High performing and designed to produce precise results, Le Creuset Stainless Steel is trusted by chefs in kitchens across the country. Learn to master the techniques behind some of your favourite dishes with this collection.
Shop Stainless steel cookwareShine
For radiant luster and resistance to discolouration, the outer stainless steel layer is infused with Titanium.
Lid
Showcasing Le Creuset's iconic 3 ring design, the lid also features a steam vent and a flat rim for reliable performance. It's easy to grip and stay cool knob rests flat on countertops for use as a spoon rest.
Handle
The exclusively patented design of the stay-cool ergonomic handle makes for easy maneuvering and is secured with non-corrosive stainless steel rivets.
Dishwasher-Safe
All of our Stainless Steel Cookware is dishwasher safe for fast and easy cleanup.
Capacity Markings
Beautiful and practical, laser etched capacity markings in deep vessels help to save time during preparation and cooking. *Note: certain pieces may not have these
For All Cooktops
Our versatile cookware is optimized for all cooktops, including induction.
Master These Techniques With the Precision of Stainless Steel Cookware
Made Better With Steam
Steaming is a moist heat cooking technique that uses the vapour from boiling water to diffuse heat and cook nearby food. The food is kept separate (no direct contact) from the boiling water and the emitted steam allows food to retain it's shape, colour, nutrients, flavour and texture.
How to Steam:
- Bring water to boil in a Le Creuset Casserole over medium heat.
- When water is boiling, add the food to be steamed in the vessel of the Steamer Insert. Vegetables steam in 5 minutes or less, while meat and fish (depending on size and thickness) steam in 3-10 minutes.
TIP: Carefully open the lid at an angle as hot steam can scald you. Protect your hand by using an oven mitt
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Simmer Down
Simmering, a common cooking technique used to bring the liquid of a dish just below boiling point over low-heat. This method cooks food gently to maintain its structure and develop flavours. For meat, the slow cooking process renders it moist and tender.
How to Simmer:
- In a Le Creuset Chef’s Pan, bring liquid up to its boiling point at medium heat.
- Gradually reduce heat to low, allowing flavours to slowly infuse. At this point, there should be gentle bubbling in the pot (small bubbles every 1 to 2 seconds). If more bubbles rise, lower the temperature.
- Simmer until you reach the desired consistency by occasionally stirring and regulating the temperature.
TIP: The temperature range for simmering is between 85°C (185°F) and 96°C (205°F).
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Sensational Sauté
The name of this technique comes from the French verb sauter which means “to jump”. It involves cooking in a small amount of fat at a slightly higher temperature while tossing the ingredients around. This allows food to develop a nice golden colour while maintaining its texture.
How to Sauté:
- Warm up a Le Creuset Sauté Pan over medium-heat and add an oil that has a high smoke point.
- Add meat or vegetables and let sit for a few seconds.
- Flip with a Revolution® Slotted Turner or toss around using fast movements.
TIP: To avoid steaming food, ensure the pan is hot enough before you begin cooking.
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The Poaching Approach
Unlike boiling, poaching requires lower heat (between 71°C (160°F) and 82°C (180°F)) to slowly cook food that is fully submerged in liquid. This technique is most commonly used for delicate foods like eggs. However, it can be used for fish or chicken dishes as well as fruit.
How to Poach:
- Add poaching liquid (water or preferred stock) to a Le Creuset Saucepan.
- Bring liquid to a boil, then reduce heat to just below simmer.
- Add food gently and cook until done (this will depend on food and size).
- When cooked, gently lift food from poaching liquid using a Revolution® Slotted Spoon.
TIP: Add 1 tbsp. of vinegar to the boiling water to firm the whites of poached eggs.
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Sear to Golden Perfection
Searing involves cooking the surface of food at a high temperature to form a deep caramelized crust. Whether it is a steak, tuna or even meat for a stew; this step will add plenty of colour, flavour and texture.
How to Sear:
- Heat a Le Creuset Fry Pan and add enough oil to coat the entire base.
- Pat food dry with a paper towel to remove excess moisture.
- Season to taste.
- Place the food in the hot oil and let it brown for 2-4 minutes before flipping over.
Tip: Don’t flip too early, the meat will release once it's done! - Finish in the oven for a few minutes, if needed.
TIP: Make a delicious sauce by deglazing the pan with wine or stock.
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Praise the Braise
Slowly simmering food that is partially covered in liquid is known as braising. For this technique, both moisture and dry heat are needed for cooking tougher cuts of meat and hearty vegetables.
How to Braise:
- SEAR: Add oil over medium high heat to a Le Creuset Braiser and sear meat evenly. Searing adds a layer of flavour by caramelizing the proteins and sugars. Ensure the meat is very dry before cooking and don’t overcrowd the pan. Remove meat and set aside.
- SAUTÉ: Add a mix of carrots, celery and onions in the drippings left behind from searing and sauté until nicely caramelized. Stir frequently to avoid scorching vegetables.
- DEGLAZE: Once the vegetables are browned, a delicious crust of concentrated flavour called “fond” will remain in the pan. Add wine or stock to deglaze and scrape the fond at the bottom of the pot with a Revolution® Spatula Spoon.
- BRAISE: Reduce the liquid and return the meat to the Braiser. Cover with lid and return to the oven for slow cooking. Time will do all the work of tenderizing the meat and thickening the sauce.
TIP: Liquids such as broth, wine or beer can be used for added flavour.
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Blanch for Shocking Flavours
After boiling vegetables in water to the desired consistency, they are shocked by being submerged in ice water to stop the cooking process. Blanching maintains the colour, flavour and crisp tenderness of the vegetables.
How to Blanch:
- In a Le Creuset Stockpot with Pasta Insert, heat water to a rolling boil. Add a few teaspoons of salt for added flavour and to preserve the colour of vegetables.
Tip: Cut vegetables in equal sized pieces to ensure even cooking. - Once the vegetables reach the desired consistency, remove them from boiling water with the help of the Pasta Insert. Immediately transfer the vegetables to a bowl of ice water (a mixture of ice cubes and cold water) to stop the cooking. This key step is called “shocking”.
- Once cool, drain the vegetables and pat dry.
TIP: Adding salt or a pinch of baking soda will keep vegetables greener.
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