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.

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.

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.

Medium or low heat will provide the best results for cooking, including frying and searing. Allow the pan to heat gradually and thoroughly for even and efficient cooking results. Once the pan is hot, almost all cooking can be continued on lower settings.

High heat temperatures should only be used for boiling water for vegetables or pasta, or for reducing the consistency of stocks or sauces. High heats should never be used to preheat a pan before lowering the heat for cooking. Cast iron retains heat so efficiently that overheating will cause food to burn or stick.

With the exception of Grills, the enamel surface is not ideal for dry cooking.

Your choice of liquid, oil, fat or butter should completely cover the base before heating begins. Do not leave the pan unattended, and do not allow a pan to boil dry, as this may permanently damage the enamel.

For deep frying, the maximum oil level must not exceed 1/3 full. This depth allows sufficient height above the oil for it to rise once foods are added. An oil frying thermometer should be used for safety, and a lid should be readily available in case of overheating or flaring.

The vitreous enamel surface is impermeable and therefore ideal for raw or cooked food storage, and for marinating with acidic ingredients such as wine.

For stirring comfort and surface protection, Le Creuset silicone tools are recommended. Wooden or heat-resistant plastic tools may also be used. Metal tools, spoons or balloon whisks may be used, but require special care – they should not be scraped over the enamel surface. Do not knock these on the rim of the pan.

Hand-held electric or battery-operated beaters should not be used. Their blades will damage the enamel. Knives or utensils with sharp edges should not be used to cut foods inside a pan.

Cast iron handles, stainless steel knobs and phenolic knobs will become hot during stovetop and oven use. Always use a dry thick cloth or oven mitts when lifting.

Always place a hot pan on a wooden board, trivet or Le Creuset silicone mat—never on an unprotected surface.

The black phenolic lid knobs on our Signature range of enameled cast iron are heat-resistant to 480°F / 250°C. The black phenolic lid knobs on our Classic range of enameled cast iron are heat-resistant to 390°F / 200°C. Products with integral cast iron handles or stainless steel knobs are safe for use in a conventional oven up to 260°C. Pans with wooden handles or knobs must not be placed in the oven.

Do not place any cookware on the floors of ovens with cast iron linings. This will increase the cooking temperature inside the oven, resulting in an increased cooking rate with detrimental effects on food. Do not drag cookware across the floor of the liners. For best results always place on a shelf or rack.

Grills may be preheated to reach a hot surface temperature for searing and caramelization. This advice does not apply to any other products.

For correct grilling and searing, it is important that the cooking surface is sufficiently hot before cooking begins. Sear lines from ribbed grills will not be produced if the pan surface is too cool, or if the food is too wet. Place the empty pan on medium heat and allow it to heat for several minutes. Do not add oil to the cold pan—the oil may become too hot and smoke.

Take a few drops of water on your fingers and scatter over the hot surface. If they sizzle and evaporate almost immediately it is hot and ready for use. If the water produces steam and has no sizzle, heat the pan a little longer and repeat the water test again. When the surface is hot enough, lightly oil it with cooking spray or brush it with oil using a Le Creuset silicone basting brush. Vegetable, ground nut or corn oils are recommended. Olive oil may cause excessive smoking.

Once a patina covers the cooking surface very little oil will be necessary. For distinct sear lines, leave the food undisturbed on the surface for several minutes. If the food is moved too quickly the lines will be poor, and steam from the food may be released onto the surface.

Any food for grilling or searing must be quite dry before it is placed on the hot surface. Wet foods will not achieve good sear lines and may result in a steamed appearance and flavor. Use paper towels to pat off excess moisture from foods. Oil can then be brushed over the food if desired. Foods that have been marinated should also have excess moisture removed with paper towels.

For frying and sauteing, the fat should be hot before adding food. Bring the pan and fat or oil to the correct temperature together.

Oil is hot enough when there is a gentle ripple in its surface. For butter and other fats, bubbling or foaming indicates the correct temperature. If either begins smoking, or if butter begins browning, it is too hot and should be cooled slightly before proceeding. The quickest way to do this is to remove the pan from the heat source for a few moments. For longer shallow frying a mixture of oil and butter gives excellent results.

Always cool a hot pan for a few minutes before washing.

Do not plunge a hot pan into cold water. While Le Creuset’s enamel is designed to be the most durable on the market, thermal shock may still occur, resulting in cracking or loss of enamel.

If there are food residues, fill the pan with warm water and let soak for 15 to 20 minutes before washing. A brush can be useful for removing small food deposits, or for cleaning between the ribs on grills. Do not use scourers or abrasive cleaners on the cooking surface. Nylon or soft abrasive pads or brushes can be used to remove stubborn residues. To avoid damaging the enamel, do not use metallic pads or harsh abrasive cleaning agents.

Light stains or metal marks caused by metal tools can be removed with Le Creuset cookware cleaner. An occasional cleaning with this product will also retain the new appearance of your pans. It can be purchased on this website or from your local retailer.

Never store pans while they are still damp. Store pans in a dry cupboard or airy space away from steam.

Maintain the tightness of all handles and knobs by checking and retightening them regularly.

