Seasoning: Before using the paniyaram pan for the first time, coat it with a thin layer of cooking oil. Heat the pan on low to medium heat for 10–15 minutes. Repeat this process 2-3 times to create a non-stick surface and enhance durability.

Preheating: Preheat the pan on low to medium heat for a few minutes before adding the batter to ensure even cooking.

Cooking: Cover the pan with a lid and cook the paniyarams on low heat until the bottoms turn golden brown and crispy.

Maintenance: After each use, apply a thin layer of cooking oil to the pan to maintain its seasoning and prevent corrosion.