Le Creuset Care And Use

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Each piece from our extensive range of high-quality cookware is designed for versatility and ease of use. Please read these care and use guidelines before using your cookware for the first time. The information here will help you achieve the best possible cooking results.

Cookware | Bakeware: Stoneware & Metal | Tabletop & Glassware | Utensils, Cutlery & Accessories | Wine Tools & Accessories

Cookware

Enamelled cast iron is a remarkable and robust material that performs well with modern requirements for food preparation and cooking. Whether you choose to stir-fry, slow-cook a casserole, sear a steak or bake a cake, there is a shape that is suitable. Cast iron performs well for either slow cooking or high-temperature searing.

Enamelled cast iron has the ability to retain heat efficiently, which allows for use of lower heat settings in stovetop and oven cooking. On the table, a hot covered dish will keep food hot for second servings. Cast iron should not be used in microwave ovens.

Cast iron can also be used to keep foods cold. A chilled dish becomes an ideal cold food server on a hot summer day. It can also be placed in the freezer for food storage or advanced food preparation.

Remove all packaging materials, clips, labels and stickers. Check both the bottom and the sides of the product for labels. Wash the pan in hot, soapy water, then rinse and dry thoroughly. Your pan is now ready to be used and does not require any further preparation.

Le Creuset enamelled cast iron cookware can be used on a variety of heat sources. Check the Care & Use manual that came with the product for a list of approved heat sources, as they can vary by product. Enamelled cast iron should not be used in microwave ovens. If approved for use on a glass-topped stove, always lift the pan when moving it; never slide it, as this may damage the stovetop or the base of the pan.

Medium or low heat will provide the best results for cooking, including frying and searing. Allow the pan to heat gradually and thoroughly for even and efficient cooking results. Once the pan is hot, almost all cooking can be continued on lower settings.

Medium-high heat temperatures should only be used for boiling water for vegetables or pasta, or for reducing the consistency of stocks or sauces. High heats should never be used to preheat a pan before lowering the heat for cooking. Cast iron retains heat so efficiently that overheating will cause food to burn or stick.

Always match the pan’s base size to the stovetop heat zone to maximise efficiency, and to prevent overheating of the pan sides or damage to the handles.

Flames must always be confined to the base area, and must never extend around the sidewalls of the pan. Long handles should be positioned safely where they do not hang over the front of the stove or other heat zones.

Cast iron handles, stainless steel knobs and phenolic knobs will become hot during stovetop and oven use. Always handle the product by the handles, lid and knob. Always use a dry heat-resistant hand protector when handling a hot product during and after cooking.

Always place a hot pan on a wooden board or Le Creuset silicone trivet never on an unprotected surface.

With the exception of Grills, the enamel surface is not ideal for dry cooking.

Your choice of liquid, oil, fat or butter should completely cover the base before heating begins. Do not leave the pan unattended, and do not allow a pan to boil dry, as this may permanently damage the enamel.

For deep frying, the maximum oil level must not exceed 1/3 full. This depth allows sufficient height above the oil for it to rise once foods are added. An oil frying thermometer should be used for safety, and a lid should be readily available in case of overheating or flaring.

The vitreous enamel surface is impermeable and therefore ideal for raw or cooked food storage, and for marinating with acidic ingredients such as wine.

For stirring comfort and surface protection, Le Creuset silicone tools are recommended. Wooden or heat-resistant plastic tools may also be used. Metal tools, spoons or balloon whisks may be used, but require special care – they should not be scraped over the enamel surface. Do not knock these on the rim of the pan.

Hand-held electric or battery-operated beaters should not be used. Their blades will damage the enamel. Knives or utensils with sharp edges should not be used to cut foods inside a pan.

The black phenolic lid knobs on our Signature range of enamelled cast iron are heat-resistant to 500°F / 260°C. The black phenolic lid knobs on our Classic range of enamelled cast iron are heat-resistant to 390°F / 200°C. Products with integral cast iron handles or stainless steel knobs can be used at any oven temperature. Pans with wooden handles or knobs must not be placed in the oven.

Do not place any cookware on the floors of ovens with cast iron linings. This will increase the cooking temperature inside the oven, resulting in an increased cooking rate with detrimental effects on food. Do not drag cookware across the floor of the liners. For best results, always place on a shelf or rack.

