POLISHING

This MUST be carried out, before and after, every time the pan is used (even if you are only boiling water). First heat the pan until hot to touch, place a drop of oil (either sunflower or vegetable - DO NO USE OLIVE OIL FOR POLISHING) on a piece of kitchen paper and polish the WHOLE of the surface of the interior of the pan to achieve a silky finish (sheen) to the surface. This will enhance the non-stick qualities of the pan. Then repeat the process with a clean tissue until any oil remaining in the pan is polished off and the pan is clean with no smell.

* Before using the pan for the first time polish three times to achieve a good start to the sheen on the pan - remember the more you polish the pan the better the sheen.
There are three reasons for polishing this pan:
* To clean and sterilise.
* To prepare the surface of the pan for use.
* To protect the pan from a build up of carbon deposit.



OIL
The pan is now ready for use: you can cook with oil, but if your product is capable of being cooked without oil you can cook without oil or fat.
When polishing the pan NEVER use olive oil as it is too viscous and can contain solids which will detach on the surface of the pan and caramelise but you can cook with olive oil.
You cannot season, grease or oil the pan, you must polish.


IMPLEMENTS.

Never use metal implements in your pan. Always use wood or non-stick type implements. Should you scratch your pan it will not peel but food may stick on the scratch.


WASHING.

It is not always necessary to wash your pan, you can polish your pan clean. When washing the pan wash in hot soapy water and a soft cloth for the inside. Obviously any food spillage on the outside of the pan can be washed off using a soft green scourer. This pan can be placed in a dishwasher but do not use caustic water additives.IT IS ADVISABLE TO NOW RE-POLISH THE INTERIOR OF THE PAN BEFORE STORAGE.