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Page Contents:
-Steel Paella Pans
-Use & Care of Steel Pans

Related Pages:
spanish terracotta cazuela-Cazuelas (Earthen Paella Pans)

Steel Paella Pans

Paella is Spain's national dish. Variations by region result from the food that is harvested locally, however their common base is saffron-flavored rice. Recipes in Spain's interior are characterized by vegetables, meat, chicken and sausage, whereas coastal regions, as with Valencia and Barcelona, specialize in combining seafood with chicken and vegetables.

The name of the recipe comes from the name of the pan. Earthenware pans are the traditional cooking, as well as serving, vessels for paella, and will hold the food hot after cooking. However pans made of steel and other metals have become more popular, due to their prolonged durability.

Paella by D Rowlett Photg WashDCSteel pans are easy to handle, and quick to heat. Frequent stirring helps to insure even cooking. After you're done cooking, be sure to wash and thoroughly dry the paella pan, then put a light coating of oil on it before storing, to help prevent rust from forming. Blued steel is carbon steel that is heated so that the surface oxidizes and forms a dark, bluish coloration; it serves to help protect -- but not prevent -- the pan from rusting. (Stainless, earthenware, and enameled pans do not need oiling before storage.)

14" deep steel paella pan 14" Blued Steel Deep Paella Pan

$34.99
#98785
14" outside diameter,
2-1/2" high,
Heavy gauge blued steel,
Steel handles,
Made in China
Steel Paella Pans

steel paella pan
17" Steel Paella Pan

$36.99
#1785
16.9" top outside diameter,
1.75" deep,
Medium gauge carbon steel,
Rolled edge,
Enamel coated steel handles,
Made in Spain
15" Steel Paella Pan

$31.99
#1776
15" top outside diameter,
20" handle to handle,
1.75" deep,
Medium gauge carbon steel,
Rolled edge,
Enamel coated steel handles,
Made in Spain
13" Steel Paella Pan

$23.99
#120338
12.9" top outside diameter,
1.5" deep,
Medium gauge carbon steel,
Rolled edge,
Enamel coated steel handles,
Made in Spain
10" Steel Paella Pan

$20.99
#120331
Medium gauge carbon steel,
Rolled edge,
Enamel coated steel handles,
Made in Spain
8" Steel Paella Pan

$13.99
#1782
8-1/8" diameter,
1-3/8" deep,
Medium gauge carbon steel,
Rolled edge,
Enamel coated steel handles,
Made in Spain

Use & Care of Steel Pans

 
About Steel

Steel is a tough alloy of iron containing carbon. Its advantage is that it is quick to heat and can take high heat. The thicker the steel, the more evenly heat is distributed when used on the stovetop. In the oven, food cooks more quickly in steel utensils.

Blued, sometimes called black, steel is obtained through high heat during the manufacturing process, causing oxidation to form as a thin bluish layer on the surface of the metal, allowing for better heat transference to the food.

Once seasoned and in constant use, a steel pan will naturally become blued.

Steel has magnetic properties which allow for its use on induction cooktops.

Similar to iron cookware, absorption of the mineral iron into the body would only account for less than 20% of the daily recommended dosage, so it's safe to use.


Care of New Steel Pans

Wash with hot soapy water, rinse very thoroughly and towel dry.

Many people like to then season their steel pan. (Blued steel pans don't need seasoning, as they already are.) Please refer to our Seasoning Instructions.


How to Use a Steel Pan

Steel is a reactive metal, and acidic foods should not be cooked in it for prolonged periods of time. Nor should acidic food be the primary ingredient. It is best to add acidic foods, like tomatoes, near the end of the cooking.

Stir regularly and often to insure that the food is cooked evenly, especially if you're using high heat and a lot of food in the pan. Frequent stirring will help prevent sticking.


Cleaning Up

To clean after cooking, you generally only need to wipe with a paper towel or cloth. Or use hot water and a tampico or stiff nylon brush if there's any stuck-on food. Then towel dry.

If you're not going to reuse the pan for a prolonged period of time, give it a light coating of oil before storing, to prevent rusting.

A little rust is no reason to throw away the pan. Light rust can be wiped off. For heavier rust, just sand down to the bare metal, using very fine sandpaper, and re-season.

Blued Steel Paella Pan
Blued Steel Paella Pan

Steel Paella Pans
Steel Paella Pans

Steel Paella Pan
Steel Paella Pan

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