Le Creuset Création Consejos De Uso página 19

Do not place any cookware on the floors
of ovens with cast iron linings. It will
increase the cooking temperature inside
the oven resulting in an increased coo-
king rate and may have a detrimental
affect on food. Do not drag cookware
across the floor of the liners as to avoid
damage to your cookware. For best
results always place on a shelf or rack.
The light colour inside enamel is
particularly suited to slow cooking, on
a very low heat source and a medium
oven temperature. Black interior enamel
is available on all skillets and grill pans,
where it is more suitable for cooking
dishes that require a high "surface"
temperature."
MEDIUM and LOW HEATS will provide the
best results for cooking, including frying
and searing. Allow the pan to heat
gradually and thoroughly as this will give
the most even and efficient cooking results.
Once any pan is hot almost all cooking
can be continued on lower settings.
HIGH HEATS should only be used for boiling
water for vegetables or pasta, or for
reducing the consistency of stocks or
sauces. High heats should NEVER be used
to pre-heat a pan before lowering the
heat for cooking. Cast iron retains heat
so well that if a pan is overheated in this
way it will contribute to poor cooking
results and food sticking
Oils and fats
The light colour enamel surface is not
ideal for dry cooking. Your choice of
liquid, oil, fat or butter should completely
cover the base before heating begins. Do
not leave the pan unattended whilst it is
heating and do not allow a pan to boil
dry as permanent damage to the enamel
may occur.
* For any deep fat frying, in a deep pan,
the maximum oil level must not exceed
1/3 full – this depth allows the correct
height above the oil for it to rise once
foods are added. An oil frying thermo-
meter should be used for safety and a
lid should be available in case of the oil
overheating or flaring.
Food storage and marinating
The vitreous enamel surface is imper-
meable and is therefore suitable for raw
or cooked food storage and for marina-
ting acidic ingredients.
Tools to use
For stirring comfort and surface
protection, Le Creuset silicone tools are
recommended. Wooden or heat resistant
plastic tools may also be used. Metal
tools, spoons or balloon whisks may only
be used with care and should not be
scraped over the enamel surface. Do not
knock these on the top rim of any pan
when removing foods. Hand held electric
or battery beaters should not be used as
their blades will damage the enamel.
Knives, or utensils with sharp edges, should
not be used to cut foods inside a pan.
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