Download The Le Creuset Cast Iron Care and Use Booklet
Introduction
You have just purchased a piece of high quality Le Creuset enamelled cast iron cookware. Each piece, from this extensive range, is 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. Please read this section or the booklet with your product before using your cookware for the first time. The information it contains will help you achieve the best possible cooking results.
The manufacturing process
Le Creuset enamelled cast iron cookware has a worldwide reputation for its cooking excellence and the colour it brings to your home. In the northern French town of Fresnoy-Le-Grand, Le Creuset continues to produce all its cookware and now exports to over 60 countries.
The foundry still occupies its original site, which began hand casting cookware in 1925. Today, a combination of the most advanced casting and enamelling technology and individual manual expertise, brings you cookware that is unrivalled in its field.
Because a number of the manufacturing processes still rely on manual skills, each piece has its own individuality and slight variations in finish may occur. None of these, however, alter the overall quality or cooking performance of the product.
The vitreous enamel finish, which entirely covers each piece, including rims, is extremely durable, but more importantly offers the most wide-ranging versatility of use for food storage, food preparation and cooking.
Quality Standards
Every piece of cookware is manually inspected several times during manufacture to ensure that the strictest quality standards are maintained. All the enamels used by Le Creuset conform to current International Standards.
Le Creuset enamelled cast iron in the kitchens of today
Enamelled cast iron is a remarkable material and fits well with modern requirements for food preparation and cooking. For centuries, cast iron has been recognised as one of the best materials for cookware, and today those values can be used in a variety of ways, across many shapes and with many cooking methods. It can be used for almost any recipe, delicate or robust – soups, roasts, grills, rice dishes, casseroles of course and baked recipes such as desserts, cakes, quiches or breads.
When any of these cooking methods are used correctly, they not only produce wonderful aromas and flavours, but can also contribute to a healthy diet by optimising the preservation of nutrients in your food.
Enamelled cast iron is just as efficient for traditional slow simmering as it is for searing – the choice of use is yours. It has the ability to retain heat efficiently, and this can be used to your advantage in lowering settings for both stovetop and oven cooking. At the table, a covered dish will keep food hot for second servings.
Chilled foods can benefit too. Cast iron can be used to keep cold food cold. A short time in the refrigerator will cool a dish sufficiently to make it the ideal server for a chilled fruit salad on a hot summer’s day.
The range
Le Creuset offers a wide range of shapes and sizes to suit your personal cooking and serving requirements. Elegant designs and a galaxy of colours allow complimentary shades to be used in the kitchen or dining room.
For more information about the full range of products as well as recipe suggestions, please explore the website further.
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