Gas burner for paella pan Neumarker L00-00522

A wide, shallow paella pan spreads heat evenly across a large surface so that rice cooks at the same rate from edge to edge. The broad diameter lets steam escape quickly, keeping the grains separate and the socarrat—the crisp bottom layer—intact. This method suits paella, risotto-style dishes and other large-batch rice preparations where uniform texture is critical.

The operator places the pan on a compatible paella burner or a wide, stable hob. Oil or stock is added and heated until shimmering. Ingredients are arranged in concentric circles, starting with the proteins and finishing with the rice. The pan is left uncovered so that steam can rise freely, and the heat is adjusted to maintain a steady simmer. Once the rice is al dente and the liquid absorbed, the pan is removed from the heat and allowed to rest briefly before serving.

The pan is formed from a single sheet of heavy-gauge metal, giving a continuous cooking surface without seams or welds. The 10 mm base resists warping and distributes heat evenly, preventing hot spots that can scorch the rice. A rolled rim around the circumference strengthens the structure and provides a secure grip for lifting.

The 650 mm diameter creates a large cooking area that can accommodate multiple servings in a single batch, reducing the need for repeated cooking cycles. The 100 mm height keeps the pan shallow enough to allow steam to escape while providing sufficient volume for liquid and ingredients. The 13 kg weight ensures stability on the hob and reduces the risk of accidental tipping when the pan is moved.

Cleaning is done by hand with a non-abrasive pad and mild detergent. The thick base retains heat, so the pan must be allowed to cool completely before washing. After drying, a light coating of oil prevents oxidation and keeps the surface seasoned for the next use.