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Your cart is empty.Classic paella is best when made in a traditionally pan Made from thin carbon steel the bases are hammered to produce small dents that help expand the base to prevent buckling when heated They also aid in more uniform cooking and in the development of the delicious toasted rice bottom known as socarrat The shallow splayed sides encourage the evaporation of liquid and speed up the cooking process Carbon steel paella pans are commonly used but require some care They must be washed seasoned and stored in a dry place to keep the carbon steel from rusting Over time ingredients will react with the steel and develop a patina that will impart a unique flavor to the dish Although paella is usually best when cooked over an open flame This style is induction-compatible Not dishwasher-safe
Frederick
Reviewed in the United States on April 14, 2016
Great quality. I just returned from spending the winter in Spain, where I cooked paella many times. I ordered this pan to augment the three smaller pans I already own and I was so pleased by the weight and depth of this pan. Perfect heavy gauge steel that distributes the heat nicely, with the many small dimples that add to the heat distribution. This pan is at least twice as deep as my other pans and will easily serve 8-10 hungry people. The label was easily removed with a few drops of olive oil that I allowed to soak in for an hour. My pan has not rusted yet, I expect it to and this is easily removed with a bit of oil on a green scrubber, a good rinse and dry in the oven, followed by a coating of new oil. Cooked a nice paella with a perfect cremada- the layer of savory, crusty rice that forms on the bottom of a good paella. I am very glad I purchased this Spanish made pan.
Papadoc
Reviewed in the United States on September 16, 2015
When receiving this pan, there are a couple of steps that aren't immediately made known, and these are very important to follow before making your first paella. Of course everyone will remove the sticker and most will wash the pan. BUT.... be sure to wash this pan with extremely hot water and lots of soap, making sure to flood the pan and wash it with a stiff cloth or a 3M cleaning pad, inside and out. There is a factory film on there that is easily removed and should be, but it takes more than a quick rinse out. I think it's part of the production process or something to help protect the pan till it gets to you. It's not going to make you sick, but just doesn't need to be in your food.Of course be sure to dry the pan immediately, preferably with a little heat to remove all traces of moisture before the next step. After the pan is dry, use a paper towel and rub a very light coat of shortening on the pan while it is still warm. I use Crisco. Then with a dry towel, wipe every bit of shortening residue off it. A slight film will remain. Do this inside and out to make sure it is well seasoned and protected from elements, and be sure to do this every time you use the pan for the next 5-10 times you use it. By then it will have started to build seasoning on it and you won't have to do it as often. However, I still put a little on my pan from time to time, and particularly if you know you aren't going to use it for awhile.This pan is pretty heavy duty and will hold up for my lifetime and more so long as you aren't throwing it around or bang it up too badly. Treat it with respect and it will serve you well for a long time. There are dimples in the bottom of this pan, and this is pretty typical of most top quality paella pans. I have never researched it in depth, but I have heard from several sources that it helps create the socarrat. “Socarrat” is that delectable, scrumptious crust that forms at the bottom of the paella pan when the fat is rendered, the liquid absorbed, and the rice has reached its peak.This pan is highly recommended for beginners and paella experts.
Dan
Reviewed in the United States on February 22, 2012
This pan cuts the mustard test. It's been used on weber bbq grills and my home range. The paella that I make consists of 25+ ingredients and is intended to feed a voracious audience.I bought this knowing well that my friends may have high standards. That's fine with me. Paella should be celebrated amongst friends and strangers.I've used this pan sparingly, since the size is so darn big. But, I recommend it if your entertaining a lot of guests and expect a few others to bring some extra dishes for others to munch on while this is being prepared.One thing to note when feeding an army. Cut your protein in smaller 'bite' size pieces and let all your fatty goodness/meats do their thing.Here's a list of standard paella ingredients.Oil/Butter, onion, peppers, garlic, roasted Peppers, tomatoes (use cheese graters), roasted peppers, string beans, pimenton, paprika, chorizo (thinner is better), chicken, fish, clams, muscles, shrimp, scallops, (if fancy, lobster, prawns, jumbo shrimp) parsley, salt, pepper, clam juice, broth (cheaper to use the stuff in cubes/base vs. cartons), saffron (use pestel and mortar), lemon and alioli.Expect longer cook times if using medley of seafood from frozen.Expect hungry guests if the expectation is known that paella is on the menu. Watch Alton Brown and youtube clips of how traditional paella is made and as Chef John (food wishes) closes each video, 'ENJOY".Made with love and prepped primarily the day before saves a lot of energy when the dish comes together.P.s. Pass on 'seasoning' the pan. I wash and store when not used because I'm making this dish twice a year at most.
G. A. Rivera
Reviewed in the United States on August 8, 2011
I just made my first paella last weekend and it was actually not that bad. The pan is nice, the handles do not get that hot even after being cooking after 2 hours, it is easily cleaned, it is really good overall. About 10 people were able to eat and a little bit was left over.Probably the only thing I did not like it was that the walls of the pan are not big ... I mean, I have seen paella pans a little bit deeper and it is really useful that the walls of the pan are bigger. I felt that I could not fit everything in it and a chicken leg was pretty much the height of the pan. Other than that, I am very pleased with it and the friends I invited over were even more.I would still recommend this product for someone that needs to do a paella for not that many people.
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