Dear customers, We have once again succeeded in selecting the best of thousands of high-quality kitchen and lifestyle articles for you. Let us take you on a journey through the world of kitchen accessories in our Culinaris catalogue no. 15 and take some time to browse. We at Culinaris are always looking for that special design, that special function or that special shape. There is a lot to discover again, products that really make cooking fun.

A pure kernel oil specially selected by Culinaris, which is perfect for the first burning-in of iron pans. The amount of 120 ml is calculated for the first baking of iron pans up to 32 cm in diameter. suitable for pan sizes up to 28 cm from a pan size of 32 cm we recommend double the amount of stoving oil    

Whether preparing a classic French bouillabaisse or slowly building a rich cream base for broccoli and cheese soup, the bouillabaisse pot is the ideal solution for stovetop simmering. Its sloped sides eliminate sharp corners where ingredients can become stagnant, and make stirring more efficient and effective by promoting continuous movement even after the lid is in place. The loop handles provide a steady grip when transferring a full pot from the stovetop to the table. All La Marmite pots are black enamelled on the inside. Available in the following sizes: Ø 24 cm - 3,5 L - for 2-3 persons Ø 26 cm - 4,1 L - for 4-5 persons Ø 28 cm - 5,7 L - for 5-7 persons Ø 32 cm - 7,0 L - for 7-8 persons Unique curved sides promote the natural movement of heated liquid Colorful, long-lasting exterior enamel resists chipping and cracking; interior enamel is engineered to resist staining and dulling Sand-colored interior enamel makes it easy to monitor food as it cooks, preventing burning and sticking Even heat distribution and superior heat retention Composite knob withstands temperatures up to 375°F Cast iron: is perfect for frying, boiling, simmering, cooking, marinating and food storage after cooking can be used on the stovetop, in the oven and under the grill is suitable for use on all heat sources is a superior conductor of heat Cooking with cast iron Enameled cast iron is a remarkable and robust material that performs well with modern requirements for food preparation and cooking. Whether you choose to stir-fry, slow-cook a casserole, sear a steak or bake a cake, there is a shape that is suitable. Cast iron performs well for either slow cooking or high-temperature searing. Cast iron can be used reliably on any heat source, including induction, and with any oven or grill. It has the ability to retain heat efficiently, which allows for use of lower heat settings in stovetop and oven cooking. On the table, a hot covered dish will keep food hot for second servings. Cast iron can also be used to keep foods cold. A chilled dish becomes an ideal cold food server on a hot summer day. It can also be placed in the freezer for food storage or advanced food preparation. Before first use Remove all packaging and labels. Wash the pan in hot, soapy water, then rinse and dry thoroughly. Your pan is now ready to be used and does not require any further preparation. Cooking heats Medium or low heat will provide the best results for cooking, including frying and searing. Allow the pan to heat gradually and thoroughly for even and efficient cooking results. Once the pan is hot, almost all cooking can be continued on lower settings. High heat temperatures should only be used for boiling water for vegetables or pasta, or for reducing the consistency of stocks or sauces. High heats should never be used to preheat a pan before lowering the heat for cooking. Cast iron retains heat so efficiently that overheating will cause food to burn or stick. Oven use The black phenolic lid knobs on our Signature range of enameled cast iron are heat-resistant to 480°F / 250°C. The black phenolic lid knobs on our Classic range of enameled cast iron are heat-resistant to 375°F / 190°C. Products with integral cast iron handles or stainless steel knobs can be used at any oven temperature. Pans with wooden handles or knobs must not be placed in the oven. Do not place any cookware on the floors of ovens with cast iron linings. This will increase the cooking temperature inside the oven, resulting in an increased cooking rate with detrimental effects on food. Do not drag cookware across the floor of the liners. For best results always place on a shelf or rack. Cooking tips for grilling Grills may be preheated to reach a hot surface temperature for searing and caramelization. This advice does not apply to any other products. For correct grilling and searing, it is