If you own an enamelled or non-stick coated paella pan, seasoning the pan is not an issue. If you own a carbon steel pan, then you will need to season the pan in order for it to cook food properly. Seasoning a paella pan is simple and easy and can be done either in the oven or on the hob. Once seasoned, the pan will require very little maintenance.
Wash and dry the paella pan before seasoning. If the pan is new, place the pan on the hob and fill with water. Boil for 10 minutes to remove any excess oils, dust and glue residue from the pan.
Preheat the oven to 180 degrees C (350F).
Apply a thick layer of cooking oil to both the inside and outside surfaces of the paella pan.
Place the pan in the oven and cook for 30 to 35 minutes or until the pan has a golden colour.
Remove the paella pan from the oven using oven gloves and allow it to cool before using.
Ensure that the pan is clean before seasoning.
Wipe the inside of the paella pan with a heavy coat of cooking oil.
Place the pan on the hob and turn the heat to medium.
Use oven gloves to turn the pan on the hob until it is a consistent golden colour throughout.
Remove the pan from the heat and allow it to cool before use.
Always apply a thin coat of oil to the pan after washing. This will help keep it protected from rust.
If you use washing-up liquid to clean your paella pan, it will need to be re-seasoned as detergent will remove the existing seasoning.
Over time, the paella pan will develop a dark, non-stick film if cared for properly.
Re-season your paella pan when foods begin to stick to the pan.
Use nut or rapeseed oil when seasoning your paella pan. Olive oil and butter will not season the pan properly.