Cooking & Care
Stainless Steel: Cooking Techniques
Le Creuset’s multi-ply stainless steel cookware ranges are designed to give you superb control in the kitchen whether you’re simmering, searing, sautéing, poaching or steaming. Learn how to master four everyday techniques with these lustrous pans; their 3-layer construction ensures even heating and perfect results every time!
#1. Sensational Saute
Sauteing allows you to cook food quickly, in a small amount of oil/fat, to seal in the flavour and add colour. The word comes from the French verb ‘sauter’, meaning ‘to jump’, which explains how you toss the pan over the heat to keep the food ‘jumping’ as it cooks.
#2. Sear to perfection
Searing is a method of cooking which uses a higher-surface temperature to seal the surface of the food to form a golden, caramelized crust. Whether it’s a steak, pork chop or a piece of tuna, this step adds colour, flavour and texture to the food.
Recipe inspiration
#3. The poached approach
Poaching, unlike steaming, involves immersing food in liquid and cooking over a low heat. This technique is commonly used for cooking delicate ingredients such as eggs. It is also a perfect cooking method for fish, chicken and fruit allowing different flavours to infuse and retaining moisture for succulent results.
#4. Full steam ahead
Steaming is a cooking technique that uses steam from boiling water to disperse heat and cook food gently. Because the ingredients are not in direct contact with the boiling water, steaming ensures that they retain their shape, colour, nutrients, flavour and texture.
