Clean Pan : Pour water and a little vinegar in a paella pan and bring to a low boil over the stove. Using oven gloves, remove from the heat and place in the sink. Add a little water and dish soap, then scrub the entire paella pan with some steel wool. This will remove any manufacturer's oil or coating on the pan. Rinse. Temper the Dry Pan - Place back on the stove and turn the heat on as high as it will go. Very shortly the carbon will start to turn blue where it is beginning to temper. Rotate the paella dish around so that the entire bottom and sides of the pan are tempered. Note: The coloration might not be uniform even though you've tempered it. Let cool for a bit. Clean Again - When the pan has cooled down a bit, use the steel wool to scrub it down again. Rinse. Dry with paper towels and put back on the stove. Seal the Pan with Oil and Heat - Add a little high-heat oil to the pan. Use the tongs and a bit of paper towel to wipe down all of the bottom and sides. Bring to high heat again, wiping with paper towel as you go. Once all the paella pan is coated, set it aside on the back burner and let it cool. - Made of Black Steel which ensures even temperature distribution and excellent heat retention even after the heat source is turned off. - The pan surface is lightly dimpled to reduce the burning of the paella. - Can work with Gas, Electric, Vitroceramic and Induction cookers. Store in cool and dry place. Spain