Carbon Steel Paella Pan: Polished To Perfection

A polished carbon steel paella pan is the most common and popular type of paella pan in Spain. It is made from carbon steel and is perfect for making authentic and delicious paella. The pan is shallow with sloping sides that help cook the rice evenly and develop more intense flavours. The carbon steel variety is thin but quite rigid and durable, with a hammered dimpled bottom which distributes heat evenly and quickly.

The best heat source for a paella pan is one that covers the entire bottom of the pan, such as a paella burner, which can be placed over an open flame or barbecue grill. The pans are prone to rust if not maintained after each use, so it is important to dry the pan right after washing it and then rub the inside with a little vegetable oil to prevent rusting.

Carbon steel pans are ideal for paella as they conduct heat quickly and evenly

Carbon steel pans are the most popular choice for cooking paella, and for good reason. This material is ideal for cooking this traditional Spanish rice dish because it conducts heat quickly and evenly. This is due to the slightly convex, thin yet rigid and durable structure of carbon steel pans, which have a hammered dimpled bottom that helps with even heat distribution.

The quick and even heat conduction of carbon steel pans is essential for achieving the desired texture of the rice in a paella. The rice should be tender with a perfect socarrat, a deliciously caramelized and crunchy rice crust that forms the base of the dish. The responsiveness of carbon steel pans to temperature changes makes it easier to achieve this ideal texture.

The thin construction of carbon steel pans also aids in controlling the final product, as it allows the pan to heat up quickly and then cool down for the final simmer. This is especially important when cooking paella over a large fire, as was traditionally done.

While carbon steel pans require more maintenance than other materials, such as regular seasoning to prevent rust, they are worth the effort for the superior heat conduction and even cooking they provide. This makes them the preferred choice for creating authentic and delicious paella.

They are sturdy, endurable, and inexpensive

Carbon steel paella pans are forged from 100% steel, which makes them sturdy and durable. Their durability is also attributed to the slightly convex surface and sloping sides, which allow oil to accumulate in the centre, helping during the preliminary stages of paella preparation. This shape also allows the sofrito to be moved to the sides as it cooks.

Carbon steel is an inexpensive material, making it a popular choice for paella pans. However, it does require some care to maintain its condition. Before the first use, carbon steel paella pans have a chemical layer or protective lacquer that must be removed to prevent oxidation. This is done by filling the pan with water and boiling it, followed by washing with soap and water.

To prevent rusting, carbon steel paella pans should be dried immediately after washing and rubbed with vegetable oil. If rust does occur, it can be removed with steel wool. Carbon steel paella pans are prone to food sticking to their surfaces, so it is recommended to use a generous amount of oil during cooking.

Carbon steel pans are prone to rusting and require maintenance after each use

A polished carbon steel paella pan is the most common and popular type of paella pan in Spain. It is used to make authentic and delicious paella. The pan is thin but quite rigid and durable, with a hammered dimpled bottom that distributes heat evenly and quickly. It also has sloping sides, allowing the oil to accumulate in the centre, which is helpful during the preliminary stages of paella preparation.

• Before using a carbon steel pan for the first time, wash it with hot water and a small amount of liquid detergent to remove any manufacturing residues. You can also fill the pan with water and boil it for a few minutes, then wash it with soap and water to remove any protective lacquer and prevent oxidation.
• After each use, wash the pan by hand with warm water and, if needed, a small amount of mild soap. Avoid using metallic scrubbers or abrasive cleansers as they may damage the surface. You can use a soft non-abrasive sponge or cloth to remove food residue.
• Dry the pan thoroughly after washing. Use a lint-free cloth or paper towel to ensure the pan is completely dry before storing it away.
• To prevent rusting, rub a light layer of vegetable oil or cooking oil on the surface of the pan after it is clean and dry. This will help to season the pan and create a natural non-stick patina over time.
• Store the pan in a dry place to further prevent rusting. If you live in a humid climate, consider re-seasoning the pan regularly.
• If rust does appear, wash the surface of the pan with hot water and remove the rust using steel wool if necessary. You can also use a paste of baking soda and vinegar to remove rust.
• Re-season the pan after removing rust by heating a small amount of oil over the stove, letting it smoke, and then letting it cool until the metal darkens in colour.

The best heat source for a carbon steel paella pan is one that covers the entire bottom of the pan

A paella pan is wide and completely flat, sporting a sloping edge. Traditionally made from carbon steel, these pans are thin, sturdy, endurable, and inexpensive. They are also very responsive to changes in heat and can distribute heat quickly and evenly.

If you are using a stove top, you can straddle the pan over two or more burners. Alternatively, you can start cooking the paella on the stove top and finish it in the oven. However, this method will not create the delicious caramelized crunchy rice crust that is typical of paella.

If you are using an open flame or barbecue grill, be aware that the handles of the pan might char and lose their colour. Remember to always use protective gloves when handling the pan, as the handles will get hot.

For outdoor cooking, a paella tripod and burner are recommended.

Thinner pans are more responsive to temperature changes

When cooking with a thinner carbon steel pan, if you add a room-temperature ingredient like a steak, the pan will retain less heat. As a result, you may not get as good of a sear on the other side of the steak compared to a thicker pan. Thinner pans are also cheaper than thicker ones because they use less metal and are lighter to transport. They are easier to move around one-handed in the kitchen and allow for better heat control.

Carbon steel paella pans, in particular, are thin but quite rigid and durable. They have a hammered dimpled bottom that distributes heat evenly and quickly while also giving the pan a beautiful look. The thinness of the pan, along with its slightly convex shape, allows for the formation of a delicious caramelized crunchy rice crust, known as "socarrat" in Valencia, which is the base of any good paella.

To clean a carbon steel paella pan, it is recommended to wash it by hand with a soft non-abrasive sponge or cloth and mild soap. Avoid washing the pan while it is still hot, as sudden temperature changes can cause warping. It is also important to dry the pan right after washing and then rub the inside with vegetable oil to prevent rusting.

Frequently asked questions