important that the cooking surface is sufficiently hot before cooking begins. Sear lines from ribbed grills will not be produced if the pan surface is too cool, or if the food is too wet. Place the empty pan on medium heat and allow it to heat for several minutes. Do not add oil to the cold pan—the oil may become too hot and smoke. Take a few drops of water on your fingers and scatter over the hot surface. If they sizzle and evaporate almost immediately it is hot and ready for use. If the water produces steam and has no sizzle, heat the pan a little longer and repeat the water test again. When the surface is hot enough, lightly oil it with cooking spray or brush it with oil using a Le Creuset silicone basting brush. Vegetable, ground nut or corn oils are recommended. Olive oil may cause excessive smoking. Once a patina covers the cooking surface very little oil will be necessary. For distinct sear lines, leave the food undisturbed on the surface for several minutes. If the food is moved too quickly the lines will be poor, and steam from the food may be released onto the surface. Any food for grilling or searing must be quite dry before it is placed on the hot surface. Wet foods will not achieve good sear lines and may result in a steamed appearance and flavor. Use paper towels to pat off excess moisture from foods. Oil can then be brushed over the food if desired. Foods that have been marinated should also have excess moisture removed with paper towels. General care Always cool a hot pan for a few minutes before washing. Do not plunge a hot pan into cold water. While Le Creuset’s enamel is designed to be the most durable on the market, thermal shock may still occur, resulting in cracking or loss of enamel. If there are food residues, fill the pan with warm water and let soak for 15 to 20 minutes before washing. A brush can be useful for removing small food deposits, or for cleaning between the ribs on grills. Do not use scourers or abrasive cleaners on the cooking surface. Nylon or soft abrasive pads or brushes can be used to remove stubborn residues. To avoid damaging the enamel, do not use metallic pads or harsh abrasive cleaning agents. Light stains or metal marks caused by metal tools can be removed with Le Creuset cookware cleaner. An occasional cleaning with this product will also retain the new appearance of your pans. It can be purchased on this website or from your local retailer. Never store pans while they are still damp. Store pans in a dry cupboard or airy space away from steam. Maintain the tightness of all handles and knobs by checking and retightening them regularly. Le Creuset enameled cast iron is extremely durable but it may be damaged if accidentally dropped or knocked against a hard surface. Please note that this is not covered by our Lifetime Warranty. Dishwasher use All pans with integral cast iron, phenolic handles or stainless steel knobs can be washed in the dishwasher. However, constant dishwashing may lead to some dulling of the enamel finish. This is not harmful and will not impair performance. When using the dishwasher always allow the cycle to finish before opening the door. This will ensure the pans are dried thoroughly. Pans with metal handles can be washed in the dishwasher, but this greatly reduces the development of a patina; as a result, grills and skillets will require oiling for a longer period. Pans with wooden handles are not dishwasher-safe. Satin Black Satin Black enamel can be found on skillets, grills, frying pans, saute pans, woks, tagines and a number of round and oval casserole dishes. Satin Black enamel has a smooth feel but is not as glossy as other light-colored interior enamel finishes. It has been specially designed for higher surface temperature cooking, which is not the same as simply using a piece on a high heat. With cast iron, higher surface temperatures can be achieved by allowing any piece to heat thoroughly on a medium setting. This makes the satin black interior ideal for frying, grilling and searing. Satin Black enamel will keep its good looks and allow a patina to build on its surface with continued use. A patina is the result of the natural oils and fats from foods baking on to the hot surface. The patina should not be cleaned off, as it enhances the cooking performance and the release of foods. It also reduces the need for surface oiling. With the higher surface temperatures achieved during frying, grilling and searing, sugars and some enzymes will cause caramelization. This not only aids in the retention of moisture and flavor, but also produces the sear lines and crusty exterior on grilled meats.

