High-quality enamel cast iron quality. Excellent heat conductivity and even heat dispersal. Suitable for induction, dimensionally stable base. Ideal for searing, frying, grilling, baking, deep-fat frying, stewing and slow cooking. Suited for all cookers, including induction.

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