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Care & Use

 
Thank you for choosing Le Creuset cookware.

For product care & use information click on the relevant link in the left-hand navigation bar. Please read through these instructions carefully. They will tell you how best to use and care for Le Creuset cookware and how to achieve the best possible cooking and serving results.

If you have any further questions please contact our National Sharecall Number: 086 177 3321 alternatively email us on info@lecreuset.co.za.
 

Care & Use - Cast Iron

 

Introduction

 
Each piece of the Le Creuset enamelled cast iron cookware is of premium quality, individually designed for ease and versatility of use, fitting in with all styles of cooking, all types of cooking appliance and any style of kitchen or dining decor.
 

Instructions for use

 
The recommendations for care and use apply to all Le Creuset enamelled cast iron ranges, whether the inner cooking surface is black, light coloured (sand, white, almond) or non-stick. If you have a satin black enamel interior cast iron product please click here for care & use instructions.

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. Non-stick surfaces should be wiped with cooking oil to condition them

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 dry cooking. 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. Non-stick surfaces are permanently damaged by this mis-use.

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
Black phenolic lid knobs and handles. Maximum use temperature 260°C / 500°F/Gas 5 (Europe gas setting 6). Integral cast iron handles or stainless steel knobs can be used at any oven temperature. Wooden handles must not be placed in the oven.

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
Don't heat an empty pan or allow a pan to boil dry. Either may cause permanent damage to the enamel and pan.

Don't 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.

Wooden handle pans are not dishwasher safe. Non-stick surfaces may be washed in the dishwasher, but after each cycle the surface should be re-conditioned with cooking oil.

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.
 

Care & Use - Cast Iron Satin Black

 

Introduction

 
Le Creuset Satin Black enamel provides a very tough and durable surface for cooking and cleaning. Like all Le Creuset enamels it is tough enough to last the lifetime of the product and will not wear or rub off. It has excellent, easy food release properties, which are enhanced once a natural surface patina develops. It is not a non-stick surface and Le Creuset makes no claims otherwise, but, once the patina covers the cooking surface the release of foods improves such that little, or no, fats or oils are required. It therefore can provide health benefits for a low fat diet.
 

Cooking advantages of Satin Black Enamel

 
Satin Black enamel has a smooth satiny feel to it, but it is not as glossy or smooth as other lighter enamel finishes. It has been especially designed for high "surface" temperature cooking - which is not the same as simply using a piece on a high heat, which can be very detrimental. With cast iron, high surface temperatures can be achieved by allowing any piece to heat through evenly on a medium setting on any stove top. See tip for testing the surface temperature under "Instructions for use".

When placed on high surface temperatures, many foods cling a little to the hot surface and at the same time release sugars which caramelise on their exterior. This, in turn, produces the delicious sear lines on grilled foods, or the slightly crusty outside to a wonderfully seared steak. This process is easy to achieve on satin black but is not quite so easy to achieve on lighter coloured, very glossy enamels, which can also discolour when higher surface temperatures are used regularly. These, however, have the benefit of providing an excellent surface for so many everyday cooking tasks and recipes and as result appear on a wide range of shapes.

Satin black enamel has been proven to be better for searing such foods as steaks, chicken, or fish and whilst in use it produces its own surface "patina". This patina takes the form of a brownish black "film" over the cooking surface. It is the result of the baking on of oils and fats from the foods, as well as any additional greasing that may be given to the surface before cooking begins. Eventually the patina will cover the whole cooking surface giving enhanced release of foods and greatly reduced amounts of pre-greasing or oiling. The patina should be recognised as an advantage on the surface and not surface soiling. The pan can still be given a hot soapy wash, but it should not be scoured. In the same way the pan can be washed in the dishwasher, but this will reduce the build up of the patina, so it will take longer for the surface, and its low fat cooking benefits, to be produced.

In the kitchen satin black can be used for a wide variety of recipes including egg dishes, pancakes, stir fry recipes and more. If it is intended to be used for more delicate foods such as omelettes or crêpes an improved release performance will be achieved after the pan has been in use a few times and the patina has started to appear.
 

Instructions for use

 
The recommendations for care and use apply to all Le Creuset satin black enamel interior cast iron products.

BEFORE FIRST USE
Remove any labels or packaging and wash the pan in hot soapy water, rinsing and drying it thoroughly. The satin black surface does not require seasoning, therefore it is ready for immediate use.

HEAT SETTINGS
Use only medium and low heat settings, allowing the pan to heat through gradually and evenly. Once the pan or grill is hot a lower temperature will often maintain the correct level of heat.

