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Le Creuset Casseroles, Pans and Cookware made of Cast Iron

Le Creuset Casseroles, Pans and Cookware made of Cast Iron

The various shapes of Le Creuset casseroles allow for the preparation of almost any dish. For example, there are flat casseroles that are ideal for dishes that are first seared and then baked in the oven. They are also suitable for preparing risotto.
Other Le Creuset casseroles can be used for juicy pot roasts. These feature a special condensation lid with knobs on the inside, where steam condenses and drips back onto the food.

Classics like the saucepan with its special ventilation system that prevents boiling over, or the gourmet casserole, also come from Le Creuset. This is ideal for cooking and braising due to the even heat distribution from the edge to the lid.

All Le Creuset cast iron casseroles are characterized by the following features:
• Ideal for frying, cooking, and stewing
• Perfect for searing
• Suitable for all types of stoves, including induction
• Durable enamel inside and out
• Easy to clean and dishwasher safe
• Keeps food warm until the end
• Suitable for serving at the table
• Oven-safe lid knob (heat resistant up to 190°C)
• Also usable in the oven and grill

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Le Creuset was founded in 1925 by the Belgians Armand Desaegher and Octave Aubecq in France. This was also the birth of Le Creuset's cast iron casseroles, pans, and cookware. Today, Le Creuset is the world leader in enameled cast iron cookware and is found in the best kitchens around the world.

Cast iron is one of the oldest materials for pots, pans, and casseroles. Cast iron refers to a group of iron alloys with a high content of carbon (> 2%) and silicon (> 1.5%) as well as other components such as manganese, chromium, or nickel. Due to the special cooking behavior of cast iron, a particularly flavorful aroma develops in pots and casseroles.

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