A stylish, enamelled steel, stove top kettle. With matt black phenolic trim and a decal on the base. Suitable for all heat sources including ceramic and induction hobs and Aga. More and more people are turning to the healthy and enjoyable benefits that drinking tea can bring. Dimensions: L 27 cm; W 21 cm; H 25 cm Capacity: 2.1 L Unique, locking handles make lifting and pouring easy. Phenolic knobs and handles are heat resistant to allow for safer use. Wide lid area allows for easy cleaning. This delightful teakettle now meets European Standards and it has been improved with a fixed whistle and dual locking handles. Teatime has never looked so good! A whistling reminder that it's teatime! Care: Avoid leaving water in kettle when not in use. A build up of mineral deposits may occur and reduce efficiency. Before first use, wash kettle in hot water with a mild detergent. Rinse well and dry. Lift handle of the kettle up until it "locks" into position. Always ensure base of kettle is covered by water before heating. Do not overfill-maximum filling level should be approximately 3/4 full, just below spout hole inside kettle. Match kettle to size of burner. Before pouring from your kettle, ensure handle is "locked" in upright position. Do not leave kettle simmering for long periods on any heat source; it may boil dry, damaging the base and enamel. Do not bang the kettle. Repeated knocks may damage the enamel.

The round version of the classic from the SIGNATURE series is ideal in small sizes for melting butter or serving individual portions. The round casserole with a larger diameter is perfect for meat and vegetable dishes (e.g. roulades, ragouts). A pot roast or hearty stew is easy to prepare in it. The traditional cast iron casseroles from Le Creuset are a must in every kitchen! Thanks to the even heat distribution right up to the edge and the lid, cast iron retains heat for a long time. This allows food to finish cooking perfectly even at low heat—with low energy consumption. Le Creuset casseroles – the ideal pot for roasting, braising, and cooking. The casserole is the classic among all Le Creuset products. Ideal for searing meat or cooking rice, sauces, and vegetables. Due to the excellent heat retention of cast iron, it keeps food warm for a long time. Ø 18 cm – 1.8 L (base approx. Ø 14 cm) – For 1–2 people Ø 20 cm – 2.4 L (base approx. Ø 15 cm) – For 2–3 people Ø 22 cm – 3.3 L (base approx. Ø 17 cm) – For 3–4 people Ø 24 cm – 4.2 L (base approx. Ø 19 cm) – For 4–6 people Ø 26 cm – 5.3 L (base approx. Ø 20.2 cm) – For 6–8 people Ø 28 cm – 6.7 L (base approx. Ø 22 cm) – For 8–10 people Ø 31 cm – 8.1 L (base approx. Ø 23.3 cm) – For 10–12 people Ø 34 cm - 12 L (base approx. Ø 27.1 cm) - For 12-14 people Light enamel is particularly suitable for slow cooking on very low heat sources and at moderate oven temperatures. At MEDIUM and LOW COOKING TEMPERATURES you will achieve the best cooking, frying, and even deep-frying results. Heat the cookware slowly and carefully to achieve even and good cooking results. Once the cookware is heated, all cooking can continue on a low setting. HIGH TEMPERATURES should only be used for boiling water for vegetables or pasta or reducing broths and sauces. You should NEVER use high temperatures to preheat cookware if you then plan to lower the temperature for cooking. Cast iron retains heat so well that overheated products used this way give poor cooking results, cause food to stick, and can discolor the product surface. Always wait before turning food until the pores have sealed—then it will release naturally and won’t stick. The black enamel has been specially developed for frying at high surface temperatures, which allows optimal frying results. Since cast iron is such a good heat conductor, frying and cooking are already possible at medium heat levels. For all cast iron products with a black enamel interior, we recommend seasoning them before first use to unlock their full potential. Le Creuset Cast Iron: Perfect for searing, braising, cooking, marinating, and storing cooked food – very energy efficient Suitable for all hob types, including induction, oven, and grill Oven-safe knob: phenolic knob heat resistant up to 200°C; stainless steel knob heat resistant without limit All black Tradition casseroles come with Silk Enamel inside and out. This silky-smooth enamel makes cleaning easier. These colorless-enameled (appearing black) Tradition casseroles must be seasoned before first use. All colored Tradition casseroles are cream-enameled inside and do not require seasoning. Easy to clean and dishwasher safe Keeps food warm until the end of the meal Suitable for serving at the table Le Creuset Quality Standards All products are manually inspected several times during manufacturing to ensure they meet Le Creuset’s strict quality standards. All enamels