Match the heat source to the base of the pan. Too large a heat source will overheat pan walls and may cause damage to handles. Too small a heat source does not make best use of efficiency.

DO NOT
Don't pre-heat on high, then lower the heat to medium or low. Cast iron is a very efficient material, retaining heat well. If overheated, it will retain considerable heat for a long period of time and this form of miss-use may contribute to sticking and poor cooking results.

FRYING
Always add sufficient oil or fat to completely cover the cooking surface. The amount will depend on the food and the pan and how well the patina has developed. Oils and fats provide cooking colour as well as flavour so a little may always be required - a fried egg cannot be achieved without fat to fry it in.

Tips:
The oil or fat covering the surface is hot enough when it has either, for oil, a gentle ripple in its surface, or, for butter and other fats, a bubbling or foaming across the surface. If either begins smoking, or butter begins browning, it is too hot and should be cooled a little before proceeding. The quickest way to do this is too remove the pan from the heat source for a few moments.

For longer shallow frying and a good colour to the food, a mixture of oil and butter gives excellent results.

For any deep fat frying in a deep pan, the maximum oil level must not exceed a 1/3rd full - this depth allows the correct height above the oil for it to bubble up once foods are added. A deep fat oil frying thermometer should be used for safety and a lid should be available in case of oil overheating or flaring.

GRILLING OR SEARING ON A RIBBED OR FLAT SURFACE
Only a small amount of oil or fat will be required. A little brushed or sprayed over the hot surface is usually sufficient. Once the patina is produced cooking with any oil or fat will be greatly reduced and can almost be fat free, with perhaps just a little oil being brushed over the food just before cooking begins.

Tips:
This instruction, to pre-heat an empty pan, is specific to grills, grillets or skillets and does not apply to any other shapes. The global care and use instructions should be followed for these.

For correct grilling and searing it is very important that the cooking surface is sufficiently hot before cooking begins. Sear lines from ribbed grills will not be produced if the pan surface is too cool, or the food is too wet (see food tips below)

Place the empty pan on a medium heat and allow it to heat for several minutes. Do not add oil to the cold pan otherwise, as the pan heats, it may be the oil that becomes too hot and smokes.

Take a few drops of water on your fingers and scatter these over the hot surface. If they sizzle and evaporate almost immediately it is hot and ready for use. If the water produces steam and has no sizzle, heat the pan for a little longer and repeat the water test again.

When the surface is hot enough oil lightly, using an oil spray or brush with oil using a Le Creuset silicone basting brush.

For distinct sear lines leave the food undisturbed on the surface for several minutes. If the food is moved too quickly the lines will be poor and steam from the food may be released on to the surface.

Any food for grilling or searing must be quite dry before it is placed on the hot surface. Wet foods will not achieve good sear lines and may result in a very steamed cooked appearance and flavour.

Use kitchen paper towels to pat off excess natural surface moisture from foods. Oil can then be brushed over the food if wished.

Foods that have been in a marinade should also have excess moisture removed with paper towels.

OILS AND FATS
For grilling and searing vegetable, corn or groundnut oils will give excellent results. Olive, or other flavoured oils, are wonderful for the flavour they give to food, but each has quite a low smoking point, so these should not be used for brushing on to hot flat or ribbed surfaces. Instead they can be brushed over the food just before cooking, or used in a marinade. Butter or other fats can be used for omelettes, eggs, crêpes or fish dishes where their flavour will improve the cooked result.
 

Cleaning and care

 
Always cool any pan for a few minutes before washing.

When possible rinse the pan in hot water and wipe over the surface with a damp cloth. This may be possible if the pan is used for regular cooking of foods where the food residues are minimal.

For more thorough washing use hot soapy water, then rinse and dry thoroughly.

To remove stubborn or sticky residues fill the pan with warm water and leave to soak for 10-15 minutes. Wash rinse and dry in the usual way.

Allow the brownish black patina to build over the cooking surface as this greatly enhances the cooking and release performance of foods from the surface. A washing up brush can be useful to remove small food deposits, or for cleaning between ribs. Do not use any scourers or abrasive cleaners on the cooking surface.

Exterior marks, such as burnt on fat deposits, can be lightly scoured using a nylon pad, or can be cleaned off with regular use of the Le Creuset Pots and Pans cleaner.

All metal handled pans can be washed in the dishwasher but this greatly reduces the build up of the patina. For grills and skillets, in particular, this will result in continued longer use of oil or fat for cooking. Always allow a dishwasher cycle to complete before opening the door. An incomplete cycle retains moisture in the machine and damage to the pan may occur.
 

