How Le Creuset Cast Iron is Made
In 1925, a cast iron partnership was forged between two Belgian industrialists who specialised in enamelling and casting, respectively. Jointly, they discovered the secret to enamelling cast iron and produced the first in its class.
Le Creuset continues to craft and evolve its legendary cast iron based on this single recipe, ensuring consistent quality. It is, however, not just their commitment to the craft that they have stayed true to but also their French heritage.
The Le Creuset cast iron foundry is still at its original location in the village of Fresnoy-le-Grand. Here, the transformation from base material to top-end cast iron happens.
From Foundry to Stovetop
Le Creuset cast iron casseroles are made from the highest quality ingredients, including recycled iron and steel, with each piece passing through the hands of at least 15 artisans to ensure its enduring quality. No two pieces are alike as they are individually cast in single-use sand moulds. Over the years, Le Creuset’s design innovations have included optimised heat retention, improved enamel, optimal lid closure angles, better moisture retention and ergonomic handles — thoughtful details that make the process and the final result better.
Delve into their production process and discover how they build products that last a lifetime.
Melting
The raw material is melted into the furnace and poured into a melting pot, or ‘Creuset’, from which the name ‘Le Creuset’ is taken.
Production of Castings
The molten iron is poured into individual sand moulds to produce pieces no more than 3mm thick. Once the metal cools, the sand mould is broken to reveal a new and unique piece. The sand will then be moulded repeatedly to create thousands of pieces.
Hand Fettling
Any imperfections, rough edges, and burrs on the piece's surface are checked and removed by very skilled hand operators in a process called “fettling”.
Shot Blasting
After completing the hand fettling process, each piece is checked manually and twice subjected to metal shot blasting. This removes any excess matter, creating a surface texture to which enamel can adhere.
Ground Coat Enamelling
A clear and uncoloured enamel ground coat is applied to the interior, exterior and rims. This first layer is dried and fired at high temperatures, creating a matte layer that seals the piece against rust and allows better adhesion of coloured enamel.
Coloured Enamelling
After the ground coat, the pieces are sprayed with a minimum of two coloured enamel layers to protect the casserole on the inside and outside and add colour. Once applied, it is air-dried and then fired (vitrified), producing a highly durable, hygienic, and shock-resistant finish.
Hand-finishing
The loose pieces like knobs and side handles are fitted. Finally, each finished piece is hand inspected and safety tested to the highest standard before packing.
First. Finest. Favourite.
Le Creuset Cast Iron Casseroles have earned a special place in the hearts of home cooks. The brand continues crafting cookware that will delight generations to come. Start reaping the benefits of cooking with Le Creuset today – it’s never too soon to start!
