Choose your Le Creuset product:
- Enameled Cast Iron
- Stainless Steel
- Toughened Nonstick Pro
- Enamel on Steel (Kettles & Stockpots)
- Stoneware
Enameled Cast Iron
Le Creuset Enameled Cast Iron cookware has been the world's color and quality benchmark for almost a century. Cast individually in sand molds, then hand-inspected by French artisans, each cast iron piece features a rich heritage design, as well as ergonomic knobs and handles—which are sized for easy carrying with pot holders. Ideal in the oven, on the stove or at the table, the iconic cookware is beloved for both its chip-resistant enamel exterior and superior heat retention that locks in flavor and keeps foods moist and tender.
- Ideal Heat Distribution and Superior Heat Retention
- Durable, Nonreactive Sand-Colored Interior
- Crack and Chip-Resistant Exterior Enamel
- Heat and Moisture Locking Recessed-Edge Lid
- Compatible with ceramic, electric, gas, halogen, induction, oven, outdoor grill
Care & Use
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.
COOKING WITH CAST IRON
Enameled 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.
Cast iron can be used reliably on any heat source, including induction, and with any oven or grill. It 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.
BEFORE FIRST USE
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.
HEAT RECOMMENDATIONS
Le Creuset cast iron cookware can be used on all heat sources including gas, electric solid plate or radiant ring, vitro-ceramic glass, induction, and ovens fired by gas, oil, coal or wood. Cast iron should not be used in microwave ovens. When using any 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. Always match the pan's base size to the stovetop heat zone to maximize efficiency, and to prevent overheating of the pan sides or damage to the handles.
Gas 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.
COOKING HEATS
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.
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.
OILS AND FATS
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.
FOOD STORAGE AND MARINATING
The vitreous enamel surface is impermeable and therefore ideal for raw or cooked food storage, and for marinating with acidic ingredients such as wine.
TOOLS TO USE
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.
HANDLES
Cast iron handles, stainless steel knobs and phenolic knobs will become hot during stovetop and oven use. Always use a dry thick cloth or oven mitts when lifting.
HOT PANS
Always place a hot pan on a wooden board, trivet or Le Creuset silicone mat—never on an unprotected surface.
OVEN USE
The black phenolic lid knobs on our Signature range of enameled cast iron are heat-resistant to 480°F / 250°C. The black phenolic lid knobs on our Classic range of enameled cast iron are heat-resistant to 375°F / 190°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.
COOKING TIPS FOR GRILLING
Grills may be preheated to reach a hot surface temperature for searing and caramelization. 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 several 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 it with cooking spray or brush it with oil using a Le Creuset silicone basting brush. Vegetable, ground nut or corn oils are recommended. Olive oil may cause excessive smoking.
Once a 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 flavor. 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.
COOKING TIPS FOR SHALLOW FRYING AND SAUTEING
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.
GENERAL CARE
Always cool a hot pan for a few minutes 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.
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 enameled 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.
DISHWASHER USE
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. Pans with metal handles 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.
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Stainless Steel
Stainless Steel is soulless no longer. Le Creuset Stainless Steel is elegantly designed to inspire the joy of cooks everywhere. Crafted by European artisans for superior performance and a radiant lifetime luster that reflects the colorful surroundings of every kitchen, this cookware features a full aluminum core for even heat distribution, as well as a titanium-infused stainless steel exterior that effectively prevents scorching and discoloration over time.
- Patented, Ergonomic Stay-Cool Stick Handle Designed for Increased Comfort, Balance and Control
- Tight-Fitting Lid with Relief Vent Prevents Boil-Over
- Laser-Etched Interior Capacity Markings for Convenient In-vessel Measuring
- Precision-Pour Rim for Clean, Dripless Pouring from the Pan
- Optimized for Induction but Compatible with All Heat Sources
- Dishwasher and Oven-Safe to 500°F
- Limited Lifetime Warranty
Care & Use
COOKING WITH TRI-PLY STAINLESS STEEL
Le Creuset Tri-Ply Stainless Steel cookware features a commercial grade triple-layer construction – a full aluminum core sandwiched between two layers of premium-quality stainless steel. The heatresponsive aluminum core extends up the sides of the pan to provide even heat distribution and to eliminate scorching and hot spots. A magnetized stainless steel exterior ensures compatibility with all cooktops, including induction. Uncoated cookware is oven-proof to 500°F / 260°C.
Tri-Ply Stainless Steel cookware is dishwasher safe – including nonstick-coated pieces. Le Creuset Tri-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 – NONSTICK
Before using for the first time it is beneficial to condition the nonstick 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 nonstick-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 easily released.
Reduce the temperature after searing.
HEAT RECOMMENDATIONS
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 nonstick cookware, use only low and medium temperatures for all cooking. Never use high heat settings. The maximum oven-safe temperature for use with nonstick pans is 500°F / 260°C.
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.
TOOLS TO USE
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 only be used with care and should not be scraped over the surface. Do not knock these on the top rim of the pan. Hand-held electric or battery-operated beaters should not be used. Their blades will damage the enamel.
KEY FEATURES
Saucepans and casseroles have capacity markings on the pan's interior, allowing for quick and convenient reference.
All Tri-Ply Stainless Steel products feature a precision pouring rim, which prevents spills and drips when pouring liquids directly from the pan.
HOT PANS
Large assist handles are designed for safe and comfortable portability, even while wearing oven mitts.
Hollow, cast stainless steel handles are ergonomic and will remain cool to the touch when used on the stovetop.
FOOD STORAGE AND MARINATING
Do not store raw, marinating or cooked foods in the pans. The ingredients may damage the surface.