Le Creuset enameled cast iron is extremely durable but it may be damaged if accidentally dropped or knocked against a hard surface. Please note that this is not covered by our Lifetime Warranty.

All pans with integral cast iron, phenolic handles or stainless steel knobs can be washed in the dishwasher. However, 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 finish before opening the door. This will ensure the pans are dried thoroughly.

Pans with metal handles can be washed in the dishwasher, but this greatly reduces the development of a patina; as a result, grills and skillets will require oiling for a longer period. Pans with wooden handles are not dishwasher-safe.

Satin Black enamel can be found on skillets, grills, frying pans, saute pans, woks, tagines and a number of round and oval casserole dishes. Satin Black enamel has a smooth feel but is not as glossy as other light-colored interior enamel finishes. It has been specially designed for higher surface temperature cooking, which is not the same as simply using a piece on a high heat.

With cast iron, higher surface temperatures can be achieved by allowing any piece to heat thoroughly on a medium setting. This makes the satin black interior ideal for frying, grilling and searing.

Satin Black enamel will keep its good looks and allow a patina to build on its surface with continued use. A patina is the result of the natural oils and fats from foods baking on to the hot surface. The patina should not be cleaned off, as it enhances the cooking performance and the release of foods. It also reduces the need for surface oiling.

With the higher surface temperatures achieved during frying, grilling and searing, sugars and some enzymes will cause caramelization. This not only aids in the retention of moisture and flavor, but also produces the sear lines and crusty exterior on grilled meats.

Please note that due to the fact that the Giant Reversible Grill has no flat surface, it should not be used on any glass cooking surface or induction stove top. It is only compatible with electric, ceramic or gas hobs. Using the Giant Reversible Grill on a glass cooking or induction surface will result in damages to the grill and/or the cooking surface.

• Before first use wash both pieces in hot soapy water, removing all labels. Rinse and dry thoroughly.
• During use always use an oven mitt or thick dry cloth for handling both pieces, including the phenolic lifting knob on the press. This product has a specific black knob. panini press knob has a high heat resistance. Do not swap this knob with another black knob from Le Creuset range.
• Place the skillet and panini press (press with ribbed side down) side by side over two heat sources. Pre-heat over a medium heat setting for 3-4 minutes. Do not oil either piece before heating - Oil on the press will cause flaring. Do not pre-heat on high then lower the heat when cooking begins. Cast iron will retain heat extremely well and this method can cause sticking and burning.
• Make sure the cooking surfaces are hot enough by sprinkling the ribs of both with a few drops of water. The drops should spit from the surface when it is hot enough.
• Once hot, brush the ribs of both pieces with a little vegetable oil. Do not return the panini press to a direct heat once it has been oiled, flaring could result.
  Instead place the hot press, ribbed side down, inside the skillet to maintain the two surface temperatures.
  The ribbed surfaces should not be smoking hot - if they are remove from heat and cool slightly.
• Place the filled panini, or slices of bruschetta on the skillet. Apply the panini press and press down slightly for a few seconds, then release the pressure and leave in place during cooking.
  Do not move the bread once placed on the surface, otherwise the definition of the sear lines will be reduced. Grill for the appropriate time, which will be determined by the bread, filling etc.
  After cooking panini or bruschetta the ribbed surfaces may not have any food residues on them. However the panini press, in particular must be washed in hot water to remove excess oily residues, otherwise on subsequent pre-heating the oil may cause flaring.
• To use for meats, poultry or fish: Dry all foods well using kitchen paper towels. Wet foods will not sear well and the sear lines will not be produced. Sticking may also occur.
  Allow 1-2 minutes to sear the outside of the food, then reduce the heat and allow the food to complete cooking.
• The press will cause more than usual fats to be released from the food. For this reason do not leave unattended during cooking.
  Use the pouring lips on the skillet to drain away these fats.
• Always wash both pieces thoroughly after cooking, the surfaces will be very oily.

• Always cool both pieces for a few minutes before rinsing or washing.
  Do not plunge into cold water as thermal shock damage to the enamel may occur.
  If there are severe food residues try to avoid allowing the pieces too become completely cold before washing. If cold, the residues wil be more difficult to remove.
• To remove residues 1/3 fill the skillet with warm water and immerse the panini press into it. Sak for 15 minutes.
• A washing up brush is ideal for cleaning between the ribs. Do not use any abrasive cleaning agents or pads, they may damage the enamel.
• Always dry the pieces thoroughly. Do not drain dry and do not store away while still damp.
• It is natural and helpful for cooking that after a few uses an oily slightly brown to black surface (patina) will appear over the ribs.Do not attempt to remove this as it improves the release of foods.
• Both pieces may be washed in the dishwasher, but this will reduce the efficiency of the patina.
  When using the dishwasher always allow the cycle to complete before opening the door. In this way the pieces will be thoroughly dried.
• Grease marks on the colored exterior enamel can be removed using Le Creuset enamel cleaner (Pots & Pans Cleaner). Do not use on the ribbed surfaces.
• Maintain the tightness of the panini press lifting knob by re-tightening occasionally.

The panini press can only be used successfully on gas or electric radiant stovetops. Do not use on any glass, or solid electric stovetop, where the heat to the press will be inefficient.

