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Care and Use

Each piece from our extensive range of high-quality cookware is designed for versatility and ease of use. Please read these care and use guidelines before using your cookware for the first time. The information here will help you achieve the best possible cooking results.

  • Cast Iron

    Cooking with cast iron

    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.

    Before first use

    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.

    Heat recommendations

    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.

    Cooking heats

    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.

    Oils and fats

    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.

    Food storage and marinating

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

    Tools to use

    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.

    Handles

    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.

    Hot pans

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

    Oven use

    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 375°F / 190°C. Products with integral cast iron handles or stainless steel knobs can be used at any oven temperature. 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.

    Cooking tips for grilling

    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.

    Cooking tips for shallow frying and sauteing

    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.

    Cleaning and Care

    General care

    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.

    Dishwasher use

    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

    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.

  • Tri-Ply Stainless Steel

    Cooking with Tri-Ply Stainless Steel

    Le Creuset Tri-Ply Stainless Steel cookware features a commercial grade triple-layer construction – a full aluminum core sandwiched between two layers of premium-quality stainless steel. The heat-responsive aluminum core extends up the sides of the pan to provide even heat distribution and to eliminate scorching and hot spots. A magnetized stainless steel exterior ensures compatibility with all cooktops, including induction. Uncoated cookware is oven-proof to 500°F / 260°C.

    Tri-Ply Stainless Steel cookware is dishwasher safe – including nonstick-coated pieces.

    Le Creuset Tri-Ply Stainless Steel cookware products are covered by a lifetime warranty.

    Every piece of cookware is manually inspected several times during manufacture to ensure the strictest quality standards are maintained.

    Before first use – Uncoated

    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.

    When frying in an uncoated pan, season the food only after searing on the hot surface. Turn food only when the surface has seared and is easily released. Reduce the temperature after searing.

    Before first use – Nonstick

    Before using for the first time it is beneficial to condition the nonstick surface. Rub a film of cooking oil over the surface. Heat the pan for two minutes over a medium setting, then cook and rinse with hot water. Dry thoroughly.

    When frying in a nonstick-coated pan for the first time, or after the pan has been cleaned in the dishwasher, prepare the pan as follows:

    • Add enough oil to cover the base of the pan.
    • Heat the oil gently and turn the pan to cover the side walls.
    • Remove the pan from the heat, let it cool, and clean it with a paper towel.
    • Add some more oil, fat or butter, and begin cooking as normal.
    • Season the food only after searing on the hot surface.
    • Turn food only when the surface has seared and it easily released.
    • Reduce the temperature after searing.

    Heat recommendations

    Uncoated cookware is oven-proof to 500°F / 260°C. It can be used in all types of conventional ovens, and fry pans may be used under the broiler.

    To protect and prevent damage to the surface of nonstick cookware, use only low and medium temperatures for all cooking. Never use high heat settings. The maximum oven-safe temperature for use with nonstick pans is 500°F / 260°C.

    Do not preheat a pan on high and then lower the heat for cooking. The material will not cool quickly, and if overheated, may cause food to burn or stick. Never heat an empty pan.

    Always use a burner that is similar in size to the base of the pan.

    Tools to use

    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 only be used with care and should not be scraped over the surface. Do not knock these on the top rim of the pan. Hand-held electric or battery-operated beaters should not be used. Their blades will damage the enamel.

    Key features

    Saucepans and casseroles have capacity markings on the pan’s interior, allowing for quick and convenient reference.

    All Tri-Ply Stainless Steel products feature a precision pouring rim, which prevents spills and drips when pouring liquids directly from the pan.

    Hot pans

    Large assist handles are designed for safe and comfortable portability, even while wearing oven mitts.

    Hollow, cast stainless steel handles are ergonomic and will remain cool to the touch when used on the stovetop.

    Food storage and marinating

    Do not store raw, marinating or cooked foods in the pans. The ingredients may damage the surface.

