This classic Le Creuset pot dates back to 1934. The French word "doufeu" means "gentle fire" – the pot was given this name because it’s suited to low heat cooking. Its cast iron construction means it distributes heat evenly. It locks in moisture too – for succulent dishes, simmered to perfection. Small dips sit on the inside of the lid, causing the pot to ‘cry’ condensation liquid down into your food. To get this effect, just place ice cubes in the top of the lid cavity.
 
Cooking
Stay protected – always use oven gloves when handling anything hot.
We recommend using Le Creuset Silicone Tools or wooden/heat-resistant plastic tools. Metal utensils may be used with care but they should not be used harshly or scraped over the cooking surface as this may cause damage
 
Cleaning
Wait for your product to cool down before you start cleaning it.
Wipe any leftovers off the base and sides of the product. If there’s food stuck on, fill the product with warm, soapy water and let it soak for 15 to 20 minutes before washing as usual.
 
Do not use abrasive cleaning agents or metal, harsh abrasive or very stiff cleaning pads or brushes on any of the surfaces.
 
Dry well after washing and store in a dry place.