Stainless steel paella pan 55cm

The 18/10 stainless steel paella pan is made with the same characteristics as typical steel pans. It has a concave base and is perforated to prevent warping from heat.

Stainless steel paella pans have all the advantages of steel and enameled ones: they require no maintenance as they do not rust, they are shock resistant and maintain the traditional flavor of steel paella .

We must pay special attention to heat distribution . This type of paella pan doesn't distribute heat as well as iron ones, so we need to make sure we have a uniform and stable heat .

This paella is suitable for any type of gas flame or oven.

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

Measures

• Top diameter: 55 cm
• Inner diameter: 48cm
• Handle-to-handle distance: 69.5cm
• Container height: 5cm

Paella portions

The manufacturer recommends this paella pan for making rice for 16 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: 4 to 5 servings

Middle layer of rice: 7 to 8 servings

Thick layer of rice: 14 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.

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 pan.

Below are some Gas paella pans suitable for a 55cm paella :

• Traditional paella pan round tube: El Cid 400 of 40cm
• High power paellero : El Cid L-40 +GAS High Power gas paellero of 40 cm
• Premium Paellero : Flames VLC T-380 38cm

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.