Before first use: Pour about 1/4 inch of water into the pan and add a splash of white vinegar. Set the pan over medium heat just until bubbles appear on the bottom—this removes the manufacturer’s anti-rust coating. Pour out the water and vinegar and wash the pan well with soapy water. Dry thoroughly with paper towels and then use a dry paper towel to lightly coat the inside with olive oil to seal the surface.
Between uses: Scrub the pan clean using hot soapy water and a steel-wool pad. If necessary, you can let the pan soak for several hours to loosen hard-to-remove particles. Rinse and dry thoroughly and then lightly coat the surface with fresh oil. Store in a dry place. Before the next use, wipe off the oil coating—a tinge of orangish residue on the towel is normal. Should you forget to dry and oil the pan and it rusts, just scrub the rust off with steel wool, then wash and oil the pan—no harm done.
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