Staub Enameled Cast Iron Oval Gratin with Sea Bass Embossed Lid, 2 1/4 Qt.

Summary

Staub's innovative enamel coating takes cast-iron cooking to the next level with improved performance, style and durability. Ideal for cooking fish, this long shallow vessel holds a whole fish or several filets, and features a self-basting, heat-retaining lid. It's also stylish enough to double as serveware for everything from trout, tilapia and salmon to vegetables and apple crisp.

• 2 1/4-qt. cap.
• Heavyweight enameled cast iron transfers and retains heat evenly.
• Innovative domed Chistera lid has interior spikes that promote self-basting to keep food moist.
• Lid features embossed fish and nickel-plated brass knob.
• Multicoat enameling creates glossy, vibrantly colored "majolique" finish that resembles fine ceramics.
• Resistant to rust, chipping and cracking, the coating requires no additional seasoning like some other cast-iron pieces.
• Made in France.

Dimensions & More Info

• 15 3/4" x 9 1/2" x 2 1/4" high; 4 1/4" high with lid.
• 2 1/4-qt. cap.
• 11 lb. 8 oz. with lid.

Additional Information

• Specially formulated black matte interior enamel contains traces of quartz, giving it additional heat-resistance and a rough surface that results in better browning.
• Smooth enameled base is compatible with all cooktops, including induction.
• Heavyweight lid seals in moisture for tender, flavorful results.
• Made in France.

Use & Care

Use

• Ideal for use on any cooktop, including induction.
• Oven and broiler safe up to 500°F.
• No seasoning required; for best results use low to medium heat.
• When using high heat, bring pan slowly to a high temperature.
• Use plastic, wood or nylon utensils only; metal utensils may damage enamel.
• Enamel may chip or crack if banged against a hard surface.
• Handles and knobs can become very hot. Always use pot holder or glove when handling.

Care

• Allow pan to cool before washing.
• Dishwasher safe.
• Stubborn stains can be removed by soaking pot for a few minutes in hot, soapy water.
• Completely dry pan before storing.
• Avoid using steel wool, steel scouring pads, harsh detergents, bleach or abrasive cleaners.