The Gloss is Off the Le Creuset Pot

There are gleaming Le Creuset pots and pans in every conceivable color at the cookware producer’s North American marketing headquarters, but it’s the nonglossy items which have lately commanded the most attention from visitors to the Charleston office.

On Apr. 1, Le Creuset will release its line of matte cookware, stoneware and utensils. The finish debuted last year in France.

“The Matte Collection takes it cues from high fashion,” a press release explains.

The collection includes three colors: Blue, beige and white.

For more information, visit

Le Creuset Plans Party For New Shade of Green

palmpotTo celebrate a color “inspired by the luxurious fringe of green where land meets sea,” Le Creuset is throwing a Palm party.

On Feb. 16, the Signature Store at 241 King Street will greet its latest shade of green with a blackened seafood chowder demonstration. The event, which runs from 2 p.m.-3:30 p.m., will star Coast Bar & Grill executive banquet chef Kyle Kryske. Giveaways are also on the agenda.

For more information, call 723-4191.

ACBA Students Put A Lid on It

lidWhen American College of the Building Arts students were asked to come up with locally-themed lid designs for a rare collaboration with Le Creuset, they developed motifs based around marshes, swamp life and architectural details. But with the cookware company preparing to promote a Marseilles Blue hue, a lid featuring a compass symbol emerged as the obvious choice.

“We went backward and forward,” recalls Stephen Jones, Le Creuset’s marketing vice president. “It’s a very beautiful design, and has the resonance of linking two port cities.”

Le Creuset doesn’t frequently work with outside artisans, although it has previously commissioned designs from well-known names. Jones says he thought the ACBA would be a “good fit” for the lid project because its emphasis on traditional craftsmanship aligns precisely with Le Creuset’s brand. Additionally, Jones says Le Creuset, which runs its North American marketing out of a former seafood restaurant on Ripley Point Drive, likes to support institutions in its home communities.

“They were very receptive,” Jones says of the school, which made the proposal process a class project. Continue reading