Le Creuset enameled cast iron cookware is a trusted tool for master chefs and home cooks alike. Crafted by French artisans from the finest quality materials since 1925, our iconic cookware combines the exceptional heat distribution and retention of cast iron with a colorful porcelain enamel finish that is durable, versatile and easier to use and clean than raw cast iron. This way, you get the benefits of cooking with cast iron without the hassle of maintaining it.
Our enameled cast iron cookware can be used for all types of recipes and culinary techniques, from slow-cooking, braising and searing to roasting, baking, frying and more. Read on for our expert tips for how to cook with enameled cast iron to produce superior culinary results from stove to oven to table.
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Why Use Enameled Cast Iron for Cooking
Cast iron is known for its exceptional heat retention and distribution properties which makes it a favorite for cooking. It produces superior results by locking in flavor, keeping food moist and tender, and dishes warm — from stove to oven to table. But despite these culinary advantages, many find cooking with raw cast iron to be cumbersome since you have to ensure that the pan is always well-seasoned and clean it carefully to ensure it does not rust.
Le Creuset was the first to finish cast iron cookware with a colorful porcelain enamel to make it more durable, versatile and easier to use and clean. This way, you get the benefits of cooking with cast iron without the hassle of maintaining it. This easy-to-clean vibrant enamel is non-reactive and non-porous which means it won’t absorb odors and flavors, nor will it add a metallic taste when you cook acidic foods like tomatoes, wine, vinegar and citrus. It requires no seasoning, minimizes sticking and resists dulling, staining, chipping and cracking – plus it won’t rust and is dishwasher-safe.
We offer the most variety in enameled cast iron cookware, with a shape, size and color to suit every recipe and cooking technique. But no matter which piece of cookware you choose, Le Creuset enameled cast iron can be used on any stovetop, including ceramic, glass, electric, gas, halogen and induction. It can also be used under a broiler (just be sure to leave a few inches between the flame and the top of the pot), and is oven-safe to 500°F (black phenolic Classic knobs up to 390°F).
"I own an entire rack of Le Creuset because I use it all the time."
Ina Garten
Ina Garten’s Favorite Kitchen Tools – Williams Sonoma
Tips for Cooking with Enameled Cast Iron
- Bring the food to room temperature - Food will get a stronger sear and cook more evenly when brought to room temperature before cooking. This is especially true for thicker cuts of meat like steaks, pork chops or bone-in cuts of poultry.
- Pat the food dry – Dry food produces an even crust with maximum flavor. Excess moisture on food will cause the liquids to steam and prevent searing. Simply blot all sides with a paper towel.
- Preheat the pan – For best results, the pan needs to be fully and evenly heated. This way, when the food is added to the pan, it stays hot and evenly sears across the entire surface. When using Le Creuset enameled cast iron, the pan needs to preheat on medium heat for about 5 minutes before adding your food. Just be sure not to leave the pan unattended during preheating, and we don’t recommend preheating an empty pot or pan for longer than 5 minutes because it could crack the enamel.
- Lightly oil the pan – Use an oil with a higher smoke point such as grapeseed or canola. Use just enough oil to lubricate the pan and heat until shimmering, but not smoking.
- Turn it down – Our enameled cast iron cookware has excellent heat distribution, so for most recipes you can use low to medium heat while cooking. For searing or stir-frying, start with medium heat, but once food is added to the pan you might need to adjust the heat level to low.
- Don’t crowd – Make sure to leave about an inch of space between the pieces of food, and sear in batches if you have more than what will fit in the pan at one time. If they are too close together, it will begin to produce steam which will cause liquid to run underneath the meat, preventing searing.
- Don’t keep flipping – Once you add the food, let the natural sugars caramelize and brown without moving the food around the pan. At first the food might stick to the pan, but will release naturally when the food is ready to be flipped. Flip and repeat on other side.
- Deglaze the pan –You can use any liquid for deglazing, but broth, wine or juice will add extra depth. The liquid removes all the little browned bits on the bottom of the pan as well, saving every last bit of flavor. This is the start of a pan sauce, braising liquid or gravy.
- Cover and cook – The lids on Le Creuset enameled cast iron pots and pans are designed to circulate steam to promote convection inside and return moisture to the food while cooking. Since they are stove to oven to table compatible, you can either finish the cooking on the stovetop or place the pot or pan in the oven to slowly finish cooking for tender melt-in-your-mouth results.
- Store in the fridge – The excellent thermal properties of enameled cast iron will not only keep food hot at the table but also cold, so you can place prepped food or leftovers in the refrigerator or freezer. Just be sure to avoid drastic changes in temperatures which could crack the enamel. For example, don’t take a pot or pan from the freezer and immediately put it on a stovetop.