• Both pieces will become very hot during use. Always sit them on a heatproof mat, board or trivet, not an unprotected table or work surface.
• Avoid the use of olive oil or other flavoured oils for brushing on the ribbed surfaces. These have a lower smoking point and may cause excessive smoking or burning. Use instead on the bread, where the flavours can be appreciated in the grilled result.

Le Creuset 3-ply stainless steel pans are made using a high technology, triple-layer system. An aluminium core is sandwiched between two layers of premium quality stainless steel which includes special magnetic steel making the pans suitable for use on induction hobs. The multi-layering continues throughout the whole pan ensuring excellent heat conduction performance from base to rim preventing hot-spots.

Some items have a tough, reinforced non-stick coating. This provides a long-lasting, easy-to-use, durable cooking surface. When used correctly on MEDIUM and LOW heats, it will provide excellent performance, releasing foods and residues easily. It is an ideal surface for healthier cooking with very little oil or fat. The rim of each pan has a specially designed “all-round” lip for drip-free pouring. Suitable for left and right handed use.

The close-fitting lids make the pans suitable for “reduced-water” cooking helping to retain vitamins and nutrients – see later section for details. Handles are secured with stainless steel rivets.

Remove all packaging and labels, wash pans in hot soapy water, rinse and dry thoroughly. For items with a non-stick coating we recommend conditioning the non-stick surface before using for the first time. Rub a film of vegetable or corn oil over the entire cooking surface using a pad of kitchen paper towels. Rinse with hot water, dry thoroughly. The pan is now ready for use. Occasional re-conditioning after this will help to protect the surface and promote longer life.

When frying in an uncoated pan for the first time or whenever the pan has been cleaned in the dishwasher prepare the pan as follows:

• Add some vegetable or corn oil so that the base is covered.
• Heat the oil gently and turn the pan to coat the inner side walls.
• Remove the pan from the heat, let it cool and clean with kitchen paper.
• Add some further oil, fat or butter and begin cooking as normal.
• Season the food only after sealing on the hot surface.
• Turn food only when the surface has sealed and it is easily released.
• Reduce the temperature after sealing.

Le Creuset 3-ply stainless steel pans are:

• Suitable for use on all hobs, including induction. They can also be used in all types of conventional oven and, for shallow shapes, under the grill.
• The 3-ply construction of the pans means you do not need to cook on high heat settings. Only MEDIUM to LOW heat is needed for most cooking, including frying and searing.
• ALWAYS match the pan base size to the hob heat zone it is to be used on. Gas flames must always be confined to the base area and NEVER extend up around the side walls of the pan
• On any glass-topped hob always lift the pan on and off, or across the surface. Never slide the pan as this may cause damage to the pan base as well as to the glass.
• NEVER heat an empty pan
• If using salt, always add to the hot cooking liquid or food so that it can dissolve thoroughly. Never pour directly onto the stainless steel surface as it may cause pitting.

N.B. Non-stick pans - to protect and prevent damage to the surface, use only MEDIUM and LOW heats for all cooking. NEVER use high heats.

Always match the diameter of the pan base to the induction hob cooking zone. Using a pan with a small base diameter on too large a cooking zone may result in a weaker magnetic field being created and reduced heat output. In some cases the hob may not "recognise" the pan and no heat will be generated.

DO NOT use the boost function for longer than is required to bring the pan's contents to a boil. The boost function should only be used for rapid heating of large quantities of water e.g. for boiling pasta or vegetables.

During cooking, you may notice some slight noise being generated in the pan by the induction hob. This will not damage the pan or affect cooking performance

When cooking with no added fat or oil, pre-heat the pan on a medium setting for approximately 2 minutes before adding the food.

DO NOT leave the pan unattended during this time or allow the dry non-stick surface to overheat as permanent damage may occur.

The close-fitting lids, even heat distribution and excellent heat retention qualities of Le Creuset 3-ply Stainless Steel cookware allows cooking with very little liquid. This method is ideal for vegetables and fruit where flavour can be concentrated and nutrients retained. Place the food and liquid into a cold pan. In 16-20cm pans allow 100ml water for a 20-30 minute cook. In a 24cm pan allow 150ml water. Put on the lid and bring to a simmer when steam will be seen escaping around it. As soon as this happens reduce the heat to very low, so that no steam loss is visible.

Cook for the required time. Do not lift the lid during the cooking period as steam will be lost and more liquid will be required to replace it.

N.B. Reduced-water cooking is not suitable when using a steamer insert or with the Pasta Pot when it is used with its pasta insert.

Do not store raw, marinating or cooked foods in the pans. Ingredients may cause damage to the surface.

To protect your pans we recommend using silicone, heat-resistant plastic or wooden tools in both uncoated and non-stick coated pans.

However, metal tools, spoons or balloon whisks may be used with care, but should not be used harshly or scraped over the surface.

Never knock metal tools on the top rim of the pan

Knives or utensils with sharp edges should never be used to cut foods on the surface of a non-stick pan. Hand-held electric or battery operated beaters or blenders should not be used on a non-stick surface.

Suitable for use in all types of conventional oven (not suitable for microwave ovens).

