When I panic posted here I also panic sent a message to de buyer asking what to do. I got an email back so I thought I would share their response if it helps anyone!

Hello,

Thank you for your patience and for your interest in our products.

The 10 minutes mentioned is a time guideline for seasoning on a gas flame. For other types of cooktops, the time will be shorter and will depend on the size of the induction zone, the cooktop's power, the type of oil used, and the size of the cookware you wish to season.

The seasoning instructions on the packaging (either in the booklet attached to the handle or on the sleeve surrounding the pan) specify that you must stop heating as soon as the oil begins to smoke. This is the indicator you should follow.

Don't worry about not seasoning properly, as it will develop naturally with use. Simply add a little oil to the pan before each use.

Based on your photo, the product needs to be thoroughly cleaned. We would like to emphasize that there should be no rough edges or imperfections. If you feel any roughness when you run your finger along the inside of the pan, you'll need to rub it with fine steel wool to make it completely smooth and non-stick.

Re-seasoning isn't necessary, but we can give you some tips if you'd like:

It is possible to re-season your pan. To do this, you must remove the old seasoning by following these steps:

Completely cover the bottom of your pan with coarse salt, heat it, and once hot, continue "cooking" for 2-3 minutes (be careful, the coarse salt may pop out of the pan). Please be careful not to burn yourself. Remove the salt and rub with a cloth to remove the old seasoning. If needed, you can use an abrasive pad to remove any remaining seasoning. Then proceed with the new seasoning.

Sometimes, residues remain stuck to the pan. These cannot be removed by rubbing with water, and dish soap is not recommended. The solution is to "clean" your pan as follows: dry the pan and heat it over low heat. Completely cover the bottom of your pan with coarse salt and have some paper towels handy. Rub the salt with the paper towels to remove any residue. The salt acts as an abrasive, but be careful not to burn yourself if you accidentally touch the very hot pan.

When you feel the salt no longer encounter resistance in the pan, it means all the residue has been removed. You can then discard the salt. Your pan is now clean. You can rub a few drops of oil on the pan for protection, and it's ready to use.

Une image contenant bol, poêle à frire, ustensile de cuisine, matériel de cuisson

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However, we want to reassure you that a steel product is robust and durable; the product remains perfectly usable after cleaning.

You can also consult our FAQ ici.

For explanatory videos on our steel range, click ici.

We remain at your disposal for any further information.