The roaster is not enamelled on the inside.
It is simply raw cast iron.
But it is very easy to clean if you follow the care instructions for cast-iron products.
By the way: we often use the roaster for baking bread. Simply remove the lid after approx. 12 minutes and reduce the heat to approx. 210.
I have Le Creuset products in different colours. In my experience there is no difference between different colours, certain colours are just more expensive (because special edition etc...) I don't know exactly why... with the roasters there are 2 features that can differ (besides the colour): Coating inside (enamelled/non-enamelled) and lid knob (metal or plastic). However, the description indicates this.
I was also confused and finally found the clarifying answer on the French page of Le Creuset. The black roasters are enamelled black on the inside, the roasters in the colour "Cotton" are enamelled in the colour "Crème" on the inside, all other colours are enamelled in "Sable" on the inside. This "Sable" corresponds to a light beige.
This seems to be a mistake on our part. The item with the 24cm diameter was linked with the same manufacturer's number. It should still be the 26cm diameter model.
The diameter of the base of the casserole, i.e. the part in contact with the hob, is not 26 cm. For the 26 cm Le Creuset Signature casserole, the diameter of the base is 20.2 cm.
The size of the Le Creuset Signature Casserole + Stewpot, specifically the 29 cm measurement, refers to the internal diameter of the pot, not the full external size including the handles.
The Le Creuset Signature cast iron roaster is not suitable for the dishwasher. It is recommended to clean it by hand to protect the surface and colour.
Le Creuset describes: The light coating is more suitable for gentle sautéing at medium temperature, such as poultry, light meat, etc. But it is also better for cleaning. But it is also better for cleaning. The dark coating is suitable for searing at high heat. Over time, a certain patina develops (natural non-stick coating).
I have been using the le Creuset with the light coating for some time now, for stews, baking bread and gratins, among other things. The coating is like new, but I could imagine discolouration with intensive use or over several years.
The handle on the lid of Le Creuset roasters is usually made of stainless steel, which makes it heat-resistant. The newer models in the Signature series have a stainless steel lid knob that is ovenproof, but the exact temperature resistance of the handle itself is not explicitly stated. In general, however, Le Creuset roasters are suitable for use in the oven up to 260 degrees Celsius.
If you need specific information on the heat resistance of the handle, I recommend consulting the official Le Creuset documentation or asking the manufacturer directly.
Hello raphaelwild
I have also done this on a Weber charcoal grill. The pot is neither damaged nor does it look burnt afterwards. My pot is over 10 years old and is like new. It is important that you do not put the pot cold over the high heat. Put it next to the coals and let it warm up when it is empty. Then put oil or whatever in it and put it on the direct heat. This always works great for me 😊
Cast iron can withstand extreme heat, but it must not reach the material abruptly, so if you keep that in mind, you'll have a pot for life.
