View Le Creuset Cookware
Le Creuset cookware is made from enamelled cast iron, a material used for cooking vessels since the middle ages. The Le Creuset foundry is at Fresnoy-Le-Grand, St Quenton in northern France.
In 1925 the foundry began producing pans by hand-casting molten cast iron in sand moulds and this is still the most delicate stage of the production process. Each mould is destroyed after use. The cast iron pans are polished and sanded by hand and scrutinised for any imperfections. Once declared suitable for enamelling the items are sprayed with two coats of enamel and fired at a temperature of 800 degrees centigrade. The enamel then becomes embodied into the cast iron making it almost completing resistant to damage during normal use.
Since most of the manufacturing is done by hand each Le Creuset pan is completely unique. Le Creuset cookware has been the first choice of professional cooks and chefs for centuries. Le Creuset when used correctly is most energy efficient and will retain and enhance the natural flavours and nutrients of food that so often typify fine French cuisine.
Enamelled cast iron has long been recognised as one of the best materials available for cookware for any heat source – gas, electric, ceramic, induction and solid fuel. The weight and thickness of the item increases the retention and dispersion of heat this promoting gentle even cooking at a low to medium heat making the use of high heat unnecessary.
Le Creuset is Easy Clean/Easy Care
All Le Creuset enamelled cast iron cookware can be cleaned in the same simple manner:
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Immediately after the ingredients have been transferred from the cookware immerse the item in hot soapy water for a few minutes then wash with a soft cloth or sponge the dry. Avoid the use of scourers knives or sharp instruments as these may scratch the enamelled cooking surface.
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Le Creuset is dishwasher safe (except items with wooden handles). However you should never fill an item of cast iron that is still hot with cold water (or plunge into cold water for soaking).
How to prevent food from sticking to skillets and frypans:
Before using the skillet or frypan each time:
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With a paper towel or napkin gently apply a modest coating of cooking oil on the entire cooking surface.
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Remove excess oil using a clean paper towel or napkin and the pan is now ready to use remember it is not necessary to use ‘high’ temperature settings!
