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Taking Care of your Paellera
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TasunkaWitko View Drop Down
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    Posted: 19 September 2012 at 10:36
I know that my own paellera requires some easy-yet-important care; it needs to be kept completely dry, and a sheen of oil on it seems 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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Points: 5805 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 19 September 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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Points: 8550 		Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 19 September 2012 at 11:14
Quote
cazulea de barro: an earthenware pallera or ovenware baking dish:



This is exactly what i intend to order from La Tienda:

http://www.tienda.com/table/products/ca-20.html

Many thanks to hoser  for the tip

Very nice, Margi!
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Margi Cintrano View Drop Down
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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
 
Marge.
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Points: 8550 		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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Points: 5805 		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.
Margaux.
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Points: 4344 		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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Points: 8550 		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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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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Points: 8550 		Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 06 December 2017 at 09:48
Here is a bit of information from www.tienda.com:

Quote 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.

As you use your steel paella pan it will become seasoned, changing color and absorbing more flavors as you continue to cook with it.

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.
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Points: 5805 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 06 December 2017 at 11:51


I  honestly prefer my 15 cm. earthenware clay "cazuela" because :

It is much deeper and when I make a paella, I make extra so I can have lunch the next day.


RON:  Yes, I do same when making a small portioned paella for 2,  one for a lunch on a Sunday and then lunch on Monday for myself ..

Yes, this is good advice on how to treat the palleras .. 
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