How-To Season your Paella Pan

1. Oil your paella pan. Using a paper towel or kitchen towel, apply a very thin layer of oil with a high smoke point 400˚F - 475˚F (204˚C - 246˚C) to the pan's entire surface. Oils such as canola oil, sunflower, vegetable, flaxseed, grapeseed, or soybean provide the best result. We do not recommend using avocado, coconut, or olive oil.
2. Bake the pan for one hour at 400˚F (204˚C). It is best to place the pan upside down in your grill or oven, so the oil does not pool. Let the pan cool completely before removing it from your grill or oven.
3. Once the pan has completely cooled, remove it from your grill or oven and wipe away any excess oil or residue.

Tip: Paella Pan should not be sticky to the touch. If sticky, simply heat and cool your pan until the desired coating texture is achieved.

Karbon Steel cookware will take on a variety of colors and patterns as you begin to season and cook with your paella pan. The change in color and appearance is completely normal. The darker the pan becomes, the better its non-stick properties.