- 24 cm diameter.
- Ideal for fast, low grilling of meat, fish and vegetables.
- Black interior, which is hard wearing and easy to clean.
- Ribbed base gives characteristic ‘grill lines’.
- Suitable for use in the Dishwasher, Oven, Freezer and Hob.
Product Description
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Excellent for lower cooking, Le Creuset grills
recreate the delicious seared flavour of sizzled meat and browned
fish at home and gives the strength and durability needed for the
intense heat a grill produces. The grill is all you need for
searing, grilling and serving.
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 s 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 as 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 , electric solid or radiant plates,
vitroceramic glass, induction and range ovens fired by , 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 / Mark 5 (Europe 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 / mark 8 (Europe 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/ 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
covering the surface is hot enough when it has either, for oil, a
gentle ripple in its surface, or, for butter and other s, 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. 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 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 cl 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 helpline@lecreuset.co.uk
Tips for Preventing Rust
* Never soak the pan: Since cast iron is so vulnerable to rust,
it’s best to limit your pan’s exposure to water as much as
possible.
* Don’t let the pan air dry: Wipe off any excess water with a
towel immediately after rinsing. To get your skillet dry,
pop it on the burner to remove extra moisture
* Lightly oil after use: Once dried, rub your skillet with a thin
layer of vegetable oil before storing
* Seasoning: Drop a tablespoon of vegetable oil on the
pan/utensil and spread it around with your fingers or a paper
towel. (Take care not to burn yourself on a warm skillet!). Oil
the outside and the handle, too. Next, take a folded napkin and
wipe off the excess oil. You’ll want the skillet to be lightly
greased. Set your oven to 350 degrees and put some aluminum foil
on the bottom rack. Then pop the skillet in, upside down, on the
upper rack for about 1 hour. Turn the oven off and leave the pan
inside until it’s cool. The oil will bake into the pores of the
pan, providing a non-stick finish
*
Box Contains
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* 1 × Le Creuset Cast Iron 24cm Square Grill Cerise
* 1 × Care & Use Booklet
