I picked up a discontinued model--an Anolon Commercial Clad 13" Brazier--at TJMaxx for $40. It's still in the car, so I haven't had time to see if there's a "handling" guide enclosed.

I will link to Amazon's listing of the item.

Can anyone give me a quick rundown on how to best cook with it and clean it? In terms of preheating (for stovetop use), oil/spray use, and cleaning up? (should I be letting the pan cool completely before sticking it in the sink and under the faucet, for example).

Up till now, I have been using a nonstick pan for routine uses, like browning meats and making skillet dishes and stir-fries.

Here is a link that might be useful: anolon brazier