Staub Round Snail Dish with 6 Holes, Cast Iron, Matt Black, 14 centimeters

• Cast iron is durable and easy to clean
• The matt black inner enamelling is ideal for particularly crisp searing and is especially durable
• Six holes, for snails or other sweet and savoury snacks
• Suitable for all types of hobs, including induction, can also be used in the oven/grill
• Lifetime warranty for domestic use against defects in manufacture and materials; made by STAUB in France

STAUB snail plate with 6 depressions, black, round, 14cm EAN: 3272343015233This cast iron cookware by Staub is considered the world's brand par excellence by many top chefs, including Paul Bocuse. The cookware is suitable for all hob types, including induction cookers and can be brought directly to the table from the oven. So meals are kept warm longer and served with class. Thanks to the drip structure on the inside of the lid, condensation is formed during the cooking process, which evenly bastes the food with flavours. It is intended for professional and amateur chefs and also for curious beginners who want to discover the benefits of a healthy and tasty cuisine. Benefits of enamelled cast iron of the Staub brand: Stores heat and gives it off again slowly and evenly. Very suitable for gentle and healthy cooking. Easy to use for amateur and professional chefs alike. Cast iron is durable and easy to clean. Suitable for all heat sources, including induction. Dishwasher safe. Matte black enamel is used on the inside of all Staub brand roasters/CocottesBenefits of black matt enamel: Ready to use. Very good simmering effect; enhances the natural flavour of food. The properties of the enamel improve with each use Baking dish, round, 14cm. Colour: black Made in France 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