Staub cast iron cookware is the top of the line for many top chefs, including Paul Bocuse, par excellence. The cookware is suitable for all types of cookers, including induction, and can be taken straight from the hob to the table. Especially effective when frying at high temperatures, cast iron pans create an authentic frying aroma.
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
Product: Skillet for Paella
Designer: Staub
Material: Enameled cast iron
Features: Ideal for Paella cooking.
Dimensions: ? 7,87 inches - Mounting: Assembled
