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About Le Creuset®

In 1924, two Belgian industrialists, Armand Desaegner (a casting specialist) and Octave Aubecq (an enameling specialist), met at the Brussles Fair. The innovative pair decided to create a foundry that would enamel various cookware items.

In 1925, Desaegner and Aubecq launched Le Creuset, French for "the crucible." The men chose to locate the company in Fresnoy-le-Grand, Aisne, France, at the crossroads of transportation routes for the raw materials of coke, iron, and sand. This same year, the start-up foundry produced the first cocotte.

Le Creuset began to develop its product range: cookers, charcoal stoves, hot plates for electric cookers, and kitchen utensils. The company concentrated on its range of enameled cast-iron after World War II and became a major innovator of the time, becoming an international name in 1952.

As the world sped toward the close of the 20th century, Le Creuset further advanced in refined cookware introducing fondue sets, barbecues, and woks, as well as trendy and unusual cookware colors.

Today, after nearly a century of quality, Le Creuset is recognized by chefs worldwide for excellence in enameled cookware, plus its Screwpull® line of quality corkscrews and wine openers.




 

About Le Creuset® Products



Innovative New Product

The mainstay of French chefs for more than a century, Le Creuset is synonymous with both exceptional craftsmanship and brilliant style. A trendsetter in high-quality, indispensable cookware, Le Creuset is constantly introducing new products that maintain its noted reputation for bold colors and long-lasting versatility.




Traditional Cast-iron:

Since 1925, the skilled craftsmen at Le Creuset have perfected enameled cast-iron cookware. Each shape is one of a kind, made from molten steel and cast in a unique mold, and then expertly enameled. No other procedure yields cookware that so evenly distributes heat, browns, and caramelizes food to perfection, and creates a masterpiece at the table.

Ranges:
Round Ovens, Oval Ovens and Soup Pots, Buffet Casseroles and Saucepans, Pans and Skillets, Grills, Roasters and Specialty Items, Garden Collection, Trivets and Sets, and Accessories.



Highest Quality Vitreous Enamel

All Le Creuset products are coated with the highest quality vitreous enamel. This hygienic, impermeable enameled surface means Le Creuset can be used for marinating food prior to cooking or for food storage after cooking.



Heat Sources

Le Creuset enameled cast-iron cookware can be used on the stovetop, in the oven and under the grill. Le Creuset is suitable for use on all heat sources including electric, gas, ceramic, halogen top, and induction.

Heat Distribution and Retention

Cast-iron is a superior conductor of heat. The even thickness of the base, walls, and lid mean that heat distribution is even and energy efficient. Furthermore, the heat retention properties of the pieces are second to none, ensuring that the pot stays hot for second helpings.

Phenolic Knobs and Handles

Phenolic knobs are fitted to the lids of French ovens and saucepans. The handles on many of Le Creuset saucepans and frypans are also phenolic. These knobs and handles are ovenproof to 400°F, allowing for an easy transition from stovetop to oven to table.



Energy Efficient

Le Creuset cast-iron is an efficient material in absorbing and distributing heat, therefore, there is no need to use high heat. Best cooking results are obtained on low to medium settings; using Le Creuset on high settings may result in the enamel chipping.



Table Use

Le Creuset is stylish enough to be taken straight from the kitchen to the table where its wide choice of colors coordinate with almost any home décor.



Benefits Associated With The Weight Of Le Creuset

· Distributes the heat more evenly.
· Ensures moisture and flavors are sealed in by heavy, tight fitting lids.
· Prevents pans from 'dancing' and spinning on the stovetop.
· Increases pan's longevity by preventing warping or distorting.
· Increases pan's longevity by preventing warping or burning.
· Retains heat longer, which keeps food hot when serving.




Contemporary Stoneware:

Le Creuset's Traditional Stoneware is so useful in the kitchen, you may wonder what you ever did without it. Not only does it perform beautifully in the microwave and oven, its classic design lends a distinctive charm to the table. This all-in-one fashion serveware moves smoothly from the refrigerator or freezer to the microwave or oven to the table, allowing you to spend more time entertaining and less time washing dishes.
Ranges:
Casseroles and Oval Dishes, Baking Dishes, Ramekins and Specialty Items, Pitchers, Teapots, and Crocks, and Petite Garden Collection.