Products with our Black Satin enamel or Matte Black enamel may be preheated empty for up to five minutes to reach a hot enough surface temperature for searing and caramelisation. This advice does not apply to any other products.

For correct grilling and searing, it is 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 if the food is too wet. Place the empty pan on medium heat and allow it to heat for about five minutes. Do not add oil to the cold pan, the oil may become too hot and smoke.

Take a few drops of water on your fingers and scatter 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 a little longer and repeat the water test again. When the surface is hot enough, lightly oil by brushing it with oil using a Le Creuset silicone basting brush. Vegetable, ground nut or corn oils are recommended. Olive oil may be used but may cause smoking.

Over time, a patina will develop on the surface of the pan, and once the patina covers the cooking surface, very little oil will be necessary. 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 onto 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 steamed appearance and flavour. Use paper towels to pat off excess moisture from foods. Oil can then be brushed over the food if desired. Foods that have been marinated should also have excess moisture removed with paper towels.

For frying and sauteing, the fat should be hot before adding food. Bring the pan and fat or oil to the correct temperature together.

Oil is hot enough when there is a gentle ripple in its surface. For butter and other fats, bubbling or foaming indicates the correct temperature. If either begins smoking, or if butter begins browning, it is too hot and should be cooled slightly before proceeding. The quickest way to do this is to remove the pan from the heat source for a few moments. For longer shallow frying a mixture of oil and butter gives excellent results.

Black Satin enamel can be found on the interior of skillets, grills, frying pans, sauté pans, woks, tagines and a number of round and oval casserole dishes. Black Satin enamel has a smooth feel but is not as glossy as other light-coloured interior enamel finishes and has been specially designed for searing and caramelisation.

With enamelled cast iron, the optimal surface temperature can be achieved by allowing any piece to heat thoroughly on a medium setting for about five minutes. This makes the black satin interior ideal for frying, grilling and searing.

Black Satin enamel will keep its good looks and a patina will build on its surface with continued use. A patina is the result of the natural oils and fats from foods baking onto a hot surface. The patina should not be cleaned off, as it enhances the cooking performance and the release of foods. It also reduces the need for surface oiling.

By applying consistent heat, searing causes a reaction between the natural sugar, proteins and some enzymes in the food to create a caramelised golden-brown exterior. This not only aids in the retention of moisture and flavour but also produces the sear lines and crusty exterior on grilled meats.

Matte Black enamel can be found on the exterior and interior of the Alpine Outdoor Collection. Matte Black enamel has a slightly rougher texture that is not as glossy as Black Satin and other enamel finishes, and has been specifically designed for cooking over an open flame. The enamel is ready to use, requires no seasoning and is safe for use on regulated and unregulated heat sources up to 450°C.

Never slide Matte Black enamel products on any surface as this may damage the product base as well as the surface. Always lift the product the on and off the surface with care.

For charcoal or wood fired outdoor/barbecue grill use, always put the product on a rack and never in direct contact with the embers. Leave a minimum distance of 2 inches between the rack and the embers.

With enamelled cast iron, the optimal surface temperature can be achieved by allowing any piece to heat thoroughly on a medium setting for about five minutes.

Matte Black enamel will keep its good looks and a patina will build on its surface with continued use. A patina is the result of the natural oils and fats from foods baking on to the hot surface. The patina should not be cleaned off, as it enhances the cooking performance and the release of foods. It also reduces the need for surface oiling.

Always cool the product to room temperature before washing.

Do not plunge a hot pan into cold water. While Le Creuset’s enamel is designed to be the most durable on the market, thermal shock may still occur, resulting in cracking or loss of enamel.

If there are food residues, fill the pan with warm water and let soak for 15 to 20 minutes before washing. A brush can be useful for removing small food deposits, or for cleaning between the ribs on grills. Do not use scourers or abrasive cleaners on the cooking surface. Nylon or soft abrasive pads or brushes can be used to remove stubborn residues. To avoid damaging the enamel, do not use metallic pads or harsh abrasive cleaning agents.

All pans with integral cast iron, phenolic handles or stainless steel knobs can be washed in the dishwasher. However, 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 finish before opening the door. This will ensure the pans are dried thoroughly.

