32cm non-stick stainless steel paella pan for induction

The non-stick stainless steel paella pans Suitable for any type of flame: gas, ceramic hob, induction or oven , making it one of the most versatile paella pans.

This paella pan is coated with a non-stick Xylan Plus layer, preventing food from sticking while cooking.

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 type of paella pan is less likely to warp thanks to its heat-diffusing base, making it one of the most durable paella pans on the market.

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

Measures

• Top diameter: 32cm
• Inner diameter: 27.5cm
• Handle-to-handle distance: 41.5cm
• Height of container: 3.5cm

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: 1 serving

Middle layer of rice: 2 servings

Thick layer of rice: 5 servings

Recommendations

Before first use

This type of paella pan does not require any special treatment before first use, as it does not have any protective coating from the manufacturer.

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

Next, clean thoroughly with a scouring pad and soap.

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.

Maintaining a stainless steel paella pan

After use, simply wash thoroughly with soap and water, dry, and store. Being made of stainless steel, they require no special treatment.

They are also dishwasher safe.

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.