Turk Handforged Steel Frying Pan

Translated from Turk's Germany care letter: This pan is protected from corrosion with olive oil. Please remove this corrosion protection before initial use. To do this, clean the pan in hot water with dishwashing detergent. The olive oil and "production dust" can be removed excellently with a dishwashing brush. Rinse the pan afterwards with clear water and dry it well. Then, the pan must be seasoned. Fill the pan with a highly heatable fat or oil, covering the bottom well, heat it slowly, and add raw potato slices or peels with a teaspoon of salt. Fry the potatoes well. Turn the food several times until it is dark brown. Then empty the pan, rinse it through, and dry it well. The pan is now ready for use. Please do not forget: The pan is made of iron and is now without corrosion protection, which means that after each "wet" cleaning, it must be lightly greased with some oil and a kitchen paper towel.In general, the following should be noted:

• Pay attention to the correct size of the pan, i.e., the pan bottom must not be larger than the hob/ceramic hob.
• Heat the pan slowly with the fat, then add the food. Never heat the pan when it is empty.
• Shortly after frying, you can lower the temperature again; the pan reacts quickly as it has good heat conductivity.
• Not suitable for acidic foods (e.g., wine, lemon juice, vinegar, etc.). This may cause discoloration and taste impairment of the food, which is harmless to health and does not constitute a reason for complaint.
• Never clean the pan in the dishwasher. Usually, it is sufficient to rub it with a kitchen paper towel, otherwise rinse it with hot water, dry it well, and lightly grease it.
• In the beginning, you will need more fat/oil for frying than in a coated pan. The more the pan is used and the darker it becomes, the less fat will be needed.
• The handle/handles can become hot during use. Please use potholders or gloves.