Utensils in a natural mineral material to allow healthy cooking.
They are ideal for searing meats, browning omelettes and grilling fish because they are sufficiently heated to cause a rapid Maillard reaction well known to cooks, thereby ensuring good colouring of the products without overcooking them.
The seasoning, once added, will allow cooking almost without fat. (see + infos for use)
The subsequent high temperature cooking guarantee a clean frying pan without bacteria.
Directions for use:
Before first use: Place the pan in hot water for a few minutes and use a brush to remove any traces of the protective layer. Dry the pan then fry a few peelings or slices of potato, sprinkled generously with salt, in oil for a few minutes, then discard. Then heat the pan again with a little oil, remove from the heat and wipe with paper.
After use: Wipe the pan with paper or if necessary rinse in hot water. Wash without using a degreasing detergent. Dry and lightly re-grease.