Metallic-toned knobs are finished with an exclusive coating that is not dishwasher-safe. We recommend washing the knobs by hand to ensure the finish stays beautiful for years to come.

Pans with Black Satin and Matte Black interior can be washed in the dishwasher, but this greatly reduces the development of a patina; as a result, grills and skillets will require oiling for a longer period. Pans with wooden handles are not dishwasher-safe.

Light stains or metal marks caused by metal tools can be removed with Le Creuset cookware cleaner. An occasional cleaning with this product will also retain the new appearance of your pans. It can be purchased on this website or from your local retailer.

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

Maintain the tightness of all handles and knobs by checking and retightening them regularly.

Le Creuset enamelled cast iron is extremely durable, but it may be damaged if accidentally dropped or knocked against a hard surface. Please note that this is not covered by our Lifetime Warranty.

Le Creuset 3-ply Stainless Steel cookware features a commercial-grade triple-layer construction – a full aluminium core sandwiched between two layers of premium-quality stainless steel. The heat-responsive aluminium core extends up the sides of the pan to provide even heat distribution and to eliminate scorching and hot spots. A magnetised stainless steel exterior ensures compatibility with all cooktops, including induction.

Saucepans and casseroles have capacity markings on the pan’s interior, allowing for quick and convenient reference.

All 3-ply Stainless Steel products feature a precision pouring rim, which prevents spills and drips when pouring liquids directly from the pan. Large assist handles are designed for safe and comfortable portability, even while wearing oven mitts.

Le Creuset 3-ply Stainless Steel cookware products are covered by a lifetime warranty.

Every piece of cookware is manually inspected several times during manufacture to ensure the strictest quality standards are maintained.

BEFORE FIRST USE – UNCOATED

Remove all packaging and labels. Wash the pan in hot, soapy water, then rinse and dry thoroughly. Your pan is now ready to be used and does not require any further preparation.

When frying in an uncoated pan, season the food only after searing on the hot surface. Turn food only when the surface has seared and is easily released. Reduce the temperature after searing.

BEFORE FIRST USE – NON-STICK

Before using for the first time it is beneficial to condition the non-stick surface. Rub a film of cooking oil over the surface. Heat the pan for two minutes over a medium setting, then cool and rinse with hot water. Dry thoroughly.

When frying in a non-stick-coated pan for the first time, or after the pan has been cleaned in the dishwasher, prepare the pan as follows:

Add enough oil to cover the base of the pan. Heat the oil gently and turn the pan to cover the side walls. Remove the pan from the heat, let it cool, and clean it with a paper towel. Add some more oil, fat or butter, and begin cooking as normal. Season the food only after searing on the hot surface. Turn food only when the surface has seared and it is easily released. Reduce the temperature after searing.

Uncoated cookware is oven-proof to 500°F / 260°C. It can be used in all types of conventional ovens, and fry pans may be used under the broiler.

To protect and prevent damage to the surface of non-stick cookware, use only low and medium temperatures for all cooking. Never use high heat settings. The maximum oven-safe temperature for use with non-stick pans is 500°F / 260°C. If used under the broiler, there should always be a distance of 5cm (2") between the heat source and the top rim of the pan.

Do not preheat a pan on high and then lower the heat for cooking. The material will not cool quickly, and if overheated, may cause food to burn or stick. Never heat an empty pan.

Always use a burner that is similar in size to the base of the pan.

Hollow, cast stainless steel handles are ergonomic and will remain cool to the touch when used on the stovetop.

On any glass-topped stove, always lift the pan to move it. Never slide the pan, as this may cause damage to the stovetop or the base of the pan.

Do not store raw, marinating or cooked foods in the pans. The ingredients may damage the surface.

To protect your pans, we recommend using silicone, heat-resistant plastic or wooden tools in both uncoated and nonstick coated pans. However, metal tools, spoons, and 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.

For non-stick coated pans, knives or utensils with sharp edges should never be used to cut foods on the non-stick surface.

Oven proof to 260°C/500°F.

Always cool a hot pan completely before washing. Remember to dry it thoroughly before storing. Never plunge a hot pan into cold water. While the Le Creuset Stainless Steel is designed to be durable, thermal shock can still occur and may result in a warped base.