used comply with international regulations. Cooking with Le Creuset Cast Iron Enameled cast iron is a remarkable, durable material that meets all modern cooking needs. Whether you use cast iron for light searing, slow-cooking stews, searing steaks, or even baking cakes, there’s always a suitable shape and size. Cast iron retains heat extremely well. This is especially beneficial when cooking at low temperatures on the stove or in the oven. It’s also ideal for serving: covered food in warm cast iron stays hot even until the second course. Conversely, cast iron can also keep food cold—chilled in the refrigerator, it’s perfect for serving cold dishes on hot summer days. Cast iron cookware is also freezer-safe and great for preparing meals in advance. Use in the Oven Products with black phenolic knobs are oven-safe up to 200°C (or 390°F / Gas Mark 6). Products with cast iron handles or stainless steel knobs can be used in the oven at any temperature. Do not place cookware directly on the bottom of cast-iron-lined ovens—this increases heat and may overcook food. Avoid dragging cast iron over oven surfaces to prevent damage. For best results, always place cookware on a rack or baking sheet. Cooking Temperatures Light enamel is ideal for slow cooking on very low heat sources and at moderate oven temperatures. At MEDIUM and LOW COOKING TEMPERATURES you’ll achieve the best cooking, frying, and deep-frying results. Heat cookware slowly for even results. Once heated, continue cooking on low. Use HIGH HEAT only for boiling water or reducing sauces. Never preheat at high heat if you plan to lower it afterward—this overheats cast iron, causing sticking and discoloration. Wait until food releases naturally before turning. The black “Silk Enamel” The black enamel is intentionally slightly rougher for traditional reasons. Many assume cast iron is black (it’s actually gray), and this slightly textured enamel gives the cookware a traditional appearance. The black enamel was specifically developed for frying at high surface temperatures, providing excellent frying results. Since cast iron retains heat so well, frying and cooking are possible even at medium heat. You’ll achieve the best results when cooking at medium or low temperatures and waiting until oils/fats reach the correct temperature. Never preheat at high heat if you intend to lower it later—overheating leads to sticking and poor results, especially with delicate foods like omelets or eggs. Cast iron retains heat so efficiently that overheating causes sticking and discoloration. For all Le Creuset cast iron products with a black enamel interior, we recommend seasoning them before first use. Through seasoning and repeated frying with oil, a natural patina forms—a protective layer that enhances non-stick performance and improves results. Seasoning – It’s Easy: Clean the pan or casserole with soapy water and dry thoroughly. Place the cold cookware on the stove, fill with about 0.5 cm of high-heat oil (e.g. sunflower oil), and coat the sides/ridges with a (silicone) brush or paper towel. Heat the oil at medium temperature until it reaches normal cooking temperature. Important: never leave the oil unattended! Stay nearby. Remove the casserole or pan from the heat and let it cool. Pour out the oil. You can now refill with oil and begin cooking. This “seasoning” process is required only before the first use (or after cleaning in a dishwasher). Thanks to the black “Silk Enamel”, a patina (a brownish layer) forms over time with use. This patina comes from natural oils and fats from cooked foods bonding with the surface. It’s recommended not to clean or remove this patina with detergent, as it improves frying performance and helps food release easily. Cleaning Black Silk Enamel Products Do NOT remove the patina (the brown-black layer) that forms at the bottom of the pan on the black “Silk Enamel” surface. It enhances frying performance and helps food release easily. Always let the hot product cool slightly before washing. If possible, wash in hot water and wipe with a damp cloth. This is ideal after normal use when minimal food residue remains. For more thorough cleaning, use hot soapy water, rinse with clean water, and dry well. This keeps the patina intact. To remove stubborn food residue, fill the cookware with warm water and let it soak for 10–15 minutes. Then rinse and dry as usual. A nylon-bristle brush is useful for cleaning between grill ridges. Do not use scouring pads or abrasive cleaners on the cooking surface. Exterior stains can be cleaned with a nylon sponge. Never store the product while still damp. Keep cookware in a dry, well-ventilated cupboard, away from steam. Le Creuset cast iron cookware is extremely durable, but it can be damaged if dropped or knocked on hard surfaces. Please note that such damage is not covered by warranty.

