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Frequently Asked Questions
Can I return an order?
Yes, should you wish to return anything bought from us online, please contact our friendly Customer Service team no later than 14 days after receipt of your order to start the return process. Call our UK freephone line 0800 373792, open from Monday - Friday, 9am - 5pm. Or, if you prefer you can email us on firstname.lastname@example.org.
More information can be found on the Delivery & Returns page.
Where can I find details of my nearest store?
Simply go to our Store Finder page, enter your postcode or town name.
All the Le Creuset stores and stockists nearest to you will then be listed, including the product ranges they stock as well as a helpful map showing the location.
How can I find out when a product will be back in stock?
It is often difficult to say with certainty when products will be back in stock. If you find a product that is out of stock please click on the ‘Email When In Stock’ button on the product page, enter your email address, and we’ll let you know as soon as we have more stock available online.
Alternatively, please use our Store Finder page to see which Le Creuset stores and stockists are close to you.
Do you deliver to addresses outside of the UK?
No sorry, we do not deliver to addresses outside of the UK or to British Forces Posted Overseas (BFPO).
To find out about our stores outside of the UK, please go to www.lecreuset.com and select your country.
Do you have any other questions?
Please call our friendly Customer Service team on the UK freephone line 0800 373792, open from Monday - Friday, 9am - 5pm. Or, if you prefer you can email us on email@example.com.
Cast Iron FAQs
All of our cookware is suitable for use on an induction hob (with the exception of our stoneware range which should not be used on the stove top). Even older cookware is suitable for all heat sources and we would just recommend on any heat source that you use a low to medium heat because all of our cookware has been designed to heat evenly and effectively, providing excellent results even on a low heat.
Food is sticking to my Cast Iron Casserole. What can I do?
Overheating our Cast Iron Casseroles can cause food to stick. Cast Iron is an excellent conductor and retainer of heat, so we recommend using a low to medium heat when cooking. Cast Iron and the enamel coatings of our casseroles heat up and expand and contract at different rates, meaning that if you use a high heat the cast iron can expand faster than the enamel and cause damage to the enamel surfaces - usually fine hairline cracks or crazing lines in the enamel.
Here are a few tips to help protect your Cast Iron and stop food sticking:
• Make sure that the hob ring you use is close to the base size of the casserole - not too big, but large enough to ensure that the heat is spread more evenly across the base of the pan.
• Because Cast Iron retains heat extremely well you could start a sauce or casserole off on the hob - using a low to medium heat and giving the pan time to reach the temperature needed to brown the meat.
• Once your sauce or casserole is at the stage where it simply needs to sit and simmer gently allowing the sauce to thicken and the flavours to develop, you can put it in the oven on a low to medium heat (maximum temp 190°c) to continue cooking. This should help prevent sticking by ensuring the pot is subjected to an even distribution of heat in the oven, rather than a concentrated area on the hob.
• Alternatively, get a sauce or casserole to simmering point then lower the heat right down for a while, then for the last half an hour/45 minutes of cooking you could turn the heat off and leave the food to cook with the lid on. Again, because Cast Iron retains heat so well the food will continue to cook inside the pot without the need of an external heat source - this method also works for cooking things like rice or potatoes and is an excellent energy saver.
I have dropped my Cast Iron. Is it covered by the Lifetime Guarantee?
Although Le Creuset Cast Iron is very durable for cooking purposes, the enamel coating is glass and, as such, the pan can crack or chip if dropped or knocked. Unfortunately this type of damage is not covered by the Lifetime Guarantee and we are unable to accept individual items for repair.
The handle on my Cast Iron Saucepan has come loose. What can I do?
In the first instance, you can try tightening the handle by turning the hanging hook at the end of the handle gently clockwise. The hanging hooks can sometimes be on a bit tight, so a little gentle extra leverage from the handle of a wooden spoon through the eye of the hook may be needed to help things along.
If you are not able to tighten the handle, then we recommend you unscrew the handle to detach it from the pan and then re-assemble the handle. To unscrew the handles, simply turn the silver hanging hook at the end of the handle anti-clockwise to loosen. If this doesn’t resolve the problem, then please contact our Customer Service team at firstname.lastname@example.org for further assistance.
There is rust on the rim of my Cast Iron product. Is this normal?
At the enamelling stage of production, all Cast Iron products are covered with a ground coat of enamel. Unfortunately, this is not an exact science and sometimes areas of the rim or base can be left exposed. This is in the nature of our unique production system and does not affect the function of the item. As a result, all Le Creuset Cast Iron cookware should be dried quickly and thoroughly after cleaning and stored in a dry environment.
If rust develops around the rims, it may be that the pans have been in a damp area for a short while. Leaving pans on a draining board to drip dry or interrupting the cycle and leaving the pans in the dishwasher can cause rust deposit. Rust can also form if the rims of the pans are not dried sufficiently after washing up. Should rust develop, we recommend cleaning with a nylon sponge and washing up liquid, and then, once the pan has been thoroughly dried, you could try rubbing a small amount of sunflower or vegetable oil around the rim to create a seal and prevent rust from re-appearing.
How can I get the best out of my Le Creuset Grillit and/or Grill?
The interiors of our Grills and Grillits are black enamel (which is a different type of enamel to the cream coloured enamel you would find inside our casseroles, for example). The Satin black enamel interior is not non-stick, but can develop a natural non-stick layer or patina through seasoning - the same as a Wok. This means that to begin with, depending on what you are cooking and how you are cooking it, you may get instances of food sticking in the pan.
The 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. In this respect, they are ideal for low or no fat cooking, and are one of the few exceptions to our guidance that you should never heat an empty pan.
If you are using oil when cooking with a grill pan, the recommendation would be to either oil the food being cooked or to oil the pan once it has reached temperature and is ready to cook with. We recommend heating the pan first and performing the sizzle test to check it is ready by flicking on a few drops of water and checking that it sizzles and evaporates straight away. If this happens, then the pan is ready to go and you can now either add the oiled food to the pan, or oil the pan surface.
For further information about getting the best out of your Le Creuset Grill or Grillit, visit our Care & Use page