Season your Le Creuset cookware to develop a patina that will add flavour to the foods you cook. Le Creuset makes a variety of cast iron pots and pans with white or matt black enamel. White enamelled cast iron cookware is ready to use right out of the box without being pre-seasoned. Matt black finished cast iron is intended for high heat cooking and should be prepared prior to its first use. Care for your cast iron cookware properly to maintain its usefulness for years to come.
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Things you need
- Hot running water
- Liquid dish soap
- Non-abrasive scrubber
- Lint-free kitchen towel
- Paper towels
- 4 tbsp peanut or grape seed oil
Thoroughly wash the new matt black cookware in hot soapy water to remove any residues that remain from the manufacturing process.
Dry the Le Creuset piece completely with a lint-free kitchen towel.
Place the cookware on the stove over medium-low heat.
Dip a folded paper towel in peanut or grape seed oil and rub it all over the inner surface of the piece.
Allow the cast iron item to heat up and absorb oil for 10 to 15 minutes before removing the excess with a folded dry paper towel.
Remove the Le Creuset piece from the heat source and allow it cool for an hour.
Repeat the process at least once more by reheating the pan and applying another layer of oil.
Wash the pan after each use with hot water only. Soap will break up the oil layer and remove the seasoned patina.
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