The pan is matte enamelled, ensuring perfect cooking results and making it easy to use, nearly rustproof, and easy to clean. The pan is resistant to detergents. It works on all stovetops and withstands high temperatures. The Satake cast iron pan is lifetime durable if cared for properly.

Care and usage instructions include the following: First, wash and dry the pan thoroughly before its first use. Grease the pan with cooking oil. Avoid heating the pan when it is empty. Preferably use wooden cooking utensils. A metal spatula or frying spatula can be used cautiously, but try to avoid metal utensils right after you have greased the pan. Do not store food in the cast iron pan, as both the pan and the food will be affected. Do not clean the frying pan until it has cooled down. The pan can be cleaned with just hot water, but it can also be washed with a dish brush and a small amount of detergent. If you have used enough cooking fat, hot water and a dish brush should suffice for cleaning. If food residues are stuck tightly to the surface of the pan, sprinkle salt and rapeseed oil on the pan, rinse, and scrub clean. If residues still cling to the surface, pour a few tablespoons of rapeseed oil and a sprinkle of coarse salt into the frying pan and scrub with a paper towel until the dirt comes off. Avoid soaking cast iron frying pans. Wipe thoroughly with a cloth or paper towel immediately after cleaning. Scratches and color changes do not affect the performance of the pan. The frying pan must be completely dry before you put it away in the cupboard. If you stack several pans on top of each other, place a piece of paper towel between them. This keeps moisture away and protects the frying surface. If, despite all this, the frying pan rusts in the future, repeat the initial wash and then grease it, and the pan will be as good as new.