USE AND CARE INSTRUCTIONS
Cast Iron
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 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. 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.
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