<p>Instructions: Stove top seasoning <br><br>Step 1:<br><br>Wash your pan in hot water to remove the beeswax coating - it is okay if it doesn't all come off, as the beeswax can help in the seasoning process. Dry the pan.<br><br>Step 2:<br><br>Place your pan on the stove over medium-high heat and pour in a very thin layer of oil. Gently rotate your pan to distribute oil evenly across the entire cooking surface.<br><br>Step 3:<br><br>Continue to heat until the oil reaches it's smoke point, approximately 10 minutes (You should see the pan turning brownish color). Turn off heat and let it cool down.<br><br>Step 4: <br><br>After it has completely cooled, carefully drain the leftover oil and wipe the pan down with a dry paper towel. <br><br>Step 5:<br><br>Place the pan back on the stove over medium heat and heat for 2 minutes to dry any remaining moisture. Turn off heat and let it cool.<br><br>You can repeat this process 1-3 times and then start cooking with it! The seasoning will gradually build up as you cook with it.</p> <p>The classic Lyonnaise Fry Pan made of carbon steel with excellent thermal and non-stick properties. The pan is designed with slant edges to enable the food to slide easily onto a plate. Handle is made of heavy duty flat iron with a heat resistant 'epoxy' coating. Suitable for all types of stove, including flash oven baking.Before using the pan will need to be seasoned to achieved non-stick quality. After use, simply wipe pan with cloth or kitchen towel, rinse with warm water, dry and oil lightly. Store in a dry place.</p> <p>Store in cool and dry place .</p> <p>Spain</p>