Le Creuset Enamelled Cast Iron Cookware Care Instructions

INTRODUCTION

Each piece of the Le Creuset enamelled cast iron cookware is of premium quality, individually

designed for ease and versatility of use and fitting in with all types of cooking appliance.

BEFORE FIRST USE

Remove all labels. Wash the pan in hot soapy water, rinse and dry thoroughly. Pans with enamelled

cooking surfaces are now ready for use and require no further preparation.

HEAT SOURCES

Le Creuset cast iron cookware can be used on all heat sources. Gas, electric solid or radiant plates,

vitroceramic glass, induction, and ranges fired by gas, oil, coal or wood. When using on any glass

stovetops always follow the manufacturer’s guidance for use of your cookware. Never drag pans

across the glass, but lift on and off, or from one heat zone to another.

The enamel surfaces (except for black enamel on grills or products with a non–stick inner coating)

are not suitable for drycooking. Your choice of liquid, oil, fat or butter should completely cover the

base before heating begins. Non–stick surfaces may be used dry, but special care must be taken not

to overheat the surface and the pan must not be left unattended at any time.

HEAT SETTINGS

Medium and low heats will provide the best results for the majority of cooking, including frying and

searing. Allow the pan to heat gradually and thoroughly, as this will give the most even and efficient

cooking results. Once the pan is hot almost all cooking can be continued on lower settings.

High heats should only be used for boiling water for vegetables or pasta, or for reducing the

consistency of stocks and sauces. High heats should never be used to pre–heat a pan before

lowering the heat for cooking. Cast iron retains heat so well that if a pan is overheated in this way it

will contribute to poor cooking results, sticking and discolouration of cooking surfaces.

Match the pan base to the heat zone. Do this to maximise efficiency and prevent overheating of pan

sides or damage to handles. Long handles should be positioned safely so that they do not overhang

the front of your stovetop, or over other heat zones.

OVEN TEMPERATURES

Integral cast iron handles or stainless steel knobs can be used at any oven temperature.

RANGE STOVES WITH CAST IRON OVEN LININGS

Do not place any cookware on the floor of these ovens. Cook only on the racks provided.

CAST IRON OR STAINLESS STEEL KNOBS

These will become hot during stovetop as well as oven use. Use a dry, thick cloth, or oven mitts, for

handling these at all times.

DO NOT

 Do not heat an empty pan or allow a pan to boil dry. Either may cause permanent damage to the

enamel and pan.

 Do not cut foods directly on any enamel or non–stick surface.

 Electric hand held beaters or mixers should not be used in any cookware. Permanent damage to

all surfaces will be caused.

FOR STIRRING COMFORT

Use Le Creuset heat resistant silicone utensils, heat resistant plastic or wooden tools. Occasional use

of metal utensils may leave silver trail marks over the surface. Do not knock metal utensil on the

rims of cookware, this will eventually damage the enamel.

FOR SURFACE PROTECTION

Place hot pans on Le Creuset silicone mats, wooden boards, or trivets. Never place a hot pan directly

on an unprotected surface.

AFTER USE

 Always cool a pan for a few minutes before washing in hot soapy water. Rinse and dry

thoroughly.

 Do not fill a hot pan with cold water or plunge into cold water as thermal shock damage to the

enamel may occur.

 If there are food residues fill the pan with warm water and leave to soak for 15 – 20 minutes,

then wash in the usual way. Nylon or soft abrasive pads or brushes can be used to remove

stubborn residues. Do not use metallic pads, or harsh abrasive cleaning agents as these will

damage the enamel and polished trims.

 Black enamel cooking surfaces will, over time, produce a patina (a brownish film). Do not

attempt to clean this off as it enhances the cooking performance and food release from this

surface.

 Light stains or metal trail marks (caused by metal tools) can be removed with Le Creuset

Cookware cleaner. An occasional conditioning clean with this product will also retain the new

appearance and polish of your pans.

CLEANING AND CARE

All pans with integral cast iron, phenolic handles, or stainless steel lid knobs, can be washed in the

dishwasher, but 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

complete before opening the door. This will ensure the pans are dried thoroughly.

Never store away pans when they are still damp. Store pans in a dry cupboard or airy space away

from kitchen steam.

Maintain the tightness of all handles and knobs by checking and re–tightening them regularly.

Le Creuset enamelled cast iron is extremely durable, but it may be damaged if accidentally dropped

or knocked against a hard surface.