishwasher-safe. Satin Black Satin Black enamel can be found on skillets, grills, frying pans, saute pans, woks, tagines and a number of round and oval casserole dishes. Satin Black enamel has a smooth feel but is not as glossy as other light-colored interior enamel finishes. It has been specially designed for higher surface temperature cooking, which is not the same as simply using a piece on a high heat. With cast iron, higher surface temperatures can be achieved by allowing any piece to heat thoroughly on a medium setting. This makes the satin black interior ideal for frying, grilling and searing. Satin Black enamel will keep its good looks and allow a patina to build on its surface with continued use. A patina is the result of the natural oils and fats from foods baking on to the hot surface. The patina should not be cleaned off, as it enhances the cooking performance and the release of foods. It also reduces the need for surface oiling. With the higher surface temperatures achieved during frying, grilling and searing, sugars and some enzymes will cause caramelization. This not only aids in the retention of moisture and flavor, but also produces the sear lines and crusty exterior on grilled meats. You can find more information concerning its characteristics and care under "How to Season, Manufacturing, Care & Use" - Just click next to it "Download".

Le Creuset's Poterie Stoneware is truly an All-in-One Dish that you can use for baking, slicing, serving and storage. Poterie Stoneware can be used in the oven, broiler or microwave and will not absorb odors or flavors. The durable finish resists chipping, scratching and staining. These beautiful pieces with their bold classic colors and sure grip handles go straight from baking to tabletop, making an impressive presentation. In 3 Sizes: 19 × 14 cm / 1,1 L 26 × 19 cm / 2,4 L 32 × 24 cm / 4,0 L Le Creuset's virtually non-porous Stoneware is fired at 2156º, giving it unmatched strength and durability - and making it resistant to chipping, cracking, and staining. Its enameled surface makes each piece easy to clean and scratch resistant so that it looks and performs wonderfully for years to come. Le Creuset Stoneware will not absorb odors or flavors, and it resists moisture absorption. Le Creuset Stoneware features sure-grip knobs, handles, and rims, to allow for easy handling and confident use. Le Creuset is known for its bright colors and is often described as trendsetter. Its bold and classic colors match Le Creuset enameled cast iron cookware.

Now presenting Le Creuset the Signature Cast Iron Skillet in an XL size with high side walls which is perfect for families. Le Creuset's new Signature skillets feature a helper handle for easier lifting and added control when moving between stovetop, oven and table. Cast iron skillets have long been treasured kitchen staples for stovetop frying and oven baking. Over time, the matte black interior enamel develops a natural patina that is ideal for searing and frying. Pour spouts on two sides allow for drip-free pouring. At nine inches in diameter, this skillet is the ideal size for making eggs, steak, chicken or fish for two people. Ø 26 cm - (Bottom Ø 21,5 cm) - H 6,1 cm - L 44,2 cm Flat based frying pan with shallow sloping sides, two pouring spouts and two integral cast iron handles Durable, easy clean satin black enamel interior is designed for high surface heat use to achieve its key functions of searing, browning and frying (no seasoning required) Even heat distribution and superior heat retention for great cooking results Only low to medium heat is required when cooking and will achieve the high surface heat required for searing The one-piece constructed Skillet can withstand any cooking temperatures so offers greater versatility and can be used on the hob, including induction, under the grill to brown and crisp toppings, in the oven to bake or on the barbecue. Colourful, long-lasting exterior enamel resists chipping and cracking Iron and cast iron pans are not suitable for scrambled eggs. Please only prepare setting eggs and omelets in a well-baked pan. Enameled cast iron is a remarkable and robust material that performs well with modern requirements for food preparation and cooking. Whether you choose to stir-fry, slow-cook a casserole, sear a steak or bake a cake, there is a shape that is suitable. Cast iron performs well for either slow cooking or high-temperature searing. Cast iron can be used reliably on any heat source, including induction, and with any oven or grill. It has the ability to retain heat efficiently, which allows for use of lower heat settings in stovetop and oven cooking. On the table, a hot covered dish will keep food hot for second servings. Cast iron can also be used to keep foods cold. A chilled dish becomes an ideal cold food server on a hot summer day. It can also be placed in the freezer for food storage or advanced food preparation. Before first use Remove all packaging and labels. Wash the pan in hot, soapy water, then rinse and dry thoroughly. Your pan is now ready to be used and does not require any further preparation. Cooking heats Medium or low heat will provide the best results for cooking, including frying and searing. Allow the pan to heat gradually and thoroughly for even and efficient cooking results. Once the pan is hot, almost all cooking can be continued on lower settings. High heat temperatures should only be used for boiling water for vegetables or pasta, or for reducing the consistency of stocks or sauces. High heats should never be used to preheat a pan before lowering the heat for cooking. Cast