First off, congratulations on your new piece of Le Creuset! We’d love to see your happy unboxing video or pics of your first meal, make sure to tag us on Instagram! (@chefscomplementsnz)
Before first use
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 sidewalls.
- 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.
Usage
Heat Zones & Sources
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 ovens (not suitable for microwave ovens). Oven-safe to 260°C/Gas Mark 7. 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. For shallow shapes, they can also be used under the grill.
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 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. 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.
Induction Hob Cooking
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. This range is all induction-capable but please refer to your induction HOB manual on minimum cooking base size. 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
Reduced Water Cooking
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.
Reduced-water cooking is not suitable when using a steamer insert or with the Pasta Pot when it is used with its pasta insert.
Food storage and marinating
Do not store raw, marinating or cooked foods in the pans. Ingredients may cause damage to the surface.
Tools to use
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.
Handles
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.
Cleaning & Storage
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 limescale 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).
Mis-use
Overheating
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.
Scratching
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.
Warranty
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.
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 on the non-stick range.
- 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.
