Best Oils To Season Your Paella Pan

Seasoning a paella pan is an important step in ensuring it performs well over time. Most paella pans are made of carbon steel, which needs to be seasoned regularly for high efficiency and durability. The first step in seasoning your paella pan is to clean and dry the pan thoroughly. You can use hot water and soap, or heat some water in the pan with a dash of cider vinegar, and then dry the pan thoroughly. The next step is to apply a high smoke point oil, such as vegetable, grapeseed, or cooking oil, to the surface of the pan. Then, place the oiled paella pan upside down in the oven and bake for about 40 minutes to an hour at 350°F (175°C). Once the pan has cooled, wipe away any excess oil with a paper towel or clean cloth. Your paella pan is now seasoned and ready to use!

Clean the pan with hot water and soap, then dry it thoroughly

To clean a paella pan, start by filling it with hot water and a dash of cider vinegar. Bring the water to a boil and let it bubble for about 10 minutes. Carefully pour out the water, taking care not to burn yourself. Next, wash the pan with hot water and soap, scrubbing it with a sponge or scourer to remove any remaining debris or residue. Rinse the pan with clean water, ensuring that all soap residue is eliminated. It is important to dry the paella pan immediately and thoroughly with a clean dishtowel or kitchen roll. Do not let the pan air-dry, as this can lead to rusting.

If your paella pan has developed rust due to improper sealing or extended periods of non-use, don't worry. You can remove the rust by scrubbing it with soap and water, using steel wool or an aluminium scourer. After removing the rust, be sure to dry the pan and lubricate it with a thin coat of cooking oil, such as vegetable or olive oil. This will help seal the surface and prevent future rusting.

To maintain your paella pan and keep it in top condition, it is recommended to season it periodically. The process involves cleaning the pan with hot water and soap, drying it thoroughly, and then coating the inside with a high smoke point oil, such as vegetable, grapeseed, or olive oil. The oiled pan is then baked in the oven for an hour, cooled, and wiped clean to remove any excess oil. Proper care and maintenance will ensure that your paella pan performs well and lasts for many years.

Coat the pan's surface with oil; a high smoke point oil is best

To season a paella pan, you must coat the surface with oil. This process seals the surface of the pan, preventing rust and ensuring optimal performance over time.

It is recommended to use a high smoke point oil, such as vegetable oil, grapeseed oil, or any standard cooking oil. Avoid using olive oil or other oils with a low smoke point, as they may burn and produce an unpleasant smell.

To apply the oil, use a paper towel or brush to evenly spread a thin layer of oil over the entire surface of the pan, including the interior and exterior. Be sure to coat the pan lightly and wipe away any excess oil. This process should be done after each use and before storing the pan to maintain its seasoning and prevent rust.

After oiling, the pan should be baked in the oven at 350°F (175°C) for about an hour. Place the oiled paella pan upside down on the middle rack, with a sheet of aluminium foil on the bottom rack to catch any drips.

Once the pan has been seasoned, it will develop a "seasoned" appearance, which is normal. With proper care and maintenance, a well-seasoned paella pan will last for many years and continue to produce delicious paella.

Bake the pan in the oven for an hour

Seasoning a paella pan is an important step in ensuring it performs well over time. If you have a carbon steel pan, you will need to season it for the food to cook properly. Enameled and non-stick pans do not require seasoning.

Once you have cleaned and dried your paella pan, the next step is to bake it in the oven. Preheat your oven to 350°F (175°C). Place the oiled paella pan upside down on the middle rack of the oven. It is important to place a sheet of aluminium foil on the bottom rack to catch any drips.

Now, bake the pan for an hour. After an hour, turn off the oven and let the paella pan cool inside with the oven door closed. This is an important step as it allows the pan to cool down gradually and prevents any warping or discolouration. Once the pan is cool to the touch, remove it from the oven and wipe away any excess oil with a paper towel or a clean, dry cloth.

Your 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 how well the seasoning holds up. With proper care and maintenance, a well-seasoned paella pan will provide many years of delicious paella.

Cool the pan and wipe away excess oil

After an hour, turn off the oven and let the paella pan cool inside with the door closed. It is important to let the pan cool completely before handling it. Once it is cool to the touch, you can take it out of the oven.

Now, take a paper towel or a clean cloth and wipe away any excess oil. You may see a tinge of orange-brown residue on the towel or cloth. This is normal. 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 last for many years and continue to make delicious paella.

It is important to clean your paella pan after each use. After using the pan, allow it to cool down completely. Then, rinse it with hot water and use a soft sponge or brush to remove any food particles. Avoid using abrasive sponges or harsh detergents, as these can damage the seasoning on the pan.

Before storing the pan, dry it completely with a soft cloth or paper towel. Remember that moisture can cause the pan to rust. Then, add a thin layer of vegetable oil to protect the pan and prevent rust. Store the pan in a dry place, with a cloth or paper towel placed inside to absorb any moisture.

Re-season the pan as needed

Re-seasoning your paella pan is an important step in ensuring it performs well over time. The process is straightforward and will keep your pan in top condition.

Firstly, wash the pan with hot water and soap, and rinse and dry it thoroughly. Then, coat the inside of the pan with a high smoke point oil, such as vegetable or grapeseed oil. Use a paper towel or brush to evenly spread the oil over the entire surface of the pan.

Next, preheat your oven to 350°F (175°C). Place the oiled paella pan upside down on the middle rack of the oven, with a sheet of aluminium foil on the bottom rack to catch any drips. Bake the pan for 1 hour.

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

Your paella pan is now seasoned and ready to use again. The frequency of re-seasoning will depend on how often you use the pan and the quality of its seasoning. With proper care, a well-seasoned paella pan will last for many years.

Frequently asked questions