Seasoning your pan: Carbon steel can eventually rust from the moisture in the air if not seasoned. Seasoning will protect the pan from rusting and create a non-stick surface.

Stovetop Seasoning of Paella Pan

Before seasoning: The protective coating (seen by the scratches on the surface) which is applied to the pan in efforts to prevent rusting must be removed. Scrub the pan with hot soapy water and dry thoroughly. Immediately season.

To season: Apply a light coat of cooking oil (peanut or canola) using a paper towel to the entire inner surface of the pan including the sides. Do not use butter, olive oil or corn oil as it will not season your pan properly. By stovetop: Place your paella pan over a medium heat and rotate the pan until Seasoned on stovetop the surface becomes golden brown. Once the surface appears golden brown, remove the pan from the heat and allow to cool. By oven: Place your paella pan in the oven and heat to 350 degrees. Leave the pan in the oven for 30 to 35 minutes until the entire surface of the pan becomes golden. When handling the pan PLEASE WEAR OVEN MITS AS HANDLES WILL GET VERY HOT. Repeating the process will develop a good season.

Oven Seasoning of Paella Pan

Caring For Your Seasoned Paella Pan: After cooking use, hand wash your pan with hot water. Avoid using any detergents as this will remove the seasoning and will cause your pan to rust. Dry thoroughly. Again, use a paper towel to apply a light coat of cooking oil to the entire surface of the pan and place over medium heat for a few minutes. Cool the pan and wipe off any excess oil before storage. Never put the pan in the dishwasher or microwave.

Over time with repeated seasoning and use, a dark non-stick film will develop on your pan and you will no longer need to apply oil before storing. The dark color is a sign of a well- seasoned pan.