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