Pan requires thorough cleaning upon first purchase. Otherwise, tons of black "ash" will end up on your food and everything else. I used coarse salt and oil and rubbed the ends of the tongs with a paper towel. The pre-seasoning is also weirdly gooey so you really need to re-season yourself! Edit: Almost 2 years later, this is an IMPORTANT part of my kitchen. I only use a metal spatula and as a result the finish is so smooth now and not sticky from abrasion!
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