Cooking is about striking the right balance between different flavours and textures, and that balance begins with how ingredients are prepared. If you know how to prepare your ingredients, the only limit to your culinary potential is your imagination. Success in the kitchen begins with nailing key cooking techniques.
From searing and simmering to poaching and browning, we will break down 15 different cooking techniques that can help you bring new flavours to refine everyday meal preparation.
Le Creuset’s cookware is perfectly suited for learning new cooking techniques, offering superior heat retention and even heat distribution at every turn. From our iconic Dutch Ovens and Braisers to the versatile Iron Handle Skillet, our cookware has been carefully crafted with premium materials and is built to last.
Here is the complete guide to cooking techniques, including which recipes they can be used in along with which piece of cookware or tools will give you the best results.
Our Favourite Cooking Techniques
There are almost as many cooking techniques as there are culinary styles. And while some can be more niche or complex, others are more straightforward, versatile, and well-suited for a wider range of everyday recipes. With these 15 cooking techniques, you should be ready to tackle nearly any recipe.
Searing
Searing is a great way to add an additional layer of flavour to your favourite cuts of meat and fish, exposing ingredients to a higher temperature for a short amount of time. The end result is a caramelized and crispy exterior all-while maintaining the tenderness and moisture of the dish. The Iron Handle Skillet is the ultimate piece of cookware for searing thanks to its matte black interior enamel which develops a natural patina over time.
Our Fragrant Braised Chicken Thighs is the perfect recipe to experiment this cooking technique with, delivering a delicious meal in just under two hours. Begin by searing the chicken thighs until they are browned before cooking them for 40 minutes in our Enamelled Cast Iron Braiser.
Learn more
Poaching
Poaching is a gentle cooking technique that involves submerging food in liquid on a low simmer until it is cooked through. Poaching is typically done with delicate proteins such as fish, eggs, and poultry, ensuring tender results. Our Stainless Steel Saucepan offers a generous cooking capacity and is deep enough to completely cover ingredients in the poaching liquid, making it a convenient addition to any cookware collection.
Our Whole Chicken Poached in Coconut Broth is a great place to start with this cooking technique, delivering a tender, moist chicken that retains all the rich flavours of the coconut broth. Simply add the chicken with the herbs and flavourings, including fennel, ginger, kaffir lime leaves, anise, and coconut milk, and let the Round Dutch Oven take care of the rest. Featuring tall, thick enamelled cast iron walls, this versatile piece of cookware is designed to lock in heat and moisture, poaching the chicken to perfection.
Learn more
Trussing a Chicken for Roasting
When roasting a chicken, the first step is trussing it. Simply put, trussing a chicken refers to tying the meat with kitchen twine to maintain its shape during cooking. Trussing a chicken ultimately promotes even cooking, helps retain juices, and prevents uneven shrinking. Once trussed, the Oval Dutch Oven is the ideal piece of cookware for preparing roasted chicken, with its elongated shape and large capacity.
Look no further than our Pot Roast Chicken recipe when experimenting with this cooking technique. From trussing the chicken to integrating fresh herbs and spices, this dish has all the makings of an instant classic in your household.
Learn more
Frying Safely
Frying is a cooking technique that involves partially or fully immersing food in hot oil or fat to create a crispy and golden exterior, however, it can come with its own set of challenges. Notably, it is important to maintain correct oil temperatures and constantly monitor ingredients while frying. Since most home cooks rarely tackle frying regularly, some may be intimidated by the process, however the right tools and steps ensure it is an easy and safe task.
The Round Dutch Oven is perfectly suited for frying and comes equipped with tall, enamelled cast iron walls, keeping oil splatter to a minimum. Put the theory to the test with our classic Pommes Frites recipe. Begin by filling the Dutch Oven with four inches of oil and work the potatoes in small batches. The end result is a delicious side dish that can be used to complement just about any main course.
Learn more
Making a Roux
Knowing how to make a roux can make a world of difference with everyday meal preparation. Essentially, making a roux is a cooking technique that involves combining equal parts of flour and fat to create a thickening agent used in sauces, gravies, and soups. Our Saucier is particularly ideal when tackling this cooking technique as its rounded edges simplify stirring.
The addition of a savoury roux is crucial to our Scandinavian-Inspired Pork Meatballs with Tagliatelle recipe, coating both the meat and pasta and adding flavour and moisture to every bite. Roux is most famously found in gumbos, mac and cheese dishes, as well as pot pies and traditional casserole recipes.
Learn more
Browning Butter
Browning butter is a process of cooking butter until it turns golden brown into a beurre noisette, resulting in a rich, nutty aroma and flavor that can enhance a wide range of dishes. Our Saucier is the only piece of cookware you need for this cooking technique, providing even heat distribution and superior heat retention, until the butter is gently transformed as it melts.
Our Mashed Potatoes with Brown Butter and Herbs recipe highlights this cooking technique, offering a delicious side dish packed with rich flavours and fresh herbs. Simply brown the butter before cooking the mashed potatoes in an Iron Handle Skillet, and then top them with it once you're ready to serve.
Learn more
Deglazing
Deglazing is a great way to add depth and complexity to any dish, incorporating the flavorful residue stuck to the bottom of the pan into sauces or gravies. Deglazing a pan is as simple as adding liquid, such as wine or broth, to a hot pan to dissolve and scrape up the flavorful browned bits stuck to the bottom, creating a delicious base for a variety of your favourite recipes.
