Artusi 2.0 Iron frying pan

Product care
The iron in this pan is 99% pure, the ideal choice for those who want to cook healthily with quality tools. The excellent performance at high temperatures activates the Maillard reaction, which seals the nutrients present in food, preserving all its organoleptic and nutritional properties and naturally enhancing its flavour. Iron is free of chemicals, such as PFOA and PFOAS and does not require non-stick coatings because after each use, a dark patina is created on the surface which protects the material from rust and naturally prevents food from sticking during cooking. Very resistant material over time with performance that improves as it is used, as long as proper maintenance is followed. Iron resists high temperatures allowing the cook great freedom and ease of use for the preparation of tasty steaks, seafood, omelettes, crepes.
On first use
For the first use, it is recommended to clean the product with hot water and a little dishwashing detergent, carefully rubbing with a non-abrasive sponge. Dry thoroughly with kitchen paper and proceed with the conditioning operations indicated below. Iron pans should always be dried thoroughly after washing to prevent corrosion.
The conditioning of the pan
1. Place the pan on the stove; add a layer of salt over the entire surface of the pan, making sure that no areas remain uncovered;
2. Set the stove to medium heat. Heat the pan until its color changes to metallic blue;
3. Put out the fire; remove the pan from the stove;
4. Remove the salt from the pan and leave to cool for 5 minutes;
5. Pour some oil into the pan. With the help of tongs, distribute the oil with the absorbent paper over the entire surface of the pan, until only a thin layer of oil remains;
6. Place skillet on stove, turn burner to medium high. Heat until oil begins to smoke;
7. Put out the fire; remove the pan from the stove;
8. The pan is now ready for use.
Using the pan
This item is not suitable for use in the microwave. Do not fill the pan more than 2/3 full. Never leave the pan unattended during use and make sure the kitchen is well ventilated. To avoid damaging the pan, do not overheat it. Non-coated iron pans are not suitable for use with acidic foods (tomato, wine, lemon, etc.). The patina may occasionally come off during firing; this is normal and is completely harmless if swallowed. If this should happen it is necessary to perform at least two conditioning procedures as indicated above. Ceramic hobs can get scratched when pans are moved. To minimize damage, be careful not to drag the pan across the stovetop surface.
Clean the pan
1. Iron cookware is not suitable for washing in the dishwasher;
2. Allow pan to cool completely before cleaning;
3. Do not pour cold water or liquids if the pan is hot;
4. Use clean, soft sponges or cloths for cleaning. Do not use steel wool as they would remove the non-stick patina created by the oil;
5. If the item has abnormal signs of oxidation, boil some vinegar in the pan for a few minutes, then wash, rinse and dry. Afterwards, add enough salt to cover the base and heat over high heat for 1-2 minutes. Wipe with paper towel, repeat conditioning process at least twice;
6. Do not soak the pan in water for a long time.
Storage:
Thoroughly clean and dry the pan, leaving no traces of water or humidity, preferably by heating it over low heat. After cooling, oil the pan with kitchen paper soaked in olive oil before storing it in a dry, clean place. If stacking, place a layer of paper inside the pan to prevent scratches or damage.
Attention
Pan handles may get hot during use; always use heat resistant oven mitts when moving the item. If the pan gets hot, allow it to cool to room temperature before using it again. Do not let the pan dry out or come into contact with moisture.