If you are a Dutch oven user, you must consider whether you can broil in a le Creuset Dutch oven.
Honestly, you can broil in a le Creuset Dutch oven, but you must be very careful with it while broiling. The enamel coating of a Dutch oven can crack while broiling for a very long time, even though it’s a great heat conductor.
Le Creuset is a renowned cookware industry founded in Fresnoy-le-Grand, France. They have been manufacturing premium Dutch ovens since 1925.
Enameled cast iron is the primary equipment of the le Creuset Dutch oven; they use at least three layers of enamel coating on the surface of cookware to make it non-sticky and more heat resistant.
So, don’t worry about whether you can broil in a le Creuset Dutch oven or not.
Its premium quality cast iron and heavy enamel-coated surface make it a fantastic heat conductor so you can broil in a le Creuset Dutch oven.
What is a broiler?
A broiler is a cooking technique intended for heating up by direct contact with fire or an exposed iron-heating ware. Broiler ovens are very familiar for grill and steak. Broiling can bring out the coarse texture of grills, roasts, steaks, and bakes.
In a broiler, heat is produced by direct fire and circulates manually, giving your food a smoky and moist texture.
Are you thinking about whether a broiler and oven are the same things?
A broiler and an oven are not the same things. A broiler is a setting of the oven which exposes your food to direct high heat to give it a premium texture.
High volumetric heat capacity and emissivity of cast iron
Cast iron has an exceptionally high volumetric heat capacity; it can stay hot for a long time. The heat capacity of cast iron is 0.00013 BTUs/Ibs degree Fahrenheit. It means the material won’t change its temperature too quickly.
In addition to this the heat conductivity of cast iron is also very high. The heat conductivity of cast iron is 27 to 46 BTUs (British Thermal Units) per hour-feet-degree Fahrenheit.
The emissivity of cast iron is also high. And the specific emissivity of cast iron is 0.64, which indicates its surface has high energy radiation power.
Tips for broiling with cast iron
Broiling with cast iron is not very tricky.
- Always pre-heat your cast iron pan; it will give you a nonstick surface.
- You can brush a little oil for a better result.
- Don’t select the cookware for broiling, which is shorter than food.
- Place your cast iron cookware at least six inches away from the broiler.
- Stay more careful when cooking any tater in high heat; it can burn from the side and give it a darker color and bitter taste.
- Do not scrub too roughly; it can make your surface rustier.
- Actually, the more you use cast iron cookware, the better it gets.
Can le Creuset enameled cast iron go under the broiler?
Yes, Le Creuset enameled cast-iron cookware can go under the broiler; their recommended temperature is 500°Fahrenhiet / 260°Celcius.
Still, it would be best if you were very careful, don’t put it in the broiler for too long; it can crack the enamel coating of the surface and can hamper the longevity of your cookware.
If you are looking for original le Creuset enameled cast iron cookware, you can check this image or link below.
Can le Creuset stoneware go under the broiler?
Le Creuset stoneware kitchen pans recommended temperature is 500°Fahrenhiet / 260°Celcius, which means it is allowed to go under the broiler. When using under a broiler, allow a 3 to 6 inches gap between the cookware and the heat source.
Le Creuset’s stoneware is also safe under a convection oven, induction heater, dishwasher, freezer, and refrigerator.
What pan can go under the broiler?
The pan recommended temperature is 500°Fahrenhiet and above can go under the broiler.
- Cast iron cookware
- Enameled cast iron cookware
- Stoneware kitchen pans
- Stainless steel cookware
Those are high heat-resistant cookware that can go under the broiler.
Le Creuset dutch oven is a premium life hack; you can cook almost everything. Because of its high heat retention, it can go under any heating medium.
Enameled cast iron has more nonstick surface than cast iron cookware; they are accessible to wash under the dishwasher. Tarter dishes like tomato sauce, pickles, or jam processing is easier with enameled cast iron pans than cast iron pans.