So, getting your Mauviel M'Steel Black Carbon Paella Pan ready for action involves a bit of TLC, but it's worth it for delicious results.

First things first, you'll need to season it to get that natural non-stick surface. Start by washing the pan with hot water and a bit of dish soap to remove any beeswax coating—just this once though. Usually, you’d avoid soap to protect the seasoning. Then, dry it completely to prevent rust.

For the seasoning, spread a thin layer of a high smoke point oil—like vegetable or canola—over the interior. Heat the pan on medium until the oil just starts smoking. Move the oil around with a cloth or paper towel so every bit of the surface is covered. After it’s cooled down, wipe out any extra oil. Doing a couple more rounds of this can help build up that non-stick surface even better.

When cleaning, stick to hand washing and dry it right away. According to our research, rubbing a bit of oil on it before stashing it away really helps keep it well-seasoned. With this routine, your pan should serve you well for quite some time.

And remember, no dishwasher with this one! Keeping it simple with hand washing and regular seasoning is key to keeping it in tip-top shape.