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Le Creuset Lid in Oven at 450 degrees??

megmosa May 13, 2008 12:06 PM

I bought Elizabeth Yarnell's Miraculous One-Pot Meals and a Le Creuset dutch oven. She sells my model--which has a plastic lid--on her website.

It concerns me that some of her recipes say to stick the dutch oven, covered, into the oven at 450 degrees. Won't this melt the lid? Le Creuset says it's safe up to 350.

I don't want to melt my lid! Has anyone done this?

  1. Becca Porter Dec 20, 2009 07:47 AM

    While using the lid in an extremely hot oven may slightly damage the finish on the knob, it will certainly not melt or cause serious problems. I did it for years.

    However, it did make my knob slightly brittle and a piece chipped off, so I recently bought the SS LC knob from Amazon. I love it!


    1. gulfcoastgal Dec 20, 2009 07:40 AM

      Sur Le Table sells the little metal knob for the top as do hardware stores

      1. n
        Nancy Berry May 23, 2008 10:37 AM

        Replacement knobs are available here:


        And, by the way, the knobs are made of phenolic resin (like Bakelite,) not plastic.

        1. BobB May 23, 2008 10:25 AM

          When did Le Creuset start using plastic knobs? All mine are from the '70s and they have metal knobs. They used to have little plastic semi-heatproof slipcovers for the knobs but those are long gone.

          1. FoodFuser May 21, 2008 06:28 PM

            Done. For 88 cents.


            1. C. Hamster May 15, 2008 08:15 AM

              Are you saying that the WHOLE LID is plastic? On a LC french oven? That's a new one to me.

              Or are you just concerned with the knob?

              I put mine in the oven at 475-500 all the time, but if you are worried just remove the knob. Replacements can be hard to come by.

              1. Karl S May 13, 2008 06:47 PM

                Don't you mean knob, not lid?

                You can unscrew the knob and thread a thin roll of aluminum foil through the hole to plug it up and give yourself an oven-proof handle. Very simple solution.

                3 Replies
                1. re: Karl S
                  Bat Guano May 14, 2008 09:43 AM

                  Hey, that's a really good idea!

                  1. re: Karl S
                    Kagey May 15, 2008 04:07 AM

                    That's what I do, and I actually use the same piece of foil every time. It doesn't work as a knob, though. Just a plug.

                    1. re: Kagey
                      Karl S May 15, 2008 06:15 AM

                      I make mine long, and knot it up on on each side to create a knob that can be used.

                  2. o
                    oryza May 13, 2008 03:30 PM

                    If you are really worried about the handle on the lid, then you can get replacement handles (in metal!) from many cookshops; any WS will have them for about $10? Or, you could even go to the hardware store and get a door or cabinet pull (stainless steel, no paint, or you have problems) and install one on the lid instead...

                    1. Megiac May 13, 2008 03:04 PM

                      I've put mine in the over above 375 and never had a problem. But if you are concerned, you can buy metal replacement knobs that are good at any temperature: http://www.chefcentral.com/product1.a...

                      1. r
                        RGC1982 May 13, 2008 02:35 PM

                        I wouldn't do it. Not only may the knob melt, but it can crack later on. My mother used to do this all the time. Replacement knobs are available, but they are a nuisance to obtain. The real issue here is what temperature your oven really is, as some run hotter or colder than the setting actually is. If, as the poster who made no-knead bread says, you are using it at 500 with no ill effects, and since 500 degrees is normally be the equivalent of low broil, I doubt your oven is really that hot. It's probably more like 450-460 before you opened the door. You shouldn't even consider putting an LC in a 500 degree oven, forget worrying about the lid.

                        There are brands of enameled cast iron, and in fact some legacy LC, that have metal handles -- sometimes loop handles, and sometimes ornamental. Those are usually okay to about 450 because the handles are not the black phenolic type. If you really want to go higher, invest in a plain cast iron Dutch oven and season it well before using. You can even try a good quality stainless steel Dutch oven if you have one.

                        9 Replies
                        1. re: RGC1982
                          JohnBohlen May 21, 2008 02:53 PM

                          Yep, I can vouch for that. While preheating the oven for the "No Knead Bread" I heard a "pop . . bang" in the oven and found the lid's knob in 2 pieces. Does anyone know where to get a replacement knob?

