The first color is called “Sea Salt,” and it’s a calming shade of seafoam green with a slight ombré effect. It’s like the Le Creuset team took a trip to the beach, got inspired by sea glass, and designed a line that would effortlessly fit into any seaside kitchen.
Also, does Le Creuset discontinued colors?
Discontinued & Retired Le Creuset colors
Many colors have been discontinued over the years…indeed many becoming collector’s items. If it is a retired color you really want, it is worth keeping an eye on outlet shops as they will often sell off remaining stocks.
Herein, how do you keep food from sticking to Le Creuset?
It’s important not to overheat your Le Creuset Cast Iron Casserole – this can cause food to stick. Always cook on a low to medium heat, whatever heat source you’re using. Make sure you build heat gradually too.
Is it OK to mix Le Creuset colors?
Meringue and White are timeless options and will team beautifully with any other colour in the Le Creuset colour wheel while the likes of Flint and Matte Black are infinitely modern and can be teamed together as a stylish duo or with White for striking contrast.
Le Creuset (French pronunciation: [lə kʁøze], meaning “the crucible”) is a premium French cookware manufacturer best known for its colourfully-enameled cast-iron cookware “French ovens”, also known as “cocottes” or “coquelles” and “sauce pans” or “casseroles” (in French).
Le Creuset is more expensive in Paris than it is here at the outlet stores in California, hence my reluctance to buy and ship such a heavy object.
Le Creuset’s Cast Iron Round Dutch Oven Is Perfect for Making Soups & Stews | EatingWell.
Another reason for your eggs sticking is either retention of heat or a lack of heat. Cast iron needs to be preheated before adding any food to the pan; otherwise, it will stick. If you add your eggs too early when the pan is still cold, they will also likely cling to the skillet.
Why is my Le Creuset skillet sticking? Sticking occurs most often when the pan has not been properly preheated, or when not enough oil has been used. Remember, enameled cast iron is not nonstick, and will not develop the same level of seasoning as a raw cast iron pan.