SEASONING: PREPARING YOUR FRYING PAN

1. Clean the frying pan with very hot water and wipe it. Pour one centimeter of oil in the pan and heat it for 5 minutes.
2. Next, remove the oil and wipe your pan with paper towels.

Note: The more the pan is used, the better its performance. The darker it becomes, the better it is for natural non-stick properties.

USE:
Heat a small amount of fat in the frying pan, and once the pan is good and hot, sear the food for about 45 seconds on each side before reducing the heat to complete cooking. Do not leave food in the pan after cooking.

CLEANING AFTER USE:

1. Wash the frying pan with very hot water and a sponge. Wipe dry.
2. Purify the pan from time to time : heat up cooking salt over high heat for 1 min 30 seconds and wipe with a kitchen paper. The salt helps to suppress the residue and odour from previous cooking.
3. Oil with a paper towel and put away in a dry place.

WARNING!
Do not leave your pan to soak. if food sticks to the pan, use a green sponge to remove it. Never put in a dishwasher as the pan may rust if the use conditions of the dishwasher aren’t respected. If rust forms, just scrub the pan with a hard brush to remove it.