Wrought iron is an excellent pan material. A pan made from it is lighter than a cast iron pan but retains the best qualities of iron. Over time, with seasoning, the pan develops a beautiful patina, and since it doesnt have a nonstick coating that wears off, the pans lifespan is very long. The patina acts as a natural nonstick surface, but the best way to prevent food from sticking is to use the right amount of fat and control the pan's temperaturefood placed on a pan thats too cold or too hot can stick. After use, clean the wrought iron pan by wiping it with kitchen paper or washing it with hot water. Dry the pan well and apply a thin layer of oil, such as sunflower oil. Avoid using cold-pressed oils like virgin or extra virgin oilsthey do not withstand high temperatures well. - Rim diameter: 20 cm - Flat base diameter: 14 - Weight: 0.8 kg - Overall length with handle: 40 cm When you start using the pan: - Remove any stickers and protective film from the handle. - Soak the pa