Les Forgées pans offer you ultimate convenience, combined with the famous Le Creuset quality. Where other aluminum pans often cast or drawn, the Les Forgées pans are made of forged aluminum. This has the distinct advantage that it will never bend or lose shape. In addition, aluminum has great heat conductivity and is extremely light in weight. Encased in the bottom surface there is a steel disk. Because of this, Le Creuset Les Forgées pans are suitable for all kinds of different heat sources, including induction. The hardened, PFOA-free non-stick in the pans ensures easy cooking and effortless cleaning.
Materials & construction
The forged aluminum of the Le Creuset Les Forgées pans ensures optimal heat distribution. The steel disk in the bottom surface makes it suitable for all different heat sources. The handles are made of cast-steel and riveted with stainless steel nails.
Le Creuset Toughened Non-Stick
Major advantage of the Les Forgées series is that all pans have the Toughened Non-Stick-non-stick coating. This is PFOA-free, which means that it contains no teflon. The result is a hardened, better non-stick coating that can handle heat higher temperatures. These pans can be used on all heat sources, including induction and the oven (up to 260 degrees Celsius, 220 with lid). In addition, they can be cleaned in the dishwasher.
Le Creuset pans
Le Creuset pans are simply incredible. Since 1925, the name Le Creuset has been synonymous with top-quality and innovation. Whether you're looking for a roaster, grill pan, casserole, frying pan or a sauce pan: with a Le Creuset pan you always have the right one!
Before the first use remove all tags and labels. Clean the pan with hot water and soap. Rub some vegetable oil on the inside of the pan with a paper towel. Sunflower oil or peanut oil will do just fine as well. Rinse the pan under hot water and dry it well again. The pan is now ready for use. When you repeat this process regularly protect the non-stick coating on long term and extend the lifespan of your pan.
Always choose the appropriate heat source and the temperature in your pan. With a gas stove, watch that the flames do not go beyond the bottom surface of the pan. Preferably use utensils made of wood, plastic or silicone. Metal cooking utensils can be used with care, but should not be scraped across the surface. Never cut food inside the pan! Light scratches can be visible under normal conditions, but do not affect the cooking qualities of the pan. Also, don’t tap with metal cooking utensils on the edge of the pan.
Always wash after use. Remaining food or greasiness can on long-term affect the bottom surface of the pan and will damage the non-stick coating. Always let the pan cool off before you clean it and never put a hot pan under a cold running tap. The pans cannot handle this difference in temperature.