Brand History
Le Creuset has been handcrafting cast iron cookware since 1925. Made in Fresnoy-Le-Grand in norhtern France, Le Creuset is still made by master craftsmen in the same time-honoured, hand crafted way. Each piece of Le Creuset passes through more than 30 manual checks. Today, this same commitment and craftsmanship coupled with advances in the casting process has resulted in Le Creuset's lifetime guarantee of quality.
Every Piece of Le Creuset is Unique
When you acquire a Le Creuset cast iron cookware piece, you become the owner of a unique item. The sand mould used to make the shape is used only once and destroyed after each use.

Care and Use:
Pre-Heating
Le Creuset cookware is extremely energy efficient, and best results are obtained on a low to medium heat. Cast iron needs to be pre-heated slowly
The black phenolic handles/knobs on Le Creuset cookware are oven and grill safe up to 180°C. These should not be used in the oven. If the handle or knob is damaged for any reason they can be replaced free of charge.
Matt Black enamel recommended be seasoned before use.

How to Season?
1. Wash the piece in hot soapy water and scrub gently to remove any manufacturing residues.
2. Dry thoroughly.
3. Place the piece on a low to medium heat.
4. Add two tablespoons of cooking oil and rub this all over the inner surface (peanut or grape oil is recommended).
5. Continue heating for 10 to 15 minutes ? keeping watch to ensure the oil doesn't burn.
6. Remove from the heat and allow to cool.
7. Wipe off any excess oil with absorbent kitchen paper.
8. Repeat steps three to seven.
The item is now ready for use.

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 or ?patina' 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.
Preferred Oils to Use
On the matt black surfaces, it is recommended to use peanut oil or grape seed oil. These oils are less volatile (they have a stable holding temperature of 220ºC) and will not cause food to stick. Use olive oil only for added flavour at the end of the cooking process. Remember ? during pre-heating no oils at all should be used. NB: The secret is in using very little oil!
With the sand coloured enamel products such as the French Ovens, use butter, or olive oil
Metal spoons and cooking utensils may scratch or damage the enamel. To maintain the life of Le Creuset pieces wooden or nylon utensils should be used at all times.
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.
Generally, rusting on the rim of Le Creuset pieces is caused by the piece either being washed in a dishwasher or not being dried properly after cleaning. To remove, use a liquid washing detergent and a nylon scourer to rub the rust away. When clean, wipe dry and apply oil to rim. Always hand dry rims and lids thoroughly with a hand towel.
We do not recommend to put Le Creuset in the dishwasher or to leave Le Creuset pieces to drain/drip dry. Please always wash by hand and dry thoroughly by hand.