Le Creuset - Serving pan 28 cm - with two handles

The Signature Serving Pan made of enameled cast iron has an extra deep design and a wide base. This makes it ideal for frying, braising, sauce-making, and much more. It combines the benefits of a Dutch oven with those of a frying pan, featuring slightly curved sides for effortless stirring. The two generously sized handles provide a secure grip.

• Dimensions: L 38 x W 28.7 x H 6.3 x D 5.7 cm
• Volume: 3.2 L
• With two handles
• Durable and acid-resistant material inside and out
• Ideal for searing, keeps food warm until the end
• Very energy-efficient, due to the heavy weight; even on smaller stovetops, the pan should be heated briefly before adding oil
• Suitable for serving at the table
• Easy to clean
• Suitable for all types of stovetops, as well as the oven and grill
• The enameled interior develops a natural patina over time, which behaves similarly to a non-stick surface

The Black "Silk-Enameled" Finish

The black enamel is intentionally kept slightly rough for traditional reasons. Most people think that cast iron is black (although it is actually gray), and the slightly rougher enamel finish transfers the cast iron material characteristics to the outside, giving the cookware a traditional look.

The black enamel was specifically developed for high surface temperature frying, allowing optimal frying results. Because cast iron is such a good heat retainer, frying and cooking are possible at medium heat levels.

You will achieve the best results when preparing your recipes and food by cooking at medium or low temperatures or by waiting until the oils/fats have reached the proper temperature. You should NEVER use high heat to preheat the cookware if you plan to lower the heat for cooking afterward. Excessive temperatures can cause overheating and sticking of the food, especially with delicate dishes like omelets or other egg dishes. Cast iron retains heat so well that overheating can lead to poor cooking results, food sticking, and surface discoloration.

For all Le Creuset cast iron products with a black enameled interior, we recommend pre-seasoning the products to unlock their full benefits. Through the "seasoning" process and repeated cooking with oil, a natural patina forms over time, a protective layer that helps achieve even better cooking results when frying.

Seasoning – It's easy:

• Clean the pan or Dutch oven with dishwater and dry thoroughly.
• Place the cold cookware on the stove and fill with 0.5 cm of oil (high-heat oil, such as sunflower oil) and use a (silicone) brush or kitchen towel to coat the sides and grill grooves.
• Now heat the oil to the usual cooking temperature over medium heat.
• Important: Never leave the oil unattended! Stay right by the stove!
• Remove the Dutch oven or pan from the heat and let it cool.
• Pour out the oil. Now you can refill with oil and begin cooking.
• This "seasoning" process is only necessary before the first use (or after cleaning in the dishwasher).

Thanks to the black "Silk-Enameled" finish, a patina (a brownish layer) forms on the bottom with continuous use. This patina is created by the natural oils and fats from the food cooking into the surface of the pan. It is recommended not to clean or remove this patina with dish soap, as it improves the frying properties of the pan and helps food release more easily during cooking.

Cleaning Black Silk-Enameled Products

• Do NOT remove the patina (the brownish-black bottom layer) that forms on the pan's surface. It enhances frying results and helps with the removal of food remnants from the pan.

• Always let the hot product cool slightly before washing. If possible, wash the product in hot water and then wipe the surface with a damp cloth. This is recommended after normal frying, when only minimal food residues remain in the cookware. For a more thorough wash, you can use hot dishwater, rinse with clear water, and dry well. This will preserve the patina.

• To remove stubborn food residue, fill the cookware with warm water and let it sit for 10-15 minutes. Rinse with clear water afterward and dry as usual.

• A dish brush with nylon bristles can be helpful for removing food remnants and cleaning between the grill ridges. Do not use abrasive scrubbers or pads on the frying surface. Frying marks on the outside of the pan can be cleaned with a nylon sponge.

• Never store a damp product in the cupboard. Store your cookware in a dry cupboard or another well-ventilated place, away from steam.

• Le Creuset cast iron cookware is extremely durable, but it can be damaged if dropped or struck against hard surfaces. Please note that such damage is not covered by the warranty.

For further care instructions and benefits of the material properties, please refer to "Seasoning, Manufacturing, FAQs & Tips" – simply click to download!

Le Creuset Quality Standards
All products undergo multiple manual inspections during the manufacturing process to ensure that the quality of the products meets the strict Le Creuset quality standards. All enamel coatings used by Le Creuset comply with internationally recognized standards.

Cooking with Le Creuset Cast Iron
Enameled cast iron is a remarkable, robust material that meets all modern requirements for food preparation and cooking. Whether you want to use cast iron for light frying, braising stews, searing steaks, or baking cakes, there is always a suitable product shape and size.
Cast iron is a material that retains heat very well. This is especially beneficial when cooking at lower heat settings on the stovetop or in the oven. Additionally, cast iron is ideal for serving: because of its excellent heat retention, food kept in a covered, warm cast iron pot remains warm even for the second course. Cast iron can also be used to keep cold dishes cool. A refrigerator-cold cast iron pot is the ideal container for cool dishes on a hot summer day. Cast iron items are also suitable for food storage in the freezer and for preparing meals in advance.