Cover the base with ½ in/1.5 cm oil and a generous handful of coarse salt, leave it overnight, then heat gently on the stove or in the oven until the oil is very hot and almost smoking. Leave the pan until almost tepid, then discard the oil and salt and wipe the pan dry. Once a pan has been seasoned it should never be washed, but wiped out with a cloth while still warm.
