Le Creuset’s advice to consumers: don’t use olive oil
April 26, 2022 by DarcieLike many EYB members, I cherish my Le Creuset and Staub cookware. The durable, colorful, and downright gorgeous vessels are workhorses in my kitchen, helping me create stews, roasts, braises, soups, and more. That is why Jenny and I were somewhat perplexed by the recent advice Le Creuset offered to some customers who complained about damage to their pricey pans. The company has instructed consumers not to use olive oil in its cookware.
In an email to one customer, Le Creuset wrote ‘We advise to avoid using olive oil and recommend oils with a higher burning point like rapeseed oil, coconut oil and sunflower oil.’ They posit that the low smoke point of olive oil can create a residue on the bottom of the pan that becomes a barrier between the pan and the food. Other cookware manufacturers have issued similar advice.
While I understand the science behind using an oil with a higher smoke point for certain applications, I have often used olive oil to sweat vegetables for soups or stews with no ill effects on the cookware. In fact, the only time I ever had a problem was when I used a heat setting that was too high and walked away from a searing piece of meat, which caused a large scorched spot on the bottom of my 7-quart LC Dutch oven that was immune to all of my cleaning tricks. I think that high heat is much more of an issue than using olive oil, but then again I do not have to honor any cookware warranties so take my opinion with a grain of salt (or a dollop of sunflower oil).
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