Oven safe to 260°C/500°F/Gas Mark 7.

Shallow shapes can be used under the grill.

When using a non-stick pan under a hot grill there should be a minimum distance of 5cm between the heat source and the top rim of the pan.

Handles are secured to each pan with stainless steel rivets.

Always use a dry oven glove or cloth when handling hot pans during and after cooking.

Cool pans for a few minutes before washing in hot soapy water, rinse and dry thoroughly or clean in the dishwasher.

For more stubborn residues fill the pan with warm water and leave to soak for 10-15 minutes.

Do not fill hot pans with or plunge into cold water.

Use only soft, nylon pads or brushes for removing stubborn residues. Do not use any harsh abrasive pads or cleaning agents on any of the surfaces as they may cause damage.

A proprietary stainless steel cleaner can be used to remove hard water lime scale deposits and other marks. It can also be used to condition, polish and protect the inner and outer surfaces (do not use on non-stick surfaces).

After each use, cool the pan for a few minutes before cleaning then wash thoroughly.

The tough, reinforced non-stick coating offers excellent food release and is therefore very easy to clean. To maintain the appearance and performance of the non-stick coating, we recommend washing by hand in hot soapy water rather than cleaning in the dishwasher. This will prolong the life of the non-stick surface and enhance cooking performance.

If the non-stick pan is cleaned in the dishwasher:

• use only domestic strength dishwashing detergent (we recommend non-lemon varieties)
• the cooking surface should be re-conditioned with vegetable or corn oil before each subsequent use.
• Please note, prolonged, regular dishwashing may eventually mark or discolour any item of cookware and affect the release properties of non-stick surfaces. This regarded as normal wear and tear and is not covered by the Lifetime Warranty.

Damage from overheating is instantly recognisable as the stainless steel surface may change colour producing a golden/brown/blue appearance. This is not reversible and cannot be cleaned off. However it will not alter performance in any way.

Items with a non-stick surface may also become discoloured and in severe cases the coating may detach from the pan in the form of blistering or peeling.

Score marks or severe scratching by heavy use of metal utensils is not covered by the warranty. Such damage is permanent and will result in the reduction of release performance on the non-stick surface.

Le Creuset offers a Lifetime warranty on its 3-ply stainless steel products. The warranty applies from the date of purchase for the lifetime of the original owner, whether a self purchase or received as a gift.

The warranty covers faulty workmanship and/or materials when the product is used in normal, domestic conditions and in accordance with the care and use instructions provided. It does not cover normal wear and tear, commercial use or misuse of the product.

To claim under the warranty please return the product, with proof of purchase, to the place of purchase or to the Le Creuset Head Office address for your country of residence.

Defective cookware will be repaired or (if repair is not possible) replaced free of charge with a similar product or one of equivalent value if the original product is no longer in production.

Please note that in the case of a set, only the faulty item will be replaced. The following are excluded from the terms and conditions of the warranty:

• Heat-resistant glass lids
• Single layer products, e.g. steaming inserts, accessories
• Damage caused by normal wear and tear, accident, misuse, abuse or commercial use.
• Scratches, stains, discolouration, corrosion or damage from overheating, to the interior or exterior of the pan. This also includes the non-stick coating.
• Consequential damage is expressly excluded from this warranty.
• A slight yellowing of the surface can occasionally happen after heating. This is completely harmless and does not affect the performance of the pan and is therefore excluded from the warranty.
• The warranty does not affect your statutory rights.

Le Creuset Toughened Non-Stick pans are manufactured from premium materials that will provide the best in durability and cooking performance. Each pan is made from heavy gauge, forged aluminium that has been specially treated to provide a strong, toughened finish that will withstand the demands of everyday use. Each pan spreads heat evenly and efficiently, so there are no hot spots in your cooking. The specially constructed base incorporates a magnetic, stainless steel disc that provides extra strength and stability to the pan and makes it suitable for use on ALL HEAT SOURCES including the latest induction hobs. Both the interior and exterior of each pan are finished with one of the most modern, toughened non-stick finishes available providing superb release of food and easy cleaning – every day. It is an ideal surface for healthier cooking with very little oil or fat.. Optional heat-resistant glass lids are available to buy separately. Handles are secured with stainless steel rivets.

Remove all packaging and labels, wash pans in hot soapy water, rinse and dry thoroughly. Condition the interior non-stick cooking surface. DO NOT condition the black exterior sidewall. Rub a film of vegetable or corn oil over the entire surface using a pad of kitchen paper towels. Rinse the pan with hot water, dry thoroughly. The pan is now ready for use. Occasional re-conditioning after this will help protect the surface and promote longer life.

Le Creuset Toughened Non-Stick pans are completely multifunctional for use on any hob, under any domestic grill, or in any domestic conventional or fan assisted oven (not suitable for use in microwave ovens). Always match the pan base size to the hob heat zone it is to be used on. Gas flames must always be confined to the base area and NEVER extend up and around the sidewalls of the pan. On any glass topped hob always lift the pan on and off, or across the surface. Never slide the pan as this may cause damage to the pan base as well as to the glass. Use MEDIUM and LOW heat settings for the majority of cooking on all heat sources, allowing the pan to heat gradually and evenly. For those times when searing of meat, poultry or fish is required a medium to higher heat can be used initially, but once the pan is hot and the food added, the heat should be lowered. The pan should NEVER be used on a maximum or high heat setting either for pre-heating or cooking as the excessive surface temperatures will damage the non-stick cooking surface.

