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.
Likewise, people ask, are Staub and Le Creuset knobs interchangeable?
The knobs for my Le Creuset, Lodge and Staub are interchangeable, therefore this can be attached to almost any enameled cast iron lid and used whenever needed. Also, as others have mentioned it can make lifting the lid easier due to the shape. Makes for easy grip on heavy lids.
Subsequently, can you put a hot Le Creuset in the fridge?
Cast iron can be refrigerated, the Dutch oven can also be used in the freezer. Cast iron can withstand zero temperatures just as well as it can withstand extreme heat. All you have to do to use cast iron from hot to cold and vice versa is to allow it to achieve room temperature before switching between extremes.
Do cast iron pan handles get hot?
It’s easy to forget the handles of cast-iron skillets are hot, especially when you have other pans on the stove. But grabbing a hot handle can lead to burns, messes and potentially smashed toes. (These lightweight cast-iron skillets could help prevent that from happening.)
Stainless steel tubular handles are sturdy and oven safe. The stainless steel is formed into a tubular shape, creating an inside air flow up the shank of the handle. This slows the buildup of heat from the hot pan to the handle.
The black phenolic knobs that the pots come with are designed to stay cooler than the pot itself. They do still, however, get hot. On Le Creuset’s Classic range, these knobs cannot withstand heat over 390-degrees. On their Signature range, the phenolic knobs can reach 500-degrees before melting.
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. Always place a hot pan on a wooden board, trivet or Le Creuset silicone mat—never on an unprotected surface.
The reason your enamel cast-iron is sticky or has food sticking to the inside of the enamel is that it is not a non-stick cooking surface. Combining a non-stick cooking surface, with the exceptional heat output from cast-iron and not enough oil or other liquid is what makes it sticky over time.
What is this? If you are buying online,
- The name of Le Creuset.
- There should be a double-digit number.
- It should have ‘France’ or ‘Made in France’
- It should also have the Diamond mark of Le Creuset.
4 Things You Should Never Cook in Cast Iron:
- Smelly foods. Garlic, peppers, some fish, stinky cheeses and more tend to leave aromatic memories with your pan that will turn up in the next couple of things you cook in it. …
- Eggs and other sticky things (for a while) …
- Delicate fish. …
- Acidic things—maybe.
Le Creuset’s Signature line is an improved version of the Le Creuset Classic line. The Signature line includes 45% larger handles, a larger heat-resistant knob, a tight-fitting lid with larger raised rims, and improved enamel.
Flame. Introduced in 1925, Flame is Le Creuset’s trademark hue. As eternal as its name, it is our most iconic color of all.
While enamel is useful in that it eliminates the pitted surface of cast iron where food can more readily get trapped and stick, it is not inherently nonstick and does not build up a seasoning. So each time you cook, you’ll need a sufficient amount of fat to avoid stuck-on messes.
If you’re not a regular baker, you might be surprised to learn that the standard Le Crueset lids aren’t endlessly oven-safe. The black knobs on these products are phenolic, meaning they’re made of a plastic-like resin material that may warp or melt if kept above 375°F.