I have a few cast iron skillets and a dutch oven and I want to get an enamelled cast iron pan so that I won't have to worry about ruining the seasoning when using acidic sauces (tomatoes, lemon, etc).
I like this shallow Staub pan but I'm not convinced about the hexagon shapes. They say the hexagon bottom produces a natural non stick surface that is more resistant to scratches and chips. Has anyone used something similar to this or know what the hexagon shapes at the bottom are for?