Le Creuset Cookware NZ

• 20 to 22cm round: cooking for one or two, sides, sauces and small batches of soup
• 24cm round: a great all-rounder for 3 to 4 people
• 26cm round: the most popular family size, for stews, roasts and bread for 4 to 6 people. Try the Signature Round Casserole 26cm in Cerise.
• 28cm round: entertaining, big batch cooking and whole chickens, like the Signature Round Casserole 28cm in Sea Salt

If you’re buying your first piece of Le Creuset, the 26cm round is the one most people get the most use from.

Round casseroles are deep, so they’re best for stews, soups, braises, pot roasts and baking bread.

Shallow casseroles have a wider base and lower sides. They’re ideal for searing and braising meat in a single layer, risotto, paella, pasta bakes and serving straight to the table. The Signature Shallow Casserole 30cm in Chambray is a favourite for entertaining.

Both hold heat brilliantly, but they suit different cooks.

Le Creuset enamelled cast iron needs no seasoning, won’t rust, and handles acidic foods like tomato sauces and wine-based braises without any problems. The colourful enamel also makes it a cookware piece people are proud to put on the table.

Raw cast iron, like Lodge cast iron, needs seasoning and a little more care, but it’s tougher, cheaper, and ideal for high-heat searing, BBQs and campfire cooking.

Le Creuset’s 3-ply stainless steel cookware has an aluminium core running through the base and up the sides, for even heat and precise control. It works on every cooktop including induction. Start with the 3-ply 3 piece saucepan set, or add a sauteuse or shallow casserole.

1. Heat on low to medium. Cast iron holds heat so well that high heat is rarely needed, and it can scorch food.
2. Use a little oil or butter before adding food, and let the pan heat gradually.
3. Let it cool before washing. Plunging a hot pan into cold water can damage the enamel.
4. Wash in warm soapy water. Soak any stubborn bits rather than scraping, and use wooden, silicone or heat-resistant plastic utensils.

Light staining inside the pan is normal with regular use and doesn’t affect how it cooks. Le Creuset’s cleaner, like our Eco Pots and Pans Cleaner, helps keep the enamel looking bright.

Is Le Creuset made in France?

Le Creuset’s enamelled cast iron is made at its foundry in Fresnoy-le-Grand, France, where it’s been cast since 1925. Some other Le Creuset ranges, such as stainless steel and stoneware, are made elsewhere.

Does Le Creuset work on induction?

Yes. Le Creuset cast iron and 3-ply stainless steel work on induction and every other cooktop. Lift cast iron rather than sliding it to avoid scratching glass cooktops.

Do I need to season Le Creuset?

No. The enamel coating means it’s ready to use straight out of the box, with no seasoning needed.

Can Le Creuset go in the oven?

Yes. Le Creuset cast iron is designed to go from the stovetop into the oven, which is what makes it so good for braises, roasts and baking bread.

Why is Le Creuset worth the price?

Each piece is cast and enamelled to a high standard, holds heat evenly, and is built to last for decades. Many Kiwi families are still cooking with Le Creuset bought by their parents or grandparents.

Can I see the colours in store?

Yes. Visit us in Napier, Christchurch or Dunedin to see the colours in person, and online orders over $150 ship free across New Zealand.