Care & Use - 3-ply Stainless Steel

 

Introduction

 
  • Le Creuset 3-ply stainless steel pans are made using a high technology, triple-layer system. An aluminium core is sandwiched between two layers of premium quality stainless steel which includes special magnetic steel making the pans suitable for use on induction hobs.
  • The multi-layering continues throughout the whole pan ensuring excellent heat conduction performance from base to rim preventing hot-spots.
  • Some items have a tough, PFOA-free, reinforced non-stick coating. This provides a long-lasting, easy to use, durable cooking surface. When used correctly on MEDIUM and LOW heats it will provide excellent performance, releasing foods and residues easily. It is an ideal surface for healthier cooking with very little oil or fat.
  • The rim of each pan has a specially designed “all-round” lip for drip-free pouring.
  • Suitable for left and right handed use.
  • The close-fitting lids make the pans suitable for “reduced-water” cooking helping to retain vitamins and nutrients – see later section for details.
  • Handles are secured with stainless steel rivets.
 

Instructions for use

 
The recommendations for care and use apply to all Le Creuset 3-ply stainless steel products.

BEFORE FIRST USE

  • Remove all packaging and labels, wash pans in hot soapy water, rinse and dry thoroughly.
  • For items with a non-stick coating we recommend conditioning the non-stick surface before using for the first time. Rub a film of vegetable or corn oil over the entire cooking surface using a pad of kitchen paper towels. Rinse with hot water, dry thoroughly. The pan is now ready for use. Occasional re-conditioning after this will help to protect the surface and promote longer life.

When frying in an uncoated pan for the first time or whenever the pan has been cleaned in the dishwasher prepare the pan as follows:

  • Add some vegetable or corn oil so that the base is covered.
  • Heat the oil gently and turn the pan to coat the inner side walls.
  • Remove the pan from the heat, let it cool and clean with kitchen paper.
  • Add some further oil, fat or butter and begin cooking as normal.
  • Season the food only after sealing on the hot surface.
  • Turn food only when the surface has sealed and it is easily released.
  • Reduce the temperature after sealing.
 

Usage

 
  • Heat Zones & Sources - (Sub-headers to be in bold, underlined & bullet pointed)

Le Creuset 3-ply stainless steel pans are:

  • Suitable for use on all hobs, including induction. They can also be used in all types of conventional oven and, for shallow shapes, under the grill.
  • The 3-ply construction of the pans means you do not need to cook on high heat settings. Only MEDIUM to LOW heat is needed for most cooking, including frying and searing.
  • ALWAYS match the pan base size to the hob heat zone it is to be used on. Gas flames must always be confined to the base area and NEVER extend up around the side walls of the pan
  • On any glass-topped hob always lift the pan on and off, or across the surface. Never slide the pan as this may cause damage to the pan base as well as to the glass.
  • NEVER heat an empty pan
  • If using salt, always add to the hot cooking liquid or food so that it can dissolve thoroughly. Never pour directly onto the stainless steel surface as it may cause pitting.

N.B. Non-stick pans - to protect and prevent damage to the surface, use only MEDIUM and LOW heats for all cooking. NEVER use high heats.

Induction Hob Cooking
  • Always match the diameter of the pan base to the induction hob cooking zone
  • Using a pan with a small base diameter on too large a cooking zone may result in a weaker magnetic field being created and reduced heat output. In some cases the hob may not "recognise" the pan and no heat will be generated.
  • DO NOT use the boost function for longer than is required to bring the pan's contents to a boil. The boost function should only be used for rapid heating of large quantities of water e.g. for boiling pasta or vegetables.
  • During cooking, you may notice some slight noise being generated in the pan by the induction hob. This will not damage the pan or affect cooking performance

Fat-free Cooking (Non-stick pans only)

  • When cooking with no added fat or oil, pre-heat the pan on a medium setting for approximately 2 minutes before adding the food.
  • DO NOT leave the pan unattended during this time or allow the dry non-stick surface to overheat as permanent damage may occur.
Reduced-Water Cooking

  • The close-fitting lids, even heat distribution and excellent heat retention qualities of Le Creuset 3-ply Stainless Steel cookware allows cooking with very little liquid. This method is ideal for vegetables and fruit where flavour can be concentrated and nutrients retained.
  • Place the food and liquid into a cold pan. In 16-20cm pans allow 100ml water for a 20-30 minute cook. In a 24cm pan allow 150ml water.
  • Put on the lid and bring to a simmer when steam will be seen escaping around it. As soon as this happens reduce the heat to very low, so that no steam loss is visible.
  • Cook for the required time. Do not lift the lid during the cooking period as steam will be lost and more liquid will be required to replace it.