Always match the diameter of the stainless steel disc in the base of pan to the induction hob cooking zone. Using a pan with a small stainless steel disc on too large a cooking zone may result in a weaker magnetic field being created and reduced heat output. In some cases the hob may not “recognise” the pan and no heat will be generated. DO NOT use the boost function for longer than is required to bring the pan’s contents to a boil. The boost function should only be used for rapid heating of large quantities of water e.g. for boiling pasta or vegetables. During cooking, you may notice some slight noise being generated in the pan by the induction hob. This will not damage the pan or affect cooking performance.

Add a little oil or fat to the cooking surface before heating begins. This will improve the flavour and browning of foods. At no time should the oil or fat be allowed to become smoking hot. If this should occur cool the pan before proceeding.

When cooking with no added fat or oil, pre-heat the pan on a medium setting for approximately 2 minutes before adding the food. DO NOT leave the pan unattended during this time or allow the dry non-stick surface to overheat as permanent damage may occur.

Do not store raw, marinating or cooked foods in the pans. Ingredients may cause damage to the surface.

To protect your pans we recommend using Le Creuset Silicone Tools. You can also use wooden or heat resistant plastic tools. Metal tools, spoons or balloon whisks may be used with care, but should not be used harshly or scraped over the non stick surface. Do not knock these on the top rim of the pan. Knives, or utensils with sharp edges, should never be used to cut foods on the non-stick surface. Hand held electric or battery operated beaters or blenders should not be used on the non stick surface.

Suitable for use in all types of conventional oven (not suitable for microwave ovens). Oven safe to 260°C/500°F (220°C/425°F/Gas Mark 7 if the pan is used with a Le Creuset Toughened Non-Stick heat-resistant glass lid).

When used under a hot grill there should be a minimum distance of 5cm (2 inches) between the heat source and the top rim of the pan.

Damage from overheating is instantly recognisable. The non-stick surface becomes discoloured and in severe cases detaches from the pan in the form of blistering or peeling.

Score marks or severe scratching by heavy use of metal utensils is not covered by the warranty. Such damage is permanent and will result in the reduction of the non-stick release performance.

Cool the pan for a few minutes before cleaning. Do not plunge into, or fill with, cold water when hot. ONLY recommended non-stick cleaning pads should be used on the non-stick surfaces. DO NOT use any metal, harsh abrasive or very stiff pads/washing up brushes, or abrasive cleaning agents on ANY of the surfaces. The tough, reinforced non-stick coating offers excellent food release and is therefore very easy to clean. To maintain the appearance and performance of the non-stick coating, we recommend washing by hand in hot soapy water rather than cleaning in the dishwasher. This will prolong the life of the non-stick surface and enhance cooking performance.

If the non-stick pan is cleaned in the dishwasher only use domestic strength dishwashing detergent (we recommend non-lemon varieties). The cooking surface should be re-conditioned with vegetable or corn oil before each subsequent use. Please note, prolonged, regular dishwashing may eventually mark or discolour any item of cookware and affect the release properties of non-stick surfaces. This is regarded as normal wear and tear and is not covered by the Lifetime Warranty. If the pan is regularly washed in the dishwasher some darkening of the outer ring of the base may occur or a powdery white deposit may form. This is normal and will not affect the performance of the pan. The surface dulling or white deposits can be removed by carefully cleaning the affected areas with a gentle nylon pad and a little water and washing up detergent. Afterwards rinse and dry thoroughly.

Handles are secured to each pan with stainless steel rivets. Always use a dry oven glove or cloth when handling hot pans during and after cooking.

Add another dimension to your cooking with your Le Creuset Toughened Non-Stick pan by using a Le Creuset heat-resistant glass lid – available separately. The see-through glass lid allows you to check the recipe without disturbing the cooking progress or temperature. It retains moisture and flavour and also acts as a self-baster, or converts the pan to one for poaching, braising or casseroling. The lids are oven-safe up to 220°C/425°F/Gas Mark 7.

Thank you for choosing Le Creuset Professional Hard Anodised cookware. Please read this care and instruction before using your pans for the first time - it will help you care for your pans and achieve the best possible cooking results.

• Le Creuset professional Hard Anodised pans are made using a high technology, dual-layer material combining a tough, hard anodized aluminium exterior with a premium quality stainless steel interior. A special magnetic steel base makes the pans suitable for use on induction hobs.
• The dual-layering continues throughout the whole pan ensuring excellent heat conduction performance from base to rim preventing hot-spots.
• The hard anodised exterior of each pan is finished with a durable non-stick coating for easy cleaning.
• The rim of each pan has a specially designed "all-round" lip for drip-free pouring. Suitable for left and right handed use.
• The close-fitting lids make the pans suitable for "reduced-water" cooking helping to retain vitamins and nutrients.
• Handles are secured with stainless steel rivets.

