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Taking Care of your Paellera |
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TasunkaWitko 
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Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9055 |
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 Topic: Taking Care of your PaelleraPosted: 19 September 2012 at 10:36 |
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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
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Joined: 03 February 2012 Location: Spain Status: Offline Points: 5989 |
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Posted: 19 September 2012 at 10:55 |
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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.:  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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TasunkaWitko
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Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9055 |
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Posted: 19 September 2012 at 11:14 |
This is exactly what i intend to order from La Tienda: https://www.tienda.com/products/terra-cotta-cazuela-15-inch-ca-10.html (Note - please click on these links in order to check out these products; doing so helps this forum pay for itself!  ) Many thanks to hoser for the tip Very nice, Margi! |
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Margi Cintrano
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Posted: 19 September 2012 at 11:17 |
 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.
 Marge.
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TasunkaWitko
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Posted: 02 April 2013 at 08:23 |
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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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Margi Cintrano
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Joined: 03 February 2012 Location: Spain Status: Offline Points: 5989 |
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Posted: 02 April 2013 at 10:09 |
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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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HistoricFoodie
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Posted: 02 April 2013 at 10:18 |
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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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TasunkaWitko
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Posted: 02 April 2013 at 10:22 |
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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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gonefishin
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Posted: 02 April 2013 at 14:46 |
The darkening is not only normal, it is desired. |
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Enjoy The Food!
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TasunkaWitko
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Posted: 06 December 2017 at 09:48 |
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Here is a bit of information from www.tienda.com:
(Note - please click on these links in order to check out these products; doing so helps this forum pay for itself! )
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Margi Cintrano
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Posted: 06 December 2017 at 11:51 |
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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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