N.B. Reduced-water cooking is not suitable when using a steamer insert or with the Pasta Pot when it is used with its pasta insert.

Food storage and marinating

  • Do not store raw, marinating or cooked foods in the pans. Ingredients may cause damage to the surface.

Tools to use

  • To protect your pans we recommend using silicone, heat-resistant plastic or wooden tools in both uncoated and non-stick coated pans.
  • However, metal tools, spoons or balloon whisks may be used with care, but should not be used harshly or scraped over the surface.
  • Never knock metal tools on the top rim of the pan
  • Knives or utensils with sharp edges should never be used to cut foods on the surface of a non-stick pan. Hand-held electric or battery operated beaters or blenders should not be used on a non-stick surface.

Oven use

  • Suitable for use in all types of conventional oven (not suitable for microwave ovens).
  • Oven safe to 220°C/Gas Mark 7.

Grill Use

  • Shallow shapes can be used under the grill.
  • When using a non-stick pan under a hot grill there should be a minimum distance of 5cm between the heat source and the top rim of the pan.

Handles

  • Handles are secured to each pan with stainless steel rivets.
  • Always use a dry oven glove or cloth when handling hot pans during and after cooking.

Cleaning and Storage

  • Cool pans for a few minutes before washing in hot soapy water, rinse and dry thoroughly or clean in the dishwasher.
  • For more stubborn residues fill the pan with warm water and leave to soak for 10-15 minutes.
  • Do not fill hot pans with or plunge into cold water.
  • Use only soft, nylon pads or brushes for removing stubborn residues. Do not use any harsh abrasive pads or cleaning agents on any of the surfaces as they may cause damage.
  • A proprietary stainless steel cleaner can be used to remove hard water lime scale deposits and other marks. It can also be used to condition, polish and protect the inner and outer surfaces (do not use on non-stick surfaces).

leaning non-stick pans

  • After each use, cool the pan for a few minutes before cleaning then wash thoroughly.
  • The tough, reinforced non-stick coating offers excellent food release and is therefore very easy to clean. To maintain the appearance and performance of the non-stick coating, we recommend washing by hand in hot soapy water rather than cleaning in the dishwasher. This will prolong the life of the non-stick surface and enhance cooking performance.

If the non-stick pan is cleaned in the dishwasher:

  1. use only domestic strength dishwashing detergent (we recommend non-lemon varieties)
  2. the cooking surface should be re-conditioned with vegetable or corn oil before each subsequent use.

  • Please note, prolonged, regular dishwashing may eventually mark or discolour any item of cookware and affect the release properties of non-stick surfaces. This regarded as normal wear and tear and is not covered by the Lifetime Guarantee.
 

Mis-use

 
Overheating

  • Damage from overheating is instantly recognisable as the stainless steel surface may change colour producing a golden/brown/blue appearance. This is not reversible and cannot be cleaned off. However it will not alter performance in any way.
  • Items with a non-stick surface may also become discoloured and in severe cases the coating may detach from the pan in the form of blistering or peeling.

Scratching

  • Score marks or severe scratching by heavy use of metal utensils is not covered by the guarantee. Such damage is permanent and will result in the reduction of release performance on the non-stick surface.
 

Guarantee

 
Le Creuset offers a Lifetime Guarantee on its 3-ply stainless steel products. The guarantee applies from the date of purchase for the lifetime of the original owner, whether a self purchase or received as a gift.

The guarantee covers faulty workmanship and/or materials when the product is used in normal, domestic conditions and in accordance with the care and use instructions provided. It does not cover normal wear and tear, commercial use or misuse of the product.

To claim under the guarantee please return the product, with proof of purchase, to the place of purchase or to the Le Creuset Head Office address for your country of residence.

Defective cookware will be repaired or (if repair is not possible) replaced free of charge with a similar product or one of equivalent value if the original product is no longer in production.

Please note that in the case of a set, only the faulty item will be replaced. The following are excluded from the terms and conditions of the guarantee:

  • Heat-resistant glass lids
  • Single layer products, e.g. steaming inserts, accessories
  • Damage caused by normal wear and tear, accident, misuse, abuse or commercial use.
  • Scratches, stains, discolouration, corrosion or damage from overheating, to the interior or exterior of the pan. This also includes the non-stick coating.
  • Consequential damage is expressly excluded from this guarantee.
  • A slight yellowing of the surface can occasionally happen after heating. This is completely harmless and does not affect the performance of the pan and is therefore excluded from the guarantee.

The guarantee does not affect your statutory rights.
 

