Paella Pan Seasoning: Yes Or No?

Seasoning a paella pan is an important step in ensuring it performs well over time. A carbon-steel paella pan needs to be seasoned before use to jump-start the patina – a naturally non-stick surface that helps to evenly cook your food. The process of seasoning a paella pan involves removing the manufacturer's coating, drying the pan, and then coating the inside with oil and heating it in the oven. This creates a non-stick surface and helps to prevent rusting. The process generates a lot of heat and smoke, so it is important to ensure proper ventilation during seasoning. Regular cleaning and maintenance of a carbon-steel paella pan involve filling the pan with water and letting it soak for a couple of hours or overnight, then washing it with soap and immediately drying it thoroughly.

Why season a paella pan?

Seasoning a paella pan is an important step in ensuring it performs well over time. A seasoned pan will develop a patina, a naturally non-stick surface that helps to evenly cook your food.

To season a paella pan, you need to first clean it with hot water and soap, and then dry it completely. Next, coat the inside of the pan with a high smoke point oil, such as vegetable or grapeseed oil, and use a paper towel or brush to evenly spread the oil over the entire surface of the pan. The pan is then placed upside down in an oven and baked for an hour. After it has cooled, any excess oil can be wiped away with a paper towel or clean cloth.

The process of tempering and seasoning a paellera will generate a lot of heat and smoke, so it is important to ensure proper ventilation during this process. It is also recommended to remove any pets or sensitive individuals from the area.

Regular cleaning and maintenance of a carbon steel paella pan are crucial to keeping it in top condition and preventing rusting. It is advised to let the pan soak in water for a couple of hours or overnight to make cleanup easier. After washing, the pan must be dried immediately and thoroughly. Then, a thin layer of vegetable oil should be wiped over the surface before storing the pan for next time.

By seasoning and properly maintaining a paella pan, you can ensure that it will provide many years of delicious, evenly cooked paella.

How to season a paella pan

Seasoning a paella pan is an important step in ensuring it performs well over time. Here is a step-by-step guide on how to season a paella pan:

Preheat the oven:

Preheat your oven to 350°F (175°C). This is an important first step as it will help the oil seal the pan and create a non-stick surface.

Clean the paella pan:

Wash the paella pan with hot water and soap. Rinse it thoroughly and dry it completely. This step is crucial as it removes any manufacturer's coating or residue and prepares the pan for seasoning.

Coat the pan with oil:

Coat the inside of the pan with oil, such as vegetable, grapeseed, canola, or peanut oil. Use a paper towel or brush to evenly spread the oil over the entire surface of the pan. This step is important as it creates a non-stick surface and helps prevent rusting.

Bake in the oven:

Place the oiled paella pan upside down on the middle rack of the oven. Place a sheet of aluminium foil on the bottom rack to catch any drips. Bake the pan for 1 hour. The heat and oil will interact with the carbon steel, creating a natural patina that will enhance the pan's performance.

Cool and wipe clean:

After an hour, turn off the oven and let the paella pan cool inside. Once it is cool to the touch, remove it from the oven and wipe away any excess oil with a paper towel or clean cloth. Your paella pan is now seasoned and ready to use!

Note: The process of seasoning a paella pan can generate a lot of heat and smoke, so ensure proper ventilation during this process. Additionally, this process may need to be repeated periodically, depending on the usage and maintenance of the pan.

What oil to use

Seasoning a paella pan is an important step in ensuring it performs well over time. The process of tempering and seasoning a paellera will generate a lot of heat and smoke, so it is recommended to open windows and use fans for ventilation.

When it comes to the oil used in the seasoning process, it is important to choose an oil with a high smoke point. This is because the oil will be heated to a high temperature, and an oil with a low smoke point will burn and smoke excessively. Some recommended oils include:

• Vegetable oil
• Grapeseed oil
• Canola oil
• Peanut oil
• Avocado oil
• Refined sunflower oil

To season the pan, coat the inside with a thin layer of oil and use a paper towel or brush to evenly spread the oil over the entire surface. Then, place the pan upside down on the middle rack of the oven and bake for about 40 minutes to an hour at a temperature of at least 350°F (175°C). After baking, turn off the oven and let the pan cool inside. Finally, wipe away any excess oil with a paper towel or clean cloth.

How to clean a paella pan

To clean a paella pan, it's important to first identify the type of pan you have. Polished steel or carbon steel paella pans require different cleaning methods compared to stainless steel or enamelled pans.

Cleaning a Polished Steel or Carbon Steel Paella Pan:

• Start by removing any manufacturer stickers, plastics, or papers. If a sticker is being stubborn, don't force it off as this could damage the pan. Instead, leave it for now and come back to it later.
• Fill the pan with water and bring it to a boil.
• After a few minutes, carefully remove the hot water.
• Clean the pan with soap and water, using a soft utensil or sponge to remove any remaining debris or sticker residue.
• Dry the pan thoroughly using a kitchen paper towel.
• Add a drizzle of olive oil to the clean pan and work it into the surface using a paper towel. Ensure there is no excess oil left in the pan, but it should be left slightly greasy.

Cleaning a Stainless Steel or Enamelled Paella Pan:

• These types of pans are easier to maintain as they do not rust. Simply clean them with soap and water, either by hand or by leaving them to soak for a few hours.
• Dry the pan and store it away.

Removing Rust from a Paella Pan:

If your paella pan has developed rust, don't worry. Fill the pan with water and add a splash of vinegar and a pinch of salt. Bring this mixture to a boil, and the water will turn orange. Be sure to turn on the extractor fan and open a window to dispel the smell. After a few minutes, carefully remove the water. Then, scrub the pan with soap and water, using an aluminium scourer to remove the rust. If necessary, repeat this process until all the rust is gone. Finally, dry the pan and lubricate it with a paper towel and a small amount of olive oil.

General Maintenance Tips:

• Always ensure your paella pan is completely dry before storing it away. Polished steel and carbon steel pans should be lubricated with a thin layer of olive oil and stored in a plastic bag or box to prevent rust.
• Avoid washing your paella pan in the dishwasher, as this can cause rust.
• To remove stubborn food particles, fill the pan with warm water and let it soak for about 30 minutes to two hours before cleaning.
• Never use abrasive sponges or scouring pads on non-stick paella pans, as this can damage the coating.

By following these steps, you can keep your paella pan clean and well-maintained, ensuring it has a long lifespan.

How to store a paella pan

To store your paella pan, you should first ensure it is clean and dry. Leaving food in the pan overnight or in the fridge can lead to more staining and damage to the top layer. Leaving an empty pan to heat up can also cause overheating, which may cause the pan to catch on fire or even melt. Therefore, it is important to clean your paella pan as soon as possible after use.

To clean your paella pan, fill it with water and bring it to a boil. Then, pour out the water, scrub the inside of the pan with soap and a non-scratch scourer or sponge, and rinse with clean water. Dry the pan immediately and thoroughly—do not let the pan air-dry.

Once the pan is dry, it is recommended to seal it with a coating of oil to protect it from rust. Simply pour a little cooking oil into the pan and wipe it all over with a piece of kitchen roll. Any excess oil can be wiped off with another piece of kitchen roll.

Finally, store your paella pan in a dry place, preferably in a plastic bag if possible.

Frequently asked questions