Carbon Steel Paella Pans
Carbon steel is the most traditional material for a paella pan and is the type of pan you can find in most households in Spain.
What makes a carbon steel paella pan so good?
Carbon steel is ideal for paella because it conducts heat very evenly and quickly, giving it a slight advantage over other materials. True paella aficionados believe that the reactive nature of carbon steel means that these pans add a desirable flavour to the paella. The other obvious good feature is that carbon steel paella pans are also the most affordable.
Any negatives I need to know about?
The main drawback of a carbon steel paella pan is that as a reactive metal carbon steel is prone to rusting if it is not properly cared for. Thankfully, caring for a carbon steel paella pan is not difficult – simply ensure that your pan is dried thoroughly after washing, and then use a paper towel to wipe a thin layer of cooking oil over the surface. The oil will prevent the metal surface rusting and can easily be wiped off the next time you use your paella pan. If you do forget to oil your carbon steel pan, any surface rust that develops can easily be removed with a light brush with steel wool.