Care & Use - Toughened Non-Stick

 

Introduction

 
  • Le Creuset Toughened Non-Stick pans are manufactured from premium materials that will provide the best in durability and cooking performance.
  • Each pan is made from heavy gauge, forged aluminium that has been specially treated to provide a strong, toughened finish that will withstand the demands of everyday use.
  • Each pan spreads heat evenly and efficiently, so there are no hot spots in your cooking.
  • The specially constructed base incorporates a magnetic, stainless steel disc that provides extra strength and stability to the pan and makes it suitable for use on ALL HEAT SOURCES including the latest induction hobs.
  • Both the interior and exterior of each pan are finished with one of the most modern, PFOA-free, toughened non-stick finishes available providing superb release of food and easy cleaning - every day. It is an ideal surface for healthier cooking with very little oil or fat.
  • Optional heat-resistant glass lids are available to buy separately
  • Handles are secured with stainless steel rivets
 

Before First Use

 
  • Remove all packaging and labels, wash pans in hot soapy water, rinse and dry thoroughly.
  • Condition the interior non-stick cooking surface. DO NOT condition the black exterior sidewall. Rub a film of vegetable or corn oil over the entire surface using a pad of kitchen paper towels. Rinse the pan with hot water, dry thoroughly. The pan is now ready for use.
  • Occasional re-conditioning after this will help protect the surface and promote longer life.
 

Usage

 
Heat Zones & Sources

Le Creuset Toughened Non-Stick pans are:

  • Completely multifunctional for use on any hob, under any domestic grill, or in any domestic conventional or fan assisted oven (not suitable for use in microwave ovens).
  • Always match the pan base size to the hob heat zone it is to be used on. Gas flames must always be confined to the base area and NEVER extend up and around the sidewalls of the pan.
  • On any glass topped hob always lift the pan on and off, or across the surface. Never slide the pan as this may cause damage to the pan base as well as to the glass.
  • Use MEDIUM and LOW heat settings for the majority of cooking on all heat sources, allowing the pan to heat gradually and evenly.
  • For those times when searing of meat, poultry or fish is required a medium to higher heat can be used initially, but once the pan is hot and the food added, the heat should be lowered.
  • The pan should NEVER be used on a maximum or high heat setting either for pre-heating or cooking as the excessive surface temperatures will damage the non-stick cooking surface

Induction Hob Cooking

  • Always match the diameter of the stainless steel disc in the base of pan to the induction hob cooking zone.
  • Using a pan with a small stainless steel disc on too large a cooking zone may result in a weaker magnetic field being created and reduced heat output. In some cases the hob may not "recognise" the pan and no heat will be generated.
  • DO NOT use the boost function for longer than is required to bring the pan's contents to a boil. The boost function should only be used for rapid heating of large quantities of water e.g. for boiling pasta or vegetables.
  • During cooking, you may notice some slight noise being generated in the pan by the induction hob. This will not damage the pan or affect cooking performance.

Oils and fats
  • Add a little oil or fat to the cooking surface before heating begins. This will improve the flavour and browning of foods. At no time should the oil or fat be allowed to become smoking hot. If this should occur cool the pan before proceeding.

Fat-free Cooking

  • When cooking with no added fat or oil, pre-heat the pan on a medium setting for approximately 2 minutes before adding the food.
  • DO NOT leave the pan unattended during this time or allow the dry non-stick surface to overheat as permanent damage may occur.

Food storage and marinating

  • Do not store raw, marinating or cooked foods in the pans. Ingredients may cause damage to the surface.

Tools to use

  • To protect your pans we recommend using Le Creuset Silicone Tools. You can also use wooden or heat resistant plastic tools.
  • Metal tools, spoons or balloon whisks may be used with care, but should not be used harshly or scraped over the non stick surface. Do not knock these on the top rim of the pan.
  • Knives, or utensils with sharp edges, should never be used to cut foods on the non-stick surface.
  • Hand held electric or battery operated beaters or blenders should not be used on the non stick surface

Oven Use

  • Suitable for use in all types of conventional oven (not suitable for microwave ovens).
  • Oven safe to 260°C/500°F (220°C/425°F/Gas Mark 7 if the pan is used with a Le Creuset Toughened Non-Stick heat-resistant glass lid).

Grill Use

  • When used under a hot grill there should be a minimum distance of 5cm (2 inches) between the heat source and the top rim of the pan.

Handles

  • Handles are secured to each pan with stainless steel rivets.
  • Always use a dry oven glove or cloth when handling hot pans during and after cooking.
 