iron retains heat so efficiently that overheating will cause food to burn or stick. Oven use The black phenolic lid knobs on our Signature range of enameled cast iron are heat-resistant to 480°F / 250°C. The black phenolic lid knobs on our Classic range of enameled cast iron are heat-resistant to 375°F / 190°C. Products with integral cast iron handles or stainless steel knobs can be used at any oven temperature. Pans with wooden handles or knobs must not be placed in the oven. Do not place any cookware on the floors of ovens with cast iron linings. This will increase the cooking temperature inside the oven, resulting in an increased cooking rate with detrimental effects on food. Do not drag cookware across the floor of the liners. For best results always place on a shelf or rack. Cooking tips for grilling Grills may be preheated to reach a hot surface temperature for searing and caramelization. This advice does not apply to any other products. For correct grilling and searing, it is important that the cooking surface is sufficiently hot before cooking begins. Sear lines from ribbed grills will not be produced if the pan surface is too cool, or if the food is too wet. Place the empty pan on medium heat and allow it to heat for several minutes. Do not add oil to the cold pan-the oil may become too hot and smoke. Take a few drops of water on your fingers and scatter over the hot surface. If they sizzle and evaporate almost immediately it is hot and ready for use. If the water produces steam and has no sizzle, heat the pan a little longer and repeat the water test again. When the surface is hot enough, lightly oil it with cooking spray or brush it with oil using a Le Creuset silicone basting brush. Vegetable, ground nut or corn oils are recommended. Olive oil may cause excessive smoking. Once a patina covers the cooking surface very little oil will be necessary. For distinct sear lines, leave the food undisturbed on the surface for several minutes. If the food is moved too quickly the lines will be poor, and steam from the food may be released onto the surface. Any food for grilling or searing must be quite dry before it is placed on the hot surface. Wet foods will not achieve good sear lines and may result in a steamed appearance and flavor. Use paper towels to pat off excess moisture from foods. Oil can then be brushed over the food if desired. Foods that have been marinated should also have excess moisture removed with paper towels. General care Always cool a hot pan for a few minutes before washing. Do not plunge a hot pan into cold water. While Le Creuset’s enamel is designed to be the most durable on the market, thermal shock may still occur, resulting in cracking or loss of enamel. If there are food residues, fill the pan with warm water and let soak for 15 to 20 minutes before washing. A brush can be useful for removing small food deposits, or for cleaning between the ribs on grills. Do not use scourers or abrasive cleaners on the cooking surface. Nylon or soft abrasive pads or brushes can be used to remove stubborn residues. To avoid damaging the enamel, do not use metallic pads or harsh abrasive cleaning agents. Light stains or metal marks caused by metal tools can be removed with Le Creuset cookware cleaner. An occasional cleaning with this product will also retain the new appearance of your pans. It can be purchased on this website or from your local retailer. Never store pans while they are still damp. Store pans in a dry cupboard or airy space away from steam. Maintain the tightness of all handles and knobs by checking and retightening them regularly. Le Creuset enameled cast iron is extremely durable but it may be damaged if accidentally dropped or knocked against a hard surface. Please note that this is not covered by our Lifetime Warranty. Dishwasher use All pans with integral cast iron, phenolic handles or stainless steel knobs can be washed in the dishwasher. However, constant dishwashing may lead to some dulling of the enamel finish. This is not harmful and will not impair performance. When using the dishwasher always allow the cycle to finish before opening the door. This will ensure the pans are dried thoroughly. Pans with metal handles can be washed in the dishwasher, but this greatly reduces the development of a patina; as a result, grills and skillets will require oiling for a longer period. Pans with wooden handles are not dishwasher-safe. Satin Black Satin Black enamel can be found on skillets, grills, frying pans, saute pans, woks, tagines and a number of round and oval casserole dishes. Satin Black enamel has a smooth feel but is not as glossy as other light-colored interior enamel finishes. It has been specially designed for higher surface temperature cooking, which is not the same as simply using a piece on a high heat. With cast iron, higher surface temperatures can be achieved by allowing any piece to heat thoroughly on a medium setting. This makes the satin black interior ideal for frying, grilling and searing. Satin Black enamel will keep its good looks and allow a patina to build on its surface with continued use. A patina is the result of the natural oils and fats from foods baking on to the hot surface. The patina should not be cleaned off, as it enhances the cooking performance and the release of foods. It also reduces the need for surface oiling. With the higher surface temperatures achieved during frying, grilling and searing, sugars and some enzymes will cause caramelization. This not only aids in the retention of moisture and flavor, but also produces the sear lines and crusty exterior on grilled meats.