    Cleaning and care

    Always cool a hot pan completely before washing. Remember to dry it thoroughly before storing. Never plunge a hot pan into cold water. While the Le Creuset Stainless Steel is designed to be durable, thermal shock can still occur and may result in a warped base.

    If there are food residues, fill the pan with warm water and let soak until the residues release easily. Nylon or soft abrasive pads or brushes can be used to remove stubborn residue. Do not use metallic pads or harsh cleaning agents, as these will damage the surface. A proprietary stainless steel cleaner can be used to remove hard water lime scale and other marks. It can also be used to condition, polish and protect the inner and outer surfaces. If you notice a slight discoloration on your pans after cleaning them in a dishwasher, try a different detergent.

    Never store pans while they are still damp; store them in a dry cupboard away from steam.

  • Forged Hard-Anodized

    Getting Started

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

    Condition the interior nonstick cooking surface by rubbing a film of vegetable or corn oil over the entire cooking surface with a paper towel. Rinse the pan with hot water and dry thoroughly. The pan is now ready for use.

    Occasional re-conditioning will help protect the surface and promote a longer life. Do not condition the black exterior.

    Before first use

    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.

    When frying in an uncoated pan, season the food only after searing on the hot surface. Turn food only when the surface has seared and is easily released. Reduce the temperature after searing.

    Heat recommendations

    Use medium and low heat settings for the majority of cooking on all heat sources, and allow the pan to heat gradually and evenly.

    When searing meat, poultry or fish, a medium high 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 the highest heat setting for either preheating or cooking. Excessive surface temperatures will damage the nonstick cooking surface. See section on details of misuse.

    Always use a stovetop burner that is similar in size to the base of the pan. Gas flames must always be confined to the base area and never extend up the sidewalls of the pan.

    On any glass-topped stove always lift the pan to move it. Never slide the pan, as this may cause damage to the stovetop or the base of the pan.

    The maximum safe temperature for oven use is 500°F / 260°C. When used under a hot broiler there should be a minimum distance of two inches (5cm) between the heat source and the top rim of the pan.

    Tools to use

    Le Creuset Silicone Tools are recommended. 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 nonstick surface. Do not knock these on the top rim of the pan. Knives or other utensils with sharp edges should never be used to cut foods on the nonstick surface. Hand-held electric or battery-operated beaters should not be used on the nonstick surface.

    Always use an oven mitt or silicone Cool Tool™ when handling a hot pan during and after cooking.

    Oils and fats

    Add a little oil or fat to the cooking surface before heating begins. This will improve the flavor and browning of foods. At no time should the oil or fat become hot enough to smoke. If this occurs, cool the pan before proceeding. For fat-free cooking, preheat the pan on a medium heat setting for approximately two minutes before adding the food.

    Do not leave the pan unattended during this time or allow the dry nonstick surface to overheat, as permanent damage may occur.

    Food storage and marinating

    Do not store raw, marinating or cooked foods in the pans. The ingredients may damage the surface.

    Cleaning and care

    Cool the pan for a few minutes before cleaning. Do not plunge a hot pan into cold water.

    Only recommended nonstick cleaning pads should be used on the nonstick surfaces. Do not use any metal or abrasive pads or abrasive cleaning agents on any of the surfaces.

    The pan is dishwasher-safe, but washing by hand is recommended. Simply wash with hot, soapy water, and rinse and dry thoroughly. If the pan is regularly washed in the dishwasher some darkening of the rivets and 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 detergent. After cleaning, rinse and dry thoroughly.

    Each time the pan is cleaned in the dishwasher, the cooking surface should be re-conditioned with vegetable or corn oil before the next use.

    Le Creuset Heat-Resistant Glass Lids

    Add another dimension to cooking with a Le Creuset Forged Hard-Anodized pan by using a Le Creuset heat-resistant glass lid. The tempered glass lid allows you to check the recipe without disturbing the cooking progress or temperature. It retains moisture and flavor and converts the pan to one for poaching, braising or casseroling. The lids are oven-safe up to 425°F.

