Versatile 10.2-Inch Cast Iron Grill Pan: Authentic Japanese Craftsmanship for All Cooking Styles

No seasoning is required for enamelled cast iron and it will not react to acidic foods.Tips for Preventing RustNever soak the pan: Since cast iron is so vulnerable to rust, its best to limit your pans exposure to water as much as possible.Dont 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. Youll 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 its cool. The oil will bake into the pores of the pan, providing a non-stick finish