I owe you an apology. Last week's email was so full of mistakes and things left out that I’m surprised I’ve got the gall to write to you again this week. I was away last weekend and was meant to phone Andi from the motorway services to go over the final copy, but forgot to do so. When I got to reading it Saturday morning I realised I’d forgotten to put captions on the photo of Jayne holding the cake she brought me the week before (because I’d forgotten it then). I then realised I’d forgotten to supply Paul (our 1st stage editor) with the photo of Nick and I swooning over his BMW X5, forgot various links in the text, and in fact almost forgot to include this apology. There’s a theme running here…. If you were puzzled by its lack of logic, I’m sorry…it may happen again
Shortly I’ll get to product but before then I want to impart some sad news, or to be more precise, news that is very sad for me. One of the business leaders who I hold in very high regard, Bob Chapman, died in March at the age of 80. Quite honestly I’ve been surprised that a man that I read about, and watch YouTube videos of and yet never met, could have affected me so deeply, but in point of fact I cried when I read this news.
Bob was the chairman of an American Mid-West engineering firm, Barry-Wehmiller.
Over the years I’ve mentioned him on a few occasions and you may know the name through Simon Sinek, who spoke and wrote about him often, but Chapman’s significance, I think, runs rather deeper than the usual “great businessman” story.
When Bob inherited Barry-Wehmiller in the mid-1970s it was a struggling industrial manufacturer worth around $20 million. Under his leadership it became an international engineering group employing roughly 12,000 people with revenues in the billions. Impressive enough, you might think. But what made him unusual was not simply the scale of the commercial success, but the philosophy that underpinned it.
Chapman came to believe that the purpose of business was not principally profit, but people. He argued that those who walk through the factory or office doors each morning are not “functions”, not “headcount” nor “just a human resource”. He realised that his people were somebody’s son or daughter, husband or wife, someone’s child. He believed that when people feel genuinely listened to, safe, valued and trusted, something remarkable happens. Not only do businesses improve, but people themselves flourish.
One of the most striking things Chapman spoke about was how workplace culture affected home life. He recounted an employee telling him, “My wife is talking to me again,” because for the first time in decades he felt valued at work and carried that sense of dignity home with him. Chapman even suggested that one meaningful measure of good leadership might be a reduction in divorce rates amongst employees, because how people are treated at work shapes how they treat their families.
It seems to me he understood something rather important and quite rare.
That commercial success and human decency are not opposing ideas. In fact, over the long term, they may depend upon one another.
Jim Collin's 'Good to Great' first brought this to my awareness and then reading about Bob Chapman in Simon's Sinek's 'Leaders Eat Last' inspired us to integrate this approach into our company ethos.
And waxing philosophical for just a moment I wonder quietly if that’s partly why I have a soft spot for well-made cookware. Good pans, rather like good people, tend to respond best when treated with a little understanding. Some require patience. Some are tougher than they first appear. Others will tolerate astonishing abuse right up until the moment they quietly give up on you altogether. Over the years I’ve learnt, usually the hard way, that most cookware failures are not usually manufacturing failures at all, but relationship failures. A breakdown in communication between pan and owner, often involving excessive heat, inappropriate tools and unrealistic expectations.
To Product (Advice)
One of the things I’ve learned over the years, both from using pans badly myself and from conversations with customers, who’ve unknowingly abused perfectly innocent cookware, is that different materials behave rather differently and need treating accordingly. In other words, pans are rather like people. Some are robust but slow to warm up (Cast Iron), some react instantly and sulk if mishandled (Stainless Steel), whilst others appear forgiving right up until the moment you quietly destroy them (Nonsticks).
So, this week I thought I’d say a few words about how to look after the various types of Le Creuset cookware we sell, because although they all say Le Creuset on the side, they do not all behave remotely, the same.
Looking After Your Le Creuset Cast Iron
There’s something rather reassuring about a piece of cast iron cookware.
Long before “investment purchases” became marketing jargon, cast iron was simply the thing you bought once and expected to use for decades. Often, if family kitchens are anything to go by, it then quietly outlived its original owner and carried on cooking perfectly happily for the next generation.
Le Creuset cast iron is wonderfully robust, but like most things worth keeping, it responds well to a little understanding and a touch of care. Nothing complicated. No rituals involving rare oils or whispered incantations. Just a few sensible habits that help it cook beautifully and age gracefully.
Before First Use - Remove packaging and labels, then wash in hot soapy water, rinse and dry thoroughly. No seasoning or preparation is required. The pan is ready to use immediately.
Cooking Temperature - Cast iron performs best with patience rather than intensity. Medium or low heat is usually sufficient, as the material retains heat extremely well once warmed.
High heat is only really needed for boiling water or reducing sauces. Anything more aggressive tends to create unnecessary sticking or scorching.
Preventing Sticking - Sticking is usually a timing issue rather than a cookware issue. Allow the pan to heat properly before adding food, and avoid moving food too early.
A small amount of oil or fat helps improve release and flavour, particularly in the early stages of cooking.
It is also worth noting that while the enamel is durable, prolonged cooking or storage of highly acidic foods (such as wine-heavy sauces, tomatoes, or citrus-based marinades) should be done with care. Occasional use is perfectly fine, but long simmering or storage of acidic ingredients can, over time, dull or mark the enamel surface.
Daily Cleaning - Allow the pan to cool slightly before washing. Avoid plunging it into cold water while hot, as sudden temperature changes can stress the enamel.
Wash in warm soapy water with a soft sponge. Soak briefly if needed.
