Staub Enameled Cast Iron Perfect Pan Wok, 12"

Summary

Staub's do-it-all pan lives up to its name, providing the ultimate cooking vessel for an impressive variety of favorite foods. Making a beautiful transition from the stovetop or oven to your dining table, this ultra-versatile pan is great for everything from slow-simmering soups, stews and chili to braising meats, poultry and vegetables. Or use it without the lid for stir-frying, deep-frying, sautéing or baking casseroles.

• Glossy multi-coat enameling ensures strength and heat resistance and creates a vibrantly colored "majolique" finish similar in appearance to fine ceramic for oven-to-table presentation.
• Resistant to rust, chipping and cracking, the coating requires no additional seasoning like some other cast-iron pieces.
• Specially formulated black matte interior enamel of each piece contains traces of quartz, giving it additional heat resistance and a rougher surface resulting in better browning.
• Heavy glass lid lets you monitor cooking – and seals in moisture for tender, flavorful results.
• Lid knob is made of nickel-plated brass.
• Includes half-moon-shaped stainless-steel rack.
• Ideal for use on any cooktop, including induction.
• Made in France.
• Commercial Grade: Thoughtfully designed and expertly engineered to meet rigorous standards and best practices from select commercial testing.

Dimensions & More Info

• 4.5-qt. cap.
• 12" diam., 3 1/2" high; 6" high with lid.
• 8 lb.
• Made in France.

Use & Care

Use

• Ideal for use on any cooktop, including induction.
• Oven and broiler safe up to 500°F.
• For best results use low to medium heat.
• When using high heat, bring your pan slowly to a high temperature.
• Use plastic, wood or nylon utensils only; metal utensils may damage the 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 your 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.