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Before first use:
Rub the entire pan well with hot water to remove the excess of wax. It will remain a very thin cover of wax which allows a better seasoning. Then carefully wipe the pan with absorbent paper. Pour about one millimetre of oil, just to cover the bottom of the pan and heat it until smoke appears. Next, throw away the oil and wipe your pan with paper towels.
Cleaning after use:
Wash the frying pan with very hot water and a sponge. Wipe dry. Purify the pan from time to time: heat up cooking salt over a fast heat during 1 ½ min and wipe with a kitchen paper. The salt helps to suppress the residues and the odours from previous cookings. Oil with a paper towel and put away in a dry place. Never use dish soap or dishwasher.