If there are food residues, fill the pan with warm water and let soak 10-15 minutes or until the residues release easily. Nylon or soft abrasive pads or brushes can be used to remove stubborn residue. Do not use metallic pads or harsh cleaning agents, as these will damage the surface.

Uncoated: A proprietary stainless steel cleaner can be used to remove hard water lime scale and other marks. It can also be used to condition, polish and protect the inner and outer surfaces. If you notice a slight discolouration on your pans after cleaning them in a dishwasher, try a different detergent. Uncoated Stainless Steel is dishwasher safe.

Non-stick Coated: 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, please use only domestic-strength dishwasher detergent (we recommend non-lemon varieties). After a dishwasher cycle, the cooking surface should be reconditioned with vegetable or corn oil before each subsequent use.

Never store pans while they are still damp; store them in a dry cupboard away from steam.

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 & tear and is not covered by the Limited Lifetime Warranty and/or Guarantee.

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 disk that provides extra strength and stability to the pan and makes it suitable for use on ALL HEAT SOURCES, including induction hobs.

Both the interior and exterior of each pan are finished with one of the most modern, toughened non-stick finishes available providing superb release of food and easy cleaning - every day. Optional heat-resistant glass lids are available to buy separately.

Le Creuset Toughened Non-Stick pans are:

• Completely multi-functional 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).

• Dishwasher safe.

• Covered by a Lifetime Guarantee.

Remove all packaging and labels. Wash the pan in hot, soapy water. Rinse and dry thoroughly.

Condition the interior non-stick cooking surface by rubbing a film of vegetable or corn oil over the entire cooking surface with a paper towel. Rinse the pan with hot water and dry thoroughly. The pan is now ready for use.

Occasional re-conditioning will help protect the surface and promote a longer life. Do not condition the black exterior.

Use medium and low heat settings for the majority of cooking on all heat sources, and allow the pan to heat gradually and evenly.

When searing meat, poultry or fish, a medium-high 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 the highest heat setting for either preheating or cooking. Excessive surface temperatures will damage the non-stick cooking surface. See section on details of misuse.

Always use a stovetop burner that is similar in size to the base of the pan. Gas flames must always be confined to the base area and never extend up the sidewalls of the pan.

On any glass-topped stove always lift the pan to move it. Never slide the pan, as this may cause damage to the stovetop or the base of the pan.

The maximum safe temperature for oven use is 500°F / 260°C. When used under a hot broiler, there should be a minimum distance of two inches (5cm) between the heat source and the top rim of the pan.

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 become hot enough to smoke. If this occurs, cool the pan before proceeding.

For fat-free cooking, preheat the pan on a medium heat setting for approximately two 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.

Do not store raw, marinating or cooked foods in the pans. The ingredients may damage the surface.

Le Creuset Silicone Tools are recommended. 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 nonstick surface. Do not knock these on the top rim of the pan. Knives or other utensils with sharp edges should never be used to cut foods on the nonstick surface. Hand-held electric or battery-operated beaters should not be used on the nonstick surface.

Always use an oven mitt or silicone Cool Tool™ when handling a hot pan during and after cooking.

The maximum oven temperature for use is 260°C/500°F or 220°C/425°F/Gas Mark 7 if the pan is used with a Le Creuset Toughened Non-Stick heat-resistant glass lid.

Cool the pan for a few minutes before cleaning. Do not plunge a hot pan into cold water.

Only recommended nonstick cleaning pads should be used on the non-stick surfaces. Do not use any metal or abrasive pads or abrasive cleaning agents on any of the surfaces.

The pan is dishwasher-safe, but washing by hand is recommended. Simply wash with hot, soapy water, and rinse and dry thoroughly. If the pan is regularly washed in the dishwasher some darkening of the rivets and 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 detergent. After cleaning, rinse and dry thoroughly.

Each time the pan is cleaned in the dishwasher, use only domestic-strength dishwasher detergent (we recommend non-lemon varieties). The cooking surface should be re-conditioned with vegetable or corn oil before the next use.

Add another dimension to cooking with a Le Creuset Toughened Non-Stick pan by using a Le Creuset heat-resistant glass lid. The tempered glass lid allows you to check the recipe without disturbing the cooking progress or temperature. It retains moisture and flavour and converts the pan to one for poaching, braising or casseroles.

