Le Creuset was founded in Fresnoy-le-Grand, in the north of France, by Armand Desaegher, a Belgian casting specialist, and Octave Aubecq, a Belgian enamelling specialist. In 1925 they opened the foundry and in the same year the first cocotte (French oven) was produced, laying the foundation for today's extensive range of cookware and kitchen utensils.
During the Second World War, Le Creuset concentrated on the continuous improvement of cast iron. In the 1950s, they produced cookware with futuristic designs and in 1957, Le Creuset started producing products such as a grill or a fondue set. In the 1970s, the distinctive design of the cooking pots and casseroles with curved lids and the typical handles was created.
In 1995, Le Creuset began exploring new product categories: Stainless steel, earthenware, silicone, enamel on steel, textiles and forged hard anodised aluminium.
The Le Creuset foundry uses the classic sand casting method to produce the cast-iron cookware. This means that moulds made of sand are used, which can only be used once at a time. After manual finishing, the articles are sprayed with at least two layers of enamel. The enamel is resistant to damage under normal use.
All of Le Creuset's cast-iron cookware is still made in the company's foundry in Fresnoy-le-Grand. Products that are not made of cast iron are also produced in other countries, such as Portugal or England.
What Sets Le Creuset Apart
Le Creuset offers a variety of cookware in a wide range of colours, from bright hues like cherry to muted tones. Today, Le Creuset is considered a high-end designer brand that offers top quality.
Many top chefs choose Le Creuset's high-quality French cookware, but more and more amateur cooks are also enjoying the many benefits. With a wide range of colours, the cast iron products by Le Creuset fit into every kitchen and are a real eye-catcher on the table.
As each example of the world-famous cast iron cooking pots is made in a sand mould that can only be used once, each piece is unique.