Polished steel or carbon steel paella pan is the one traditionally used to make Valencian paella. Carbon steel conducts heat quickly and evenly. The steel is thin but quite rigid and durable. The pan bottom is dimpled in order to spread heat evenly.
Paella pans depending on the height of the rice have a different capacity. The Valencian-style paella is characterized by having a thin layer of rice, but we can take advantage of the height of the paella to cook a larger number of servings.
This 26 cm paella pan is suitable for serving:
- 1 tapas portion at Valencian style or thin layer
Certified D.O. (Denominación de Origen) from Valencia
Natural product with Bahia and Senia varieties produced at the Albufera Natural Park
Round short rice with great absorptive capacity...