You're welcome Paul.
You may be aware already, but such pans need seasoning (I've got several inc. the Nisbets paella pan). Heat your oven to max. Wipe some veg oil (I use groundnut) all over the pan inside and out (not forgetting the handles) then put the pan upside down (otherwise you'll get ridge of sticky oil on the bottom edge of the pan) in the hottest part of your oven (with something to catch the drips below) and leave for at least an hour or so.
Golden yearsStolen from r.f.c THE GOLDEN YEARS A couple in their nineties are both having problems remembering things. They decide to go to the doctor for a checkup. The doctor tells them that they're physically okay...
The more you use it the better the non-stick surface will become.
Never use detergent on it. When you've finished cooking, clean it under running hot water while it's still really hot with one of those long-handled scrubbers with nylon bristles.
It's best not to use it for dishes that have sauces in them the first few times you use it else some of the seasoning will disolve, (I just fried a lot of stuff in mine and it's great for frying bacon) but once you've built up a layer you can do pretty much whatever you like with it - even make paella !
all the best Pete
