The Perfect Paella Pan: Seasoning Secrets Revealed

If you're the proud owner of a carbon steel paella pan, you'll need to season it before use to ensure your food cooks evenly and to develop that coveted crispy rice crust, socarrat. Seasoning your pan will also help to extend its lifespan, protecting it from rust and creating a natural non-stick surface. The process involves cleaning the pan to remove any manufacturing residue, applying oil, and heating it in the oven or on the stovetop. Once seasoned, your paella pan will require routine maintenance, including proper washing, drying, and oiling, but with the right care, it will last for many years.

How to Season a Paella Pan

Cleaning your pan before seasoning

Before seasoning your paella pan, it's important to give it a good clean, especially if it's a new pan. This will help to remove any manufacturing residue, such as oils, dust, and glue, or protective lacquer coatings.

First, fill your pan with water and bring it to a boil for about 5-10 minutes. You can also add a dash of vinegar or a tablespoon of salt to the water to aid in removing any residue. This process will also help to cure the pan and soften any lacquer coating.

After boiling, carefully pour out the water and scrub the inside of the pan with soap and a scourer or sponge. Rinse the pan with clean water, then dry it immediately and thoroughly. It's important to note that carbon steel pans should not be left to air-dry, as they are prone to rusting.

Once your pan is clean and dry, you can proceed with the seasoning process, which will help to create a non-stick surface and protect the pan from rust.

Oiling your pan

To begin, make sure your paella pan is clean and dry. If your pan is new, it is recommended to start by boiling water in it for about 10 minutes to remove any manufacturing residues. You can also add a splash of white vinegar to the water to help with this process. After boiling, wash and dry the pan thoroughly.

Once your pan is clean and dry, it's time to apply the oil. Choose a cooking oil with a high smoke point, such as canola or peanut oil. Using a paper towel or a cloth, coat the inside and outside surfaces of the pan with a thick layer of oil. Make sure to get into all the nooks and crannies of the pan.

After oiling, it's time to heat the pan. Place it on the stovetop over medium to high heat. Use potholders or tongs to handle the pan, as it will become very hot. Heat the pan until it turns a consistent golden brown colour all over. This indicates that the oil has been properly sealed into the metal.

Remove the pan from the heat and allow it to cool completely before using it. This cooling process helps to set the oil and create a non-stick surface.

Finally, remember to always apply a thin coat of oil to your paella pan after each washing. This step is crucial in maintaining the seasoning and preventing rust. Over time, with proper care and use, your paella pan will develop a dark, non-stick film, and the need for reseasoning will decrease.

Heating your pan on the stovetop

To season a paella pan on a stovetop, start by placing the pan on the stovetop with a little water and a splash of white vinegar. Bring this to a simmer. Remove the pan from the heat and let it cool in the sink under running water. Scrub the entire surface of the pan on both sides with steel wool and a bit of dish soap to remove grime and the manufacturer's coating.

Return the pan to the stovetop and turn the heat up as high as it will go. If you have a gas range, turn on both the front and back burners. Ensure that you move the pan around so that all the bottom and sides are exposed to the high heat equally. As the carbon begins to temper and harden, the intense heat will cause the colour to change. When the pan is fully tempered, set it aside to cool.

Once the pan is cool enough to touch, scrub it down again under cool water, then dry it with paper towels and place it back on the stovetop. Now, you are ready to heat it up a second time and oil it. Put the pan back on the stovetop and turn the heat up high again. Add a little oil to the pan and use a bit of paper towel held up with tongs to wipe down the insides of the pan. It will get quite smoky at this point, so make sure to do this on a day when you can keep the windows open and the vent on.

Your paella pan is now ready to use! The frying that you do in the pan will help deepen the colour and further temper the pan. You only need to add a little bit of oil.

Baking your pan in the oven

If you own a carbon steel paella pan, you will need to season it before use. Seasoning a paella pan can be done either in the oven or on the stovetop. Here is a step-by-step guide to seasoning your paella pan in the oven:

Step 1: Wash and Dry Your Pan

Give the pan a good scrub with warm, soapy water, then dry it thoroughly. Even after towel-drying, some surface moisture may remain, so place the pan on a stovetop flame for a minute or two to drive off any lingering water.

Step 2: Preheat Your Oven

Preheat your oven to a temperature between 350 and 450 degrees Fahrenheit.

Step 3: Apply a Thick Layer of Cooking Oil

Apply a thick layer of cooking oil to both the inside and outside surfaces of the paella pan. You can use vegetable, canola, corn, or flaxseed oil for this step.

Step 4: Place the Pan in the Oven

Place the pan in the oven and cook for 30 to 35 minutes, or until the pan has a golden color. You may want to place a baking sheet or piece of foil underneath the pan to catch any excess oil that drips off.

Step 5: Remove the Pan from the Oven and Allow It to Cool

Using potholders, remove the paella pan from the oven and allow it to cool before using. The gradual cooling process helps the oil to polymerize and create a durable non-stick coating on the surface of the pan.

Step 6: Wash, Dry, and Re-Oil the Pan

Wash and dry the paella pan after each use. If you use soap to wash your paella pan, you will need to re-season it because detergent will remove the existing seasoning. Always apply a thin coat of oil to the pan after washing to keep it protected from rust.

Maintaining your pan after use

Cleaning and Drying:

Always wash your paella pan by hand with hot water. Avoid using soap or detergent as it will remove the pan's seasoning. Use a bristle brush or steel wool to remove any stuck-on food particles. Ensure that you thoroughly clean the pan, removing all food residue. After washing, dry the pan completely with a towel or paper towels. It is crucial to ensure the pan is entirely dry to prevent rusting.

Oil Coating:

Once the pan is clean and dry, apply a thin coat of oil to the pan's surface. You can use cooking oil, olive oil, or any high-heat oil. Coat the inside and outside of the pan evenly. This step helps protect the pan from rust and maintains its non-stick properties.

Storage:

After oiling, store the pan in a cool, dry place. Avoid stacking other pans or objects on top of it to prevent scratches or damage. Proper storage will help maintain the pan's seasoning and ensure it is ready for its next use.

Re-seasoning:

Over time, the seasoning on your paella pan may wear off, and you will need to re-season it. You can tell it's time to re-season when food starts sticking to the pan or if it has lost its non-stick properties. Simply follow the seasoning instructions outlined in the previous paragraphs.

Rust Removal:

If rust appears on your paella pan, wipe it off with a cloth or paper towel. Then, wash and dry the pan thoroughly. Apply a light coating of oil to the affected area and heat the pan on the stovetop over medium heat until it turns a golden brown colour.

By following these maintenance steps after each use, your paella pan will develop a natural patina, becoming a treasured and durable piece of cookware in your kitchen arsenal.

Frequently asked questions