How to Look After Your Paella Pan

Do I need to season my paella pan before using it?

If your pan is made of polished steel (also known as carbon steel), then yes. Seasoning helps to protect it from rust and gives it a naturally non-stick surface over time.

To season it, wash it first with warm water and a little washing-up liquid, then dry it thoroughly. Next, heat the pan gently and rub a light film of olive oil over the surface using kitchen paper. Let it cool, then wipe away any excess oil. Your pan is now ready for its first paella.

How should I clean it after cooking?

Once the pan has cooled slightly, wash it with warm water and a soft sponge. Avoid soaking it for a long time and skip the dishwasher, as it can cause rusting and dull the finish.

If any rice is stuck, fill the pan with warm water and leave it for 10–15 minutes before gently loosening it with a wooden or silicone spatula.

Little tip: avoid harsh detergents, as they can strip the protective oil coating you’ve built up.

What’s the best way to dry and store it?

After washing, dry your pan completely, either on the hob over a low heat or with a clean tea towel. Then, rub a thin layer of olive oil over the entire surface, inside and out. This keeps rust at bay and ensures it’s ready for your next meal.

If you’re stacking pans, slip a piece of paper towel between them to protect the surface.

And if you prefer, you can hang your paella pan on the wall,  a tradition you’ll see in many Spanish kitchens. It’s practical and beautiful.

My pan has gone a bit rusty. What should I do?

Don’t worry. Rust is easy to fix.

Simply scrub the affected area with fine steel wool or a scouring pad until the rust is gone. Wash, dry, and re-season the pan with olive oil as before. It’ll be as good as new.

Can I use my paella pan on different heat sources?

Most polished steel and enamelled pans can be used on gas hobs, open flames, or in the oven. Some are suitable for induction too,  just check before you buy.

Whichever heat source you’re using, make sure the pan sits evenly to distribute heat properly; that’s the key to getting the perfect socarrat (that delicious golden crust at the bottom of the rice).

Treat your paella pan as you would a good cast-iron skillet: use it often, keep it oiled, and never leave it wet. Over time, it will darken naturally, but this is part of its charm and a sign of a well-used pan.

And of course, the more you cook with it, the better it gets. Each paella adds a little flavour and story to the next.

How to Look After Enamel Paella Pans

Enamel paella pans don’t need seasoning and won’t rust, thanks to their glossy enamel coating. Simply wash them with warm, soapy water, dry well, and avoid metal utensils or scouring pads to prevent chips.