Pan for Farinata

This is really worth the investment only if you plan to make farinata often. I bought mine at the excellent Soprano kitchenware shop in Oneglia (Imperia). The traditional farinata pan is always made of copper and must be seasoned with olive oil before each use. Mine is 12 inches/30 cm, although they can also be smaller or much bigger. If you are less of a traditionalist, or only an occasional farinata maker, a pizza pan is acceptable, the heavier the pan the better.