Our Braised Rabbit with Mustard calls for deglazing throughout the recipe, ensuring no flavour is left behind. Simply add sherry to your Dutch Oven before adding the chicken stock, the bouquet garni, mushrooms, pepper and rabbit pieces.
Learn more
Thickening a Sauce
Thickening a sauce can transform a thin, watery sauce into a rich and velvety texture, elevating everyday meal preparation. Better yet, this cooking technique can be done in no time. Begin by adding flour or cornstarch with one or two tablespoons of water and mix until smooth. The Saucier’s rounded edges make stirring effortless until your desired consistency is achieved.
This cooking technique is used for the red wine sauce in our Beef Rib Roast with Shallots recipe, complementing the meat to perfection. Finish by slicing the roast and serving it alongside whole shallots and our smooth red wine sauce.
Learn more
Cooking Rice
Rice serves as a staple food across many cultures, offering a versatile ingredient for any dish you might be preparing. Properly cooked rice tends to be fluffy and evenly cooked throughout, complementing your favourite recipes to perfection. Our Rice Pot, as its name suggests, is the ultimate piece of cookware for preparing rice, and comes equipped with curved sides and a steam lid to prevent boil-overs, promote convection and moisture circulation for evenly cooked grains.
Our Perfect Rice offers home cooks a beginner-friendly recipe to experiment with and can be served alongside meat, fish, and vegetables with ease. Simply add rinsed rice to the Rice Pot with salt and water and let this versatile piece of cookware take care of the rest.
Learn more
Steaming Clams or Mussels
Looking for a quick and easy way to incorporate more flavour into your seafood dishes? Steaming clams and mussels is a cooking method that involves gently cooking them over steam, allowing the shellfish to retain their natural juices. The Round Dutch Oven is perfect for this cooking technique, exposing the clams and mussels to a consistent heat source.
Our Steamed Mussels recipe can establish itself as a staple in your household, delivering a flavourful main course with the minimum of fuss. Simply add the mussels along with the herbs and spices into your Dutch Oven over medium heat until they begin to open. This recipe is great for all seafood lovers, going from stovetop to tabletop in just under 30 minutes.
Learn more
Basting
Basting is the process of spooning or brushing cooking liquids, such as melted butter or pan drippings, over food to enhance flavor, moisture, and browning. This cooking technique can be done with a ball baster as well as a spoon to retrieve pan juices before applying them to the roast. The Oval Dutch Oven comes equipped with a self-basting cycle, ensuring ingredients are tenderized as they slow-cook and release heat evenly throughout.
Basting is crucial in our classic Roast Turkey and Stuffing recipe, keeping the meat moist as it roasts to perfection. Be sure to serve with fresh herbs directly from our Oval Baker and enjoy!
Learn more
Blanching
Blanching is a two-step cooking technique that involves briefly boiling food, usually vegetables or fruits, before quickly transferring them to an ice bath to halt the cooking process. Blanching ultimately helps to preserve the color, texture, and nutritional value of the food. This cooking method also ensures ingredients can be easily frozen for future use. Our Stockpots are particularly ideal when blanching, featuring a high-profile design and a tight-fitting lid.
This cooking technique is used in our Basil, Broccoli, and Spinach Pesto Pasta recipe, initially blanching the spinach and broccoli before combining all ingredients in the Round Dutch Oven for a delicious, one-pot pasta meal.
Learn more
Simmering
Simmering is a cooking technique that involves cooking food gently in liquid at a low and steady temperature, just below the boiling point. It allows flavours to meld together, tenderizes tougher cuts of meat, and helps develop rich and complex flavors in soups, stews, sauces, and braises. The Chef’s Dutch Oven is the ultimate piece of cookware when simmering, locking in heat and moisture thanks to its thick, enamelled cast iron walls and tight-fitting lid.
Our Turkey Soup with Pearl Couscous is a great recipe to show you the delicious results of slowly simmering a soup in the background, ensuring all the herbs and ingredients, including carrots, celery, and fennel, gradually infuse their flavours throughout the soup.
Learn more
Browning and Braising
Any chef looking to upgrade their skillset in the kitchen should learn how to brown and braise meat. Ultimately, these cooking methods enhance flavour, tenderness, and richness of the meat, delivering a show-stopping main course. Begin by seasoning all sides of the meat before browning it on the surface of our Enamelled Cast Iron Braiser. Once browned, it’s as simple as submerging your meat in a braising liquid and letting it slow-cook on low heat for several hours.
Our Braised Beef Ribs make for a delicious recipe to experiment these cooking techniques with, initially browning the beef ribs before braising them on low heat for approximately four to five hours. The end result is tender, fall-off-the-bone ribs served directly from our Braiser.
Learn moreMaster The Art of Cooking with Le Creuset
Becoming a master chef does not happen overnight. Cooking techniques ultimately require time and patience to master, however, are well worth the effort. From searing and deglazing to poaching and learning how to truss a chicken for a roast, familiarizing yourself with these cooking techniques is a great way to elevate your cooking game.
Le Creuset’s cookware makes for the perfect addition to any kitchen, opening up the recipe possibilities. Whether you are experimenting with slow-cooking in our Dutch Oven, or preparing fluffy cornbread in our Iron Handle Skillet, these Le Creuset essentials are must-haves in any collection.
These were 15 of the most commonly used cooking techniques, however, for more inspiration, visit our blog for all the latest product updates, tips, and ways to make the most of your Le Creuset cookware.