A contemporary range of coloured grills with stylish, integral handles for easy and safe lifting. Excellent for lower fat cooking, the ribbed base gives characteristic char-lines and flavour and give the strength and durability needed for the intense heat a grill produces. With Le Creuset grills you can cut the fat but retain the flavor. The deep ribs separate the fat from the food allowing for healthier cooking. The grills can go on the stove or under the broiler - a rainy day will never prevent you from enjoying your favorite barbeque foods. The ribbed base sears food evenly and gives the characteristic char lines. The skillets have shallow, sloping sides for rapid evaporation and 2 extra pouring lips that lets you pour from any angle without messy drips. You can even hang up the pan. With Le Creuset grills you can serve it with a sizzle. Cast Iron is perfect for grilling because of it’s characteristics: 26 x 26 cm (Bottom 24 x 24 cm) - L 44,3 cm can be used on the stovetop, in the oven and under the grill is suitable for use on all heat sources is a superior conductor of heat, therefore, there is no need to use high heat. Best frying results are obtained on low to medium settings. Gently pre-heat pans on low setting for 2 - 3 minutes then add oil or liquid to it. All pans are coated with achromatic silk - enamel inside. This silk - enamel is satiny and makes cleaning much more easier. They have to be seasoned before first use. Unveiling the Evolution of a Classic... Le Creuset Signature Cast Iron Casseroles Le Creuset is proud to introduce the new Signature Cast Iron Casseroles as the next evolution of its enamelled cast iron cookware. This updated kitchen classic features a range of new design enhancements especially developed to offer even better durability, versatility and comfort of use when cooking. Available in an extended selection of shapes, sizes and iconic colours, new features include: easy-grip, 45% larger handles distribute weight more evenly and make it easier to carry from hob to oven to table even when wearing bulky oven gloves easy clean, toughened enamel interior is now even more durable to resist staining, dulling and other wear and tear and makes cleaning even faster and easier stylish, heat-resistant stainless steel knob withstands any oven temperature for total peace of mind and is more ergonomic for a more comfortable, natural grip enhanced, tight-fitting lid with built-in stabilisers seal in flavour with a more secure fit and has enhanced rings and branding for added beauty Individually cast in sand moulds and hand crafted at the original foundry in France since 1925, each piece of Le Creuset enamelled cast iron cookware is unique and perfectly finished to deliver outstanding performance time after time. Suitable for use on all hob types, including induction, and in the oven, Le Creuset cast iron casseroles are also perfect for serving as cast iron keeps food warmer for longer at the table. Enameled cast iron is a remarkable and robust material that performs well with modern requirements for food preparation and cooking. Whether you choose to stir-fry, slow-cook a casserole, sear a steak or bake a cake, there is a shape that is suitable. Cast iron performs well for either slow cooking or high-temperature searing. Cast iron can be used reliably on any heat source, including induction, and with any oven or grill. It has the ability to retain heat efficiently, which allows for use of lower heat settings in stovetop and oven cooking. On the table, a hot covered dish will keep food hot for second servings. Cast iron can also be used to keep foods cold. A chilled dish becomes an ideal cold food server on a hot summer day. It can also be placed in the freezer for food storage or advanced food preparation. Before first use Remove all packaging and labels. Wash the pan in hot, soapy water, then rinse and dry thoroughly. Your pan is now ready to be used and does not require any further preparation. Cooking heats Medium or low heat will provide the best results for cooking, including frying and searing. Allow the pan to heat gradually and thoroughly for even and efficient cooking results. Once the pan is hot, almost all cooking can be continued on lower settings. High heat temperatures should only be used for boiling water for vegetables or pasta, or for reducing the consistency of stocks or sauces. High heats should never be used to preheat a pan before lowering the heat for cooking. Cast iron retains heat so efficiently that overheating will cause food to burn or stick. Oven use The black phenolic lid knobs on our Signature range of enameled cast iron are heat-resistant to 480°F / 250°C. The black phenolic lid knobs on our Classic range of enameled cast iron are heat-resistant to 375°F / 190°C. Products with integral cast iron handles or stainless steel knobs can be used at any oven temperature. Pans with wooden handles or knobs must not be placed in the oven. Do not place any cookware on the floors of ovens with cast iron linings. This will increase the cooking temperature inside the oven, resulting in an increased cooking rate with detrimental effects on food. Do not drag cookware across the floor of the liners. For best results always place on a shelf or rack. Cooking tips for grilling Grills may be preheated to reach a hot surface temperature for searing and caramelization. This advice does not apply to any other products. For correct grilling and searing, it is important that the cooking surface is sufficiently hot before cooking begins. Sear lines from ribbed grills will not be produced if the pan surface is too cool, or if the food is too wet. Place the empty pan on medium heat and allow it to heat for several minutes. Do