Secret. To avoid getting tired, I will tell you what I do and what my grandmother did in the past. We DO NOT wash it after use, I just wipe it with a paper towel. This way it stays oiled. If you still want to wash it, do it before you cook, NOT when you finish. The oil that remains in the pan DOES NOT go bad. It is my main frying pan, I make crepes, omelets, meat, etc. I have three: 45, 32, 28 cm. The first two are for gatherings. The 45 cm one is 26 years old and has no problems at all.

I received the frying pan today and I was eager to try it out. Initially, it is a sturdy, heavy construction that gives a sense of good quality. According to the instructions, I washed it well with hot water and soap to remove the protective wax. I dried it very well and placed it on the kitchen stove. I probably added more oil (sunflower oil) to the pan than I should have because it started to smoke and turn black (I had already turned on the extractor fan) and the oil caught fire. I immediately emptied it and the fire went out shortly after. The pan had turned black and the seasoning was complete. I cleaned it well with kitchen paper. I let it cool down and then added a little oil and fried an egg to test it. It fried perfectly and didn't stick at all. It is a pan that requires special care, but I believe it is worth its money and it will not disappoint me.