0 items Total: Buy Le Chasseur online in Australia and Save!
Chasseur cookware was introduced in 1994 and the range now includes cast iron casserole dishes, saucepans, frypans, grill pans, woks, fondue sets and roasting dishes as well as a range of porcelain oven-to-tableware.
CARE AND MAINTENANCE
Do not do the following:
Heat an empty pan.
Use on a heat source that is larger than the pan base, otherwise the side walls will become overheated and handles may be damaged.
Use HIGH heats unless boiling liquids, such as for cooking vegetables or pasta.
Use metal tools, whisks or knives on any enamelled surfaces. Although very occasional use in this way may not damage the surface, repeated use will result in permanent damage.
Drag pans across glass topped hobs. Not only can this damage the glass, but damage to the enamelled base can occur as well.
Heat over 200ºC/400ºF in the oven when using lids with plastic knobs.
Use any item with a wooden handle in the oven.
Use excessive heat, as this will cause food to stick.
Matt Black enamel is applied to the interiors of Grills, Frypans, Skillets, Woks, and Sauté Pans. It is recommended that all Matt Black pieces be seasoned before use.
Wash the piece in hot soapy water and scrub gently to remove any manufacturing residues.
Dry thoroughly.
Place the piece on a low to medium heat.
Add two tablespoons of cooking oil and rub this all over the inner surface (peanut or grape oil is recommended).
Continue heating for 10 to 15 minutes keeping watch to ensure the oil doesn't burn.
Remove from the heat and allow to cool.
Wipe off any excess oil with absorbent kitchen paper.
Repeat steps three to seven.
The item is now ready for use.
The piece will not need to be seasoned again.
Once the piece has been seasoned, it is not necessary for it to be scrubbed or washed in hot soapy water; this may breakdown the seasoning developed. Generally, if it is washed/scrubbed under hot running water while still warm, any residues will be removed and harsher treatment is not needed. Should the piece need to be cleaned in hot soapy water it is recommended that the piece be seasoned again.
CARE AND MAINTENANCE
Do not do the following:
Heat an empty pan.
Use on a heat source that is larger than the pan base, otherwise the side walls will become overheated and handles may be damaged.
Use HIGH heats unless boiling liquids, such as for cooking vegetables or pasta.
Use metal tools, whisks or knives on any enamelled surfaces. Although very occasional use in this way may not damage the surface, repeated use will result in permanent damage.
Drag pans across glass topped hobs. Not only can this damage the glass, but damage to the enamelled base can occur as well.
Heat over 200ºC/400ºF in the oven when using lids with plastic knobs.
Use any item with a wooden handle in the oven.
Use excessive heat, as this will cause food to stick.
Matt Black enamel is applied to the interiors of Grills, Frypans, Skillets, Woks, and Sauté Pans. It is recommended that all Matt Black pieces be seasoned before use.
Wash the piece in hot soapy water and scrub gently to remove any manufacturing residues.
Dry thoroughly.
Place the piece on a low to medium heat.
Add two tablespoons of cooking oil and rub this all over the inner surface (peanut or grape oil is recommended).
Continue heating for 10 to 15 minutes keeping watch to ensure the oil doesn't burn.
Remove from the heat and allow to cool.
Wipe off any excess oil with absorbent kitchen paper.
Repeat steps three to seven.
The item is now ready for use.
The piece will not need to be seasoned again.
Once the piece has been seasoned, it is not necessary for it to be scrubbed or washed in hot soapy water; this may breakdown the seasoning developed. Generally, if it is washed/scrubbed under hot running water while still warm, any residues will be removed and harsher treatment is not needed. Should the piece need to be cleaned in hot soapy water it is recommended that the piece be seasoned again.
