Le Creuset Casserole

Le Creuset Casseroles and other Le Creuset pots and pans are manufactured in France and known everywhere as French Ovens. They are cookware enameled over cast iron and come in a variety of beautiful colors making a kitchen look happy and the cook looks happy to be there. As an introduction to Le Creuset Casseroles let me say that they came to life into the cookware market in the year l925. If something as inanimate as a cook-pot can be born than this beautiful cookware was born in Fresnoy Le Grand, France. The Le Creusett company’s first item was the round casserole which became so popular it became their signatur product and remains so to this day.

In 1934 Le Creuset introduced color into its signature pot. The color was flame  which was orange and in 1956 the color yellow was introduced.  Both colors were successful and remain so. After the Second World War Le Creuset began exporting its cookware to different parts of the world including the United States.

Our introduction to Le Creuset Casseroles goes on with the process of its manufacture  which continues in Fresnoy Le Grand. The cassaroles and other Le Creuset products are still sand casted and sprayed with enamel. The enamel is then baked until it is hard and resistent to cracking, peeling and other general and practical use  The final product goes through fifteen different people to be sure that the product is perfect and suited for exportation.

We continue our introduction to Le Creuset casseroles by saying that they can be used for all slow cooking for foods like stews and chili. However, the company warns against using the cassaroles for deep frying as the oil can become so hot that it could damage the enamel on the pot. It can be used on a gas or electric stove top or in an oven no higher than 450 degrees Fahrenheit.  The route it can take is from freezer to oven to table and back to the freezer with left overs. The casseroles boasts diversification and ultimate beauty.