38cm polished steel induction paella pan

Traditional paella pan made of polished steel, or as it's commonly called in Valencia, an iron paella pan. This type of paella pan is made of cold-rolled steel .

Its base is completely flat and features a heat-diffusing bottom , making it suitable for use on domestic hobs. This design ensures even heat distribution across the entire base for uniform cooking.

This paella is suitable for any type of flame: gas, wood, ceramic hob, induction or oven , making it one of the most versatile paellas.

This item has a 2-year manufacturer's warranty .

Measures

• Top diameter: 38cm
• Inside diameter: 33cm
• Handle-to-handle distance: 50.5cm
• Container height: 6cm

Paella portions

The manufacturer recommends this paella pan for preparing rice for 5 people .

Instead, we will explain some more realistic measurements below, since the manufacturer always indicates the maximum capacity of the container.

Thin layer of rice: 2 servings

middle layer of rice: 4 servings

Thick layer of rice: 8 servings

Recommendations

Before first use

To use a polished steel or iron paella pan for the first time, we must give it a prior treatment .

First, we will need to remove any label that may be on its base.

Next, we need to boil water inside the paella pan to remove the manufacturer's protective coating . To do this, place the paella pan on the stove (without turning on the heat), add water up to the nails, and then turn on the heat to bring the water to a boil. Boil the water for 10 to 15 minutes over low heat.

Next, we remove the water from inside and, with the help of a scouring pad and soap, we clean the bottom well .

Finally, thoroughly dry the paella pan and, using a paper towel, apply a thin layer of oil to the base to prevent oxidation . Be careful not to let the paella dry in the open air, as this can cause it to oxidize.

While we cook the paella

When using paella in a preparation, there are different types of considerations that we must take into account.

First of all, we should never light the fire and put the paella pan on the heat if it's empty. Doing so could cause the paella to warp, as there's nothing to distribute the heat and it could overheat.

To prepare the sofrito, only use the center flame of the gas burner . Lighting the outer rings of the gas burner will very easily cause the paella pan to warp.

We should not use plastic items while preparing paella, as we could damage them.

We must keep in mind that, being made of iron, the entire paella pan will be very hot; it is recommended to use protective gear when handling the paella .

Maintenance of a polished steel paella pan

Since it is a paella pan made of polished steel or iron, we must always be very mindful of oxidation.

After each use, it is recommended to wash with a scouring pad and soap, dry well with a cloth or kitchen paper and then coat well with olive oil , thus preventing it from rusting.

On the other hand, we recommend storing the paella wrapped in paper or in a plastic bag , always in a dry and cool place .

If a long time passes between uses, the oil applied as a protective coating may have gone rancid and stuck to the paella pan. We recommend always washing the paella pan thoroughly before each use .

Recommended gas paella pans

For a gas paella pan to be suitable for a paella, it should always have a smaller diameter. Ideally, the paella pan should extend about 3 to 5 centimeters beyond the outermost ring of the gas paella pan.

Below are some gas paella pans suitable for a 38cm paella pan :

• Traditional round tube paella pan : El Cid 200, 20cm
• High power paellero : El Cid L-20 +GAS High Power of 20 cm
• Premium Paellero : Flames VLC T-180 18cm

Difference between types of paella

Currently, there are three types of materials used for making paella pans: polished steel or iron, enameled steel, or stainless steel.

Polished steel or iron paella pan

It is the traditional paella, the one that has always been used in Valencian paella, the one that our grandmothers used.

Advantages

They are more economical than other types of paella.

Greater robustness, they withstand impacts better as they do not lose their enamel coating.

Disadvantages

Since it's an iron utensil, we'll need to take extra care of our paella pans. Therefore, we should always clean them thoroughly, then dry them well and apply a layer of olive oil to prevent rust and spoilage.

Glazed paella

These are paella pans made of polished steel, just like the previous ones, but they have a ceramic enamel coating.

Advantages

Maintenance is simpler since they don't rust ; just wash the paella pan well and you're done. You save yourself the trouble of applying a layer of oil to prevent rust.

Disadvantages

They are more easily damaged . We must be more careful when transporting them or avoiding any accidental bumps.

Higher price than polished steel paella pans.

Stainless steel paella pan

Advantages

As their name suggests, the biggest advantage is that they do not rust and are also very resistant.

Disadvantages

They require that the fire be well distributed on their base, otherwise we will not have a homogeneous heat in our paella since stainless steel does not distribute the heat.

They are considerably more expensive than polished steel paella pans, and even more expensive than enameled ones.