Image
Top
Navigation
26 July 2017

From Foundry to Stovetop: How Le Creuset Cast Iron is Made

Crafted only from the highest quality materials for superior performance and durability, the secret recipe of ingredients to make a Le Creuset Enamelled Cast Iron piece remains the same today as when first manufactured in 1925.

Our Cast Iron cookware is still produced in the original foundry in the small village of Fresnoy-le-Grand, France. Every single piece passes through more than 15 pairs of skilled craftsmen’s hands, often from several generations of the same family, hand-finishing and inspecting the piece before it is complete. This ensures exceptional quality and that Le Creuset Cast Iron will deliver outstanding cooking performance time after time.

The raw materials are melted at an extremely high temperature around 1500°C, then poured into a large cauldron called a “creuset” which is where Le Creuset gets its name. The fiery orange colour of molten Cast Iron also inspired the original Flame colour, now a timeless classic.


THE ORIGINAL, SINCE 1925

1. PRODUCTION OF CASTINGS
Hot molten iron is poured into a sand mould to produce a piece no more than 3mm thick. Once the cast iron has cooled, the mould is automatically broken at the end of the casting line – making each piece unique and ensuring that no two pieces are exactly the same.


2. HAND FETTLING
Any imperfections, rough edges and burrs on the surface of the piece are checked and removed by very skilled hand operators in a hand process called “fettling”.


3. SHOT BLASTING
Each piece is checked manually and subjected to metal shot blasting twice to remove any excess sand and oxidation but also to obtain a surface which is both smooth and slightly rough so that the enamel can adhere properly.


4. GROUND COAT ENAMELLING
A first layer of clear, uncoloured enamel “the ground coat” is applied to all the piece inside and outside including rims, then dried at 120°C and fired at 840°C. This initial matte layer seals the piece against rust and allows better adhesion of the coloured enamel.


5. COLOURED ENAMELLING
Then the second layer of coloured, “vitreous” enamel is applied in two stages, first to the interior enamel, then to the exterior enamel. It is then air dried at 130°C and fired (vitrified) at 800°C. The baking process produces a highly durable, hygienic and shock resistant finish.


6. FINISHED PIECE
Knobs and/ or side handles are fitted. Each product is then meticulously checked for final quality before being packed.

After this, the products are shipped to be enjoyed in the kitchens of keen cooks around the world. If you have not yet discovered the benefits of cast iron cooking, it’s never too soon to start!


Shop online at www.lecreuset.co.za where we offer countrywide free delivery or visit your nearest Le Creuset Boutique Store. Did you like this post? Sign up to our newsletter and we’ll send you more news and promotions!

Submit a Comment

Posted By

Categories

Products