Le Creuset Professional Hard Anodised cookware is:

• Suitable for use on all cooktops, including induction. They can also be used in all types of conventional oven and, for shallow shapes, under the grill.
• Oven proof to 260°C/500°F/Gas Mark 7.
• Energy saving - only medium to low heat is needed for most types of cooking.
• Dishwasher safe.
• Stackable to save storage space.
• Covered by a Limited Lifetime warranty.
• Products comply with EN 12983-1.

Remove all packaging and labels, wash pans in hot soapy water, rinse and dry thoroughly.

When frying in an uncoated pan for the first time or whenever the pan has been cleaned in the dishwasher, prepare the pan as follows:

• Add some vegetable or corn oil so that the base is covered.
• Heat the oil gently and turn the pan to coat the inner side walls.
• Remove the pan from the heat, let it cool and clean with kitchen paper.
• Add some further oil, fat or butter and begin cooking as normal.
• Season the food only after sealing on the hot surface.
• Turn food only when the surface has sealed and it is easily released.
• Reduce the temperature after sealing.

• The two-layer construction of the pans means you do not need to cook on high heat settings. Only MEDIUM heat is needed for most cooking, including frying and searing.
• Always match the diameter of the pan base to the hob heat zone it is to be used on.
• On any glass-topped cooktop always lift the pan on and off, or across the surface. Never slide the pan as this may cause damage to the pan base as well as to the glass.
• Never heat an empty pan.
• Always use a dry oven glove or cloth when handling hot pans during and after cooking.
• If using salt, always add to hot cooking liquid or food so that it can dissolve thoroughly. Never pour directly onto the stainless steel surface as it may cause pitting.
• Do not store raw, marinated or cooked foods in the pans. Ingredients may cause damage to the surface.
• To protect your pans we recommend using silicone, heat-resistant plastic or wooden tools.

Metal tools, spoons or balloon whisks may be used with care, but should not be used harshly or scraped over the surface. Never knock metal tools on the top rim of the pan.

• Always match the diameter of the stainless steel disc in the base of pan to the induction hob cooking zone.
• Using a pan with a small stainless steel disc on too large a cooking zone may result in a weaker magnetic field being created and reduced heat output. In some cases the hob may not "recognize" the pan and no heat will be generated.
• DO NOT use the boost functionfor longer than is required to bring the pan's content to a boil. The boost function should only be used for rapid heating of large quantities of water e.g. for boiling pasta or vegetables.
• During cooking, you may notice some slight noise being generated in the pan by the induction hob. This will not damage the pan or affect cooking performance.

The close-fitting lids, even heat distribution and excellent heat retention qualities of Le Creuset Professional Hard Anodised cookware allows cooking with very little liquid. This method is ideal for vegetables and fruit where flavour can be concentrated and nutrients retained.

• Place the food and liquid into a cold pan, In 16-20cm oans allow 100ml water for a 20-30 minute cook. In a 24cm pan allow 150ml water
• Put on the lid and bring to a simmer when steam will be seen escaping around it. As soon as this happens reduce the heat to very low, so that no steam loss is visible.
• Cook for the required time. Do not lift the lid during the cooking period as steam will be lost and more liquid will be required to replace it.

N.B. Reduced-water cooking is not suitable when using a steamer insert or with the Stockpot when it is used with its pasta insert.

Damage from overheating is instantly recognisable as the stainless steel surface may change colour producing a golden/brown/blue appearance. This is not reversible and cannot be cleaned off. However it will not alter performance an any way.

Score marks or severe scratching by heavy use of metal utensils is not covered by the warranty. Such damage is permanent.

• Cool pans for a few minutes before washing in hot soapy water, rinse and dry thooughly or clean in the dishwasher.
• For more stubborn residues fill the pan with warm water and leave to soak for 10-15 minutes.
• Do not fill hot panswith or plunge into clod water.
• Use only soft, nylon pads or brushes for removing stubborn residues. Do not use any harsh abbrasive pads or cleaning agents on any of the surfaces as they may cause damage.
• A proprietary stainless steel cleaner can be used to remove hard water lime scale deposits and other marks from the interior of the pan. It can also be used to condition, polish and protect the inner surfaces and handles. DO NOT use on the exterior non-stick surface.

All items in the Le Creuset stoneware range are original designs and have been hand-crafted, making each piece unique. Due to this uniqueness, there may be slight variations from piece to piece.

Le Creuset Stoneware is safe for use in the microwave, freezer, refrigerator, dishwasher, oven and broiler. The maximum oven-safe temperature is 500°F / 260°C.

The enameled surface is easy to clean and scratch-resistant. The enamel is completely hygienic and will not absorb odors or flavors. Le Creuset Stoneware is extremely strong and durable, and resists staining, chipping and cracking. The handles, knobs and rims have been designed for a secure, easy-to-hold grip.

DO NOT use any Stoneware piece on the stovetop or any other direct heat source.

OVEN: Maximum oven-safe temperature is 500°F / 260°C. Use oven mitts for lifting at all times.

BROILER: When using under a broiler allow a gap of no less than 2 ½ inches between the rim of the dish and the heat source.

