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Page Contents:
-Steel Paella Pans
-Enameled Paella Pans
-Stainless Steel Paella Pan
-Use & Care of Steel Pans
Related Pages:
 -Cazuelas (Earthen Paella Pans)
 Home
Metal 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.
 Steel
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.)
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14" Blued Steel Deep Paella Pan
$34.99
#98785
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14" outside diameter,
2-1/2" high,
Heavy gauge blued steel,
Steel handles,
Made in
China |
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17" Steel Paella Pan
$36.99
#1785
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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
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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
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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
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Medium gauge carbon steel,
Rolled edge,
Enamel coated steel handles,
Made in Spain |
8" Steel Paella Pan
$13.99
#1782
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8-1/8" diameter,
1-3/8" deep,
Medium gauge carbon steel,
Rolled edge,
Enamel coated steel handles,
Made in
Spain |
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8" Enameled Paella Pan
$14.99
#1788
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8-1/8" diameter,
1-3/8" deep,
10-1/4" handle to handle,
Enameled steel
Made in
Spain |
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14" Stainless Steel Paella Pan
$49.99
#121018
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14-1/4" diameter,
2" high,
1-3/4" deep,
Heavy gauge stainless steel,
Stainless covered aluminum clad base,
Can be used on induction range,
Dishwasher safe
Made
in Italy |
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. |
