First, coat the entire surface of the pan, inside and out, with seed oil, being careful to only brush the outer surface. Bake the pan for 5 minutes at 230 °C, take it out, and let it cool for a few minutes; at this point, brush only the inner surface of the pan with seed oil and bake the pan again for 5 minutes at 230 °C.
Observe when the oil reaches its smoke point, as this indicates the pan is ready to be removed from the oven.

The "seasoning" procedure must be carried out before use. You can follow the advice listed above or research in various dedicated online groups or through expert pizza makers.

The precaution to take with this type of pan is certainly to keep it away from humidity, NEVER wash it with water and/or soap, not even to remove the petroleum jelly sprayed to protect it. Use absorbent paper or cotton to clean it after use. Before storing the pan, we recommend lightly brushing the entire internal and external surface with oil.