This Swiss made serving or paella pan is a tough, long lasting, heavy gauge iron pan. The professional quality will give you many years of service. Black Star pans are a popular choice for professionals and keen cooks because they are perfect for all sorts of cooking. They can be used on the hob, under the grill and in the oven giving you one tough and versatile pan. The traditional shape for a paella pan this two handled pan can be used for all sorts of cooking. The two side handles make it so easy to lift and move the pan. It also means it takes up less space on the hob, in the oven, at the table and in storage. Use for high heat frying, such as searing meat and fast frying of vegetables, or on lower heats for cooking a variety of dishes including paella and other rice dishes. Durable, heavy gauge, spun iron pan that absorbs and stores heat brilliantly. Cast malleable iron handles, pot riveted to the pan. Suitable for all hob types, including induction it’s also grill and ovensafe. Follow the seasoning instructions to ensure the pan will develop its own non-stick properties – see use and care below. Before first use remove any packaging then handwash in hot soapy water and dry thoroughly. For best results follow the seasoning instructions provided with the pan and listed below. Seasoning just needs to be done once and after seasoning you should avoid washing the pan in soapy water as it will then need re-seasoning. Always add some oil before cooking – the pan is not suitable for fat-free cooking. Use silicone, wooden or metal utensils. Suitable for use on all types of hob, including induction. Try to match the diameter of the pan to the ring on the hob. Avoid dragging your pan across a glass topped hob. Grill and oven safe up to 240°C. Never leave your pan unattended. If strong smoke develops then the pan is too hot. Immediately remove from the heat and then continue at a lower temperature. Use oven gloves when lifting the pans. Do not place pans on the oven floor, always use an oven shelf. Misuse invalidates the guarantee. Overheating or burnt in residues are not covered. Your pan needs seasoning in order to remove the antirust coating and to ensure you get the best performance from your pan. Seasoning will help to create a non-stick patina. Put potato peelings or sliced potatoes into the clean pan with plenty of salt. Cover the base with an oil that has a high smoke point such as sunflower or peanut oil. Fry the potato peelings or slices on a medium heat for about 30 minutes until the potatoes brown. Discard the potatoes and wipe the pan. From now on do not wash the pan as you want to retain the oily patina. After each use wipe away any food residues and rub the inside with cooking oil, preferably sunflower oil.

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