Now presenting Le Creuset the Signature Cast Iron Skillet in an XL size with high side walls which is perfect for families. Le Creuset's new Signature skillets feature a helper handle for easier lifting and added control when moving between stovetop, oven and table. Cast iron skillets have long been treasured kitchen staples for stovetop frying and oven baking. Over time, the matte black interior enamel develops a natural patina that is ideal for searing and frying. Pour spouts on two sides allow for drip-free pouring. At nine inches in diameter, this skillet is the ideal size for making eggs, steak, chicken or fish for two people. Ø 26 cm - (Bottom Ø 21,5 cm) - H 6,1 cm - L 44,2 cm Flat based frying pan with shallow sloping sides, two pouring spouts and two integral cast iron handles Durable, easy clean satin black enamel interior is designed for high surface heat use to achieve its key functions of searing, browning and frying (no seasoning required) Even heat distribution and superior heat retention for great cooking results Only low to medium heat is required when cooking and will achieve the high surface heat required for searing The one-piece constructed Skillet can withstand any cooking temperatures so offers greater versatility and can be used on the hob, including induction, under the grill to brown and crisp toppings, in the oven to bake or on the barbecue. Colourful, long-lasting exterior enamel resists chipping and cracking Iron and cast iron pans are not suitable for scrambled eggs. Please only prepare setting eggs and omelets in a well-baked pan. Enameled cast iron is a remarkable and robust material that performs well with modern requirements for food preparation and cooking. Whether you choose to stir-fry, slow-cook a casserole, sear a steak or bake a cake, there is a shape that is suitable. Cast iron performs well for either slow cooking or high-temperature searing. Cast iron can be used reliably on any heat source, including induction, and with any oven or grill. It has the ability to retain heat efficiently, which allows for use of lower heat settings in stovetop and oven cooking. On the table, a hot covered dish will keep food hot for second servings. Cast iron can also be used to keep foods cold. A chilled dish becomes an ideal cold food server on a hot summer day. It can also be placed in the freezer for food storage or advanced food preparation. Before first use Remove all packaging and labels. Wash the pan in hot, soapy water, then rinse and dry thoroughly. Your pan is now ready to be used and does not require any further preparation. Cooking heats Medium or low heat will provide the best results for cooking, including frying and searing. Allow the pan to heat gradually and thoroughly for even and efficient cooking results. Once the pan is hot, almost all cooking can be continued on lower settings. High heat temperatures should only be used for boiling water for vegetables or pasta, or for reducing the consistency of stocks or sauces. High heats should never be used to preheat a pan before lowering the heat for cooking. Cast iron retains heat so efficiently that overheating will cause food to burn or stick. Oven use The black phenolic lid knobs on our Signature range of enameled cast iron are heat-resistant to 480°F / 250°C. The black phenolic lid knobs on our Classic range of enameled cast iron are heat-resistant to 375°F / 190°C. Products with integral cast iron handles or stainless steel knobs can be used at any oven temperature. Pans with wooden handles or knobs must not be placed in the oven. Do not place any cookware on the floors of ovens with cast iron linings. This will increase the cooking temperature inside the oven, resulting in an increased cooking rate with detrimental effects on food. Do not drag cookware across the floor of the liners. For best results always place on a shelf or rack. Cooking tips for grilling Grills may be preheated to reach a hot surface temperature for searing and caramelization. This advice does not apply to any other products. For correct grilling and searing, it is important that the cooking surface is sufficiently hot before cooking begins. Sear lines from ribbed grills will not be produced if the pan surface is too cool, or if the food is too wet. Place the empty pan on medium heat and allow it to heat for several minutes. Do not