Le Creuset states that you should never use metal sponges, abrasive cleaners, or metal utensils when washing as they may scratch the cookware's enamel surface.
Thermal shock is really the biggest risk for LC (other than dropping) and the enamel coating. Just treat it gently and you should be fine. No metal tools, regardless of what you see pro chefs, and even chefs on LC's own videos, do. Use wood, silicone, nylon, etc. And never bang a metal spoon on the side of the pan.
Add about 1/2 inch of hydrogen peroxide, then add 1-2 teaspoons or baking soda. Then turn it on until it begins to bubble (this begins reaction) and let it simmer for 10 minutes. Done, then remove it from heat and scrub it off. Avoid burning fumes and do it well ventilated room.
One of the most common reasons that food sticks to our pans is using a heat setting that is too high. The heat level depends on your stovetop, so it might take a few tries to figure out your perfect level.
You never want to place a hot pan in cold water, or fill a hot pot with cold water. That may lead to cracking of the enamel due to thermal shock. Use a soft non-metal sponge to wash your Dutch oven with warm water and a mild dish soap.
Cleaning enameled cast iron
Choose a gentle dish soap, and use a sponge, everyday scrub cloth, or nylon brush. Avoid citrus-based cleaners—this can dull the enamel's exterior gloss.
Expensive — the cost for a 5 1/2-quart pot is $420 when it's not on sale. The light interior can be easily scratched by metal tools and stained by food (although you can eliminate some stains with a bit of elbow grease).
For the exterior colorful enamel, our Le Creuset Cast Iron Cookware Cleaner will help keep the grill pan looking great. Bar Keeper's Friend, or a paste of baking soda and water, also comes in handy for cleaning tough stains and marks on the exterior as well.
Does the skillet require seasoning? This skillet is enameled, and therefore does not require seasoning like traditional raw cast iron. Why is the interior black? The skillet's interior is not raw cast iron, but is coated in a matte black enamel, which is specially formulated for searing and browning.
My favorite items for cleaning my Le Creuset is the “scrub daddy” sponge and even better for stains or grease is the “Mr. Clean magic eraser.” It works wonders with hot soapy water! You can also persevere the integrity of your Le Creuset by hand washing and drying immediately.
Well, to reiterate, you definitely should not use steel wool or abrasive cleaners. Instead, take Le Creuset's advice and do the following. Option 1: Fill the pot with warm, soapy water, let it soak for at least 15 minutes, then scrub with a soft brush or sponge.
With a little care, your Le Creuset cookware will last for your lifetime.
To protect your pans, we recommend using silicone, heat-resistant plastic or wooden tools in both uncoated and non-stick coated pans. However, metal tools, spoons, and balloon whisks may be used with care, but should not be used harshly or scraped over the surface. Never knock metal tools on the top rim of the pan.
One is to simmer warm water and a few tablespoons of baking soda in the pot for 8 to 10 minutes. Another option is to combine a 50/50 mixture of white vinegar and water, and bring it to a boil. After it cools, clean it with water, dish soap, and a non-abrasive sponge or cloth.
Le Creuset is quite literally the reigning monarch of cookware and that is not up for debate. We could rave about their entire line of top-notch, color-infused, French-made pots and pans all day, but we'll keep to one: the wide, shallow shape of this cast iron makes it ideal for egg dishes.
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. Cast iron should not be used in microwave ovens.
Our enameled cast iron cookware is finished with a vibrant enamel (both inside and out) that does not require the same level of care and consideration as raw or traditional cast iron cookware – it doesn't need to be seasoned, will not rust, is dishwasher-safe and can be washed with soap.
Le Creuset products that are not cast-iron may be made in other countries, such as China (accessories or silicone products), Thailand (kettles and ceramics), England (enamel cleaner), Portugal (stainless steel), and Eswatini (clay pots).
While Le Creuset's enamel is designed to be durable in most conditions, says Nate Collier, spokesperson for Le Creuset, "Thermal shock may still occur," which could cause the enamel to crack or flake off. In general, subjecting your Dutch oven to extreme temperature fluctuations can be damaging.
All Le Creuset pans with integral cast iron, phenolic handles or stainless-steel knobs are dishwasher safe although constant dishwashing may leave to some dulling of the enamel finish. Please ensure that the cookware is thoroughly dry before storing.