Before first use: Remove all packaging and peel off any labels, then wash with hot soapy water and a soft cloth before first use.

Judging when it's ready: Watch how the fat behaves. Oil that's thick and slow-moving in a cold pan will thin and move freely once hot enough, which is your cue to add food. For searing, use the water droplet test: flick a few drops of water into the hot pan. If it evaporates instantly, the pan is too cool. If it beads up and rolls like mercury, it's at the right temperature. If it scatters into many small, fast-moving droplets, it's too hot.

Searing meat: When meat first hits a properly hot pan, it will stick completely. This is correct. Don't try to force it off early, or you'll tear the crust. It will release naturally once the sear has formed, usually after a few minutes. Reduce the heat by around a third once the meat goes in.

Heat setting: Medium heat is correct for most tasks, including searing after the initial contact. Higher heat is rarely faster and rarely better. Standard frying temperature is around 180C.

Utensils: Since there's no coating to protect, silicone, wooden or metal utensils can all be used. Avoid sharp implements like knives, or electric blenders, in the pan.

Glass hobs: Avoid dragging the pan across a glass-topped hob.

Oven use: Use an oven shelf rather than placing the pan directly on the oven floor. Use oven gloves when removing pans from the oven.

Everyday cleaning: Straightforward. Dishwasher or handwash with a sponge and washing-up liquid both work well, and a scourer is fine to use since there's no coating to protect.

After searing: Deglaze before washing. On medium heat, add a splash of water, wine or stock, and scrape any residue loose with a spatula. The deglazing liquid also makes a good base for a sauce.

Stubborn deposits: A stainless steel cream cleaner with a firm scourer works well on any oil residue left after deglazing.

Burnt-on food: Soak in warm soapy water for an hour or two. Most residue lifts without scrubbing.

White or blue marks: White marks are mineral deposits from foods like mushrooms or meat, and blue marks come from a reaction with starchy foods at high heat. Both lift with a little lemon juice or white vinegar and a light rub.

Safety: Never leave a pan unattended on high heat, especially when empty. It's a fire risk, and in rare cases the base can distort permanently.