The Le Creuset lifetime warranty does not cover damage to the nonstick surface caused by overheating or scratching.

Overheating: Damage from overheating during cooking is instantly recognisable. The non-stick surface becomes discoloured and in severe cases will blister or peel away from the pan.

Scratching: Score marks or severe scratching caused by heavy use of metal tools is not covered by the warranty. Such damage is permanent and will result in a reduction of the non-stick release performance.

Remove all packaging and labels. Wash the teakettle in hot, soapy water. Rinse well and dry thoroughly.

As with all metal surfaces in contact with high temperatures, please take caution when handling Le Creuset kettles heated on the stove.

Le Creuset enamel on steel kettles can be used with all heat sources, including induction.

When filling the kettle with water, only fill water above the first layer of holes on the interior of the spout (see diagram in Care and Use booklet for more information).

For efficient and safe boiling, always use burner a similar in size to the base of the kettle.

We encourage you to use an oven mitt, Silicone Trivet, or Magnetic Wooden Trivet to avoid burns or injuries from heat or hot steam.

Do not bang the teakettle down onto a stove’s surface or work surface. Repeated banging may damage the exterior enamel.

Do not place the kettle on the heat source without having water in the kettle. Never leave a teakettle simmering for long periods on any heat source; it may boil dry, which can result in overheating and damage to the base and enamel.

Do not leave water standing in a kettle when it is not in use. A buildup of scale may occur and reduce efficiency.

Before pouring from your teakettle, remove it from the burner and ensure the handle is in the upright position.

Le Creuset proudly uses heat-resistant plastic on our handles and whistles.

Never place in the dishwasher. To clean, simply hand-wash the kettle with hot, soapy water and dry thoroughly. A gentle kettle de-scaler may be used periodically if required.

Bakeware

All items in the Le Creuset stoneware range are original designs and have been hand-crafted, making each piece unique. Due to this uniqueness, there may be slight variations from piece to piece.

The enamelled surface is easy to clean and scratch-resistant. The enamel is completely hygienic and will not absorb odours or flavours. Le Creuset Stoneware is extremely strong and durable, and resists staining, chipping and cracking. The handles, knobs and rims have been designed for a secure, easy-to-hold grip.

Before the first use, wash the dish in hot, soapy water, and rinse and dry thoroughly.

DO NOT use any Stoneware piece on the stovetop or any other direct heat source.

Le Creuset Stoneware is safe for use in the microwave, freezer, refrigerator, dishwasher, oven and broiler. The maximum oven-safe temperature is 500°F / 260°C. Use oven mitts for lifting at all times.

When using under a broiler allow a gap of no less than 2 ½ inches between the rim of the dish and the heat source.

Handles may become hot during prolonged microwave use, especially if the handles are enclosed with plastic wrap. Cover just the open top of the dish, leaving the handles exposed.

Do not place a frozen dish of food in a preheated 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.

Always cool a hot dish before washing. Do not plunge a hot dish into cool water. When washing in the dishwasher, allow 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 to 20 minutes. Wash in the usual way using a plastic brush or scouring pad if necessary. Over time, it is normal for metal utensils to leave deposits on glazed stoneware. To remove metal markings, clean with an agent such as Le Creuset’s cookware cleaner.

All metal bakeware is made from heavy-gauge carbon steel with a non-stick coating.

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

For best results, lightly grease the inside of the pan before baking.

Metal utensils may be used with care, but do not use knives or other utensils with sharp edges.

Before cleaning, let cool for a few minutes. Do not plunge into, or fill with, cold water while still hot. If water becomes trapped inside the rim, this may cause slight rusting. However, this is a natural trait of carbon steel and will not affect the performance of the product. If desired, you can let it dry in a warm oven for a few minutes to remove moisture from inside the rim.

Not suitable for dishwasher, microwave, grill or stovetop use.

Do not use metal or harsh washing pads/brushes or abrasive cleaning agents on any surface.

Tableware & Glassware

All items in the Le Creuset stoneware range are original designs and have been hand-crafted, making each piece unique. Due to this uniqueness, there may be slight variations from piece to piece.

