One of the main benefits of stainless steel cookware is that it is versatile, durable and easy to clean. Le Creuset Tri-Ply Stainless Steel cookware is designed with this kind of durability, performance and ease of use in mind.
Which Stainless Steel is Right for You
Signature Stainless Steel
Crafted by European artisans with a refined performance-driven design to master any culinary challenge. Radiant and durable, the lightweight titanium-infused stainless steel exterior resists scorching and corrosion.
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Classic Stainless Steel
A durable kitchen workhorse designed for the passionate cook looking to level up. The satin matte exterior blended with polished accents resists scratches, marks and fingerprints, maintaining its timeless elegance through daily use.
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Essential Stainless Steel
Expertly crafted for the everyday cook and engineered for performance, style, and lasting quality. Durable and easy to maintain, the full matte brushed exterior is resistant to scratches and marks.
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Stainless Steel Cleaning Tips
Stainless steel is often the preferred cookware not only in home kitchens, but in professional kitchens as well, since it can stand up to daily use and repeated washing. Le Creuset Tri-Ply Stainless Steel is dishwasher safe, but we recommend hand washing. To clean your cookware, just follow these easy steps:
- Allow the pan to cool for a few minutes before cleaning. You never want to place a hot pan in cold water.
- Use a soft non-metal or non-stick sponge to clean the pan with warm water and a mild dish soap. Don’t use metal scouring pads or abrasive cleaners that may scratch the surface.
- Rinse and dry thoroughly before putting away. Drying your cookware right after washing will help prevent water spots.
Cleaning Stubborn Stuck-on Food
We’ve all had the experience of food burning or really sticking to a stainless steel pot or pan. One of the most common causes for food sticking is using a heat setting that is too high and overheating the pan. Because Le Creuset Stainless Steel has exceptional heat distribution and retention, you only need to use low or medium heat while cooking. Another typical reason for sticking is when cold food is added to a hot pan, so be sure to allow your proteins to sit at room temperature for 10-15 minutes before cooking.
Also, when cooking or baking with stainless steel cookware you need to be sure to use some kind of oil or fat. But over time, that oil can leave a sticky residue on your pots and pans. If you find yourself with stubborn stuck-on food or that oil residue, the first thing to try is to fill the pot or pan with warm soapy water (or baking soda and water) and allow it to soak. You can even put the pan back on the stovetop and boil the soapy water for 10-15 minutes. Once the food residue has softened, it should easily release with a non-stick sponge and a little gentle scrubbing.
For really stubborn stains and stuck-on food, try the Le Creuset Stainless Steel Cookware Cleaner. To use the cleaner, apply it to the pan with a damp sponge and rub gently. Wash thoroughly again with warm water and wipe dry. One thing to note, though, is that you shouldn’t use the Stainless Steel Cookware Cleaner on any pans that have a non-stick interior surface.
