Le Creuset frying pans with satin black interior are great for frying and sauteing. Available in a variety of colours to match your collection or kitchen, each pan features a phenolic handle, which is oven safe up to 190 degrees Celsius.
The inner cooking surface is satin black enamel, which seals in juices creating a succulent and tender meal. The uniform heating of cast iron ensures completely even cooking across the pan surface. The assist handle allows for easy lifting and all frying pans are dishwasher safe. Glass lids are available to match (not supplied).
Enamelled cast iron is a remarkable and robust material that fits 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 and the efficiency and performance for either slow cooking or higher temperature searing is equally good.
Fired at temperatures of 840 degrees Celsius, the smooth enamel finish of Le Creuset cast iron is durable and hygienic. This means that everything you stew, braise or simmer in a Le Creuset piece will taste just as good as you intended. It also means your dishes will keep looking good from the hob to the oven, from the oven to the table (and from the table to the dishwasher). Cast Iron Satin Black Facts
Satin black enamel can be found on skillets, grills, grillits, woks, tagines and a number of round and oval casserole dishes.
Satin Black enamel has a smooth satiny feel to it, but it is not as glossy or smooth as other lighter enamel finishes. It has been especially designed for higher “surface” temperature cooking – which is not the same as simply using a piece on a high heat. With cast iron, higher surface temperatures can be achieved by allowing any piece to heat through evenly on a medium setting.
Satin black enamel will keep its good looks and allow a ‘patina’ (a brownish black film) to build on its surface with continued use. A patina is the result of the oils used for cooking, as well as the natural oils and fats from foods, baking on to the hot surface. The patina should not be cleaned off as it enhances the cooking performance and the release of foods. It also allows reduced amounts of surface oiling.
With the higher surface temperatures achieved during frying, grilling and searing, some elements in the food i.e. sugars and enzymes, cause caramelisation to take place on the outside of the food, This not only aids the retention of moisture and flavour, but also produces the delicious sear lines on grilled meats or fish, or the slightly crusty exterior on a seared steak. Le Creuset Cast Iron
Hand made in France since 1925, each piece is made from a unique mould into which molten iron is poured, this creates a unique piece, which is, then hand finished and subjected to strict quality checks. Le Creuset offers a lifetime guarantee on all cast iron (except non-stick items which carry a 10-year guarantee). You will feel the difference as our cast iron is 9 percent lighter than the leading competitor and with a perfectly flat base it is great for all hobs including glass and ceramic. It also distributes heat more evenly ensuring there are no ‘hot spots’. Adaptability
Most pieces can go on the oven, in the oven or under the grill and importantly if you change your cooking hob you do not need to change your pans. Le Creuset cookware is available in a wide range of colours that will suit both your kitchen and dining table. Energy Efficient
Once hot you will require only a low to medium heat setting to maintain a good cooking performance, they can even be removed from the heat leaving the food to cook in it’s own heat. These heat retention properties mean that a Le Creuset dish will keep warm for longer at the table. Care and Use: Before first use:
remove any labels or packaging and wash the pan in hot soapy water, rinsing and drying it thoroughly. The satin black surface does not require seasoning, therefore it is ready for immediate use. Heat Sources:
Le Creuset cast iron cookware can be used on ALL heat sources including gas, electric solid or radiant plates, vitroceramic glass, induction and range ovens fired by gas, oil, coal or wood.
When using any glass topped stove, always lift the pan on and off, or across the surface. Never slide the pan, as this may cause damage to the base as well as the glass. Oven Temperatures:
For products with black phenolic lid knobs the maximum oven use temperature is 190 degrees Celsius / 375 degrees Fahrenheit / Gas Mark 5 (Europe gas setting 6).
For products with integral cast iron handles or stainless steel knobs the maximum oven use temperature is 230 degrees Celsius / 450 degrees Fahrenheit / Gas mark 8 (Europe gas setting 9). Note:
Wooden handles must not be placed in the oven. Range Stoves with Cast Iron Oven Linings:
Do not place any cookware on the floors of these ovens. Cook only on the racks provided. Integral cast iron handles or stainless steel knobs will become hot during stovetop as well as oven use. Use a dry, thick cloth, or Le Creuset oven mitts, for handling these at all times. How to use: Cooking with Satin Black Enamel.
For any food or recipe the very best results will be achieved on medium and low heat settings lowering the heat further once the correct surface temperature or oil/fat temperature is achieved (see below) High heats will cause overheating and sticking, particularly of delicate mixtures such as omelettes or other egg dishes. Cooking tips for shallow frying and sauteing.
