How to Season a Paella Pan
Ingredients
- 1 17" carbon steel paella dish
- 1 long tongs
- 1 steel wool
- dish soap
- 2 tbsps vinegar
- canola or peanut oil High heat oil
Instructions
Clean Pan
- Pour water and a little vinegar in a paella pan and bring to a low boil over the stove.
- Using oven gloves, remove from heat and place in sink.
- Add a little water and dish soap, then scrub the entire paella pan with some steel wool. This will remove any manufacturer's oil or coating on the pan. Rinse.
Temper the Dry Pan
- Place back on the stove and turn the heat on as high as it will go. Very shortly the carbon will start to turn blue where it is beginning to temper.
- Using gloves, rotate the paella dish around so that the entire bottom and sides of the pan are tempered. Note: The coloration might not be uniform even though you've tempered it. Set aside and let cool for a bit.
Clean Again
- When the pan has cooled down a bit, use the steel wool to scrub it down again. Rinse. Note: You might still need to use oven gloves to handle the pan.
- Dry with paper towels and put back on the stove.
Seal the Pan with Oil and Heat
- Add a little high-heat oil to the pan. Use the tongs and a bit of paper towel to wipe down all of the bottom and sides.
- Bring to high heat again, wiping with the tongs and paper towel as you go.
- Once all the paella pan is coated, set aside on back burner and let cool.
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Notes
Tempering the carbon steel paella pan over the heat and using the oil on the hot pan will generate A LOT of smoke. Make sure you do this on a day where you can keep all the windows open and keep the vent on. If you have people in the house with sensitivities (to smoke, or sensitive pets (ie birds) make sure they are in an area where they have sufficient ventilation.