Paella pan made in Dunedin, Aotearoa

A black iron paella pan for traditional Spanish paella, as well as risotto and even stir fries. It suits gas, electric and induction stove tops.

Lighter than conventional cast iron, it's easy to lift and bring to the table to serve from. It seasons with use.

Made from 2mm cold roll mild steel in Ōtepoti Dunedin.
Regular: 30.5cm diameter x 5cm deep
Large: 40cm diameter x 6cm deep

Seasoning: wash in warm soapy water and dry thoroughly. Lightly coat in vegetable oil, then wipe the oil off with a paper towel, removing as much as possible and leaving a thin film that feels slippery but not wet.
Place in a pre-heated oven at 250°C for 50 minutes. Expect the colour to change, usually from slightly golden to dark grey. Remove from the oven, allow to cool, and wipe away any excess oil with a paper towel. With frequent use the pan will turn black – this is desirable and should not be scrubbed off.

Care: bring the pan up to temperature gently before cooking to prevent buckling. After use, hand wash in hot water with a non-metal brush. Dry immediately with a towel or on low heat. Occasionally wipe with oil to keep it happy. Do not wash in the dishwasher or use detergents after seasoning.