Ultimate Cookware Set
The Ultimate Cookware Set contains the essential tools for home cooks and chefs alike: a Round French Oven, an Iron Handle Skillet, a Stainless Steel Fry Pan, a Forged Hard-Anodized Shallow Fry Pan, a perfect Stockpot and two ideally sized Saucepans.
Size and colours
ENAMELLED CAST IRON
Enamelled Cast Iron Limited Lifetime Warranty – Le Creuset Canada Inc.
Le Creuset cookware is warranted to you by Le Creuset Canada Inc. to be free from defects in material and workmanship at the time of its purchase. For this Limited Lifetime Warranty to apply, you must follow the care and use instructions provided with the utensil. This warranty covers normal household use only.
This warranty does not cover damage from abuse, commercial use or other non-consumer use, neglect, abnormal wear or tear, overheating, or any use not in accordance with the cookware instructions provided with the utensil. This warranty does not cover damages such as the cost of repairing or replacing other property that is damaged due to a defect in the utensil, the cost for transportation of the utensil to get warranty service, loss of time, loss of use, or other consequential or incidental damages.
This Limited Lifetime Warranty covers the original retail consumer purchaser of the utensil, or a consumer who receives the utensil new and unused as a gift from the original retail purchaser. Coverage terminates if a covered consumer sells or otherwise transfers the utensil (this warranty is provided only to consumers, and all express and implied warranties to non-consumers are disclaimed).
This Limited Lifetime Warranty begins on the date of purchase and lasts as long as a covered consumer owns the utensil.
This Limited Lifetime Warranty does not extend any implied warranty provided by any provincial or territorial law to a consumer. This warranty gives you specific legal rights, and you may also have other rights which vary from province and or territory. (Some provinces and or territories do not allow the exclusion or limitation of incidental or consequential damages, so the above limitation or exclusion may not apply to you).
Defective cookware will be replaced free of charge, or replaced by a similar product or one of equivalent value if the product is no longer in production, upon return of the damaged piece to Le Creuset Canada. Replacement with the same colour cannot be guaranteed.
This Limited Lifetime Warranty is made solely by Le Creuset Canada Inc., and no other person or entity. This Limited Lifetime Warranty is the only express warranty provided for the utensil. For help and advice, call the toll-free helpline: 1-866-666-6162 or email us at firstname.lastname@example.org
To make a claim under this Limited Lifetime Warranty, you must contact our consumer service department by phone or email.
Please include the following information:
- Your name, delivery address, phone number
- The approximate age of the cookware
- Where the cookware was purchased
- How and when the damage began
- Pertinent use and care details
- Photos of damaged cookware
Once you have received your authorization number, we will supply you with the mailing address where your damaged product will be received. You are welcome to send your returns by Canada Post or the courier service of your choice. Returns shipped “collect” or COD will not be accepted. We recommend using a trackable means to return your cookware as Le Creuset Canada is not responsible for damages, lost or stolen merchandise. Be advised the normal turnaround time on returns is between 2-4 weeks after receipt of item.
ENAMELLED CAST IRON
Cooking with Enamelled Cast Iron
Enamelled cast iron is a remarkable and robust material that performs well with modern requirements for food preparation and cooking. Whether you choose to stir-fry, slow-cook a casserole, sear a steak or bake a cake, there is a shape that is suitable. Cast iron performs well for either slow cooking or high-temperature searing.
Cast iron can be used reliably on any heat source, including induction, and with any oven or grill. It has the ability to retain heat efficiently, which allows for use of lower heat settings in stovetop and oven cooking. On the table, a hot covered dish will keep food hot for second servings.
Cast iron can also be used to keep foods cold. A chilled dish becomes an ideal cold food server on a hot summer day. It can also be placed in the freezer for food storage or advanced food preparation.
Remove all packaging and labels. Wash the pan in hot, soapy water, then rinse and dry thoroughly. Your pan is now ready to be used and does not require any further preparation.
Le Creuset cast iron cookware can be used on all heat sources including gas, electric solid plate or radiant ring, vitro-ceramic glass, induction, and ovens fired by gas, oil, coal or wood. When using any glass-topped stove, always lift the pan when moving it; never slide it, as this may damage the stovetop or the base of the pan.
Always match the pan’s base size to the stovetop heat zone to maximize efficiency, and to prevent overheating of the pan sides or damage to the handles.
Gas flames must always be confined to the base area, and must never extend around the sidewalls of the pan. Long handles should be positioned safely where they do not hang over the front of the stove or other heat zones.
Medium or low heat will provide the best results for cooking, including frying and searing. Allow the pan to heat gradually and thoroughly for even and efficient cooking results. Once the pan is hot, almost all cooking can be continued on lower settings.
High heat temperatures should only be used for boiling water for vegetables or pasta, or for reducing the consistency of stocks or sauces. High heats should never be used to preheat a pan before lowering the heat for cooking. Cast iron retains heat so efficiently that overheating will cause food to burn or stick.
