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Taking Care of your Paellera

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TasunkaWitko View Drop Down
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    Posted: 19 Sepeptember 2012 at 10:36
I know that my own paellera requires some easy-yet-important care; it needs to be kept completely dry, and while I don't think it is necessary to "season" it (such as with a cast iron pan), a sheen of oil on it is beneficial in order to prevent rust.
 
perhaps some of our paella experts can lend some advice on selecting, "breaking-in" and maintenance of the paellera?
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 19 Sepeptember 2012 at 10:55
Firstly, there are numerous types of palleras ( paella pans ): 
 
flat bottom pallera - stainless steel modern style:
 
 
I have 2 that are quite aged, and when preparing for a group during the Christmas Holidays, I use a very large cazulea de barro: an earthenware pallera or ovenware baking dish.:
 
 
 
This website:
 
 
has quite a bit of information on it; however, the size factor, the material or metal it is made of; and the amount of browning that is stuck on the base, shall be all factors to consider on washing. 
 
Here is a DIRTY pallera:
 
 
Depending on the manufacturer, the type metal, or even a Cazuela of earthenware; the care is to soak a bit in a gentle warm detergent and then, wash it like any other pot; and let dry at room temp. and store in a dry pantry or cabinet or closet. Then, I cover with a towel ( Madrid is a very dusty city as it is very arid here ) ...  
 
Hope this assists....
 
Marge.  
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 19 Sepeptember 2012 at 11:14
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cazulea de barro: an earthenware pallera or ovenware baking dish: 

this is exactly what i intend to order from la tienda:
 
 
many thanks to hoser  for the tip!
 
the only difference would be that mine will also have a lid, for a little extra versatility.
 
very nice, margi!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 19 Sepeptember 2012 at 11:17
Clap Thanks Tas.
 
En hora buena, Congratulations ... Then, I shall have to fly over, and have some Paella, and I shall bring the La Bomba from Fallera - Valencia.
 
LOL
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 02 April 2013 at 08:23
i've noticed that as I use my heavy-steel paellera, it darkens quite a bit over time. this is not rust, but resembles the seasoning that a cast-iron pan or a pizza stone acquires.
 
is this darkening normal and fine, or will it negatively affect the food that i make? should i be scrubbing the paellera with vinegar to remove the darkening and bring it back to its original shine? should i burn it off in the oven on the "clean" cycle? should i sell it and get a new one?
 
help!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 02 April 2013 at 10:09
How do take care of a Paellera  Pan ?
 
Firstly, since I do not know if your paellera is carbon steel, or stainless steel ...
 
However, I am going to recommend a website that I believe shall assist:
 
 
I have never had any of the problems you have described, and I bought our 2 in 1996.
 
Stainless steel are maintenance free ...
 
I believe u have a carbon steel; which requires special seasoning and cannot be put in a dishwasher ... ( see website link )
 
Hope this assists.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 02 April 2013 at 10:18
I concur that you probably have carbon steel, Ron. If so, treat it like a light-weight version of your cast iron. Keep it oiled, and never allow soap to touch it.

The blackening is exactly what you want to see.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 02 April 2013 at 10:22
aye, it is carbon steel, or some close form of it - not stainless. 
 
i simply don't ever recall seeing a darkened paellera. and was concerned that i might need to remove the patina, or whatever it is - but as long as the darkening is normal and will not effect mis paellas, i will not worry about it! 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 02 April 2013 at 12:46
Tas. I would watch La Tienda Sales and get a stainless steel one ... And / or a jumbo cazuela like I we have ...
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 02 April 2013 at 14:46
Originally posted by TasunkaWitko TasunkaWitko wrote:

aye, it is carbon steel, or some close form of it - not stainless. 
 
i simply don't ever recall seeing a darkened paellera. and was concerned that i might need to remove the patina, or whatever it is - but as long as the darkening is normal and will not effect mis paellas, i will not worry about it! 


   The darkening is not only normal, it is desired.
Enjoy The Food!
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