This is the traditional steel paella pan used by Spaniards for centuries. The pan bottom is dimpled in order to spread heat evenly. You can use this paella pan either in the oven, on top of the stove, or on an outdoor grill
As you use your steel paella pan it will become seasoned: changing color and absorbing more flavors as you continue to cook with it.
After each use, treat the pan as you would any steel or cast iron pan: wash it by hand, then season it with a light film of oil to retard rust. Should any rust appear, merely wipe it off.
Seasoning tip: If you coat the pan with olive oil and place it in a 350 F oven for two hours the process will help prevent rust.
This size is for a single serving. Safe for use with induction cooktops.