Most Popular

Cast Iron Petal Shallow Casserole

26 cm - 2.2L

329,00 €

Stoneware Coupe Dinner Plate

27 cm

24,00 €

Online Exclusive

Cast Iron Round Casserole

24 cm - 4.2L

339,00 €

Stoneware Heritage Rectangular Dish with Lid

33 cm - 3.8L

137,00 €

Stoneware Heart Plate

23 cm

24,00 €

Online Exclusive

Cast Iron Bread Oven

24 cm - 1.6L

279,00 €

Discover Your Colour

Colours are what we do. Explore our palette and which hue is best for you.

Baking Bread in Cast Iron

Master the art of bakery-style loaves at home with your cast iron cookware.

Choose the right material

Find out which material best suits your cooking and kitchen style.

The Ultimate Knife Guide

Set yourself up for success with the most important tool in the kitchen.

How to Clean Your Casserole

Cast Iron Cooking

Reignite your passion for the culinary arts with our 10 best recipes for cast iron cooking.

Rolled Rib Eye Roast

RECIPE

Rolled Rib Eye Roast

A succulent boneless roast made from rib-eye beef. Marinated for tenderness and coated with a flavourful pepper and herbed crust, this roast is oven-roasted until golden brown and slow-cooked to perfection. Resting before slicing ensures juicy, perfectly cooked beef. Ideal for festive occasions or special dinners!

WE USED

Cast Iron Oval Casserole

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Cauliflower Coconut Curry

RECIPE

Cauliflower Coconut Curry

Wholesome and comforting, this fragrant curry is easy to make and a hauntingly delicious addition to your Halloween menu.

WE USED

Cast Iron Pumpkin Casserole

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Braised White Beans and Fennel with Greens

RECIPE

Braised White Beans and Fennel with Greens

The technique of braising isn’t just for meat. In this recipe, the same principle is applied to transform humble dried white beans and vegetables into a rich, vegetarian one-dish meal – simply omit the cheese (or use a vegan cheese substitute) to make it vegan. The cooking time might seem long but is mostly hands-off, and is needed to ensure the final dish is creamy and meltingly tender.

WE USED

Non-Stick Ceramic Shallow Casserole

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Seared Salmon in Coconut Green Curry

RECIPE

Seared Salmon in Coconut Green Curry

Sweet winter squash is the perfect complement to tender salmon in this fragrant coconut curry recipe. The intense flavors of the green curry infuse the fresh vegetables, bathing the dish in a spicy coconut sauce brightened with fresh lime juice. Enjoy the curry as a one-dish meal or add steamed rice to soak up every last bit of the delicious sauce.

WE USED

Non-Stick Ceramic Sauté Pan

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Banana Bread

RECIPE

Banana Bread

This is one of the easiest banana breads you’ll ever make. Serve this moist, delicious bread straight out of the oven with salted butter.

WE USED

Loaf Tin

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Seared Fish with Lemon Mustard Pan Sauce

RECIPE

Seared Fish with Lemon Mustard Pan Sauce

This colorful fish recipe uses the cold pan method in a nonstick skillet to achieve a perfectly cooked filet with no guesswork. To make this a one-dish meal, we love the vibrant mix of spring vegetables, cooked until they are lightly charred and perfectly tender. A quick and easy lemon mustard pan sauce elevates this simple recipe to a dish worthy of a special occasion.

WE USED

Non-Stick Ceramic Frying Pan

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Chocolate Dutch Baby Pancake

DIFFICULTY

Easy Easy

PREP TIME

Under 30 Min. Under 30 Min.

COOK TIME

Under 30 Min. Under 30 Min.

SERVES

2-4 2-4

This puffy, baked chocolate pancake is the perfect breakfast or post-dinner treat. Serve with a decadent vanilla ice cream straight from the skillet.

Main INGREDIENTS

Chocolate

Ingredients

Method

Ingredients

4 medium-sized eggs at room temperature
25g sugar
1 teaspoon vanilla extract
120ml milk
1 pinch of salt
50g flour
2 level tablespoons baking cocoa/cocoa powder (unsweetened)
3 tablespoons butter
Powdered sugar for dusting

TOPPINGS (OPTIONAL)

2 pre-portioned scoops of vanilla ice cream (place on a small plate in the freezer until serving)
Liquid-fine dark chocolate coating or melted dark chocolate
1 tablespoon toasted coconut chips

Method
1

Place the Le Creuset 26cm Heart Skillet on the middle rack of an oven preheated to 220°C.
2

Blend the eggs, sugar, vanilla extract, and milk until creamy. Stir in the flour, cocoa powder and salt and continue beating. While the oven is preheating, let the pancake batter rest for at least 10 minutes.
3

Mix the batter again just before adding it to the hot skillet. Melt the butter in the hot skillet and pour in the batter, swirling the skillet gently. Be careful as it will be very hot.
4

Bake in the preheated oven for 12 minutes. Reduce the temperature to 180°C and allow to bake for another 5-10 minutes.
5

Dust with powdered sugar, place vanilla ice cream in the centre and decorate with liquid chocolate coating and coconut chips. Serve immediately.