This article clarifies common misconceptions about using Le Creuset's cookware, emphasizing the importance of understanding the differences between cast iron and stoneware. It highlights the unique properties of each material and provides tips for proper usage.
Sharon Lockley has over 20 years of experience as an editor and writer and has been contributing to Food & Wine since 2019. Le Creuset is known for its heirloom quality cookware that will last a lifetime, but only if it’s used correctly.
So, when we saw that people on TikTok were confused about how its different cookware pieces should be used (to the extent of a dish exploding on a user’s stove), we had to step in and set the record straight: This incident was due to user error and not the fault of the brand’s cookware. But why is this? It comes down to the use of cast iron versus stoneware; each material has its own place in the kitchen. Cast iron pieces (and enameled cast iron pieces) like the Le Creuset Signature Enameled Cast Iron Round Dutch Oven, have the superior, even heat retention and distribution that the brand is known for. These pans can be used on the stovetop; put in the oven, broiler, and grill; and placed in the refrigerator and freezer. The enameled coated exteriors sport Le Creuset’s vivid glazing, which does not chip, fade, or crack. While these pieces can technically be put in the dishwasher, we prefer to hand-wash them to keep them in pristine shape. Le Creuset also offers stoneware cookware, which is perfect for baking and slow cooking. Stoneware is known for its durability and resistance to thermal shock, making it ideal for high-heat applications. It has a helper handle and a larger handle for easy carrying and maneuvering. Plus, its light, creamy-colored interior is nonstick, while the airtight lid locks in moisture to keep the food tender and flavorful. We also love the stainless steel knob for a stylish finishing touch. The saucepan is heat-safe up to 500°F and is ready to go right out of the box, no seasoning required. This particular size is ideal for making side dishes, creamy sauces, where we seared beef, baked cornbread, made a pan sauce, and even made crepes — and this pan did everything beautifully. At
Le Creuset Cast Iron Stoneware Cookware Kitchen
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