There are several types of Paella Pan to make Classic Seafood Paella whereas your choices are either stainless-steel, enameled-steel and carbon-steel pans; Gourdo’s carries the latter two (find it here). Carbon steel is the most traditional between the 3 and the reactive material influences the paella’s flavor.
While there is a huge benefit in using carbon steel when making Seafood Paella, the downside is that it is prone to rust and it requires extra care which is very similar to a cast iron skillet. It should be seasoned on the first use and carefully cleaned and re-seasoned in between uses.
Enamelled Paella however, doesn’t offer the same benefit as a carbon steel, but it is coated with rust protection and is easy to maintain; It’ll last longer if cleaned by hand. We recommend the steps below in maintaining your Paella Pans good as new:
Carbon Steel Paella Pan
In the photo: Paella Pan Valencia Carbon Steel 34cm
- Boil water in pan before using for the first time.
- Wash hot water & detergent after each use.
- Dry immediately, never leave to air-dry to avoid rusting.
- Oil pan both inside and out, before and after use. Can use any vegetable oil.
- Wrap in paper inside a plastic bag.
- Store in a dry place.
Note: Never put the pan on the heat when empty. If using oven, never exceed a temperature of 250 degrees Celsius or a duration of 10minutes.
Enamelled Paella Pan
In the photo: Paella Pan Enamel Esmaltada 38cm
- Devised for use on gas and oven only.
- Not suitable for induction stovetops and microwave ovens.
- Do not submit the product to sudden temperature changes as this could damage the enamel.
- Smear the interior with a light layer of oil to better prepare the pan to withstand heat when cooking.
- Use non-abrasive sponge and detergents for cleaning to avoid damaging the enamel.
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