STAUB 40511 Pump – Cast Iron Round Griddle Grey – 22 cm

This steak grill pan of 4 is suitable for both the grill for the hob. Ideal to cook the with little or even no fat. In the steak grill pan at the steak in the own juices with little or no fat cooking. The cookware is suitable for use on all hob types, including induction ovens, and may vary a little from the cooker to the table at any time. Particularly effective when frying on high temperatures create cast iron pans an authentic frying aroma. Excess oil lets run back into your grooves which at the same time the distinctive Grill strips create: Perfect for succulent and tender meat, such as under the grill. Its outstanding properties of own cast iron in heat retention. Once High Heats up, what can take a little longer, stores cast iron warm long in the base and it evenly distributes it to the food. Dust products are enamelled interior and exterior. This works the food or the food barely on the Staub Pan or the dust of time. Over time, the A PATINA to the surface of your dust pan or your vacuum cleaner Pfannes. The patina, also ensures that the food and dishes does not have the cast iron surface adhesion. All of our products are in own production systems directly designed and manufactured in France. Many professional chef not only include Paul Bocuse, Jean Joho, Joel Robuchon, Thomas etc using the high quality and reliable products from dust. Features: * Material: Cast Iron Enamel * Hardwearing, tear resistant, acid resistant enamel * High Heat-resistance * Suitable for all types of cookers, including induction * Dishwasher safe * Extremely energy saving * Easy to clean; Comes with a helper handle for easy carrying 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