Staub Enameled Cast Iron Traditional Deep Skillet 2.6-Qt +100% Authentic. Combining the best features of a sauté pan and a fry pan, this Staub skillet has high, straight sides that reduce splatters on the stovetop. Everything from cornbread and biscuits to fruit cobblers cook to golden perfection in the deep cast-iron pan. The textured enamel interior enables exceptional browning without sticking – ideal for searing meat, frying bacon and caramelizing onions. Heavyweight enameled cast iron transfers and retains heat evenly. Handles can become very hot. Resistant to rust, chips and cracks, the coating requires no additional seasoning like standard cast-iron pieces. Specially formulated black matte interior enamel contains traces of quartz, providing additional heat-resistance and rougher surface for superior browning. Side spouts assist with draining excess liquid. Ideal for use on all cooktops, including induction. Commercial Grade: Thoughtfully designed and expertly engineered to meet rigorous standards and best practices from select commercial testing. Dimensions & More Info. 11″ Skillet: 11″ diam. 2 high; 2.64-qt. For best results, use low to medium heat. When using high heat, bring pan slowly to high temperature. Oven and broiler safe to 500°F. Use plastic, wood or nylon utensils only; metal utensils may damage enamel. Enamel may chip or crack if banged against hard surface. Handles and knobs can become very hot. Allow pan to cool before washing. Dishwasher safe; hand-wash recommended. Stubborn stains can be removed by soaking pot in hot soapy water for a few minutes. Completely dry pan before storing. Avoid using steel wool, steel scouring pads, harsh detergents, bleach and abrasive cleaners. Staub traces its origin to the Alsace region of France, where founder Francis Staub designed his first enameled pot while working in an old French artillery factory in 1974. With the goal of creating the perfect pot for cooking the region’s traditional hearty soups, stews and braises, he combined cast iron, the most popular material of the time, with the latest enameling technology available. Today, Staub still makes its cookware at a traditional atelier in France, casting each pot in an individual sand mold, which is heated to 800°F and destroyed after use. The exterior enamel coating is made with glass powder and mineral pigments, applied in two or three coats to generate brilliant glossy colors.