Carbon steel paella pan ideal for paella, frying and outdoor cooking.
Note: Carbon steel pans are recommended for the best paella by Spanish chefs. The pan has to be seasoned well before use. After cooking, scrub the pan and dry well immediately to prevent rusting. When it is not being used for a long period of time, coat the pan with a thin layer of oil, wrap in paper and then in a plastic bag. Place in a dry place.