Chasseur

No seasoning is required the way bare cast iron needs it, because the enamel coating does the work. Before first use, just remove the stickers, wash it in hot water and dry it. Chasseur suggests a simple prep step to start it off: brush the inside with a little vegetable oil, warm it over low heat for a few minutes, then wipe off the excess. After that it is ready to cook, and the surface becomes more naturally non-stick the more you use it.

Yes. Chasseur enamelled cast iron works on every heat source including gas, electric, ceramic, induction and the oven, with the exception of pieces with wooden handles. There is one rule that matters on induction: never use the booster function, as it can create thermal shock and crack the enamel. Start on a low setting and bring the heat up gradually, and match the pot to the size of the cooking zone. Done that way, induction is no problem at all.

It can, but it is better not to make a habit of it. Chasseur says you can put it in the dishwasher apart from pieces with wooden handles, but they don't recommend doing it regularly because modern detergents can attack and tarnish the enamel over time. Hand washing is easy anyway: let the pot cool first, then wash with a non-abrasive sponge, and soak in warm soapy water if anything is stuck. Avoid putting a hot pot straight into cold water, which can damage the enamel.

The oven-safe temperature depends on the knob. Pieces with a stainless steel knob are oven safe to 250°C, and pieces with a black knob to 220°C. The cast iron body itself handles high heat regardless; it is the knob that sets the limit. The black knobs have a practical upside noted by long-term owners: they don't get as hot or stay as hot as metal knobs. Replacement knobs are available if one is ever damaged.

A chip on a cooking surface generally means the piece should be retired from cooking, since chips tend to spread once they start. A broken or damaged knob is an easy fix though, because the knob is a replaceable part and we stock Chasseur replacement knobs in stainless steel and brass, so you can bring a well-loved pot back to life without replacing the whole thing. Swapping a black knob for a metal one also lifts the oven-safe limit from 220°C to 250°C. Chasseur cast iron carries a lifetime warranty for domestic use, covering genuine material and manufacturing faults rather than accidental damage or normal wear. To avoid chips, use wooden, nylon or silicone utensils, don't cut food in the pot, and avoid knocking the rim.

Both are enamelled cast iron, made in France, and built to last a lifetime, so you are choosing between two genuinely excellent pots. The main difference you will feel is weight. Chasseur is the heavier of the two, which means it holds heat beautifully for slow braises and stays put on the cooktop, while Le Creuset is a little easier to lift in and out of the oven. Both come in a wide range of colours and both move from stove to oven to table. Chasseur is the quieter name, but the pot itself is every bit as good, which is exactly why it is worth considering.