Chasseur Cookware Questions & Answers

Yes you can, i have a Chasseur size 24 and the Le Creuset stainless steel knob fits perfectly.

Hi, I just purchased this same size it seems a little small wishing I got a bigger size.. just wondering what you can fit in your pot and types of things you cook..

My Chasseur Coolware Escoffier Baking Dish is heavily chipped on the base and I am not sure I should be cooking with it like this, I would have expected that it would have lasted a long longer then it has for the money paid. What can be done about this issue? I can be contacted on 0409799183. I live in Mornington Victoria Aust.

I wrote to Chasseur when this happened to mine. They replaced it. I didn't have a receipt.

Yes you can place it in the oven, there is a recommended temperature setting that you should not go above, just Google that, but these are great for slow cooking in a low heat.

No, its not, but I find the food does not stick, if your cooking steak, chops, sausages,ect, the pan needs to be hot and use some sort of oil (little). I love mine for casseroles, any food residue is easily cleaned, I just soak in water for 10 minutes or so. hopes this helps

on the outside or inside? the outside of mine have not discoloured at all, but the inside can get a little discoloured with use, So every now and then I use diluted bleach and let it soak overnite. then wash in warm soapy water, generally this will brighten it up again

The inside has turned a darker shade after just cooking soup on the stove

Of coarse, great on the cook top and in the oven. I often Brown off my meats first on the cook top, before placing in the oven for a slow cook. Don't forget, if you place water in you classier after you've finished cooking in it, it will wash up so easy no hard stuck on bits of food.

I would guess that you can but I wouldn't be using a high heat (and some bbqs do get REALLY hot). Play around with the heat setting to figure out where the sweet spot is without getting too hot. Good luck.

Dunno. I'd try googling it, eBay, or even calling chasseur themselves.

Sorry to hear about that tragic mistake! A lesson for us all.

Just did exactly the same thing! Chasseur are sending a replacement free of charge. Great service, Chasseur. We have had our cast iron pot for maybe 20 years now. Very well used and still going strong. Second time we have had to replace the knob, due to our own mistakes.

Yes. I believe that the black knob can withstand up to about 190 deg C (375 F). There aren't many recipes that I've seen that need a casserole pan to be in an oven higher than this, and it isn't a limitation I've ever come across.

A nice thing about the black knob is that it doesn't get as hot (or stay as hot) as the metal knobs from other brands. It makes life a little bit better when picking up the lid with a teatowel.

If you are thinking of Chasseur, my advice is to see if you can find a similar Staub product. I have them both and can't stop raving about my Staubs. Having said that, the Chasseurs are also great products, but Staub are tops (and they have metal knobs).

Thanx McPop
That was of great help

Probably a question for your retailer or Chasseur. I'd get it replaced.

Also, have you been treating the pan correctly? Sometimes enamel damage can come from using high heat (which is unnecessary and damaging to enameled cast iron).

That should not happen. These pans and the enamel are very tough. It sounds like you may have a faulty one and should have it replaced.

Don't forget, never use HIGH heat on these pans. That will damage the enamel and ruin the pan. The pan should be pre-heated for 4-5 minutes before use. Using medium heat will be like cooking with high heat for normal pans.

You should definitely return, it sounds like a faulty one. They are a reputable company so I'm sure you won't have any trouble getting it replaced. Don't be put off by this experience though, these are awesome pots normally :)

After consulting the Chasseur Australia website, I don't believe they do.

But to delve further into the question, I don't think getting an enameled cast iron wok is necessarily a good idea. Cooking properly with a wok involves insane levels of heat.

Enameled cast iron, you can't use high heat. It will scorch and damage the enamel and it will cause food to stick to the surface, never to come off. If you have cooked with an enameled cast iron pot on high a heat, you will know these sorrows.

This also means non-stick woks are no good; the surface degrades rapidly in high heat, and some even release dangerous gases.

My woks (several) are cheap, nasty carbon steel. Unfortunately, they do corrode if not cared for, and they need seasoning, but this is easy to do. YouTube is a great resource on seasoning. And after each use, promptly wash the wok, DRY IT, and give it a quick wipe with oil.

A Chasseur wok will look a lot prettier, but it won't be anywhere as useful as a carbon steel one.