Paella is best when cooked in an authentic paella pan. An authentic paella pan is uniquely suited for the cooking process. The pan dips slightly in the middle and is dimpled so the oil pools in the center. This perfectly sautés the vegetables, meat, and sofrito before the rice is added. Additionally, the round, shallow shape ensures the rice cooks in a thin layer and maximizes the amount of rice touching the pan. The Valencians claim that the cooked rice should only be about 1/2″ thick, or ‘un ditet’, meaning the width of one finger.
Note: This pan is made of carbon steel. Before using, cure your carbon steel by bringing salt and water to a boil in the paella pan. To continue caring for your pan, be sure to dry it immediately after washing and then rub the inside with a little oil to prevent rusting.
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