Brothy rice Pots

Although paella is typically prepared with a broth that is absorbed by the rice and has a dry finish, there are many recipes for soupy or sticky rice that are characterized by having a remnant of broth once the rice is cooked. For this kind of recipes, we offer two possibilities of pots for its elaboration.

Deep enameled paella pans have a flat bottom that allows the broth to be kept more efficiently, unlike a traditional paella pan. It is suitable for all kinds of fires and is made of steel, covered with an anti-oxidant enamel, so it does not require maintenance and only needs a wash with soap and water after use.

They are suitable both for frying and for stewing all kinds of sweet rice and stews or other stews.

On the other hand, enameled cast iron pots, thanks to their ability to distribute heat evenly and conserve it, are perfect for making sweet rice, soups and stews. Handcrafted, each piece is unique with a durable finish that ensures its resistance to heat and time.

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