Squeaky clean: caring for your cast-iron

Once you’ve started your collection of cast-iron and stoneware pieces, you’ll want to get the most out of your investment. If you follow these general guidelines to caring for cast iron cookware, your Le Creuset cookware is sure to last your lifetime – and may even be enjoyed by future generations.

BEFORE FIRST USE

• Remove all labels.
• Wash the pan in hot soapy water, rinse and dry thoroughly.
• Nonstick surfaces should be wiped with cooking oil to condition them.

HEAT SOURCES

• You can use our cast-iron cookware on all heat sources – gas, electric solid or radiant plates, vitroceramic glass, induction, and ranges fired by gas, oil, coal or wood – but the normal enamel surfaces are not suitable for dry cooking, and your choice of liquid, oil, fat or butter should completely cover the base before heating begins.
• Nonstick surfaces may be used dry, but special care must be taken not to overheat the surface and the pan must not be left unattended at any time.

HEAT SETTINGS

• Medium and low heats provide the best results for most cooking, including frying and searing.
• Allow the pan to heat gradually and thoroughly, as this will give the most even and efficient cooking results.
• Once the pan is hot almost all cooking can be continued on lower settings.
• High heats should be used only for boiling water for vegetables or pasta, or for reducing the consistency of stocks and sauces.
• High heats should never be used to preheat a pan before lowering the heat for cooking. Cast iron retains heat so well that if a pan is overheated in this way it will contribute to poor cooking results, sticking and discolouration of cooking surfaces. Non-stick surfaces are permanently damaged by this misuse.
• Match the pan base to the heat zone to maximise efficiency and prevent overheating of pan sides or damage to handles.

DO NOT…

• heat an empty pan or allow a pan to boil dry as this may permanently damage enamel and other surfaces;
• cut foods directly on any enamel or nonstick surface;
• use electric handheld beaters or mixers in any cookware; or
• drop or knock your Le Creuset enamelled cast iron against a hard surface – although it is extremely durable, this may damage it.

AFTER USE

• Always cool a pan for a few minutes before washing it in hot soapy water. Rinse and dry thoroughly.
• Do not fill a hot pan with cold water or plunge it into cold water – this can cause thermal shock damage.
• If there are food residues, fill the pan with warm water and leave it to soak for 15 to 20 minutes, then wash in the usual way.
• Nylon or soft abrasive pads or brushes can be used to remove stubborn residues. Do not use metallic pads or harsh abrasive cleaning agents as these will damage the enamel and polished trims.
• Black enamel cooking surfaces will, over time, produce a patina (a brownish film). Do not attempt to clean this off as it enhances the cooking performance and food release from this surface.
• Light stains or metal trail marks (caused by metal tools) can be removed with Le Creuset Pots & Pans cookware cleaner. An occasional conditioning clean with this product will also retain the new appearance and polish of your pans.

CLEANING AND CARE

• All pans with integral cast-iron, phenolic handles or stainless-steel lid knobs can be washed in the dishwasher, but constant dishwashing may lead to some dulling of the enamel finish. This is not harmful and will not impair performance. When using the dishwasher always allow the cycle to complete before opening the door. This will ensure the pans are dried thoroughly.
• Pans with wooden handles are not dishwasher safe.
• Nonstick surfaces may be washed in the dishwasher, but after each cycle the surface should be reconditioned with cooking oil.
• Never store away pans when they are still damp. Store pans in a dry cupboard or airy space away from kitchen steam.
• Maintain the tightness of all handles and knobs by checking and retightening them regularly.

Happy cooking!