Seasoning Carbon Steel Paella Pan

Seasoning a carbon steel paella pan is an important step in ensuring it performs well and lasts a long time. The process involves removing the manufacturer's coating, cleaning the pan, heating it, and applying a thin layer of oil. This creates a protective, non-stick coating that prevents the pan from rusting and improves its performance. It is recommended to season a carbon steel paella pan before its first use to jump-start the patina, a naturally non-stick surface that helps to evenly cook food.

How to Season a Carbon Steel Paella Pan

Preheat the oven

Preheating your oven is the first step in seasoning a paella pan. This process will help you form a protective, non-stick coating on your carbon steel pan, preventing it from rusting and improving its performance.

Firstly, you should preheat your oven to a temperature that is at or slightly above the smoke point of your oil. Most high-smoke-point oils, such as canola oil, vegetable oil, grapeseed oil, and avocado oil, fall in the 450-500°F (230-260°C) smoke-point range. So, you should aim to preheat your oven to around 475-500°F (246-260°C).

It is important to ensure that your carbon steel pan's handle is oven-safe. Some carbon steel pans have handles that cannot withstand high oven temperatures, so be sure to check your owner's manual before proceeding.

Now, let's talk about the placement of the rack and the baking sheet. Place a foil-lined baking sheet on the bottom rack of your oven. The foil will catch any excess oil that may drip during the seasoning process.

By preheating your oven to the recommended temperature and setting up the baking sheet, you are now prepared to move on to the next steps of seasoning your carbon steel paella pan.

Remember, proper seasoning of your carbon steel paella pan is essential to developing a natural non-stick surface that will enhance the cooking experience and the longevity of your pan.

Clean the pan

To clean a carbon steel paella pan, you should always wash it by hand. Avoid putting it in the dishwasher, as it will rust. Use a soft, non-abrasive sponge or cloth and a mild soap. Avoid using metallic scrubbers or abrasive cleansers as they may damage the surface.

If you have stubborn food residue, fill the pan with about half an inch of water and let it sit for a couple of hours or overnight. Then, pour out the water and use a soft-scrub sponge and dishwashing soap to clean off the residue. It should come off easily. For particularly stuck-on food, put some water in the pan and slowly bring it to a boil until the food softens.

Before using a carbon steel paella pan for the first time, you should wash it with hot water and a small amount of liquid detergent to remove any manufacturing residues. You can also add a splash of vinegar to the water and bring it to a boil for about 3 minutes. This will help to remove any manufacturer's special anti-rust coating.

After washing your pan, it is important to dry it thoroughly and immediately. Carbon steel is prone to rusting, so you should never leave the pan to air-dry without oiling it. Use a paper towel to coat the inside and outside of the pan with a thin layer of oil before storing it in a dry place.

If rust does appear, wash the surface of the pan with hot water and remove any traces of rust using steel wool if necessary. Then, re-season the pan before using it again.

Coat the pan with oil

To coat the pan with oil, you'll want to use a neutral oil with a high smoke point. Oils such as soybean, avocado, peanut, grapeseed, canola, vegetable, and sunflower oil are good options.

Now, take a lint-free cloth or paper towel and rub the oil all over the inside and outside of the pan. You want to use a small amount of oil, about the size of a quarter, and spread it evenly in a thin layer. Make sure to buff away any excess oil until the pan looks dry and has only a slight sheen. This step is crucial as using too much oil will result in a splotchy, sticky coating that can be difficult to fix.

Once the oil is applied, place the pan back on the stove or in the oven, depending on your preferred method. If using the stovetop method, heat the pan on high heat again and use tongs and a paper towel to wipe down the insides of the pan as you go. If using the oven method, place the oiled pan upside down on the middle rack and bake at a temperature slightly above the oil's smoke point for about an hour.

During this heating process, the oil will smoke heavily and your pan may not temper evenly. This is normal, and with use over time, the entire pan will develop a deep, rich patina.

Bake in the oven

To season a carbon steel paella pan in the oven, first, preheat your oven to 350°F (175°C) or 400°F. Then, coat the inside of the pan with a high smoke point oil, such as vegetable, grapeseed, canola, avocado, or sunflower oil. Avoid using butter, olive oil, or unrefined oils, as these have lower smoke points. You can use a paper towel or brush to evenly spread the oil over the entire surface of the pan, inside and out.

Next, place a sheet of aluminium foil on the bottom rack of the oven to catch any drips. Then, place the oiled pan upside down on the middle rack of the oven. Bake the pan for around 1 hour.

After an hour, turn off the oven and let the pan cool inside—this is important for safety and to ensure the metal doesn't warp. Once the pan is cool to the touch, remove it from the oven and wipe away any excess oil with a paper towel or clean cloth.

Your carbon steel paella pan is now seasoned and ready to use! You may need to repeat this process periodically, depending on how often you use the pan and the type of food you cook in it. With proper care and maintenance, a well-seasoned pan will last for many years.

Cool and wipe clean

After an hour in the oven, turn off the heat and let your carbon steel paella pan cool down inside the oven. It is important to let the pan cool completely before handling it. Once it is cool to the touch, carefully remove it from the oven. You can now wipe away any excess oil with a paper towel or a clean cloth. Your paella pan is now seasoned and ready to use.

Depending on how often you use the pan and how well the seasoning holds up, you may need to repeat this process periodically. With proper care and maintenance, a well-seasoned paella pan will provide many years of delicious paella.

It is worth noting that the process of seasoning a carbon steel paella pan generates a lot of heat and smoke. Therefore, it is recommended to season your pan on a day when you can open the windows to encourage airflow and use your stove fan. Additionally, ensure that babies, sensitive individuals, and pet birds are not exposed to the smoke.

Once your paella pan is seasoned, it is important to clean and maintain it properly. After each use, clean the pan with hot water and a bristle brush to remove any stuck-on particles. Do not use soap as it will remove the natural non-stick coating. Dry the pan thoroughly to prevent rusting, and then wipe it down with a thin layer of oil before storing it away for next time.

Frequently asked questions