Avoid abrasive pads or harsh cleaners. Le Creuset do a cream cleaner which is, in my opinion, ludicrously priced at £22.95. It’s a good product and they’ve since decided you may use it now on their stainless pans as well. If you’ll take my tip, instead buy Demeyere’s cream cleaner, which whilst not given away, is the best I’ve used, be it on enamel or stainless. We first stocked it in 1985…it’s now fantastically good value at £7.50, in a bottle that’s three times the size of the Le Creuset one.
Dishwasher use is possible but may gradually dull the finish over time.
Removing Stuck-On Food - Soak in warm water before gently cleaning with a soft brush or nylon pad. Repeat soaking rather than increasing force.
Satin black interiors may develop a natural patina over time — this is normal and beneficial.
What to Avoid - Avoid high heat without purpose, sudden temperature shock, abrasive cleaning, and impact damage.
Also avoid prolonged storage or cooking of highly acidic ingredients in the pan. While occasional use is fine, long exposure can gradually affect the enamel surface.
Storage - Store fully dry in a cupboard. If stacking, use a cloth or protector to avoid unnecessary wear.
Recommended Tools - Silicone, wood, or heat-resistant plastic tools are best. Metal tools can be used carefully but should not be scraped aggressively across the surface or rim.
Looking After Your Le Creuset Stainless Steel
There’s a particular sort of satisfaction that comes from good stainless steel cookware.
Not flashy satisfaction. Not the sort that arrives in a giant box with Bluetooth connectivity and a subscription model. Rather, the quieter pleasure of using something properly engineered, reassuringly solid and built to perform beautifully day after day without demanding applause for it.
Le Creuset’s stainless steel pans sit firmly in that category.
They heat evenly, respond quickly, work on virtually every hob imaginable and, unlike certain celebrity chefs, are generally reliable under pressure. Look after them sensibly and they’ll serve you brilliantly for years.
Before First Use - Wash in warm soapy water, rinse and dry thoroughly. For non-stick coated versions, lightly condition the interior with oil before first use.
Cooking Temperature - Medium to low heat is ideal for most cooking. High heat is rarely necessary and can lead to discolouration, which is cosmetic but avoidable.
Always match pan size to hob ring. Never heat an empty pan.
Preventing Sticking - Allow oil and pan to heat before adding food. Once a proper sear is formed, food will release naturally.
A small amount of oil or fat improves both flavour and release.
Daily Cleaning - Allow to cool before washing. Use warm soapy water and a soft sponge.
Soak if needed. Dishwasher use is acceptable but hand washing preserves finish over time.
Removing Stuck-On Food - Soaking is usually sufficient. Stainless steel may show heat tinting or water marks, which are normal and do not affect performance.
For deep cleaning see my comments above for two good and safe and effective cream cleaners. Sometimes however the stainless steel doesn’t look clean because the proteins and starches in the food you’ve cooked leave a hard to remove mark on the pan. This can easily be removed with either lemon juice, or vinegar, and Bob’s your uncle and Fanny’s your aunt.
What to Avoid - Avoid overheating empty pans and avoid abrasive cleaning unless necessary. Discolouration from heat or minerals is cosmetic only.
Storage - Store dry to avoid spotting or moisture marks.
Recommended Tools - Silicone, wood, or heat-resistant plastic tools are ideal. Metal tools can be used carefully in uncoated pans.
Looking After Your Le Creuset Non-Stick
Non-stick cookware is not the “forever pan” people grow attached to, nor is it the piece that gets handed down through generations with stories attached to it. Not my favourite for reasons I've detailed before, it is however undeniably useful for certain types of cooking, quick frying, delicate foods, or situations where ease of cleaning matters more than long-term durability.
Le Creuset’s Toughened Non-Stick range is at the more robust end of that category. It’s made to be forgiving of your cooking skills (or lack of them) and perform reliably, day to day, while recognising the simple truth that non-stick surfaces are consumable by nature rather than permanent fixtures.
Used with that expectation in mind, it does its job very well.
Before First Use - Wash in warm soapy water, rinse and dry thoroughly. Lightly coat the interior with a thin film of vegetable oil.
Cooking Temperature - Use medium or low heat only. High heat will significantly reduce the lifespan of the coating.
Never preheat empty pans on high heat. Brief medium preheating is acceptable for fat-free cooking, but should be done with care and attention.
Preventing Sticking - Allow proper preheating and avoid moving food too early. A small amount of oil improves performance and flavour.
Daily Cleaning - Allow to cool before washing. Clean with warm soapy water and a soft sponge.
Avoid abrasives and harsh cleaners. Dishwasher use is possible but will further shorten the lifespan of your nonstick surface.
Removing Stuck-On Food - Soak in warm water, then clean gently. Avoid scrubbing or forcing residue removal.
What to Avoid - Avoid high heat, dry heating, metal utensils used aggressively, and abrasive cleaning.
It is also important to avoid prolonged overheating or burning of food, as this will permanently damage the non-stick coating.
Storage - Store dry and use pan protectors, tea towels or kitchen roll between pans.
Recommended Tools - Silicone, wood, or heat-resistant plastic tools only. Metal tools should be used sparingly and never in a scraping motion.
This week we have a selection of over stocks for your delectation at an extra discounted prices. It goes without saying that our normal Le Creuset pricing is pretty good i.e. matches the competition, but these are extra special rates on top and are 30% OFF THE RRP for this weekend only.
Use code CLEANLC30 online or tell us who you are if coming into the shops.
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