Garcima’s authentic Spanish-made carbon steel paella pans are easy to season once you know the key steps.
Seasoning a new pan protects its surface from corrosion and builds non-stick properties.Garcima’s high-quality carbon steel pans come with a double coating so they reach the kitchen in optimum condition. However, here’s what to do after bringing home a new pan.
Thoroughly wash pan in hot, soapy water using a nylon scourer to remove any residues. Dry immediately with a tea towel.
Rub three or four tablespoons of cooking oil over the inside of the pan. An oil with a high smoke point (like flaxseed or sunflower) is best.
Place pan on medium heat for ten minutes. Turn o heat and allow to cool. Take a paper towel and spread oil over the interior and exterior of the pan, including its base. Repeat process three times.
After cooking, hand wash and completely dry pan. Then, wipe a thin coating of oil over the pan before storing.