How to Season a Paella Pan

Paella (pronounced “pa-EH-ya”) is a sort of pan-fried rice and is one of Spain’s most famous dishes. But did you know that the word paella actually means “frying pan” in Valencia, the region this dish comes from?

So if you own a paella pan, it’s like owning a pan pan. Luckily this article is all about pans. More specifically, it’s about How to Season a Paella Pan so that it will last a very long time, work perfectly, and keep turning out delicious paella again and again.

Are you ready for our top tips? Well then, let’s get things started…

About Paella Pans

Normally, paella pans are made from carbon steel. Aluminum can transfer heat way too quickly and lead to burnt rice. Cast iron is heavy and hard to control the heat, which again leads to burning. Stainless steel is found in a lot of cheap paella pans, but rice tends to stick to it too much, so it’s not a great solution.

That’s why carbon steel is the perfect option. It’s thin and responsive for when you need to turn the heat up or down in a hurry. More importantly, it can be seasoned to make it virtually non-stick. If that non-stick coating is well-maintained, it will allow you to make great paella, especially with the crispy crust of soccarat, or caramelized rice, on the bottom.

What is Pan Seasoning?

Seasoning a pan means baking a thin oil coating onto it to make it non-stick. It’s called “seasoning” because older, well-used pans get darker and slipperier the more they’re used. You can continue to build up a solid coating of oil by seasoning your pan again and again.

There are a few different ways to season a paella pan, but here we’ll go through the two most popular methods.

So, here’s how to do it…

The Oven Method

The Oven Method

For both methods, you need to start with a clean, dry pan.

If your pan has come directly from a retailer or the factory, it may have any number of coatings on it, from oil residue to wax. This residue should be cleaned off with hot soapy water, then rinsed thoroughly.

Now it’s time to start seasoning.

Step 1

If your pan is wet, place it in the oven for 2-3 minutes at medium high heat (400 Fahrenheit is a good temperature to set the oven to) until it is completely dry.

Step 2

Take out the pan and pour some oil into it. Use a folded-up paper towel to push the oil around, coating it all over, both inside and out. Mop up any excess oil. You just need it to be coated but not dripping.

Step 3

Place the pan back in the oven and bake it for 30 minutes to one hour. Depending on the oil you use (more on that later), you may see some smoke come off the pan. This is normal.

Step 4

Remove the pan from the oven and allow it to cool. Your paella pan is now seasoned! For an improved surface, repeat the process multiple times.

The Stovetop Method

The Stovetop Method

The stovetop method is nearly identical but uses the range instead of the oven for a heat source.

Step 1

If your pan is wet, place it on the stove for 2-3 minutes at medium-high heat and heat it until it is completely dry.

Step 2

Take the pan off the burner and pour some oil into it. Use a folded-up paper towel to push the oil around, coating it all over, both inside and out. It needs to be just coated, not dripping.

Step 3

Place the pan back on the stove and cook the empty pan for about 20-30 minutes. Again you might see smoke. A little is normal, but a lot means you need to turn down the heat.

Step 4

Remove the pan from the heat and let it cool. Repeat for best results!

Top Tips:

  • When seasoning a pan, use an oil with a high smoke point (burning temperature), like soybean, sunflower, or grape seed oil.
  • Never scrub your paella pan with steel wool or any rough scrubber. That will remove your seasoning.
  • Never put a seasoned pan in the dishwasher. You shouldn’t even use soap or detergent on a seasoned pan, just hot water.
  • Keep your pan dry so that it never rusts. After you wash it, dry it on the stove for a few minutes until it’s bone dry.

Looking for more superb kitchen tips?

Then check out How to Dispose of Old Cooking Pans?, How to Clean a Carbon Steel Pan?, Are Copper Pans Safe to Work With?, How to Season Stainless Steel Cookware?, or How to Use and Clean Aluminum Cookware?

Or, you may be wondering How to Tell if Cookware is Induction Ready?, What is Waterless Cookware?, How to Get Cake Out of a Pan?, Where is Parini Cookware Made?, as well as What is the Best Cookware Material to Buy in 2021?

How to Season a Paella Pan – Final Thoughts

Now that you know the best way to season a paella pan and how to keep it well-maintained, there’s only one more step to master. That’s using your freshly non-stick pan to cook delicious, mouth-watering paella! No matter if you’re making a seafood paella, a traditional Valencia paella with meat, or even a vegetarian delight, your paella pan is now ready to go.

 

Keeping your cookware non-stick and well-maintained will allow you to master your chef skills and enjoy cooking at every meal!

Happy cooking!

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