The enamelled surface is easy to clean and scratch-resistant. The enamel is completely hygienic and will not absorb odours or flavours. Le Creuset Stoneware is extremely strong and durable and resists staining, chipping and cracking. The handles, knobs and rims have been designed for a secure, easy-to-hold grip.

Before the first use, wash the dish in hot, soapy water, and rinse and dry thoroughly.

DO NOT use any Stoneware piece on the stovetop or any other direct heat source.

Le Creuset Stoneware is safe for use in the microwave, freezer, refrigerator, dishwasher, oven and broiler. The maximum oven-safe temperature is 500°F / 260°C. Use oven mitts for lifting at all times.

When using under a broiler allow a gap of no less than 2 ½ inches between the rim of the dish and the heat source.

Handles may become hot during prolonged microwave use, especially if the handles are enclosed with plastic wrap. Cover just the open top of the dish, leaving the handles exposed.

Do not place a frozen dish of food in a preheated 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 center of the food is completely and uniformly hot.

For most day-to-day cleaning, cool the dish for a few minutes before washing and drying, 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 to 20 minutes. Wash in the usual way using a plastic brush or scouring pad if necessary. Over time, it is normal for metal utensils to leave deposits on glazed stoneware. To remove metal markings, clean with an agent such as Le Creuset’s cookware cleaner.

Occasional cleaning in the top rack of the dishwasher is safe for Le Creuset glassware. The glasses will not smoke or discolour. However, hand washing is recommended. Wash with warm, soapy water, and allow to dry completely before storing.

Utensils, Cutlery & Accessories

Le Creuset silicone is an ideal material for kitchen utensils. It is smooth and flexible and cleanly scrapes both flat and curved surfaces with ease. Silicone will not scratch or damage cookware.

Remove all packaging and labels. Wash the utensil or accessory in hot, soapy water. Rinse and dry thoroughly.

Le Creuset silicone utensils and accessories are heat-resistant to 482°F/ 250°C, so they are ideal for stovetop cooking. Utensils should not be left in pans while cooking, and handles should not overhang the sides. Heat from the stove can damage the wooden handle.

Silicone is dishwasher-safe, so accessories made entirely from silicone can be placed directly in the dishwasher.

To clean wooden-handled utensils simply remove the silicone blade by pulling it from the handle and place in the dishwasher. Wash the wooden handles by hand and dry well before replacing the clean utensil blade.

Mineral oil can be used on the wooden handle after drying to preserve its good looks.

Le Creuset wood tools and accessories are made of beech, a durable hardwood commonly used for spoons, cutting boards and kitchen countertops.

Remove all packaging and labels. Wash the utensil or accessory in hot, soapy water. Rinse and dry thoroughly.

Le Creuset wood tools and accessories are made of Beechwood, a durable hardwood commonly used for kitchen utensils, cutting boards and kitchen countertops. As with any wood product, these tools should never be soaked in water. To clean, rinse with hot soapy water and dry thoroughly with a cloth immediately after cleaning to avoid the wood drying out. Do not let wood air-dry, as it will absorb water which can result in the wood becoming coarse, and possibly cracking or splitting. Our Revolution Wood tools come out of the factory with a beeswax coating that will help protect the smooth finish. This protective coating needs to be periodically refreshed, so to prolong the life of your tools wipe occasionally with a food-grade mineral oil.

Remove all packaging and labels. Wash the utensil in hot, soapy water. Rinse and dry thoroughly. Revolution® stainless steel tools may also be washed in the dishwasher.

Revolution® stainless steel tools are safe at any cooking temperature.

Revolution® stainless steel tools are safe for use in the dishwasher.

Remove all packaging and labels. Wash the utensil in hot, soapy water. Rinse and dry thoroughly.

Bi-material tools are safe for use in the dishwasher.

Le Creuset Mills combines classic form and modern technology with our iconic colours. The grinder is hardened Ceramic and will not corrode while providing long-lasting performance.

To use the mill, hold the body with one hand and turn the top clockwise.

To fill mills, unscrew the metal knob and take off the top. Fill with dry peppercorns or salt crystals. Then replace the top and metal knob. To adjust the grind, turn the metal knob clockwise for finer grind and counterclockwise for coarser grind.