With the exception of Grills, the enamel surface is not ideal for dry cooking.
Your choice of liquid, oil, fat or butter should completely cover the base before heating begins. Do not leave the pan unattended, and do not allow a pan to boil dry, as this may permanently damage the enamel.
For deep frying, the maximum oil level must not exceed 1/3 full. This depth allows sufficient height above the oil for it to rise once foods are added. An oil frying thermometer should be used for safety, and a lid should be readily available in case of overheating or flaring.
The vitreous enamel surface is impermeable and therefore ideal for raw or cooked food storage, and for marinating with acidic ingredients such as wine.
For stirring comfort and surface protection, Le Creuset silicone tools are recommended. Wooden or heat-resistant plastic tools may also be used. Metal tools, spoons or balloon whisks may be used, but require special care – they should not be scraped over the enamel surface. Do not knock these on the rim of the pan.
Hand-held electric or battery-operated beaters should not be used. Their blades will damage the enamel. Knives or utensils with sharp edges should not be used to cut foods inside a pan.
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 black phenolic lid knobs on our enamelled cast iron are heat-resistant to 480°F / 250°C. Products with integral cast iron handles or stainless steel knobs can be used at any oven temperature. Pans with wooden handles or knobs must not be placed in the oven.
Do not place any cookware on the floors of ovens with cast iron linings. This will increase the cooking temperature inside the oven, resulting in an increased cooking rate with detrimental effects on food. Do not drag cookware across the floor of the liners. For best results always place on a shelf or rack.
Grills may be preheated to reach a hot surface temperature for searing and caramelization. This advice does not apply to any other products.
For correct grilling and searing, it is important that the cooking surface is sufficiently hot before cooking begins. Sear lines from ribbed grills will not be produced if the pan surface is too cool, or if the food is too wet. Place the empty pan on medium heat and allow it to heat for several minutes. Do not add oil to the cold pan—the oil may become too hot and smoke.
Take a few drops of water on your fingers and scatter over the hot surface. If they sizzle and evaporate almost immediately it is hot and ready for use. If the water produces steam and has no sizzle, heat the pan a little longer and repeat the water test again. When the surface is hot enough, lightly oil it with cooking spray or brush it with oil using a Le Creuset silicone basting brush. Vegetable, ground nut or corn oils are recommended. Olive oil may cause excessive smoking.
Once a patina covers the cooking surface very little oil will be necessary. For distinct sear lines, leave the food undisturbed on the surface for several minutes. If the food is moved too quickly the lines will be poor, and steam from the food may be released onto the surface.
Any food for grilling or searing must be quite dry before it is placed on the hot surface. Wet foods will not achieve good sear lines and may result in a steamed appearance and flavor. Use paper towels to pat off excess moisture from foods. Oil can then be brushed over the food if desired. Foods that have been marinated should also have excess moisture removed with paper towels.
For frying and sautéing, the fat should be hot before adding food. Bring the pan and fat or oil to the correct temperature together.
Oil is hot enough when there is a gentle ripple in its surface. For butter and other fats, bubbling or foaming indicates the correct temperature. If either begins smoking, or if butter begins browning, it is too hot and should be cooled slightly before proceeding. The quickest way to do this is to remove the pan from the heat source for a few moments. For longer shallow frying a mixture of oil and butter gives excellent results.
Cleaning and Care
Always cool a hot pan for a few minutes before washing.
Do not plunge a hot pan into cold water. While Le Creuset’s enamel is designed to be the most durable on the market, thermal shock may still occur, resulting in cracking or loss of enamel.
If there are food residues, fill the pan with warm water and let soak for 15 to 20 minutes before washing. A brush can be useful for removing small food deposits, or for cleaning between the ribs on grills. Do not use scourers or abrasive cleaners on the cooking surface. Nylon or soft abrasive pads or brushes can be used to remove stubborn residues. To avoid damaging the enamel, do not use metallic pads or harsh abrasive cleaning agents.
Light stains or metal marks caused by metal tools can be removed with Le Creuset cookware cleaner. An occasional cleaning with this product will also retain the new appearance of your pans. It can be purchased on this website or from your local retailer.
Never store pans while they are still damp. Store pans in a dry cupboard or airy space away from steam.
Maintain the tightness of all handles and knobs by checking and retightening them regularly.
Le Creuset enamelled cast iron is extremely durable but it may be damaged if accidentally dropped or knocked against a hard surface. Please note that this is not covered by our Limited Lifetime Warranty.
All pans with integral cast iron, phenolic handles or stainless steel knobs can be washed in the dishwasher. However, constant dishwashing may lead to some dulling of the enamel finish. This is not harmful and will not impair performance. When using the dishwasher always allow the cycle to finish before opening the door. This will ensure the pans are dried thoroughly.
Pans with metal handles can be washed in the dishwasher, but this greatly reduces the development of a patina; as a result, grills and skillets will require oiling for a longer period. Pans with wooden handles are not dishwasher-safe.