Caring for your Le Creuset
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If there’s one thing that brightens up the foodforfriendsyeah kitchen it’s our collection of orange Le Creuset cookware. Over the years I’ve bought a non-stick frying pan, a casserole and various dishes, all of which are still going strong.
If you’re like me, the last thing you want to do is read all the care instructions, so we’ve put together a top list of Do’s and Don’ts to make sure you get the most out of your Le Creuset cookware:
DO
- Remove all labels and bathe your lovely new Le Creuset in hot soapy water, rinse and dry thoroughly. If non-stick, rub with cooking oil to condition
- Unless boiling water or cooking a stock or sauce, use medium and low heats, even when frying or searing. Once the pan’s hot, turn down to a lower setting, as cast-iron retains heat
- You can put your cast-iron cookware in the oven at any temperature, if the handles are cast-iron or you have stainless steel knobs. Just make sure you use oven mitts or a thick, dry cloth when touching the handles or lids, as they’ll be super hot
- Use wooden, heat resistant plastic or silicone stirrers and cooking utensils. You can occasionally use metal, but don’t knock on the rim as this damages the enamel
- Allow pots or pans to cool before washing and make sure you dry thoroughly
- Use nylon or soft abrasive pads or brushes when trying to remove stubborn bits of food
- Use your dishwasher for all pans with integral cast iron, phenolic handles, or stainless steel lid knobs. Not too often though, as overuse can dull the enamel. You can also use the dishwasher for cleaning non-sticks, but remember to re-condition after
DON’T
- Pre-heat pans on a high temperature. This can cause sticking and discolouration of cookware surfaces. Also, don’t heat an empty pan or let it boil dry
- Put cookware with wooden handles in the oven. Don’t set your oven higher than 190°C/375°F/Gas 5 if the product has black phenolic handles or lid tops
- Use electric hand-held mixers or beaters and don’t directly cut anything on the enamel or non-stick surfaces
- Fill them with cold water or put them in cold water. The thermal shock will ruin the enamel. If you need to let them soak, use warm water
- Use metallic pads or harsh and abrasive cleaners. And don’t try to remove the patina (a brownish film, which develops over time on black enamel)
- Use the dishwasher if your pots or pans have wooden handles and make sure they’re dry before storing
We hope you found this list useful and enjoy using your Le Creuset cookware this Christmas!
This is a sponsored post, but everything we said is true and we really do love our Le Creuset!
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I had wanted Le Creuset for a long time but since getting them realise I preferred my Anolon…The lightness of the pans combined with the non stick qualities make them a winner.
I don’t know, the extra workout you get with a Le Creuset is worth it, surely?!