Samuel Groves 16" Black Iron Paella Pan

These paella pans are made from Black Iron which is the traditional material this kind of pan. They have great conductivity and ability to withstand cooking over high heats. The flat, wide bottom and the shallow, sloped sides allow the food to cook evenly and two ergonomic handles ...These paella pans are made from Black Iron which is the traditional material this kind of pan.

They have great conductivity and ability to withstand cooking over high heats. The flat, wide bottom and the shallow, sloped sides allow the food to cook evenly and two ergonomic handles allow for good movement during cooking and serving. These paella pans are coated with natural flax oil to protect from oxidation.

You should soak and clean them throughly before use. This pan must be seasoned before use Using and caring for your pan.This product should be seasoned before use; this is best done by gently heating about 1cm of oil in the base of the pan. After heating the oil, allow it to cool before disposing of the oil, then wipe the pan with kitchen paper.

This seasoning starts the beginning of a naturally forming ‘patina’ on the surface. The patina will develop with regular use and the surface of the pan will become virtually non-stick. After cooking, the pan should only be wiped out with kitchen paper, washed to remove any remaining food and returned briefly to the heat to dry.

Always store the pan in a dry place to avoid the pan rusting. If light rust spots do occur, they can be removed with a scourer. The seasoning process should then be repeated before further use.

The cooking of acidic food, such as tomatoes, may produce staining. If this occurs the pan should be re-seasoned.