Le Creuset - Cast Iron Caquelon 22 cm
A delightful way to share a meal with family and friends, Le Creuset`s Cast Iron Caquelon Fondue is suitable for cheese, oil, chocolate and other sweet and savoury fondue cooking. The fondue pot is also suitable for use on all hobs (including ceramic, halogen, induction, gas and oil or wood).
- 2,6 L
- Ø - 22 cm
- for 6-8 persons
Le Creuset 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
- All black round french ovens are coated with achromatic silk - enamel (looks black) outside and inside. This silk – enamel is satiny and makes cleaning easier . Those have to be seasoned before first use. The colored cast iron products are coated with nature enamel inside (don't have to be seasoned)
- Guarantee for the flawless and perfect material quality of the product for its lifetime, however, for a period of 30 years.. Warranty valid for all products from date of manufacture 1999
Here you will find the warranty conditions
Traditional Cheese Fondue
Created for the fondue pot
This fondue is best made with traditional Swiss cheeses, either Gruyere or Emmental. Both will create a smooth, authentic consistency.
Cubes of day-old bread, with a little crust left on them, are best. Allow for half a baguette (6 - 8 ounces) per person. Crisp vegetables like celery and carrots also go well with this fondue.
- 1 garlic clove, halved
- 1 1/2 cups dry white wine
- 4 cups coarsely grated Gruyere or Emmental cheese
- 3 teaspoons cornstarch
- 2 tablespoons kirsch or vodka
- A pinch of ground nutmeg
- Fresh ground pepper to taste
- 3 medium baguettes
Rub the inside of the fondue pan with the cut side of the garlic. This imparts a slight flavor to the pot that will not overpower the flavors of the cheese.
Discard the garlic. Pour the wine into the fondue pan and bring to a boil over medium heat on the stovetop.
Reduce the heat to low and gradually add the grated cheese; a small handful at a time is a good measure. Stir thoroughly to melt each handful before adding more. Be careful not to add too much cheese at once, or it will become stringy or stick together in a clump.
Blend the cornstarch with the kirsch or vodka and stir into the fondue. Continue cooking and stirring until the mixture is thick and creamy.
Stir in the nutmeg. Add pepper to taste.
Transfer the fondue pot to the stand with the sprit burner lit. Adjust the flame to a lower heat by moving the lever on the burner to close off some of the holes.
A low heat will be sufficient to keep the cheese smooth and warm without sticking.
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.
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.
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.
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.
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 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.
You can find more information concerning its characteristics and care under "How to Season, Manufacturing, Care & Use" - Just click next to it "Download".