Le Creuset - Cast Iron Soup Pot 26 cm - Holly - Cerise

The popular Cast Iron Soup Pot from the Limited Edition Holly Collection by Le Creuset is adorned with decorative holly ornaments and topped with a golden lid knob. A true kitchen classic, versatile, uncomplicated, and a beloved heirloom. Filled with a steaming Boeuf Bourguignon or a warming soup, La Marmite is the star of your table.

Le Creuset Cast Iron:

• Extremely high-quality and durable enamel, specially designed to make it easy to clean and to prevent discoloration when cooking with acidic foods, maintaining its shine for a long time.
• Significantly larger handles (45%) that offer a quick and secure grip, even with thick gloves. Easy transportation and handling.
• Modern, ergonomically designed stainless steel knob. Heat-resistant for use in the oven.
• The typical 3 LE CREUSET® rings and inscription are more prominently visible, giving the roaster a modern look.
• Enhanced secure-fitting lid.
• Easy to clean and dishwasher safe.
• Keeps food warm until the end.
• Suitable for serving at the table.

Cooking with Cast Iron Cookware

Light enamel is especially suitable for slow cooking on very low heat sources and at medium oven temperatures. MEDIUM AND LOW COOKING TEMPERATURES produce the best results for cooking, even frying, and roasting. Heat the cookware slowly and carefully to achieve even and good cooking results. Once the cookware is heated, all cooking processes can continue at a low temperature. HIGH TEMPERATURES should only be used for heating water for vegetables or pasta, or to reduce the consistency of broths and sauces. Never use high temperatures to heat the products if you intend to lower the temperature for cooking afterward. Cast iron retains heat so well that products overheated in this way can result in poor cooking results, food sticking, and discoloration of the product surface. Also, always wait until the pores close before turning the food. It will naturally release from the pan and won't stick.

The black enamel was specifically designed for frying at high surface temperatures, so it achieves optimal frying results. Since cast iron is such a good heat retainer, frying and cooking are possible even at medium heat. For all cast products with a black enamel interior, we recommend "seasoning" them first to fully activate their positive properties.

Le Creuset Quality Standards

All products are checked by hand multiple times during the manufacturing process to ensure that they meet Le Creuset's strict quality standards. All enamel coatings used by Le Creuset comply with internationally applicable regulations.

Cooking with Le Creuset Cast Iron

Enamel-coated cast iron is a remarkable, durable material that meets all modern requirements for food preparation and cooking. Whether you use cast iron for searing, cooking stews, searing steaks, or baking cakes, there's always a suitable product form and size.

Cast iron is a material that retains heat very well. This can be especially advantageous at low heat settings on the stove or in the oven. Additionally, cast iron is ideal for serving: its excellent heat retention means food stored in a covered, warm cast-iron pot will stay warm for the second serving. Cast iron can also be used to keep cold dishes cold. On a hot summer day, a refrigerator-cold cast iron pot is the perfect place to store cool dishes. Cast iron items are also suitable for storing food in the freezer and for preparing meals in advance.

Use in the Oven

Products with black phenolic lid knobs are designed for oven use at temperatures up to 200°C (or 390°F) or level 6 in gas ovens.
Products with cast iron handles or stainless steel lid knobs can be used in the oven at any temperature.
Do not place cookware directly on the bottom of ovens with cast iron interiors. This will increase the cooking temperature in the oven and lead to overcooking, damaging the food. Do not drag your cast iron cookware across the oven floor to avoid possible damage. For optimal cooking results, always place your cookware on a rack or baking sheet in the oven.

Cooking Temperatures

Light enamel is especially suitable for slow cooking on very low heat sources and at medium oven temperatures. At MEDIUM and LOW COOKING TEMPERATURES, the best results are achieved when cooking, even frying and roasting. Heat the cookware slowly and carefully to achieve even and good cooking results. Once the cookware is heated, all cooking processes can continue at a low setting. HIGH TEMPERATURES should only be used for heating water for vegetables or pasta, or for reducing the consistency of broths and sauces. Never use high temperatures to heat the products if you intend to lower the temperature for cooking afterward. Cast iron retains heat so well that products overheated in this way will yield poor cooking results, with food sticking and the product surface discoloring. Always wait until the pores close before turning the food. It will release naturally and won’t stick.

The black "Silk Enamel"

The black enamel is intentionally made slightly rougher for traditional reasons. Most people think cast iron is black (although it's actually gray), and the rougher enamel reflects this characteristic, giving the cookware a traditional look.

The black enamel was specifically designed for frying at high surface temperatures, providing optimal results for frying. Since cast iron is an excellent heat retainer, frying and cooking are possible even at medium heat.

The best results when preparing your recipes and foods are achieved by cooking at medium or low temperatures or waiting until the oils/fats have reached the right temperature. Never use high temperatures for heating the products if you intend to lower the temperature for cooking afterward. Excessive temperatures can lead to overheating and sticking of the food, especially with delicate dishes like omelettes or egg-based foods. Cast iron retains heat so well that overheating results in poor cooking outcomes, with food sticking and discoloration of the product surface.

For all Le Creuset cast products with a black enamel interior, we recommend "seasoning" them first to fully develop their positive properties. "Seasoning" and repeated frying with oil will form a patina, a natural protective layer, which will help you achieve better cooking results while frying.

Seasoning - Here's how it's done:

• Clean the pan or roaster with dishwater and dry it thoroughly.
• Place the cold cookware on the stove and fill it with 0.5 cm of oil (high-heat oil, e.g., sunflower oil) and rub the sides and grill grooves with a (silicone) brush or kitchen towel.
• Now heat the oil at medium temperature to the usual cooking temperature.
• Important: Do not leave the oil unattended! Be sure to stay nearby!
• Remove the roaster or pan from the heat and let it cool.
• Pour out the oil. You can then refill it with oil and start the cooking process.
• This "seasoning" process is only required before the first use (or after cleaning in the dishwasher).

Thanks to the black "Silk Enamel", a patina (a brownish layer) forms on the bottom with continued use. This patina develops from natural oils and fats from the food