Durability

Le Creuset's virtually non-porous Stoneware is fired at 2156ºF, giving it unmatched strength and durabilityand making it resistant to chipping, cracking, and staining.



Enameled Surface

Its enameled surface makes each piece easy to clean and scratch-resistant so that it looks and performs wonderfully for years to come.



Odor and Flavor Resistant

Le Creuset Stoneware will not absorb odors or flavors, and it resists moisture absorption.



Ease of Handling

Le Creuset Stoneware features sure-grip knobs, handles, and rims, to allow for easy handling and confident use.



Fantastic Color

Le Creuset is known as a trendsetter with its bright, bold colors that lend a classic appeal to every cookware essential.




Le Creuset Enameled Cast-iron

Le Creuset Enameled Cast-iron is known for its quality. As with anything, there are steps you can take to care for your enameled cast-iron to help maintain its beauty. These instructions relate to Le Creuset's Enameled Cast-iron French Ovens, Saucepans, Skillets, and Specialty Items like the Anniversary Pan, Casseroles, Au Gratins and Roasters. There are special use tips for Le Creuset Enameled Cast-iron Nonstick and for Le Creuset Enameled Cast-iron Grills & Griddles. Please refer to these sections for specialized information.



Caring for Le Creuset Enameled Cast-iron

· Select low to medium heat for best results.
· Select the size of your heat source so that it is as close as possible to the base size of your pan. This will prevent energy loss and overheating of the handle.
· Gently pre-heat utensil on low setting for 23 minutes then add oil or liquid to the pan.
· Use only wooden, plastic, or heat resistant nylon tools, to avoid scratching the enamel.
· Use a potholder or oven glove to lift metal handled pans from the stovetop or oven.
· Stand hot pans on a Le Creuset trivet, board or cloth, not directly on unprotected counter tops.
· When using pans on ceramic or halogen stovetops, always lift them (do not slide) to move.
· If a pan is banged against a hard surface or is dropped, it may chip or break.
· Pans with metal or heat resistant plastic handles may be used in the oven. The maximum temperature that should be used is 450°F.
· Cool pans before washing in hot soapy water, rinse, and dry thoroughly.
· Remove stubborn food residues with a plastic or sponge scourer onlydo not use metal scourers or abrasive cleaners of any kind.
· Dry pans thoroughly after washingdo not leave to drain or put away while still damp.
· Pans with metal or plastic handles may be washed in a dishwasher. Wooden-handled products should not be put in a dishwasher.
· Handles and knobs may become loose over a period of time. Check them once in a while and tighten as needed.



Using Le Creuset Enameled Cast-iron

Heat
Because of the heat retaining properties of cast-iron, Le Creuset products do not require high heats at any time-use medium to low heat settings to maintain ideal cooking temperatures. High heats and subsequent overheating will permanently damage the surface.

As a guide, on a gas stovetop, you can see the volume of heat by the size of the flame. A HIGH heat will produce a flame that extends to the edge of the product base. On a MEDIUM heat, the flame should extend to no more than half way across the base. On a LOW heat, the flame should just cover the central area. Very often there are indicators on the control knobs showing where the settings are for HIGH, MEDIUM, and LOW.

Le Creuset cast-iron is suitable for all heat sources and is tested and approved by the Good Housekeeping Institute for use on glass-topped stovetops. However, owing to the natural weight of cast-iron, it is advisable to lift the cookware on and off the burner instead of sliding them across the surface. Care should also be taken not to bang the cast-iron down on the ceramic surface.

Most importantly, use MEDIUM and LOW heat for best cooking results. This will minimize the risk of food sticking in the pan. Use high heat only for boiling water or water-based cooking. For other cooking, heat pan slowly using a medium heat, then reduce to low.

· Use pots and pans that fit the burner size to assure proper heat dispersion. Placing a small pan on a large burner will result in the sidewalls becoming over-heated and the handles becoming damaged or too hot to handle.
· Always add food or liquid before heating. Do not heat an empty pan.
· Use wooden or heat resistant plastic or nylon tools for stirring on enameled surfaces. These are kinder to the enamel surface. Using metal tools occasionally will not hurt the cooking surface, but repeated use may cause scratches or abrasions.



