HOW TO CURE THE FRYING PAN: Wash with hot water and a brush, avoiding submerging the pan. Rinse and dry thoroughly. Coat with olive oil, oil, butter or margarine, then place in the oven at 180º on a tray previously lined with foil. 15 minutes later, remove the tray from the oven and discard the excess fat from the pan. Put it back in the oven for an hour at 180º. Only remove it from the oven when it has completely cooled down and do not wash it. Note: it is advisable to repeat this process several times to ensure that the pan is well-cured.
CLEANING: Never put the pan in the dishwasher. Wash the pan only after it has cooled down. Wash it, only and delicately with warm water, a neutral detergent and a soft brush after each use. Avoid soaking the pan for extended periods of time as this may eliminate its curing. Dry it well to avoid oxidation. STORAGE: To keep it in good condition, store it in a dry place. If you need to stack it with other pans, separate them using a sheet of kitchen paper. USE: Use only low to medium temperatures to preheat the pan and cook food. High temperatures should only be used for cooking meats. When the pan is well-cured, food should not stick to the pan, but remember that it is not non-stick. Before each use, put a light layer of cooking oil or butter on its surface. It should be preheated over a low heat before you start cooking. If you intend to put the pan in the oven, the oven should be preheated to 180º for 15 minutes and then place the pan in the oven for 20 minutes before adding the food you are going to cook. PRECAUTIONS: If using it to serve at the table, always place a wooden base underneath. The handle heats up the same rate as the rest of the pan. Wear gloves when touching the handle. If you use the pan on a glass ceramic or induction hob, do not drag it across the surface: if you need to move it, lift it up.