From the grill pan of STAUB meat tastes particularly delicious. This pan is made from cast iron which absorbs heat very well. This means that meat can be seared sharply and delicious roasting flavours are created, while the meat remains tender and juicy inside. The special feature of the grill pan is its base, which is provided with grooves. Excess fat can drain between the grooves and the meat has a characteristic grill pattern. Meat from the cherry red dust grill pan is therefore tasteful and visually hardly distinguishable from real grilled meat. The American grill pan from STAUB has a square shape with a side length of 30 cm. This pan can be used on any type of hob, including induction hobs and in the oven. For all dust pans the cast iron is coated with matte black enamel inside. This enamel enhances the good roasting effect and makes your meat even more tasty. It is also extremely scratch-resistant and easy to clean.Tips for Preventing RustNever 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 moistureLightly oil after use: Once dried, rub your skillet with a thin layer of vegetable oil before storingSeasoning: 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