Handles and Knobs

Heat-Resistant Plastic:
Products with these handles or knobs can be washed in a dishwasher. They can be used in an oven, but to protect the plastic, the maximum temperature should be no more than 450°F. Care should also be taken not to leave these handles touching the hot oven sides as damage may occur. These handles are not resistant to the direct heat of a hot broiler. Such direct heat will cause damage by blistering and cracking the plastic.

Phenolic knobs are heat proof to 450°F. Further, it is best to keep phenolic knobs away from the heating elements in an oven as the temperature in this area is generally hotter than the temperature throughout the oven.

Metal:
Some products have integral metal handles. These can be used in the oven or under a hot broiler, but with the same maximum temperature of 450°F. These handles will get hot. Always use a handle glove, oven mitt, or dry cloth for lifting these pans.
Tightening handles and knobs:
Over time and when cookware is in constant use, the fixing screws for handles may loosen slightly. Occasionally check that the handles and knobs are fully tightened.



The Le Creuset Base

The Le Creuset base is hard-wearing, with a very smooth enameled finish applied to each piece. The smooth finish gives excellent heat diffusion and is easy to keep clean. This special base also makes each piece suitable for all heat sources and all glass-topped stovetops, such as ceramic, halogen, and induction. To maintain the appearance of the base, always "lift" it on and off any stovetop or burner. DO NOT DRAG the pan's base across the surface and take care not to knock it or drop it against a hard surface. With a little care, your Le Creuset cookware will last for your lifetime.

Helpful Hints
1. Do not hit utensils on the top edge of pans.
2. Always use a pot holder, handle glove, or dry cloth to lift all pieces with metal handles.
3. Stand hot pans on a Le Creuset trivet, board or cloth, not directly on an unprotected worktop.



Caring for Le Creuset Enameled Cast-iron

· Select low to medium heat for best results.
· Select the size of your heat source so that it is as close as possible to the base size of your pan. This will prevent energy loss and overheating of the handle.
· Gently pre-heat utensil on low setting for 23 minutes then add oil or liquid to the pan.
· Use only wooden, plastic, or heat-resistant nylon tools, to avoid scratching the enamel.
· Use a pot holder or oven glove to lift metal handled pans from the stove top or oven.
· Stand hot pans on a Le Creuset trivet, board or cloth, not directly on unprotected counter tops.
· When using pans on ceramic or halogen stovetops, always lift them (do not slide) to move.
· If a pan is banged against a hard surface or is dropped, it may chip or break.
· Pans with metal or heat-resistant plastic handles may be used in the oven. The maximum temperature that should be used is 450°F.
· Cool pans before washing in hot soapy water, rinse, and dry thoroughly.
· Remove stubborn food residues with a plastic or sponge scourer only-do not use metal scourers or abrasive cleaners of any kind.
· Dry pans thoroughly after washingdo not leave to drain or put away while still damp.
· Pans with metal or plastic handles may be washed in a dishwasher. Wooden-handled products should not be put in a dishwasher.
· Handles and knobs may become loose over a period of time. Check them once in a while and tighten as needed.




Le Creuset Enameled Cast-iron Questions & Answers

Q: Is Le Creuset's weight a benefit?
A: Yes. Heavy pots and pans such as those made by Le Creuset:
· Distribute heat more evenly.
· Ensure moisture and flavors are sealed in by heavy, tight-fitting lids.
· Prevent pans from "dancing" on the stovetop, freeing up an extra hand.
· Increases pan's longevity by preventing warping or burning.
· Retain heat longer which keeps foods hot when serving.

Q: Is Le Creuset chip resistant?
A: Yes. Le Creuset's coating is porcelain enamel. Through normal use, Le Creuset is difficult to chip. Le Creuset's enamel coating is fired at 1450°F. Although the iron gives it strength, care should be taken not to drop Le Creuset or to strike it with hard objects. Also, thermal shock should be avoided.

Q: How do you clean the cookware?
A: Hand-wash using a nylon brush or pad in warm, sudsy water to maintain the beauty of your finish.

Q: Can Le Creuset be washed in the dishwasher?
A: Yes, but not the pieces with wood handles. Since Le Creuset is very easy to clean, it is often easier to clean and dry by hand. Hand-washing in warm sudsy water with a nylon brush or pad to maintain the beauty of your finish is recommended.

