seasoning the pan

The darker the pan gets, the better the non-stick properties work!

Seasoning the pan

1. Remove the labels, then wash the pan in hot soapy water, rinse and dry thoroughly (dry the pan well after cleaning in order to prevent any risk of corrosion).

2. Place the pan on the stove and slowly heat up to a medium heat using regular cooking oil (approx. 1 mm). Spread the oil evenly over the base and sides, tilting the pan.

3. Once the oil starts to smoke, use a cloth or paper towel to wipe the oil evenly around the pan. Your pan will start to darken and discolour (the famous “patina” layer).

4. Remove the pan from the heat source and allow it to cool.

5. Before storing, clean with hot water and dry thoroughly.


Cooking of fatty/oily foods will aid seasoning of the pan.
Avoid using foodstuffs that could harm the seasoning (tomato sauce, lemon, etc.)
In the case of induction cookers, it is advisable:

  • To use a moderate temperature.
  • Not to use the booster function.
  • Not to overheat the pan when empty.
  • Since the handle is made of wood, do not place it in the oven (do not place the handle directly over a flame).
    Do not use chlorinated detergents (bleaches/abrasives).

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