CLEANING AND CARE
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 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. 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 discoloration on your pans after cleaning them in a dishwasher, try a different detergent.
Never store pans while they are still damp; store them in a dry cupboard away from steam.
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Toughened Nonstick Pro
Now 4x stronger, Le Creuset’s Toughened Nonstick PRO delivers superior results and everyday ease of use. Each exceptionally versatile pan is crafted to our legendary standards and features a textured triple-reinforced PFOA-free coating that easily wipes clean. Safe for dishwasher, oven and metal utensils, Le Creuset’s nonstick is the choice for mastering flavorful meals from stove to oven to table.
- Triple-reinforced PFOA-free surface that is now 4x stronger
- Textured interior promotes browning and searing for exceptional flavor — and easily wipes clean
- Stay-cool ergonomic handles allow for quick, comfortable movement Compatible with all cooktops and oven-safe up to 500°F (tempered glass lids to 425°F)
- Safe for dishwasher and metal utensils
- 90-day “PRO Promise” and limited lifetime warranty
Care & Use
GETTING STARTED
Remove all packaging and labels. Wash the pan in hot, soapy water. Rinse and dry thoroughly.
Condition the interior nonstick 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.
BEFORE FIRST USE
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.
HEAT RECOMMENDATIONS
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 nonstick 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.
TOOLS TO USE
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.
OILS AND FATS
Add a little oil or fat to the cooking surface before heating begins. This will improve the flavor 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 nonstick surface to overheat, as permanent damage may occur.
FOOD STORAGE AND MARINATING
Do not store raw, marinating or cooked foods in the pans. The ingredients may damage the surface.
CLEANING AND CARE
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 nonstick 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, the cooking surface should be re-conditioned with vegetable or corn oil before the next use.
LE CREUSET HEAT-RESISTANT GLASS LIDS
Add another dimension to cooking with a Le Creuset toughened nonstick 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 flavor and converts the pan to one for poaching, braising or casseroling. The lids are oven-safe up to 425°F.
MISUSE OF THE NONSTICK SURFACE
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 recognizable. The nonstick surface becomes discolored, 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 nonstick release performance.
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Enamel on Steel
Le Creuset enamel on steel cookware combines the capability of stainless steel with the style and character of Le Creuset's color palette. With a full range of stockpots and an array of teakettle designs, Le Creuset enamel on steel delivers all the high-heat performance of stainless steel without sacrificing the personality of your favorite colors.
- Quick-Heating Designs with Phenolic Knobs and Harmonic Whistle
- Tea Kettles Have heat-Resistant Handles with Stainless Steel Brackets
- Safe for All Heat Sources (Gas, Electric, Ceramic and Induction)
- Premium Carbon Steel with Colorful, Chip-Resistant Porcelain Enamel
Care & Use
GETTING STARTED
As with all metal surfaces in contact with high temperatures, please take caution when handling Le Creuset kettles and stockpots heated on the stove.
BEFORE FIRST USE OF TEAKETTLES
Remove all packaging and labels. Wash the teakettle in hot, soapy water. Rinse well and dry thoroughly.
HEATING TIPS
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 on box for more information).
For efficient and safe boiling, always use burner a similar in size to the base of the kettle.
TOOLS TO USE
We encourage you to use an oven mitt or silicone Cool Tool™ to avoid burns or injuries from heat or hot steam.
CLEANING AND CARE
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.
BEFORE FIRST USE OF STEEL STOCKPOTS
Remove all packaging and labels. Wash stockpot in hot, soapy water. Rinse well and dry thoroughly.
HEATING TIPS
Le Creuset stockpots can be used with all heat sources, including induction. For efficient and safe boiling, always use a burner similar in size to the base of the stockpot.
TOOLS TO USE
We encourage you to use an oven mitt or silicone Cool Tool™ to avoid burns or injuries.
CLEANING AND CARE
Do not bang a stockpot down onto a stove's surface or work surface. Repeated banging may damage the exterior enamel.
For efficient and safe boiling, always use a burner similar in size to the base of the stockpot.
Do not place a stockpot on a heat source without having liquid in the pot. Do not allow a stockpot to boil dry.
Never place a stockpot in the dishwasher. To clean, simply hand-wash the stockpot with hot, soapy water. Rinse well, and dry thoroughly. Do not submerge stockpots in water – the water may become trapped inside the vessel and can lead to rusting.
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Stoneware
Protected by a colorful, hard-wearing layer of enamel that resists damage from heat and utensils, Le Creuset's light yet durable Stoneware ranges are ideal for baking, roasting and serving. Le Creuset Stoneware offers a fresh, modern take on our signature cast iron design, while the Heritage Collection features classic French styling patterned after vintage Le Creuset cookware. Because both stoneware ranges deliver the same superior functionality, quality and performance from oven to table, the only choice you'll have to make is style.
- Even Heat Distribution and Superior Heat Retention
- Safe for Freezer, Oven, Microwave, Broiler and Dishwasher
- Glazed Interior Easily Releases Foods for Quick Clean-Up
- Impermeable Exterior Resists Scratches and Stains
Care & Use
GETTING STARTED
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.
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.
The enameled surface is easy to clean and scratch-resistant. The enamel is completely hygienic and will not absorb odors or flavors. 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.
CLEANING AND CARE
DO NOT use any Stoneware piece on the stovetop or any other direct heat source.
OVEN: Maximum oven-safe temperature is 500°F / 260°C. Use oven mitts for lifting at all times. BROILER: 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.
MICROWAVE: 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.
FREEZER-TO-OVEN USE: 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.
CLEANING: Before the first use, wash the dish in hot, soapy water, and rinse and dry thoroughly. 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 or Bar Keeper's Friend and use according to manufacturer's directions.
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