Cookware & Pans

A good pan sounds different from a bad one. It has a weight that tells your palm – and when it goes on the stove, it stands, it doesn't wobble. A good casserole has a lid that closes heavily and tightly, retaining moisture in the pot instead of sending it into the kitchen. And when you lift the lid after three hours, the kitchen smells of a long Sunday.

Cookware is the tool you use for decades without replacing it – if it's the right one.

The Categories

• Roasters & Dutch Ovens — the Le Creuset cocotte in round and oval, from 18 to 35 cm. From hob to oven, from oven to table.
• Pots & Cookware — Saucepan, sautoirs, milk pots in cast iron and stoneware.
• Frying Pans — Signature pans and grill pans made of enameled cast iron.
• Baking Dishes & Quiche Dishes — for lasagna, gratin, quiche Lorraine and everything that comes directly from the oven to the table.

Le Creuset from Fresnoy-le-Grand

Since 1925, cast iron has been cast and enameled in Fresnoy-le-Grand, France. A cocotte you buy today is the same piece of engineering as in 1925 – only the enamel colors occasionally change. If you treat it properly, it will last for the next thirty years. And that means: you will cook for your children with it, and their own children will then learn from it.

Good to know: Cast iron does not need special cooktops, works on gas, electric, and induction. Enamel does not need to be seasoned, no oil-rubbing care. Warm water, sponge, dry – done. The easiest to care for option among durable pots.