A Golden Flame in Honor of 100 Years of Colorful Design.

The characteristic oval casserole, made of enameled cast iron, is ideal for various cooking methods. The elongated shape is perfect for larger cuts of meat and whole roasts. As part of the Limited Edition Flamme Dorée, it stands out with its shimmering shine and a stainless steel lid knob with a light gold finish.

The Limited Edition Flamme Dorée celebrates the iconic color with which everything started. A timeless volcanic that will continue to shine in your kitchen for many years. At the heart of this collection is a new lid knob. Made of stainless steel with a light gold finish, it is a symbol of style and joie de vivre.

• Dimensions: L 37.3 x W 23.7 x H 16.7 x D 10.6 cm - 4.7 L
• Heat-resistant lid knob (up to 260°C)
• Suitable for all stove types, including induction

The oval version of the classic from the SIGNATURE series is ideal for larger roasts and whole poultry.

• The traditional cast iron casseroles from Le Creuset should not be missing in any kitchen! Thanks to even heat distribution to the edges and lid, cast iron retains heat for a long time. This allows the food to cook perfectly at low heat – with low energy consumption.

Le Creuset casserole – the ideal pot for roasting, braising, and baking. The casserole is the classic among all Le Creuset products. Perfect for searing meat or cooking rice, sauces, and vegetables. Due to the excellent heat retention of cast iron, it keeps heat inside the pot for a long time.

Cooking with Cast Iron Cookware

Light enamel is particularly well suited for slow cooking on very low heat sources and at medium oven temperatures. At MEDIUM and LOW COOKING TEMPERATURES, the best results are achieved when cooking, even frying and roasting. Heat the cookware slowly and carefully to achieve even and good cooking results. Once the cookware is heated, all cooking processes can continue at low settings. HIGH TEMPERATURES should only be used to heat water for vegetables or pasta, or to reduce the consistency of broths and sauces. NEVER use high temperatures to heat cookware if you later want to lower the temperature for cooking. Cast iron retains heat so well that overheated products result in poor cooking results, food sticking, and discoloration of the cookware surface. Also, always wait until the pores close before turning the food. Then, the food will release itself and not stick.

Black enamel has been specially developed for roasting at high surface temperatures, making it ideal for roasting. Because cast iron is such a good heat retainer, roasting and cooking is possible even at medium heat levels. For all cast iron products with black enameled interiors, we recommend seasoning them before first use so that the beneficial properties can fully develop.

Le Creuset Cast Iron:

• Perfect for searing, cooking, marinating, and storing cooked food – very energy-efficient
• Suitable for all stove types, including induction, oven, and grill
• Oven-safe lid knob: Phenolic lid knob heat-resistant up to 200°C, stainless steel lid knob heat-resistant indefinitely
• All black casserole traditions are made with silk enamel inside and out. This enamel is silky smooth and makes cleaning easier. These colorless enameled traditional casseroles (appear black) must be seasoned before first use. All colored traditional casseroles are cream-enameled inside – no seasoning required.
• Easy to clean and dishwasher safe
• Keeps food warm until the end
• Suitable for table serving

Le Creuset Quality Standards

All products are manually inspected multiple times 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 international regulations.

Cooking with Le Creuset Cast Iron

Enameled cast iron is a remarkable, durable material that meets all modern requirements for food preparation and cooking. Whether you want to use cast iron for light searing, stewing, 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 advantageous when using low heat settings on the stove or in the oven. Moreover, cast iron is ideal for serving: due to its excellent heat retention, food kept covered and in warm cast iron stays warm until the second serving. Cast iron can also be used for keeping cold dishes cool. A refrigerator-cold cast iron pot is an ideal place for storing cool dishes on a hot summer day. Cast iron items are also suitable for storing food in the freezer and preparing meals in advance.

Oven Use

Products with cast iron handles or stainless steel lid knobs can be used in the oven at any temperature.
Do not place cookware directly on the floors of ovens with cast iron linings. This would increase the cooking temperature inside the oven and lead to overcooking, damaging the food. Avoid dragging your cast iron cookware over the oven floor to prevent possible damage. For optimal cooking results, always place cookware on a rack or baking sheet in the oven.

Cooking Temperatures

Light enamel is particularly well suited for slow cooking on very low heat sources and at medium oven temperatures. At MEDIUM and LOW COOKING TEMPERATURES, the best results are achieved when cooking, even frying and roasting. Heat the cookware slowly and carefully to achieve even and good cooking results. Once the cookware is heated, all cooking processes can continue at low settings. HIGH TEMPERATURES should only be used to heat water for vegetables or pasta, or to reduce the consistency of broths and sauces. NEVER use high temperatures to heat cookware if you later want to lower the temperature for cooking. Cast iron retains heat so well that overheated products result in poor cooking results, food sticking, and discoloration of the cookware surface. Also, always wait until the pores close before turning the food. Then, the food will release itself and not stick.

Seasoning – It’s Easy:

• Clean the pan or casserole with dish soap and dry it thoroughly.
• Place the cold cookware on the stove and fill it with 0.5 cm of oil (high-heat oil, such as sunflower oil), rubbing the sides and grill ridges with a (silicone) brush or paper towel.
• Now heat the oil to the usual cooking temperature over medium heat.
• Important: Do not leave the oil unattended! Stay close by!
• Remove the casserole or pan from the stove and let it cool.
• Pour out the oil. You can now refill it with oil and begin cooking.
• This seasoning process is only required before first use (or after washing in the dishwasher).

Thanks to the black “silk enamel”, a patina (a brownish layer) will form on the bottom with continuous use. This patina is created by the natural oils and fats from the food being cooked, which get absorbed into the pan's surface. It is recommended not to clean or remove this patina with dish soap, as it improves the searing properties of the pan and makes food release more easily during cooking.