Cleaning and Storage

 
  • Cool the pan for a few minutes before cleaning. Do not plunge into, or fill with, cold water when hot.
  • ONLY recommended non-stick cleaning pads should be used on the non-stick surfaces. DO NOT use any metal, harsh abrasive or very stiff pads/washing up brushes, or abrasive cleaning agents on ANY of the surfaces
  • The tough, reinforced non-stick coating offers excellent food release and is therefore very easy to clean. To maintain the appearance and performance of the non-stick coating, we recommend washing by hand in hot soapy water rather than cleaning in the dishwasher. This will prolong the life of the non-stick surface and enhance cooking performance.

If the non-stick pan is cleaned in the dishwasher:

  1. Use only domestic strength dishwashing detergent (we recommend non-lemon varieties)
  2. The cooking surface should be re-conditioned with vegetable or corn oil before each subsequent use

  • Please note, prolonged, regular dishwashing may eventually mark or discolour any item of cookware and affect the release properties of non-stick surfaces. This is regarded as normal wear and tear and is not covered by the Lifetime Guarantee.
  • If the pan is regularly washed in the dishwasher some darkening of the outer ring of the base may occur or a powdery white deposit may form. This is normal and will not affect the performance of the pan.
  • The surface dulling or white deposits can be removed by carefully cleaning the affected areas with a gentle nylon pad and a little water and washing up detergent. Afterwards rinse and dry thoroughly.
 

Mis-use:

 
The Le Creuset Lifetime Guarantee does not cover damage to the non stick surface caused by overheating or scratching
 

Overheating:

 
  • Damage from overheating is instantly recognisable. The non-stick surface becomes discoloured and in severe cases detaches from the pan in the form of blistering or peeling.
 

Scratching:

 
  • Score marks or severe scratching by heavy use of metal utensils is not covered by the guarantee. Such damage is permanent and will result in the reduction of the non-stick release performance.
 

Le Creuset Toughened Non-Stick Glass Lids:

 
Add another dimension to your cooking with your Le Creuset Toughened non-stick pan by using a Le Creuset heat-resistant glass lid - available separately.

The see-through glass lid allows you to check the recipe without disturbing the cooking progress or temperature. It retains moisture and flavour and also acts as a self-baster, or converts the pan to one for poaching, braising or casseroling.

The lids are oven-safe up to 220°C/425°F/Gas Mark 7.
 

Guarantee

 
  • Le Creuset offers a Lifetime Guarantee on its Toughened Non-Stick products. The guarantee applies from the date of purchase for the lifetime of the original owner, whether a self purchase or received as a gift.
  • The guarantee covers faulty workmanship and/or materials when the product is used in normal, domestic conditions and in accordance with the care and use instructions provided. It does not cover normal wear and tear, commercial use or misuse of the product.
  • To claim under the guarantee please return the product, with proof of purchase, to the place of purchase or to the Le Creuset Head Office address for your country of residence.
  • Defective cookware will be repaired or (if repair is not possible) replaced free of charge with a similar product or one of equivalent value if the original product is no longer in production.

Please note that in the case of a set, only the faulty item will be replaced. The following are excluded from the terms and conditions of the guarantee:

  • Damage caused by normal wear and tear, accident, misuse, abuse or commercial use.
  • Scratches, stains, discolouration, corrosion or damage from overheating, to the interior or exterior of the pan. This also includes the non-stick coating.
  • Consequential damage is expressly excluded from this guarantee.
  • Heat-resistant glass lids

The guarantee does not affect your statutory rights.
 

Care & Use - Bakeware

 

Before First Use

 
Before first use remove packaging, hand wash in warm soapy water and dry thoroughly.
 

Instructions for use

 
  • Grease the inside of the tin sparingly before each use for best results.
  • Oven safe to 240°C/Gas Mark 9.
  • Metal kitchen utensils may be used, with care.
  • Knives, or utensils with sharp edges, should not be used.
  • Cool the tin for a few minutes before cleaning. Do not plunge into, or fill with, cold water when hot.
  • Hand wash after each use and dry thoroughly before storing.
  • If washing up water becomes trapped inside the rim, this may cause slight rusting in this area. This is a natural trait of carbon steel, not a fault, and will not affect the performance of the product.
  • If desired, leave to dry in a warm oven for a few minutes to remove moisture from inside the rim.
  • Do not use metal or harsh washing up pads/brushes or abrasive cleaning agents on any surface.
  • Always use protective oven gloves when handling a hot tin during and after cooking.
  • Not suitable for microwave ovens, dishwasher, grill or use on direct heat.
 

Guarantee

 
  • Le Creuset offers a Lifetime Guarantee on its non-stick bakeware products.
    The guarantee applies from the date of purchase of the original owner, whether a self-purchase or received as a gift
  • The guarantee covers faulty workmanship and/or materials when the product is used in normal domestic conditions and in accordance with the care and use instructions provided.

