• Season the pan:
Before using the pan for the first time, season it by coating the surface with vegetable oil and putting it in the oven at 350°F (175°C) for an hour. Once it is cool to the touch, remove it from the oven and wipe away any excess oil with a paper towel. Full instructions here>
• Clean after each use:
After using the pan, allow it to cool completely. Rinse it with hot water and use a soft sponge or brush to remove any food particles. Avoid using abrasive sponges or harsh detergents, which can damage the seasoning on the pan.
• Oil coat before storing:
After cleaning, dry the pan completely with a soft cloth or paper towel. Moisture can cause the pan to rust. Then add a thin layer of vegetable oil to protect it and prevent the rust.
• Re-season as needed:
Over time, the seasoning on the pan may wear off. If the pan starts to stick, or if you notice rust spots, it may be time to re-season it.
• Store properly:
Store the pan in a dry place, with a thin layer of vegetable oil, and a cloth or paper towel placed inside to absorb any moisture.
By following these tips, you can help ensure that your paella pan lasts for many years and continues to make delicious paella.
Also, check out our Step-by-Step guide to Making Authentic Paella Valenciana.