not add oil to the cold pan-the oil may become too hot and smoke. Take a few drops of water on your fingers and scatter over the hot surface. If they sizzle and evaporate almost immediately it is hot and ready for use. If the water produces steam and has no sizzle, heat the pan a little longer and repeat the water test again. When the surface is hot enough, lightly oil it with cooking spray or brush it with oil using a Le Creuset silicone basting brush. Vegetable, ground nut or corn oils are recommended. Olive oil may cause excessive smoking. Once a patina covers the cooking surface very little oil will be necessary. For distinct sear lines, leave the food undisturbed on the surface for several minutes. If the food is moved too quickly the lines will be poor, and steam from the food may be released onto the surface. Any food for grilling or searing must be quite dry before it is placed on the hot surface. Wet foods will not achieve good sear lines and may result in a steamed appearance and flavor. Use paper towels to pat off excess moisture from foods. Oil can then be brushed over the food if desired. Foods that have been marinated should also have excess moisture removed with paper towels. General care Always cool a hot pan for a few minutes before washing. Do not plunge a hot pan into cold water. While Le Creuset’s enamel is designed to be the most durable on the market, thermal shock may still occur, resulting in cracking or loss of enamel. If there are food residues, fill the pan with warm water and let soak for 15 to 20 minutes before washing. A brush can be useful for removing small food deposits, or for cleaning between the ribs on grills. Do not use scourers or abrasive cleaners on the cooking surface. Nylon or soft abrasive pads or brushes can be used to remove stubborn residues. To avoid damaging the enamel, do not use metallic pads or harsh abrasive cleaning agents. Light stains or metal marks caused by metal tools can be removed with Le Creuset cookware cleaner. An occasional cleaning with this product will also retain the new appearance of your pans. It can be purchased on this website or from your local retailer. Never store pans while they are still damp. Store pans in a dry cupboard or airy space away from steam. Maintain the tightness of all handles and knobs by checking and retightening them regularly. Le Creuset enameled cast iron is extremely durable but it may be damaged if accidentally dropped or knocked against a hard surface. Please note that this is not covered by our Lifetime Warranty. Dishwasher use All pans with integral cast iron, phenolic handles or stainless steel knobs can be washed in the dishwasher. However, constant dishwashing may lead to some dulling of the enamel finish. This is not harmful and will not impair performance. When using the dishwasher always allow the cycle to finish before opening the door. This will ensure the pans are dried thoroughly. Pans with metal handles can be washed in the dishwasher, but this greatly reduces the development of a patina; as a result, grills and skillets will require oiling for a longer period. Pans with wooden handles are not dishwasher-safe. Satin Black Satin Black enamel can be found on skillets, grills, frying pans, saute pans, woks, tagines and a number of round and oval casserole dishes. Satin Black enamel has a smooth feel but is not as glossy as other light-colored interior enamel finishes. It has been specially designed for higher surface temperature cooking, which is not the same as simply using a piece on a high heat. With cast iron, higher surface temperatures can be achieved by allowing any piece to heat thoroughly on a medium setting. This makes the satin black interior ideal for frying, grilling and searing. Satin Black enamel will keep its good looks and allow a patina to build on its surface with continued use. A patina is the result of the natural oils and fats from foods baking on to the hot surface. The patina should not be cleaned off, as it enhances the cooking performance and the release of foods. It also reduces the need for surface oiling. With the higher surface temperatures achieved during frying, grilling and searing, sugars and some enzymes will cause caramelization. This not only aids in the retention of moisture and flavor, but also produces the sear lines and crusty exterior on grilled meats.

More and more people are turning to the healthy and enjoyable benefits that drinking tea can bring. Dimensions: L 25 cm; W 20 cm; H 24 cm Capacity: 1.6 L Unique, locking stowable handles make lifting and pouring easy. Phenolic knobs and handles are heat resistant to allow for safer use. Wide lid area allows for easy cleaning. A contemporary Asian flare to your kitchen: the Zen & Kone teakettles. Their elegant design and simple lines add excitement and beauty to the decor of any home, while reflecting your own personality and style. Just boil your water, add some tea bags, and take it straight to the table to serve your guests!  Care: Avoid leaving water in kettle when not in use. A build up of mineral deposits may occur and reduce efficiency. Before first use, wash kettle in hot water with a mild detergent. Rinse well and dry. Lift handle of the kettle up until it "locks" into position. Always ensure base of kettle is covered by water before heating. Do not overfill-maximum filling level should be approximately 3/4 full, just below spout hole inside kettle. Match kettle to size of burner.  Before pouring from your kettle, ensure handle is "locked" in upright position. Do not leave kettle simmering for long periods on any heat source; it may boil dry, damaging the base and enamel. Do not bang the kettle. Repeated knocks may damage the enamel.