The following are excluded from the guarantee:

  • Damage caused by normal wear and tear, accident, misuse, abuse or commercial use.
  • Scratches, stains, discolouration, corrosion or damage to the interior or exterior of the product from overheating, dishwasher use, or other misuse.
  • Rusting of the rim area as described in the Care and Use information
  • Consequential damage is expressly excluded from this guarantee.
  • To claim under the guarantee please return the product, with proof of purchase, to the place of purchase or contact the free Le Creuset Helpline - see details below.
  • The guarantee does not affect you statutory rights.
 

Care & Use - Knives

 

Instructions for use

 
Please read this care and use information carefully before using your knife for the first time. This will help you to care for your knife and protect the blade edge to ensure you achieve the best possible results.

DO NOT use your knife for any purpose other than the preparation of food.

SHARPENING YOUR KNIFE:
A knife with a sharp blade is both easier and safer to use. For sharpening knives with damask steel blades we recommend a pull-through sharpener. Knives with regular stainless steel blades can be sharpened with a sharpening steel. We recommend sharpening regularly to maintain the edge.

CUTTING SURFACES:
We recommend cutting on wooden or plastic surfaces only and avoid cutting on hard surfaces like stone, slate, ceramic, marble, metal or glass as they can damage the cutting edge.

CLEANING YOUR KNIFE:
For optimal care, we recommend hand-washing your knife in hot soapy water, rinsing and drying thoroughly. This will help to maintain its sharpness and avoid damage to the edge. Always keep the sharp cutting edge away from your hand.

Not suitable for the dishwasher.

STORING YOUR KNIFE:
We recommend using a knife block or magnetic rack for storage. Kitchen knives should never be stored loose in a drawer - the blades may get damaged. Correct storage also helps to prevent injury.

TIPS:
  • Ensure the knife is always visible. Do not cover with kitchen towels or leave a knife immersed in soapy water.
  • Always use the appropriate knife for the cutting task.
  • Never try to catch a knife if dropped.
  • Always keep knives safely out of the reach of children
  • Never test the sharpness of a knife by running your finger along the edge
 

Care & Use - Stoneware

 

Introduction

 
Le Creuset Stoneware is:

  • Suitable for use in the oven up to 260°C / 500°F & under the grill/broiler
  • Microwave, freezer and dishwasher safe
  • Easy clean, enamelled scratch resistant surfaces
  • Totally hygienic cooking surface, will not absorb odours or flavours
  • Strong and durable. Resists staining, chipping and cracking.
  • Easy to hold, sure grip handles, knobs and rims
 

Instructions for use:

 
The recommendations for care and use apply to all Le Creuset toughened non-stick products.

BEFORE FIRST USE
Remove all packaging and labels. Wash the stoneware products in hot soapy water, rinse and dry thoroughly.

DO NOT
Don't use any piece on cooker hobs or any other direct heat source.

OVEN USE
Maximum oven temperature 260°C / 500°F. Use oven mitts for lifting at all times.

GRILL / BROILER
When using under a grill/broiler allow a gap between the rim of the dish and the heat source of no less than 6 ½ cm / 2 ½ inches.

MICROWAVE
Handles may become hot during prolonged microwave use and especially if the handles are enclosed with cling film. Cover just the open top of the dish leaving the handles exposed.

FREEZER TO OVEN USE
Do not place a frozen dish of food in a pre-heated oven. Place the frozen dish in a cold oven and set the temperature, allowing the dish and oven to heat together. Before serving always check that the centre of the food is completely and uniformly hot.
 

Cleaning and Care

 
Before use wash the dish in hot soapy water, rinse and dry thoroughly. For most day to day cleaning, cool the dish for a few minutes then wash and dry as above, or wash in the dishwasher, allowing the full cycle to complete. Never leave a dish fully immersed in water. For removal of stubborn residues allow the dish to cool, fill with warm soapy water and allow it to soak for 10 - 20 minutes. Wash in the usual way using, if necessary, a plastic brush or scouring pad.
 

Care & Use - Kettles

 
  • Remove labels and all protective packaging before use.
  • Before use ensure kettle handle is locked into the upright position
  • Once in position do not try to unlock.
  • Before first use, wash kettle in hot water then fill with clean water and bring to the boil and discard this water.
  • Never heat up an empty kettle.
  • NEVER fill beyond level marked on the outside of the kettle.
  • Match kettle base to size of of ring/burner.
  • Do not tip kettle upside down when pouring as water may spill from the lid.
  • Do not leave kettle simmering for long periods on any heat source- it may boil dry which will damage the base enamel.
  • Traditional Kettle only - we recommend using an oven glove or cloth when opening the whistle as it may be hot.
  • Avoid leaving water in kettle when not in use, a build up of scale may occur and reduce efficiency. A gentle de-scaler may be used periodically, if required.
  • Do not bang kettle down onto hob or work surface. Repeated knocks may damage the enamel.
 

