Caring for your Paella Pan

When we return from our travels to Spain, filled with fond memories of the places we’ve seen, the people we’ve met and the food we’ve eaten, we often wish to recreate that feeling at home.  And what better way to do that than with a delicious homemade paella!

Of course, one key to a great paella is to use the very best ingredients- and here at Iberica Food, we can help with that.  Did you know, though, that there are two keys to creating the very best paella?  The second key is the pan you cook it in.
The traditional paella pan has been developed over generations to be the perfect design in which to cook the perfect paella- so it makes perfect sense to use one!
But once you have bought your paella pan, how do you care for it?  You can start by making life easier for yourself and choosing a low maintenance paella pan.  At Iberica Food, we offer two types of pan.  One type is enamelled, the other polished steel.  Both require minimal maintenance and, with proper care, could last you a lifetime.
Whichever type of pan you opt for, before you use it for the first time, be sure to wash it in warm soapy water – especially the polished steel type, as they have an anti-rust coating applied when they’re manufactured.  Never leave your pan to air dry – always dry it thoroughly with a towel or kitchen paper. Then, for the polished steel pan,coat with a thin layer of olive oil.
If you don’t intend to use your pan for some time, you can now wrap it in paper and place inside a plastic bag.
Top environmental tip: Keep the same plastic bag for re-use each time you clean your pan!
Continued care could not be simpler.  After each use, be sure to clean your pan.  This is most easily done by soaking the pan for a couple of hours – any food residues should easily wipe off.  Once clean, dry your pan thoroughly and, if it’s a brushed steel pan, wipe it with a light covering of olive oil to seal it and prevent rust.  If it’s going to be some time before you use your pan again, you can then wrap it in paper and return it to the plastic bag
But what if you forget to wipe with oil and, when you go to the cupboard to get your pan you find it has gone rusty?  There’s no need to panic!  Just soak overnight in warm water and vinegar, then scrub away what remains of the rust the next day.  Dry your pan thoroughly, seal with oil… and you're good to go.
Follow these simple tips, and you be dishing up delicious paella from your pan for many years to come.  Who knows? It may even become a family heirloom!

FAQs:

Is there a set procedure to season the pan?

If you want to give your pan the very best start possible to its life of helping you create great paellas, then you should season it before first use.
The first steps are similar to those described above but, once you have coated the inside of the pan with oil, you should then heat it for 10-15 minutes over a medium heat.  This will help the oil penetrate the pan and create a non-stick surface.
Allow the pan to cool and pour off the excess oil and wipe with a paper towel.  If you wish, you can repeat this process 2 or three times to get a more durable finish.
After each use, clean the pan with mild soapy water – avoid harsh scrubbing. If there is hard to remove food residue on the pan, leave it to soak overnight in warm soapy water.
As always, dry your pan thoroughly – do not allow it to air dry – and apply a thin coat of oil.

Will the pan work on an electric stove?

The polish steel pans will work well on a standard electric stove.  If, however, you have an induction hob, you should select one of the enamelled paella pans which are specifically rated for that purpose.