Wipe the exterior with a clean cloth. Do not submerge in water.

Be careful not to overtighten the knob, as this can damage the shaft and grinding mechanisms.

Le Creuset Textiles (with the exception of the apron) feature a quilted cotton lining for maximum protection and comfort, as well as a nylon steam and grease barrier that prevents the penetration of hot steam, water and grease.

The durable terry cloth and canvas exterior are machine washable.

The apron is constructed of canvas, and is also machine washable.

Remove all packaging and labels. Wash utensil in hot, soapy water. Rinse and dry thoroughly.

Although these knives are designed for durability and strength, do not place them in the dishwasher. Wash by hand with soap and warm water, and dry thoroughly before storing.

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

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

Wine Tools & Accessories

Before using any corkscrew, always read the appropriate instructions for your model. Remove any foil covering the cork, and check that the neck and rim of the bottle are free from chips and cracks that could weaken the bottle. When opening, hold the bottle on a solid, level surface. Handle the corkscrew with care, as the tip of the screw is sharp. Ensure that the corkscrew is seated squarely on the neck of the bottle before using.

Lever model corkscrews are not suitable for opening sparkling wines such as Prosecco and Champagne, and are not designed to replace corks in opened bottles. For old, fragile, brittle or broken corks we suggest using a two-prong Butler’s Friend.

Most Le Creuset lever model corkscrews are designed to work well with modern synthetic corks. However, with older lever corkscrews, synthetic corks may become stuck on the screw and jam the mechanism. If the cork becomes stuck on the corkscrew it can be removed by carefully twisting it off with your fingers. Use caution when doing this, as even the tip of a worn corkscrew will be sharp.

Lever model corkscrews are finished with a special coating designed to make cork removal easy. If the coated screw starts to show signs of wear or becomes difficult to use, consider replacing the screw. To find the right replacement screw and instructions on how to change it, please refer to the instruction guide for that model.

Generally a worn screw is replaced by unscrewing the protective chrome cap above the worn screw, removing the screw, and inserting the new screw and replacing the protective cap.

The point of the screw is very sharp—handle it with care.

Lever model corkscrews are not dishwasher-safe. We recommend cleaning corkscrews occasionally using a damp cloth or warm, soapy water to remove wine deposits and any particles of cork that may accumulate. Dry well after washing and store in a dry place to avoid corrosion on metal components. Do not use lubricants on your lever model corkscrew.

Care and Use

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Each piece from our extensive range of high-quality cookware is designed for versatility and ease of use. Please read these care and use guidelines before using your cookware for the first time. The information here will help you achieve the best possible cooking results.

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Cookware

Gift Sets

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Shop Our Collections

Care and Use

Support

Each piece from our extensive range of high-quality cookware is designed for versatility and ease of use. Please read these care and use guidelines before using your cookware for the first time. The information here will help you achieve the best possible cooking results.

Cookware

Enamelled Cast Iron

Cooking with enamelled cast iron

Before first use

Heat recommendations

Oils and fats

Food storage and marinating

Tools to use

Oven use

Cooking tips for grilling

Cooking tips for shallow frying and sauteing

Black Satin Enamel

Matte Black Enamel

General cleaning and care

Stainless Steel

Cooking with stainless steel

Before first use

Heat Recommendations

Food storage and marinating

Tools to use

Oven Use

General cleaning and care

Misuse of the Non-Stick Surface

Toughened Non-Stick

Cooking with Toughened Non-Stick

Before first use

Heat recommendations

Oil and fats

Food storage and marinating

Tools to use

Oven use

General cleaning and care

Heat-resistant glass lids

Misuse of the non-stick surface

Enamel on Steel Kettles

Before first use

Heat recommendations

Tools to use

General cleaning and care

Bakeware

Stoneware

Getting started

Before first use

General cleaning and care

Non-Stick Metal Bakeware

Getting started

Before first use

General cleaning and care

Tableware & Glassware

Stoneware

Getting started

Before first use

General cleaning and care

Glassware

General cleaning and care

Utensils, Cutlery & Accessories

Silicone

Getting started

Before first use

Heat Recommendations

General cleaning and care

Wood

Getting started

Before first use

General cleaning and care