    Misuse of the Nonstick Surface

    The Le Creuset lifetime warranty does not cover damage to the nonstick surface caused by overheating or scratching.

    Overheating: Damage from overheating during cooking is instantly recognizable. The nonstick surface becomes discolored, and in severe cases will blister or peel away from the pan.

    Scratching: Score marks or severe scratching caused by heavy use of metal tools is not covered by the warranty. Such damage is permanent and will result in a reduction of the nonstick release performance.

  • Stoneware

    Getting Started

    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.

    Cleaning and care

    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.

  • Metal Bakeware

    Introduction

    All metal bakeware is made from heavy-gauge carbon steel, with a PFOA-free nonstick coating.

    Cleaning and care

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

    For best results, lightly grease the inside of the pan before baking. Pans are oven-safe to 450°F. Metal utensils may be used with care, but do not use knives or other utensils with sharp edges.

    Before cleaning, let cool for a few minutes. Do not plunge into, or fill with, cold water while still hot. If water becomes trapped inside the rim, this may cause slight rusting. However, this is a natural trait of carbon steel, and will not affect the performance of the product. If desired, you can let dry in a warm oven for a few minutes to remove moistrue from inside the rim.

    Not suitable for dishwasher, microwave, grill or stovetop use.

  • Kettles and Stockpots

    Getting Started

    As with all metal surfaces in contact with high temperatures, please take caution when handling Le Creuset kettles and stockpots heated on the stove.

    Enamel on Steel Teakettles

    Before first use

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

    Heating tips

    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.

    Tools to use

    We encourage you to use an oven mitt or silicone Cool Tool™ to avoid burns or injuries from heat or hot steam.

    Cleaning and care

    Do not bang the teakettle 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 teakettle 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 teakettle, 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.

    Enamel on Steel Stockpots

    Before first use

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

    Heating tips

    Le Creuset stockpots can be used with all heat sources, including induction. For efficient and safe boiling, always use a burner similar in size to the base of the stockpot.

    Tools to use

    We encourage you to use an oven mitt or silicone Cool Tool™ to avoid burns or injuries.

    Cleaning and care

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

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

    Do not place a stockpot on a heat source without having liquid in the pot. Do not allow a stockpot to boil dry.

    Never place a stockpot in the dishwasher. To clean, simply hand-wash the stockpot with hot, soapy water. Rinse well, and dry thoroughly. Do not submerge stockpots in water – the water may become trapped inside the vessel and can lead to rusting.

  • Utensils and Accessories

    Silicone Tools and Accessories

    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.

    Before first use

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

    Heat recommendations

    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.

    Cleaning and care

    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.

    Revolution® Stainless Steel Tools

    Before first use

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

    Heat recommendations

    Revolution® stainless steel tools are safe at any cooking temperature.

    Cleaning and care

    Revolution® stainless steel tools are safe for use in the dishwasher.

    Wood Tools and Accessories

    Cleaning and care

    Le Creuset wood tools and accessories are 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.

    Salt and Pepper Mills

    Cleaning and care

    Le Creuset salt and pepper mills should be washed by hand in hot soapy water. Let dry completely before refilling. Be careful not to overtighten the knob, as this can damage the shaft and grinding mechanisms.

  • Corkscrews and Wine Accessories

    Lever Model Corkscrews

    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 such as Prosecco and Champagne, 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.

    Synthetic Corks

    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.

    Replacing the Screw

    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.

    Cleaning and care

    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.

  • Textiles

    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.

  • Le Creuset Cutlery

    Le Creuset cutlery is produced using only the highest-quality carbon steel. Although these knives are designed for durability and strength, do not place them in the dishwasher. Wash by hand with soap and warm water, and dry thoroughly before storing.

  • Glassware

    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.