STAUB Staub - MINI CC RONDE 10 cm MAJOLIQUE BASILIC - Staub - 1101085

The oven is a timeless French waiting for soups, stews, roasts, stews and other one-pot classics. Staub has perfected this tradition in our French signature "La Cocotte", the choice of some of the world's best chefs. The design has silicone cooking spikes for continuous, natural silicone. When your food is ready, the cocotte moves beautifully from the stove to your table. Staub products are enamelled inside and out, including the matte black finish. No seasoning is required for cast iron enameled grill and will not react to acidic foods. 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 bone 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