This is a thick, heavy, and dead flat, piece of steel for cooking on and it works. It REALLY needs a good cleaning before use. Multiple times with hot water and soap. Maybe a bit of bar keeper's friend, too.There are NO instructions. You are on your own. But it's just a piece of steel, so OK?One side is coated with some kind of almost no-stick surface. Mine had a couple chips in that surface, but it worked fine. The other side is uncoated and should be seasoned like you would a cast iron pan. Cover it with a thin layer of oil and cook it in the oven for a couple hours. Let it cool. Repeat. You're good to go. Now you shouldn't have to worry about rusting.In fact, I liked the seasoned side better, so that is the one I'm using. (see picture)