Le Creuset

Traditional and Stylish.

The name Le Creuset is synonymous with high quality, aspirational cookware. Le Creuset built its reputation upon the cast iron pots that the company first began producing in 1925 at its foundry in Fresnoy le Grand, France. Le Creuset cast iron is unbeatable for its heat retaining even distribution qualities.

 With its rich heritage at the forefront of French cookware design, Le Creuset is a name to be trusted. The range has progressed from its beginnings over 85 years ago to now include cast iron, stoneware, ceramics, 3-ply stainless steel, textiles and more. The entire Le Creuset range adds a sophisticated look to the modern kitchen and is available in a variety of stylish colours, which include ‘volcanic’, ‘cerise’, ‘teal’ and the new plum coloured ‘cassis’ range.

 Le Creuset is the first choice for effective, stylish cookware that maintains an appreciation of tradition in terms of production methods and quality.

Caring for your Le Creuset.

It is important to care for Le Creuset cookware properly in order to enjoy all of its benefits. Before first use remove all labels, wash in hot soapy water, rinse and dry. Non-stick surfaces should be wiped with a small amount of cooking oil to condition them.

 The enamel surfaces are not suitable for dry cooking. As such, cover the base with your preference of oil, fat or butter before use. Non-stick surfaces can be used for dry cooking if due care is taken to ensure the surface does not overheat.

 Cast iron handles and stainless steel knobs are suitable for use at any cooking temperature, but black phenolic handles should be used only at a maximum of 190°c / 375°f Gas 5.

 Le Creuset cast iron is excellent for retaining heat. Therefore, the best cooking conditions are achieved when the entire dish is heated throughout at a medium temperature. Having done this, the cast iron retains the heat to such an extent that cooking can be continued at a low temperature, which distributes heat evenly to the food and saves energy. High heats are only necessary for boiling water or reducing the consistency of stocks and sauces.