What is a Paella Pan? - All You Need To Know!

A paella pan, or just 'paella' in Spanish, is a large, shallow, flat-bottomed pan designed specifically for cooking paella, a traditional Spanish rice dish. 

According to the locals we spoke to about paella, the word 'paella' is used both for the dish and the pan itself, which has a wide, open cooking surface that allows the rice to cook evenly and develop a crust called 'socarrat', which is a key characteristic of authentic paella.

Its unique design gives paella its distinctive texture and flavour.

• Wide and shallow: The pan's large diameter and shallow depth allow for even cooking and maximum contact with the heat source, ensuring that the rice cooks evenly.
• Sloped sides: The gently sloping sides help distribute heat and make it easy to stir and turn ingredients.
• Material: Typically made from carbon steel, which heats up quickly and evenly. Some are made from stainless steel (rust-resistant) or enamelled steel, each offering different benefits. 
• Handles: It usually has two looped handles on each side for easy handling and serving. Giant pans may have 4, 6, 8 or more handles. Such pans are used at Spanish ferias, where cooking is done for tens or hundreds of people. 
  

A paella pan can vary in size, from small pans for individual servings to large pans for large gatherings.

Seasoning your paella pan creates a protective layer on the surface of the pan, preventing rust and sticking. 

It's especially important for carbon steel paella pans, which can rust if not seasoned and maintained properly. The process also helps to give the pan a naturally non-stick surface over time.

1. Cleaning the pan: Wash the pan with warm, soapy water and a soft sponge to remove any protective coating or residues from the manufacturing process. Rinse well and dry completely.
2. Heat the pan: Place the pan on a medium heat. As it heats up, add a small amount of oil (such as vegetable or olive oil) to coat the entire cooking surface.
3. Spread the oil: Use a paper towel or cloth to spread the oil evenly over the surface of the pan, including the sides.
4. Heat the oil: Let the pan heat up for a few minutes until it starts to smoke slightly. This helps the oil to bond with the metal and form a protective layer.
5. Cool and wipe: Remove the pan from the heat, allow it to cool and wipe off any excess oil with a paper towel.
6. Store properly: Store the pan in a dry place. If it's a carbon steel pan, rub a thin layer of oil on the surface before storing to prevent rusting.

1. Rinse with water: Take the rusty pan and give it a good rinse with warm water to loosen any surface rust and dirt.
2. Apply baking soda: Generously cover the rusted areas with baking soda. Make sure the rust is completely covered.
3. Let sit: Leave the baking soda on the pan for at least an hour. This will soften the rust and make it easier to remove.
4. Scrub with a scouring pad: Use a scouring pad to scrub off the rust. Add more baking soda if necessary and apply pressure to tackle tough spots.
5. Use baking soda and vinegar (optional): For stubborn rust, mix baking soda with vinegar to create a fizzy reaction. Apply the mixture to the rusted areas, leave for a few minutes and then scrub.
6. Wash and dry: Wash the pan with warm water and a mild detergent to remove any residue. Dry thoroughly with a towel to prevent new rust forming.
7. Lubricate the pan: Coat the entire surface with a thin layer of oil and heat the pan on the stove for a few minutes. Allow to cool, then wipe off any excess oil.

1. Soak in warm soapy water: Fill the pan with warm water and add a few drops of mild dish soap. Leave to soak for at least 30 minutes to soften the burnt residue.
2. Boil water and vinegar: For stubborn burns, fill the pan with a mixture of equal parts water and white vinegar. Place the pan on the stove and bring to a boil. The heat will help lift burnt food particles from the surface.
3. Add the baking soda: Remove the pan from the heat and add a few tablespoons of baking soda. The mixture will bubble and fizz, helping to loosen burnt bits. Leave to stand for 10-15 minutes.
4. Scrub with a non-abrasive pad: Use a soft sponge or non-abrasive pad to scrub away any remaining burnt residue. For stubborn stains, sprinkle more baking soda directly onto the burnt areas and scrub gently.
5. Rinse and dry: Rinse the pan thoroughly with warm water and dry completely with a towel.
6. Re-season (if necessary): If it's a carbon steel paella pan, apply a thin layer of oil to the surface and heat briefly to re-season the pan.