Yes, this hand-forged, rustic frying pan is suitable for all stovetops, including induction, and can also be used over an open fire. Because it is made of iron, it possesses the necessary magnetic properties for induction cooktops.
For optimal seasoning and the development of a natural patina, proceed as follows: - Thoroughly clean the pan before first use (once with dish soap) to remove any manufacturing residue.
- Add approximately 1 mm of high-heat vegetable oil (e.g., sunflower or rapeseed oil) to the pan.
- Heat the oil until it begins to smoke, turn off the heat, and allow the pan to cool.
- Drain the oil and wipe the pan with a cloth.
- Briefly reheat the pan for about 2 minutes to solidify the protective layer.
- The non-stick properties of the patina will improve with each subsequent use.