A Golden Flame in Honor of 100 Years of Colorful Design.

The Gourmet-Profit Pot from the Limited Edition Volcanic combines tradition and innovation.

The casserole heats up evenly and transforms meat and vegetables into tender dishes. The wide bottom allows for searing, while the domed lid locks in moisture and flavor. It shines and glimmers as it seamlessly transitions from the stove to the oven to the table.

The Limited Edition Volcanic celebrates the iconic color with which it all began. A timeless oven red that will continue to shine in your kitchen for many years. At the heart of this collection is a new lid knob, crafted from stainless steel with a light gold finish, symbolizing style and joie de vivre.

• Dimensions: L 40.2 x W 31.7 x H 13.5 x D 5.7 cm - 3.5 L
• Heat-resistant lid knob (up to 260 °C)
• Suitable for all heat sources, including induction

Cooking with Cast Iron Cookware

Light enamel is particularly suitable for slow cooking on very low heat sources and medium oven temperatures. At MEDIUM and LOW COOKING TEMPERATURES, the best results for cooking, even frying and roasting, are achieved. Heat the cookware slowly and carefully for even and good cooking results. Once the cookware is heated, all cooking processes can continue on low heat. HIGH TEMPERATURES should only be used to heat water for vegetables or pasta or to reduce the consistency of broths and sauces. Never use high temperatures to preheat products if you want to later reduce the temperature for cooking. Cast iron retains heat so well that overheated products will result in poor cooking results, food sticking, and discoloration of the product surface. Additionally, always wait until the pores of the food have closed before turning it. At that point, the roast will release naturally and won’t stick.

The black enamel has been specially developed for frying at high surface temperatures, ensuring optimal frying results. As cast iron is an excellent heat retainer, frying and cooking are possible even at medium heat levels. For all cast iron products with black enamelled interior, we recommend "seasoning" the products first to ensure they retain their beneficial properties.

Le Creuset Cast Iron:

• Perfect for sautéing, cooking, marinating, and storing cooked food - very energy-efficient
• Suitable for all heat sources, including induction, oven, and grill
• Oven-safe lid knob: Phenolic lid knob heat-resistant up to 200°C, stainless steel lid knob heat-resistant indefinitely
• All black casseroles come with Silk enamel inside and out. This enamel is silky smooth and makes cleaning easier. These colorless enameled casseroles (which appear black) need to be seasoned before their first use. All colored casseroles come with a cream-colored enamel interior and do not need seasoning.
• Easy to clean and dishwasher-safe
• Keeps food warm until serving
• Suitable for serving at the table

Le Creuset Quality Standards

All products are hand-inspected multiple times during the manufacturing process to ensure that the quality of the products meets Le Creuset’s strict quality standards. All enamel coatings used by Le Creuset comply with international regulations.

Cooking with Le Creuset Cast Iron

Enameled cast iron is a remarkable, durable material that meets all modern requirements for preparing and cooking food. Whether you're using cast iron for light sautéing, stewing, searing steaks, or baking cakes, there is always the right product form and size.

Cast iron is a material that retains heat very well. This is especially advantageous at low heat settings on the stove or in the oven. Furthermore, cast iron is ideal for serving: because of its excellent heat retention, food kept covered in warm cast iron stays warm even for a second course. Cast iron can also be used to keep cold dishes cool. A refrigerator-cold cast iron pot is an ideal place to store cool dishes on a hot summer day. Cast iron items are also suitable for storing food in the freezer and for preparing meals in advance.

Use in the Oven

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 would increase the cooking temperature in the oven and cause overcooking, which could damage the food. Avoid dragging your cast iron cookware across the oven floor to prevent potential damage. For optimal cooking results, always place your cookware on a rack or baking sheet in the oven.

Cooking Temperatures

Light enamel is particularly suitable for slow cooking on very low heat sources and at medium oven temperatures. At MEDIUM and LOW COOKING TEMPERATURES, the best results for cooking, even frying and roasting, are achieved. Heat the cookware slowly and carefully to achieve even and good cooking results. Once the cookware is heated, all cooking processes can continue at low heat. HIGH TEMPERATURES should only be used to heat water for vegetables or pasta or to reduce the consistency of broths and sauces. Never use high temperatures for preheating products if you plan to reduce the temperature for cooking later. Cast iron retains heat so effectively that overheated products can result in poor cooking results, sticking food, and discoloration of the product surface. Additionally, always wait until the pores close before turning the food. At that point, the food will release on its own and won’t stick.

Seasoning - Here's how it's done:

• Clean the pan or casserole with dishwater and dry thoroughly.
• Place the cold cookware on the stove and fill with 0.5 cm of oil (high-heat oil, e.g., sunflower oil), rubbing the sides and grill ridges with a (silicone) brush or kitchen towel.
• Heat the oil on medium heat until it reaches the usual cooking temperature.
• Important: Do not leave the oil unattended! Stay close by!
• Remove the casserole or pan from the heat and let it cool down.
• Pour out the oil. You can now refill with oil and begin cooking.
• This "seasoning" process is only necessary before the first use (or after cleaning in the dishwasher).

Thanks to the black "Silk enamel", a patina (a brownish layer) forms at the bottom with continuous use. This patina forms from the natural oils and fats from the cooked food that accumulate on the pan's interior. It is recommended not to clean or remove this patina with dish soap, as it improves the frying properties of the pan and allows food to release more easily while cooking.