Le Creuset – cooking the cast iron way

Cast IronHand crafted from the finest materials in an individual mould, it is easy to see why the Cast Iron Casserole by Le Creuset is a signature piece. Made in northern France since 1925, these essential for the home casseroles are made from premium quality cast iron ensuring each product is long lasting and durable. An absolute must for every domestic god, or goddess, wannabe master chef – you name it the cast iron round casserole is not only perfect for making casseroles, stews & one pot roasting, but is versatile enough even for baking cakes and bread. Coming with a lifetime guarantee that’s all you need to know in terms of a quality seal of approval you can rely on. We found the design to be absolutely stand out from the crowd compared to many other brands, including leading supermarket chains, department stores and food brands. The cast iron distributed the heat perfectly around the meat, ingredients meaning that nothing burned or went dry using the slow cooking process. We were left with an outstanding chicken casserole fit for a banquet or dinner party. The art of cast iron cooking is an art form we are passionate about and Le Creuset’s monumental cookbook helps you become an expert in next to no time. A dazzling range of colours ensure that your casserole will look impressive both in any kitchen, but also in dining rooms as a centre piece at the table. The designs are all elegant but strong, chip and crack resistant. Excellent oversized handles allow your oven gloves to fit around so you can protect your hands, and remember if you’ve put your casserole in the oven to use a good quality pair of oven gloves for the lid, as well as the handles.  One of the most impressive things about Le Creuset is the way the brand make their products adaptable for all hobs including ceramic, halogen, induction, gas, oil and even wood. The body and lid are enamelled cast iron and of the finest quality, individually designed for versatility, fitting with many styles of cooking, all types of cooking appliance and any style of decor. When we opened the box, we made sure we read the instructions carefully, washed the pan in hot soapy water, then rinsed and dried it thoroughly. Finally, Le Creuset enamelled cast iron is extremely durable, but it may be damaged if accidentally dropped or knocked against a hard surface so best to keep the pan in a cupboard away from kitchen obstacles, steam etc. To purchase a product online visit

beouf_bourguignonRecipe suggestion – Boeuf Bourguignon


  • 2-3 tbsp olive oil
  • 50g butter
  • 2 tbsp seasoned flour
  • 1.2 kg chuck or shin steak, cut into large chunks (about 5cm)
  • 18 small shallots or button onions
  • 18 button mushrooms
  • 1 large onion, sliced
  • 100g streaky bacon or pancetta, cubed
  • 4 cloves garlic, crushed but left whole
  • 2 bay leaves
  • 2 sprigs thyme
  • 750ml red burgundy


  1. Heat olive oil and butter in casserole, toss beef in seasoned flour then brown in batches over medium-high heat.
  2. Remove and set aside. Add shallots and caramelise, set aside on separate plate, repeat with button mushrooms and add to shallots.
  3. Add little more oil if necessary and fry sliced onion and bacon until onions softened and bacond browned.
  4. Add garlic, bay and thyme then return beef and any juices to casserole and stir together.
  5. Pour in the wine, season, bring to a simmer then lower heat and simmer gently on the stove, partly covered, for two hours (or cover and transfer to oven at 140C).
  6. Add the shallots and mushrooms and simmer for a further half an hour. Check for seasoning and serve.
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