Good and sturdy cast iron pan. The width of 24cm refers to the external dimension. The usable internal dimension is 22 to 21cm.
To obtain a non-stick coating, spread kitchen paper with sunflower oil on the inside and put it in the oven at 250 degrees for one hour. Let it cool on its own and repeat two more times, three times in total. This way, the oil will stick to the metal and the food won't stick.
Using it indoors requires a strong extractor fan as the food cooked in the cast iron pan produces a lot of smoke!
To cook, heat it up strongly and when it is hot enough, reduce the heat to medium. You will know it is hot enough when you drop a drop of oil on it and the pan sizzles.
I tried it on a ceramic stove, gas stove, and induction stove. Although it is not completely flat, it worked perfectly on the induction stove.
The grill pan is used exclusively for grilling meat, vegetables, or hard cheeses, where the high-temperature grill (140 - 180 degrees) that touches the meat caramelizes it, giving a wonderful taste. The intermediate part will be nicely cooked by the radiation of the cast iron. So make sure not to keep the pan wet (remove the fats) so that the food doesn't boil in them.
As soon as you put the food on, immediately shake it lightly to slide it on the surface of the cast iron so that it doesn't stick, and then leave it for three to four minutes before flipping it. The food is cooked twice on each side. The second time, place it vertically on the existing lines to double the taste surface and for better aesthetic results. Attention, if the food is thick to very thick, you may need to put it in the oven at 180 degrees for 3 to 4 minutes after grilling to complete the cooking. So prefer the meat to be thinly to moderately sliced. Of course, this does not apply to vegetables and burgers that do not have this issue.
For cleaning, other users have written correctly.