                          1. re: JohnBohlen
                            Megiac May 21, 2008 03:17 PM


                            1. re: JohnBohlen
                              maria lorraine May 21, 2008 08:31 PM

                              It isn't necessary at all to preheat the lid because it has no contact with
                              the bread dough -- its only purpose is to keep in the moist heat. Only after you've plopped the dough into the pot, is the room-temp lid used...and then removed 1/2-hour later.

                              1. re: maria lorraine
                                Kagey May 22, 2008 02:55 AM

                                But couldn't the sudden temperature change damage the lid? I think I've heard that cast iron can crack. Also, you'd still have to put that lid into a very hot oven. If anything, I'd think it would be safer with the preheat!

                                1. re: Kagey
                                  maria lorraine May 22, 2008 03:44 PM

                                  OK, now we've switched the focus from the knob on the lid cracking to the cast iron itself cracking.

                                  The only time I've heard of cast-iron cracking is when cold liquids were added to a very hot pan. This is a huge and rapid temperature change that occurs from direct contact with the cold liquid.

                                  It's a far different situation when the temperature change comes from a difference in air temperature. If you put a cast iron pot into a preheated 450 degree F oven, that doesn't cause it to crack. Cast iron can be heated to 1450 degrees F before it cracks, unless it's in contact with a cold liquid.

                                  Nevertheless, if the OP is worried about her Creuset knob cracking, it can easily and cheaply be replaced by an inexpensive metal knob.

                                  1. re: maria lorraine
                                    farmersdaughter May 22, 2008 04:48 PM

                                    I hate to drag this out, but am now wondering about the coating on the inside of the Le Creuset pan and whether it is subject to cracking at 450 or 500 degrees. One of the reasons I haven't made the no knead bread is because I wasn't sure whether the lining could take the heat (I was pretty sure the cast iron would be OK). Anybody know?

                                    1. re: farmersdaughter
                                      Caitlin McGrath May 22, 2008 08:46 PM

                                      I don't believe the enamel on the inside of LC pots is a lot less durable than the enamel on the exterior. And many posters on this thread have said they use their LC pots for no-knead bread without any problems.

                                  2. re: Kagey
                                    Kagey May 23, 2008 03:15 AM

                                    My points above could apply to the knob as well. Either way, you're still exposing it to heat beyond what is recommended. With some people, it's ok. With others, it cracked. I guess it's a judgment call.

                                2. re: JohnBohlen
                                  TheSnowpea Aug 28, 2008 09:27 PM

                                  Ah, happened to me as well. I have a set of vintage cast iron pots with phenolic knobs.... I thought they were metal... until one knob exploded in the oven while making Bittman's no-knead. I ended up scrounging in my tool box for nuts and bolts I could fit on the lids instead of the knobs. Awkward but better than sorry. I'm glad I found this thread, while looking for knob replacements. I didn't know you could get metal knobs: I won't have to worry after that.

                              2. Phurstluv May 13, 2008 01:47 PM

                                I've used my 6 qt. Le Creuset dutch oven for 10 years and just recently had to replace the knob. No big deal, and it shouldn't hurt it for a long, long time.

                                1. farmersdaughter May 13, 2008 12:36 PM

                                  I wonder if you wrap the knob in foil if that would help?

                                  1 Reply
                                  1. re: farmersdaughter
                                    Docsknotinn May 23, 2008 12:02 PM

                                    LOL I guess you better be carefull about who you make that suggestion to!

                                  2. Bat Guano May 13, 2008 12:11 PM

                                    Yup. I think I did either 475 or 500, making no-knead bread in my Le Creuset, at least 3 or 4 times with no ill effects. That was before I knew they were only rated for 375 - never read the little booklet - but the knob didn't melt. (I assume that's what you're talking about - the lid itself is made of the same material as the pot, but the knob on the lid is plastic).

                                    2 Replies
                                    1. re: Bat Guano
                                      maria lorraine May 14, 2008 10:10 PM

                                      I've done it at least 30 times to no ill effect when I've made the Bittman No-Knead bread. If one is extra concerned, one can unscrew the knob and replace it with a metal one or another screw with a bolt.

                                      1. re: maria lorraine
                                        oakjoan May 14, 2008 11:39 PM

                                        Same here.

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