MICROWAVE: Handles may become hot during prolonged microwave use, especially if the handles are enclosed with plastic wrap. Cover just the open top of the dish, leaving the handles exposed.

FREEZER-TO-OVEN USE: Do not place a frozen dish of food in a preheated oven. Place the frozen dish in a cold oven and set the temperature, allowing the dish and oven to heat together. Before serving always check that the center of the food is completely and uniformly hot.

CLEANING: Before the first use, wash the dish in hot, soapy water, and rinse and dry thoroughly. For most day-to-day cleaning, cool the dish for a few minutes before washing and drying, or wash in the dishwasher, allowing the full cycle to complete. Never leave a dish fully immersed in water. For removal of stubborn residues allow the dish to cool, fill with warm, soapy water and allow it to soak for 10 to 20 minutes. Wash in the usual way using a plastic brush or scouring pad if necessary.

Before first use remove packaging, hand wash in warm soapy water and dry thoroughly.

Grease the inside of the tin sparingly before each use for best results.

Oven safe to 240°C/Gas Mark 9.

Metal kitchen utensils may be used, with care.

Knives, or utensils with sharp edges, should not be used.

Cool the tin for a few minutes before cleaning. Do not plunge into, or fill with, cold water when hot.

Hand wash after each use and dry thoroughly before storing.

If washing up water becomes trapped inside the rim, this may cause slight rusting in this area. This is a natural trait of carbon steel, not a fault, and will not affect the performance of the product.

If desired, leave to dry in a warm oven for a few minutes to remove moisture from inside the rim.

Do not use metal or harsh washing up pads/brushes or abrasive cleaning agents on any surface.

Always use protective oven gloves when handling a hot tin during and after cooking.

Not suitable for microwave ovens, dishwasher, grill or use on direct heat.

Le Creuset offers a Lifetime warranty on its non-stick bakeware products.

The warranty applies from the date of purchase of the original owner, whether a self-purchase or received as a gift.

The warranty covers faulty workmanship and/or materials when the product is used in normal domestic conditions and in accordance with the care and use instructions provided.

The following are excluded from the warranty:

• Damage caused by normal wear and tear, accident, misuse, abuse or commercial use.
• Scratches, stains, discolouration, corrosion or damage to the interior or exterior of the product from overheating, dishwasher use, or other misuse.
• Rusting of the rim area as described in the Care and Use information.
• Consequential damage is expressly excluded from this warranty.

To claim under the warranty please return the product, with proof of purchase, to the place of purchase or contact the free Le Creuset Helpline - see details below.

The warranty does not affect you statutory rights.

As with all metal surfaces in contact with high temperatures, please take caution when handling Le Creuset kettles and stockpots heated on the stove. We encourage you to use an oven mitt or silicone Cool Tool™ to avoid burns or injuries from heat or hot steam.

Remove all packaging and labels. Wash the kettle / stockpot in hot, soapy water. Rinse well and dry thoroughly.

Le Creuset enamel on steel kettles can be used with all heat sources, including induction.

When filling the kettle with water, only fill water above the first layer of holes on the interior of the spout (see diagram on box for more information).

Le Creuset enamel on steel kettles can be used with all heat sources, including induction.

When filling the kettle with water, only fill water above the first layer of holes on the interior of the spout (see diagram on box for more information).

For efficient and safe boiling, always use burner a similar in size to the base of the kettle.

Do not bang the kettle down onto a stove’s surface or work surface. Repeated banging may damage the exterior enamel.

Do not place the kettle on the heat source without having water in the kettle. Never leave a kettle simmering for long periods on any heat source; it may boil dry, which can result in overheating and damage to the base and enamel.

Do not leave water standing in a kettle when it is not in use. A buildup of scale may occur and reduce efficiency.

Before pouring from your kettle, remove it from the burner and ensure the handle is in the upright position.

Le Creuset proudly uses heat-resistant plastic on our handles and whistles.

Never place in the dishwasher. To clean, simply hand-wash the kettle with hot, soapy water and dry thoroughly. A gentle kettle de-scaler may be used periodically if required.

Le Creuset enamel on steel cookware is ONLY suitable for use on cooktops / hobs, including induction. It is NOT suitable for oven use. Always match the pot base size to the cooktop / hob heat zone it is to be used on. Gas flames must always be confined to the base area and never extend up the side.

To protect your pots we recommend using silicone, heat-resistant plastic or wooden tools. Avoid using knives and other metal tools. Avoid repeated knocks on the cooktop / hob or other hard surfaces, especially on the edges of the pot, as this may crack or chip the enamel. Cool the pot for a few minutes before washing in hot soapy water. Rinse and dry thoroughly or clean in the dishwasher. For more stubborn residues, fill the pot with warm water and leave to soak for 10-15 minutes. Do not fill hot pots with, or plunge into, cold water. Use only soft, nylon pads or brushes for removing stubborn residues. Do not use any harsh abrasive pads or cleaning agents as they may cause damage.

Le Creuset silicone is an ideal material for kitchen utensils. It is smooth and flexible, and cleanly scrapes both flat and curved surfaces with ease. Silicone will not scratch or damage cookware.

Remove all packaging and labels. Wash the utensil or accessory in hot, soapy water. Rinse and dry thoroughly.

