Question about cooking with Le Creuset--high heat?
The instructions that came with my dutch oven say to keep the flame at medium to medium-low. But a lot of braising recipes call for the heat to be turned to high at the end to reduce sauces, etc., and all these recipes assume you're using some high-quality braise-worthy cookware.
So is it safe to turn the heat high on my Le Creuset pot?
I've been using various Le Creuset pots and skillets for about 25 years with high heat. Never had a problem.
Ditto - though most of the things I cook in Le Creuset require lower heat - risotto, braising, etc.
I've used LC and like products (Copco, Descoware, etc) for more than 40 years and have only had one problem/disaster. A friend, borrowing my kitchen, pre-heated an empty LC skillet on high heat. It was likely forgotten and became almost red-hot, cracking the interior coating. It was beyond use and thrown away. This was explained in a note left for me along with a handsome cheque to cover the cost of replacement.
Browning on med-high and reducing on high (both gas and electric) heat have never been a problem.
Moral of the story: pay attention to the empty LC on high heat, otherwise you should be fine.
I heat my LC dutch oven just about to the smoking point of olive oil--probably around 375° or even a little higher--to brown veal shanks for osso buco. Never had any trouble and it cleans up just fine with detergent and a nylon scrubber.
High heat is 400 degrees and higher - too hot for LC; consider heavy-guage stanless steel for anything over 400 degrees.