A typical paella pan is made of premium carbon steel. Because of its unique mix of heat conductivity, heat responsiveness, heat tolerance, and stick resistance, carbon steel paella pans are the preferred choice of the world’s greatest paella cooks. Because of its weight and lack of heat reactivity, cast iron is not utilized to produce paella pans (which can lead to overcooking). Although stainless steel is commonly used in lower-cost paella pans, its lack of stick resistance and decreased heat conductivity make it difficult to obtain soft, chewy rice and crispy, flavorful socarrat (the caramelized layer of rice at the bottom of the pan).
If you are looking for a less fuss way to create your own Paella, without the hassle of cast iron or carbon steel maintainence, then this is for you.
Here are some steps to ensure that you care well for your pan.
After seasoning, you should anticipate your paella pan to appear a variety of ways.
Store in a dry place.