Gas burner for paella pan HENDI 622728

A shallow, wide-base frying pan spreads heat evenly across the cooking surface, letting the operator sear, sauté or fry small batches without crowding. The low sides allow quick evaporation, so food browns rather than steams, while the broad rim gives a firm grip for flipping or tossing.

The pan is loaded directly on the hob, filled with oil or fat to the depth needed, and brought to temperature. Ingredients are added in a single layer; the two handles let the operator lift, shake or turn the pan without a spatula, keeping the food moving so it cooks uniformly. When the batch is done, the pan is lifted clear of the heat and the contents tipped or slid onto a tray or plate.

Construction is enamelled steel: a base of mild steel coated with a vitreous enamel that resists sticking, withstands repeated heating and cooling, and cleans easily. The two handles are fixed to the rim, giving a balanced lift even when the pan is full.

The 150 mm diameter sets the working area; the 27 mm height determines the maximum depth of oil or the volume of ingredients that can be cooked in one batch. The compact size suits small worktops, mobile stations or counter-top induction hobs where space is limited.

Cleaning follows from the materials: the enamel surface is wiped with a soft cloth or sponge and mild detergent, avoiding abrasives that could scratch the coating. The pan is dried before storage to prevent water spots or corrosion on the rim where the enamel may be thinner.