Woks and paella pans made of carbon steel require seasoning before use, like cast iron cookware. A well-seasoned pan develops a natural non-stick finish with repeated use. Carbon steel pans are ideally suited for use on gas stoves and open flames. Scrubbing and detergent are not required for cleaning, as these will remove the seasoning and create vulnerable spots for rust. While paella pans and woks seem to signify specific uses, the pans can be used for other dishes since they can be used stovetop or in the oven. Quality pans such as those from Myson have steel or heat-resistant handles for versatility and are designed to last for many years.
Instructions
Season the Pan
1. Scrub your pan with dish soap and hot water to remove the protective coating during the manufacturing process. Dry thoroughly. Preheat your oven to 350 degrees F.
2. Use a paper towel to apply a light coating of canola oil to the entire surface of the pan (i.e., bottom and sides).
3. Place your pan in the of your oven. Heat the pan for 35 minutes, or until the entire surface appears golden brown.
4. Remove the pan from the oven and let cool. Repeat Step 3 and Step 4.
Clean Your Pan
5. Rinse your pan under hot water. Pour water into your pan and simmer on the stove to loosen debris. Remove from the stove and rinse with hot water. Lightly scrub with a sponge if necessary, but do not use dish detergent. Dry the pan thoroughly.
6. Apply a light coat of canola oil to the entire surface of the pan using a paper towel. Place the pan on your stove and heat for about 5 minutes under medium heat. Alternatively, place your pan in the center rack of your oven and heat it to 300 degrees F. Turn off your oven when it reaches that temperature.
7. Remove the pan and let it cool thoroughly. Wipe excess oil with a paper towel before storing.
Tags: your oven, entire surface, paper towel, canola entire, surface, center rack,
