Originally Posted by Donnelly
I just bought a Paella pan and it also needs to be seasoned. Would the steps be any different than CI?
Paella pans are usually made of carbon steel and, yes, they must be seasoned or you'll have serious problems with rust and probably with sticking food as well.
The good news is that carbon steel isn't as pourous as cast iron and is much easier to season. If you want, you can use the same method as cast iron, but reduce the time. However, all you really need to do is to wash and dry thoroughly, then simply wipe it down with high smoke point cooking oil, such as peanut or canola, heat it on the stovetop over medium heat until it begins smoking, let it cool completely, then wipe it down with paper towels. It's then ready for use.
After each use, wash and dry thoroughly, then apply a light coat of cooking oil. If you don't, it will rust.