Le Creuset silicone utensils and accessories are heat-resistant to 482°F/ 250°C, so they are ideal for stovetop cooking. Utensils should not be left in pans while cooking, and handles should not overhang the sides. Heat from the stove can damage the wooden handle.

Silicone is dishwasher-safe, so accessories made entirely from silicone can be placed directly in the dishwasher.

To clean wooden-handled utensils simply remove the silicone blade by pulling it from the handle and place in the dishwasher. Wash the wooden handles by hand and dry well before replacing the clean utensil blade.

Mineral oil can be used on the wooden handle after drying to preserve its good looks.

Remove all packaging and labels. Wash the utensil in hot, soapy water. Rinse and dry thoroughly. Stainless steel tools may also be washed in the dishwasher.

Stainless steel tools are safe at any cooking temperature.

Stainless steel tools are safe for use in the dishwasher.

Le Creuset salt and pepper mills should not be immersed in water or put in a dishwasher. If the outside of the mill requires cleaning, wipe with a damp cloth. Let dry completely before refilling. Be careful not to overtighten the knob, as this can damage the shaft and grinding mechanisms.

Place the sharpener on a firm, level surface and keep a firm grip on the device. Place the blade into the u-shaped opening between the sharpening wheels at a 90° angle to the sharpener's handle. Use either of the two sharpening positions depending on the condition of the blade edge.

Position 1 (coarse), diamond-coated wheels:

• Only to be used if the blade is very blunt.
• Apply light downward pressure and draw the blade through the wheels from heel to tip.
• Avoid rubbing the flat surface of the blade against the wheels when sharpening.
• Repeat this process 3-5 times; normally 3-5 pulls will achieve a sharp edge.
• Knives made of extremely hard steel may require additional pulls.
• A back and forth action can also be used to sharpen the blade.

Position 2 (fine), diamond-coated wheels:

• Always use after coarse sharpening in Position 1 to remove any burrs left after the initial sharpening process. Can also be used for regular sharpening of your knives to maintain a sharp edge. Draw the blade through the sharpening wheels from heel to tip applying light pressure.
• Repeat the process as many times as necessary.
• Normally 3-5 pulls will achieve a sharp edge. Knives made of extremely hard steel may require additional pulls.
• A gentle back and forth action can also be used.

In order to achieve the best sharpening results, the knife blade should be cleaned before and after every sharpening process. Clean the sharpening wheels with a non-abrasive sponge or pull a soft cloth through the sharpening wheels. Use a similar movement to those of sharpening a knife.

Do not use the sharpener to sharpen scissors or knives with a serrated or scalloped edge. Only use light pressure during the sharpening process. Do not put the sharpener into the dishwasher or submerge in water.

Before using any corkscrew, always read the appropriate instructions for your model. Remove any foil covering the cork, and check that the neck and rim of the bottle are free from chips and cracks that could weaken the bottle. When opening, hold the bottle on a solid, level surface. Handle the corkscrew with care, as the tip of the screw is sharp. Ensure that the corkscrew is seated squarely on the neck of the bottle before using.

Lever model corkscrews are not suitable for opening sparkling wines, and are not designed to replace corks in opened bottles. For old, fragile, brittle or broken corks we suggest using a two-prong Butler’s Friend.

Most Le Creuset lever model corkscrews are designed to work well with modern synthetic corks. However, with older lever corkscrews, synthetic corks may become stuck on the screw and jam the mechanism. If the cork becomes stuck on the corkscrew it can be removed by carefully twisting it off with your fingers. Use caution when doing this, as even the tip of a worn corkscrew will be sharp.

Lever model corkscrews are finished with a special coating designed to make cork removal easy. If the coated screw starts to show signs of wear or becomes difficult to use, consider replacing the screw. To find the right replacement screw and instructions on how to change it, please refer to the instruction guide for that model.

Generally a worn screw is replaced by unscrewing the protective chrome cap above the worn screw, removing the screw, and inserting the new screw and replacing the protective cap.

The point of the screw is very sharp—handle it with care.

Lever model corkscrews are not dishwashwer-safe. We recommend cleaning corkscrews occasionally using a damp cloth or warm, soapy water to remove wine deposits and any particles of cork that may accumulate. Dry well after washing and store in a dry place to avoid corrosion on metal components. Do not use lubricants on your lever model corkscrew.

Le Creuset Textiles (with the exception of the apron) feature a quilted cotton lining for maximum protection and comfort, as well as a nylon steam and grease barrier that prevents the penetration of hot steam, water and grease. The durable terry cloth and canvas exterior are machine washable.

The apron is constructed of canvas, and is also machine washable.

Occasional cleaning in the top rack of the dishwasher is safe for Le Creuset glassware. The glasses will not smoke or discolor. However, hand washing is recommended. Wash with warm, soapy water, and allow to dry completely before storing.

Le Creuset woodenware is made of beech, a durable hardwood commonly used for spoons, cutting boards and kitchen countertops. As with any wood product, these tools should never be soaked in water. To clean, rinse with hot soapy water and dry thoroughly. Do not place in the dishwasher. To prolong life and prevent splitting, wipe occasionally with food-safe mineral oil.