STAUB Frying pan 24cm

• The Staub cast iron frying pan is not just made from top top quality materials, but looks lovely too.
• Handcrafted and chip resistant matt enamelled inside and out.
• No need to season or re-season the pan.
• Suitable for all hob types including induction.
• Enamel fired to 900 degrees for durability and to withstand high heat.

Staub's renown matt enamel finish allows a non stick smooth surface to build up gradually as cooking oils penetrate the enamel. You never need to re-season the pan! Cast iron cookware has the following advantages: • Very durable • Gives very even heat distribution • Has flat, non warping pan bases • Retains heat well - saving energy, keeping food warm and making it excellent for searing or deep frying The Staub Brand • Undisputed European leader in cast iron cookware • Care and Use Guide • Unique enamel coating is astonishingly strong • Each piece is handcrafted in France • Suitable for all cooking surfaces Tips for Preventing Rust * Never soak the pan: Since cast iron is so vulnerable to rust, it’s best to limit your pan’s exposure to water as much as possible. * Don’t let the pan air dry: Wipe off any excess water with a towel immediately after rinsing. To get your skillet dry, pop it on the burner to remove extra moisture * Lightly oil after use: Once dried, rub your skillet with a thin layer of vegetable oil before storing * Seasoning: Drop a tablespoon of vegetable oil on the pan/utensil and spread it around with your fingers or a paper towel. (Take care not to burn yourself on a warm skillet!). Oil the outside and the handle, too. Next, take a folded napkin and wipe off the excess oil. You’ll want the skillet to be lightly greased. Set your oven to 350 degrees and put some aluminum foil on the bottom rack. Then pop the skillet in, upside down, on the upper rack for about 1 hour. Turn the oven off and leave the pan inside until it’s cool. The oil will bake into the pores of the pan, providing a non-stick finish *