Use of AGA / RAYBURN Stoves:

 
  • Do not leave kettle on simmering plate.
  • Always use fast plate.
  • If plate has been open, close to allow plate to recover heat before heating kettle.
 

Care & Use - Wine Accessories

 

Instructions for use (LM-200, LM-300W, LM-350, LM-2000)

 
The recommendations for care and use apply to all lever models LM-200, LM-300W, LM-350, LM-2000.

Remove the foil with Le Creuset's easy to use Foilcutter and raise the Lever arm completely back to an “open” position.

Clasp the neck of the wine bottle with the grips until the black pins protrude from the metal axis.

Gently bring the lever forward, allowing the screw to penetrate the cork.

Continue to grasp the arms and gently bring the lever arm back to the open position.

To release the cork from the screw, remove the Lever Model from the wine bottle; holding the arms together bring the lever completely forward and then back.

The self-releasing action of the Lever Model is not recommended for use on synthetic corks.

REPLACING THE SCREW IN YOUR LEVER MODEL
After opening approximately 2000 bottles the coated screw may show signs of wear, making the Lever Model slightly more difficult to use. It is then necessary replace the screw. To replace the screw, simply unscrew the protective chrome head, remove the screw, insert the new screw and replace the protective chrome head.

CLEANING AND CARE
The accumulation of wine deposits on the corkscrew and particles of cork on various parts of the Lever Model can affect its efficiency. We recommend that you clean it regularly using a damp cloth or warm soapy water. Please do not to use lubricants on your Lever Model. Le Creuset Wine Accessories products are not dishwasher safe.

SPECIAL RECOMMENDATIONS
The Lever Model is not designed to put a cork back into an opened bottle.

Lever Models are not recommended for the opening of Prosecco bottles.

If the cork is sealed with a wax plug, the wax plug must be removed before using a Lever Model.

If the mechanism of your Lever Model jams when you try to remove the cork from the screw after opening a bottle, it is possible that this is caused by the specification of the cork - for example, some corks are now made from plastic materials. In that case, remove the cork from the screw with your fingers, by twisting it off, in order to avoid damaging your Lever Model. In doing so, take care not to hurt yourself on the sharp tip of the screw.

If, with experience, you realise that piercing the cork of a particular bottle requires too much force, we recommend that you stop trying to use your Lever Model and use instead a Le Creuset Table or Pocket Model.
 

Instructions for use (LM-400)

 
The recommendations for care and use apply to all lever models LM-400

Place foilcutter on the bottle and press cutter arms against bottle neck. While pressing firmly, turn back and forth to cut the foil, then tip cutter to lift foil.

Place the LM-400 onto the bottle and ensure a firm and secure grip. This is achieved by gripping the LM-400 as low as possible, so that your little finger is in contact with the bottle.

Bring the lever arm up and over. The screw is now completely inside the cork.

To remove the cork, keep a firm grip and bring the lever arm back to its original position.

Remove the LM-400 from the bottle by loosening your grip around the base.

To release the cork from the LM-400, lift the lever arm up and over and then back again to its original position.

REPLACING THE SCREW IN YOUR LEVER MODEL
After opening approximately 2000 bottles the coated screw may show signs of wear, making the Lever Model slightly more difficult to use. It is then necessary to replace the screw.

Place the LM-400 on a flat, stable surface. Lift the lever arm up & over (270 degrees), so that the screw retainer cap can be seen from the top.

Release the screw by turning the screw retainer cap counter clockwise 90 degrees with a screwdriver. This releases the locking pins.

Keep the lever arm at 90 degrees and turn the LM-400 upside down so that the head cap and screw come out

Place LM-400 back onto a flat surface with the lever arm up & over (as above) and place the new screw back into position. Return the screw retainer cap into position and lock in place with a clockwise turn.

CLEANING AND CARE
Clean your LM-400 as required with warm, soapy water. Never use lubricants.

SPECIAL RECOMMENDATIONS
The Lever Model is not designed to put a cork back into an opened bottle.

Lever Models are not recommended for the opening of Prosecco bottles.

If the cork is sealed with a wax plug, the wax plug must be removed before using the LM-400.

In the unlikely event that the cork jams on the screw after it has been removed from the bottle, remove the cork by hand, taking care not to hurt yourself on the sharp tip of the screw.