add oil to the cold pan—the oil may become too hot and smoke. Take a few drops of water on your fingers and scatter over the hot surface. If they sizzle and evaporate almost immediately it is hot and ready for use. If the water produces steam and has no sizzle, heat the pan a little longer and repeat the water test again. When the surface is hot enough, lightly oil it with cooking spray or brush it with oil using a Le Creuset silicone basting brush. Vegetable, ground nut or corn oils are recommended. Olive oil may cause excessive smoking. Once a patina covers the cooking surface very little oil will be necessary. For distinct sear lines, leave the food undisturbed on the surface for several minutes. If the food is moved too quickly the lines will be poor, and steam from the food may be released onto the surface. Any food for grilling or searing must be quite dry before it is placed on the hot surface. Wet foods will not achieve good sear lines and may result in a steamed appearance and flavor. Use paper towels to pat off excess moisture from foods. Oil can then be brushed over the food if desired. Foods that have been marinated should also have excess moisture removed with paper towels. General care Always cool a hot pan for a few minutes before washing. Do not plunge a hot pan into cold water. While Le Creuset’s enamel is designed to be the most durable on the market, thermal shock may still occur, resulting in cracking or loss of enamel. If there are food residues, fill the pan with warm water and let soak for 15 to 20 minutes before washing. A brush can be useful for removing small food deposits, or for cleaning between the ribs on grills. Do not use scourers or abrasive cleaners on the cooking surface. Nylon or soft abrasive pads or brushes can be used to remove stubborn residues. To avoid damaging the enamel, do not use metallic pads or harsh abrasive cleaning agents. Light stains or metal marks caused by metal tools can be removed with Le Creuset cookware cleaner. An occasional cleaning with this product will also retain the new appearance of your pans. It can be purchased on this website or from your local retailer. Never store pans while they are still damp. Store pans in a dry cupboard or airy space away from steam. Maintain the tightness of all handles and knobs by checking and retightening them regularly. Le Creuset enameled cast iron is extremely durable but it may be damaged if accidentally dropped or knocked against a hard surface. Please note that this is not covered by our Lifetime Warranty. Dishwasher use All pans with integral cast iron, phenolic handles or stainless steel knobs can be washed in the dishwasher. However, constant dishwashing may lead to some dulling of the enamel finish. This is not harmful and will not impair performance. When using the dishwasher always allow the cycle to finish before opening the door. This will ensure the pans are dried thoroughly. Pans with metal handles can be washed in the dishwasher, but this greatly reduces the development of a patina; as a result, grills and skillets will require oiling for a longer period. Pans with wooden handles are not dishwasher-safe. Satin Black Satin Black enamel can be found on skillets, grills, frying pans, saute pans, woks, tagines and a number of round and oval casserole dishes. Satin Black enamel has a smooth feel but is not as glossy as other light-colored interior enamel finishes. It has been specially designed for higher surface temperature cooking, which is not the same as simply using a piece on a high heat. With cast iron, higher surface temperatures can be achieved by allowing any piece to heat thoroughly on a medium setting. This makes the satin black interior ideal for frying, grilling and searing. Satin Black enamel will keep its good looks and allow a patina to build on its surface with continued use. A patina is the result of the natural oils and fats from foods baking on to the hot surface. The patina should not be cleaned off, as it enhances the cooking performance and the release of foods. It also reduces the need for surface oiling. With the higher surface temperatures achieved during frying, grilling and searing, sugars and some enzymes will cause caramelization. This not only aids in the retention of moisture and flavor, but also produces the sear lines and crusty exterior on grilled meats.