Description
Nothing says summer quite like a fresh paella! A sturdy carbon steel paella pan is found in many households throughout Spain, due to its lightweight yet highly durable construction, and fast and even heat conduction. The dimpled surface helps to enhance the rigidity of the pan. The shallowness of the pan, combined with the sloping sides, helps the rice used in paella to cook more evenly and develop more intense flavour. What’s more, the bigger the paella pan, the more socarrat you get – that’s the layer of toasted rice on the bottom of the paella!
Like cast iron cookware, carbon steel pans require seasoning to prevent rusting. If you do find your paella pan is developing rust spots, some work with the steel wool will clean it right off.
Hand wash only.
