How to season COOK-PAL
Seasoning your COOK-PAL is unlike the traditional way of seasoning a wok. It is easy and will only take 5-7 minutes compared to 20-30 minutes with regular iron cookware. It is a necessary step for the first layer of oil to bond to the pan. As you use the pan, more layers of oil develop over it, allowing you to cook with ease without food sticking.
Before you begin, rinse the pan and dry completely.
Make sure you are in a well ventilated area—turn on the kitchen hood and open windows if necessary.
Fill 1/3 of the pan with neutral cooking oil—canola, vegetable, etc.—and turn the stove on low heat.
Let the oil sit and acclimate to the pan for 5 minutes.
Tilt the pan around so the oil will coat the entire surface. To get to the edges of the pan, wipe with paper towel using a wok spatula or tongs.
Turn off heat and transfer the cooking oil to an oil pot or other container.
Rub the remaining oil off the pan—until pan is dry—evenly inside and out with paper towel. Repeat a few times so the pan will become completely dry—there will be no oil reflecting and only a faint layer visible when wiping with your finger.
Now that you have seasoned your pan, you are ready to cook with it!