Used for centuries in Spain, the paella pan distributes heat evenly and becomes naturally seasoned with use. Safe for the oven, stovetop or outdoor grill. 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.