Customer Service - Frequently Asked Questions

  1. Can I use this pan for all stovetops?
    Polished or enameled steel paella pans can be used on gas stovetops, in the oven and on the grill. Not recommended for electric or ceramic burner use. These pans are made of carbon steel and they are not a conductive metal that distribute heat evenly, therefore when placed on a flame the flames then distributes the heat whereas on the electric burner the heat stays stationary.
  2. Can I use my pan in the oven?
    The polished steel pan can be used in the oven at temperatures lower than 350 degrees for about 30 minutes. However an enameled pan does not have the limitations as the polished steel pan and can be used for any length of time and temperatures. Enameled Steel pans are actually great for roasting
  3. Why do I have to season my polished steel pan?
    Carbon Steel pans rust. Therefore by seasoning the pan it seals the pan and prohibits it from rusting. Also a good seasoned pan eventually becomes non-stick over time. See our Seasoning Instructions.
  4. What is the difference between a polished steel and enamel paella pan?
    Both pans are made from the same carbon steel material. The polished steel has no coating to prevent it from rusting and must be seasoned. The enamel steel pan is enameled and prevents it from rusting and does not need to be seasoned.
  5. My enameled pan has chipped, and exposed the steel underneath, what should I do?
    Enamel does chip however by rubbing it with oil should prevent it from rusting.
  6. Can I wash this pan in the dishwasher?
    The care instructions on the pan should be followed and handwashing is normally recommended.
  7. Can I use this pan other than for paella?
    Of course! This pan is the most versatile pan. It can be used for camping to make breakfast, or grill burgers. Can be used to fry fish, buy two and use it as a clam bake. Enameled pans are great for roasting all kinds of meats and vegetables.
  8. I have a pan that says serves six, do I have to buy a new pan if I want to serve 10?
    Yes, you do because the pan should be looked at it as a pizza pie. Paella is make so that the rice should be cooked a low to the surface of the pan in order to make the best quality paella. The flavors at a the bottom and that’s why pans are large in diameter and not in height.
  9. My polished steel pan says no to wash it with soap, is this sanitary?
    To protect your pan from rusting, it needs a have a good season. By washing it with soap the seasoning is pulled off. By washing only with hot water, it will not pull off the seasoning and good enough to clean your pan.
  10. My new pan has scratches on it, is this second quality?
    No, it is not second quality. The surface scratches you see is the protective lacquer that is applied to the pan to prevent it from rusting while in transit. Scratches occur when the pans are stacked or nested during transit. This will not affect the quality of the pan. The lacquer will be removed once you initially wash the pan and the scratches with disappear.
  11. Why are there dimples in my pan?
    Before machines manufactured paella pans, the pans used to be made the old fashioned method of hammering. The dimples are there now to emulate this style and have no other function.
  12. My polished steel pan has changed colors when I seasoned it, is this normal?
    Yes, it is perfectly normal to develop a dark season on your pan, this actually provides better nonstick results.
  13. Would the red handles on my polish steel pan melt if it’s on the heat?
    No, these handles are actually steel and coated with a red enamel that can withstand the temperatures of the flame.
  14. Will the handles get hot?
    Yes the handles will get hot, so please use caution when handling the pan and use oven mitts.