The oil or fat covering the surface is hot enough when it has either, for oil, a gentle ripple in its surface, or, for butter and other fats, a bubbling or foaming across the surface. If either begins smoking, or butter begins browning, it is too hot and should be cooled a little 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 and a good colour to the food, a mixture of oil and butter gives excellent results.
Always match the pan base size to the stovetop heat zone to maximise efficiency and prevent overheating of pan sides or damage to handles. Gas flames must always be confined to the base area and NEVER extend up around the sidewalls of the pan. Long handles should be positioned safely so that they do not overhang the front of your stovetop or over other heat zones. Cooking Tips for Grilling:
Pre heating an empty pan is specific to grills, grillits or skillets and does not apply to any other shapes.
For correct grilling and searing it is very 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 the food is too wet (see food tips below).
Place the empty pan on a medium heat and allow it to heat for several minutes. Do not add oil to the cold pan otherwise, as the pan heats, the oil may become too hot and smoke.
Take a few drops of water on your fingers and scatter these 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 for a little longer and repeat the water test again.
When the surface is hot enough, oil lightly using an oil spray, or brush with oil using a Le Creuset silicone basting brush. Vegetable, groundnut or corn oils are recommended. Olive oil may cause excessive smoking.
Once a patina covers the cooking surface very little, or no 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 on to 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 very steamed cooked appearance and flavour. Use kitchen paper towels to pat off excess natural surface moisture from foods. Oil can then be brushed over the food if wished.
Foods that have been marinated should also have excess moisture removed with paper towels.
For stirring comfort and surface protection use Le Creuset heat resistant silicone utensils, heat resistant plastic or wooden tools. Occasional use of metal utensils may leave silver trail marks over the surface. Do not knock metal utensil on the rims of cookware, this will eventually damage the enamel. Note:
Do not cut foods directly on any enamel surface.
Place hot pans on Le Creuset silicone mats, wooden boards, or trivets. Never place a hot pan directly on an unprotected surface. We recommend using Le Creuset oven mitts for lifting hot pans at all times.
Electric hand held beaters or mixers should not be used in any cookware. Permanent damage to all surfaces will be caused. Cleaning Satin Black Enamel
Do not attempt to remove the patina (the brownish black film) which is produced on a satin black surface. This enhances the cooking performance and food release from the surface.
Always cool the hot pan for a few minutes before washing.
When possible rinse the pan in hot water and wipe over the surface with a damp cloth. This may be possible if the pan is used for regular cooking of foods where the food residues are minimal. For more thorough washing use hot soapy water, then rinse and dry thoroughly, this will not affect the patina.
To remove stubborn or sticky residues fill the warm pan with warm water and leave to soak for 10-15 minutes. Wash, rinse and dry in the usual way.
A washing up brush can be useful to remove small food deposits, or for cleaning between the ribs on grills. Do not use any scourers or abrasive cleaners on the cooking surface.
Exterior marks, such as burnt on fat deposits, can be lightly scoured using a nylon pad, or can be cleaned off with regular use of the Le Creuset Pots and Pans cleaner, do not use on matt black exteriors.
All metal handled pans can be washed in the dishwasher but this greatly reduces the build up of the patina. As a result grills and skillets will require oiling for a longer period. Always allow a dishwasher cycle to complete before opening the door. An incomplete cycle retains moisture in the machine and damage to the pan may occur Note:
Wooden handle pans are not dishwasher safe. Le Creuset Guarantee
Le Creuset is proud of the workmanship in its products and guarantees its enamelled cast iron cookware, from the date of purchase, for the lifetime of the original owner, whether a self purchase or received as a gift. The lifetime guarantee covers faulty workmanship and materials when the product is used in normal domestic household conditions, and in accordance with the care and use instructions provided. It does not cover normal wear and tear or misuse of the product. See Care & Use booklet for full details of guarantee.
To claim under this guarantee firmly attach to the cookware your printed name, address and nature of the complaint, together with the name of the retailer, if known.
This Lifetime Guarantee does not affect your statutory rights. About Le Creuset:
A lifetime spent crafting the finest cookware. Le Creuset has been making superb, award winning cookware since 1925 and the secret recipe of ingredients remains the same today. Each piece is made from a unique mould into which molten iron is poured from a large cauldron (called a creuset). This creates a unique piece, each with it’s own identity and style. The piece is then hand finished and subjected to strict quality checks. Finally the cast iron is enamelled at extremely high temperatures to create the vibrant lustre and hard finish which looks great in the home.
If you require any further information from Le Creuset please visit www.lecreuset.co.uk, call our friendly and experienced team of Consumer Advisors on our Freephone UK Helpline on 0800 37 37 92 9am-5pm (GMT) Monday - Friday (excluding bank holidays), or email us on firstname.lastname@example.org