Q: Can stains be removed without costly special cleaners?
A: Yes, by soaking 23 hours with a bleach solution of one teaspoon household bleach per pint of water.

Q: Is Le Creuset lead free?
A: Yes.

Q: Is the Glissemail interior stick resistant?
A: Yes, at low temperatures it is stick resistant, however it is not a nonstick. Unlike nonstick interiors, the Glissemail interior can withstand high heat on top of the stove, in the oven, or under the broiler, which makes this interior very versatile.

Q: Does Le Creuset offer a nonstick interior?
A: Yes, introduced in 2000, Le Creuset's unique nonstick process combines a special base coat enamel plus three coats of Silverstone Nonstick. Designed for low temperatures and gentle cooking applications only.

Q: What temperature should you cook on?
A: Start on medium, which is the halfway point on the dial (5 out of 10) and decrease. Never cook above medium heat.

Q: What types of utensils should you use?
A: Wood or nylon. We don't recommend using metal utensils.

Q: Can I put cookware with knobs in the oven?
A: Yes, but don't heat the knobs over 450°F. Do not put the knobs under the broiler or near the heating elements in an oven since the surrounding area is hotter.

Q: Is it safe to use the cookware if the enamel is worn?
A: Yes.

Q: Is the enamel harmful if ingested?
A: No. It meets all FDA standards.

Q: How is Le Creuset Enameled Cast-Iron manufactured?
A: Cast-iron allows for low heat cooking and provides unsurpassed heat retention. By enameling the cast-iron, Le Creuset products do not require seasoning and will not react with foods (such as acidic tomato sauces).

In total, fourteen pairs of hands touch each piece before it earns the Le Creuset name.

Step 1: Raw materials are melted at over 2000°F in a large cauldron shaped vessel (called a "creuset" in French).

Step 2: The molten iron is poured into a sand casting - this "mold" is destroyed after one useso that each piece has a unique "fingerprint". The piece is cooled and removed from the mold.

Step 3: Each cast-iron pan is scrutinized for imperfections. Rough edges and burrs are removed in a hand process called "fettling." Then each piece is blasted by tiny metal pellets to prepare a uniform surface for enameling.

Step 4: A "ground coat" of enamel is applied to the entire piece and fired in an oven at 1600°F. This grey color is what you see in the lip of the oven. No exposed iron is ever left on a piece of Le Creuset.

Step 5: Each item is then sprayed with two different coats of enamel. First the internal color then the familiar bright colored enamel on the exterior. Both are fired at 1450°F. This high heat firing embodies the enamel into the cast-iron, making it almost completely resistant to damage during normal use.

Step 6: Final inspection of product, then packaged.

Individually created, coated, fired and inspected, each Le Creuset item is unique.




Le Creuset Enameled Stoneware

Stoneware fills a gap in the bakeware market and meets the high standards of today's gourmet baker. In coordinated colors, this stoneware is fired at 1950°F for a durable, non-porous enamel.

Stoneware can go from the freezer or refrigerator straight to the oven and then to the table. Le Creuset Stoneware is not for use on the stovetop. Clean stoneware by hand or in the dishwasher. Le Creuset Stoneware is lead free.




Le Creuset Enameled Cast-iron Grills and Griddles

Using Your Le Creuset Grillpan

The distinctive ribbed base of Le Creuset's grillpans allows the cook to enjoy the flavor of chargrilled meats, poultry, fish, and vegetables. After a light greasing with oil, no further fat or oil is added, so one can also enjoy the benefits of low-fat cooking. Any fat which escapes from the food is held between the ribs of the base.

