Description
The pan is made of carbon steel (aka polished steel, or acero pulido), which is ideal for paella since it conducts heat quickly and evenly. The pan is thin but quite rigid and durable, with a hammered dimpled bottom. Carbon steel is the traditional material for paella, and some paella devotees feel that it enhances the flavor. As with any raw steel pan, it requires some care: you must dry the pan right after washing it and then rub the inside with a little vegetable oil to prevent rusting. If the pan does rust, a few passes with steel wool takes it right off.
Note: pans over 18-in. won’t fit on a standard stovetop.
Made in Spain.
- First time use: Boil water in the receptacle.
- The pan bottom is dimpled in order to spread heat evenly. You can use this paella pan either in the oven, on top of the stove, or on an outdoor grill.
- As you use your steel paella pan it will become seasoned: changing color and absorbing more flavors as you continue to cook with it.
- After each use, treat the pan as you would any steel or cast iron pan: wash it by hand, then season it with a light film of oil to retard rust. Should any rust appear, merely wipe it off.
