Before using your paella pan for delicious seafood paella from the Kitchen Warehouse recipe guide, make sure to season it appropriately. Maintain your paella pan after use and you will have a non-stick and long lasting pan for all your paella parties.
Seasoning the pan with oil after each use prevents rust and ensures a non-stick surface.
Before First Use:
Place pan on element or burner.
Fill pan with about 6 mm of water and a splash of white vinegar.
Heat on medium heat until bubbles appear.
Pour out water/vinegar mixture and wash pan in sink with soapy water.
Dry carefully with paper towels.
Lightly coat the surface with olive oil.
Wash normally in hot soapy water.
Use any kind of scourer to remove particles or soak to remove stubborn pieces of cooked food.
Rinse and dry thoroughly with a tea towel.
Coat lightly with oil and store in a dry cupboard
Before all subsequent uses:
Wipe off the oil coating before beginning to cook.
If rust appears scrub thoroughly with soapy water, dry and coat with oil.
This simple routine will ensure your paella pan stays in top condition.