The deep-sided design prevents splattering onto the stovetop and the handy pouring lip directs cooking juices and excess fat away, if necessary. The pan can be "deglazed" after cooking with water, stock, or wine so the flavors and juices of cooking can be served au jus with the dish.
· To check that the grill is hot, scatter a few drops of cold water over the surface. If they gently 'hiss,' the surface is not hot enough. If they 'spit' and evaporate almost immediately, the surface is hot enough.
· The surface is hot enough when it produces the distinctive 'char' lines that add to the flavor and character of the food. Do not preheat on high, then lower the heat. Cast-iron is a very efficient material and retains heat well.
· Brush the ribs lightly with oil. The surface should not be smoking before the food is added. If it is, remove the pan from the heat and cool slightly before proceeding.
· All meats, poultry, fish and vegetables should be 'dry' before cooking begins, otherwise they may stick to the ribs. Pat dry on kitchen towels. Marinated foods should also have the excess moisture patted dry.
· Once placed on the ribbed surface, foods should not be moved immediately, otherwise the distinctive 'char' lines will not be produced. Leave for 1-2 minutes to seal and sear the outside before turning over.
· Metal handles on grills will get hot. Use a hot pad for lifting.


Grill Cookware Usage

Q: How do you season the grills?
A: Coat the new grill lightly with vegetable or olive oil using a pastry brush or paper towel. Don't use butter. Place the grill in the oven for 20 minutes at 225°F. Let the grill cool and store it. Repeat this procedure for the first 10-12 uses to build up a more "nonstick" finish.

Q: What temperature should you cook on?
A: Start on medium, which is the halfway point on the dial (5 out of 10) and decrease. Never cook above medium heat.

To clean:
· Cool all pans or grills for a few minutes before washing.
· Then pour HOT tap water on the grill and let it boil out the residue of the prepared food. A wash brush is particularly good for cleaning between ribs on grills. Rinse and dry the pan thoroughly.


Le Creuset Enameled Steel

· Avoid leaving water in kettle or pot when not in use. A build-up of mineral deposits may occur and reduce efficiency.
· Before first use, wash kettle or pot in hot water with a mild detergent. Rinse well and dry. If you have a kettle, lift handle up until it "locks" into position.
· Always ensure base of kettle or pot is covered by water before heating.
· For the kettle, do not overfill-maximum filling level should be approximately 3/4 full, just below spout hole inside kettle.
· Avoid leaving water in kettle or pot when not in use. A buildup of mineral deposits may occur and reduce efficiency.
· Before first use, wash kettle or pot in hot water with a mild detergent. Rinse well and dry. If you have a kettle, lift handle up until it "locks" into position.
· Always ensure base of kettle or pot is covered by water before heating.
· For the kettle, do not overfill-maximum filling level should be approximately 3/4 full, just below spout hole inside kettle.
· Match kettle or pot base to size of burner.
· Before pouring from your kettle, ensure handle is "locked" in upright position.
· Do not leave kettle simmering for long periods on any heat source; it may boil dry, damaging the base and enamel.
· Do not bang the kettle or pot. Repeated knocks may damage the enamel.


Screwpull® Products

Lever Models

Lever Model Instructions:
1. To remove the foil from the wine bottle, place Foilcutter on bottle and press cutter arms against bottleneck. Press firmly and turn Foilcutter one- quarter turn, then tip to lift foil.
2. The first step in using the Leverpull is to bring the lever firmly down to closed position as shown.
3. Swing lever to full open position and lower the Leverpull over the bottle until it stops in the position shown. Grip the bottle firmly with the grip handles, so that the black pins (see arrow on picture) come out of the metal axis.
4. While maintaining a firm grip on the bottle, slowly bring the lever up and over to the closed position. You have driven the screw fully into the cork and are ready to pull the cork.
5. Maintain a firm grip on the bottle with the handles and slowly lift the lever back and over the bottle to the open position. Older corks may be fragile and should be pulled very slowly.
6. The cork is now pulled. Remove the Leverpull from the bottle. To release the cork from the Leverpull, first move the lever to closed position as shown.
7. Grasp the cork with the two handles and now swing lever to the open position. The cork will be fully released.
8. Replacement screw: to remove screw from Screwpull Leverpull corkscrew, remove screw cap (as show). Lift out screw. To replace, insert screw through bushing and screw guide. Replace screw cap.


Screwpull® Care and Cleaning Instructions:

Clean the Leverpull regularly with warm soapy water to keep it clean and operating smoothly. Wipe the steel crew/spiral clean regularly to prevent the accumulation of wine sediment or cork particles.

Never grease or oil your Leverpull.

This item is not designed to recork an opened bottle. Using it in this way will damage the product and such damage cannot be covered by warranty/guarantee.


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