Gas burner for paella pan Vaello REF0650

A wide, shallow vessel spreads heat evenly across the base, letting rice or seafood cook at the same rate without stirring. The broad surface exposes more food to the air, so liquids evaporate quickly and a crisp crust forms at the bottom. This method suits paella, risotto and large batches of fried fish or vegetables, where even browning matters more than depth.

The pan sits over a gas ring, solid-top hob or open flame. Heat travels through the steel base and radiates upward, warming the sides only lightly. The operator adds oil or stock first, then ingredients in stages: aromatics first to flavour the oil, then proteins, then rice or vegetables. A long-handled spatula reaches every part of the pan without disturbing the crust. Once the dish is set, the pan moves straight to the pass or to a serving counter, where its wide rim makes portioning easy.

Cold laminated steel gives the pan a rigid, warp-resistant base that conducts heat steadily. An anti-acid enamel coating prevents the steel from reacting with citrus, tomatoes or wine, so the pan does not discolour or impart a metallic taste. The enamel also stops food from sticking, reducing the need for scrubbing and letting the pan keep its finish through repeated use.

The 500 mm diameter creates a large cooking area that still fits on a standard professional hob. The shallow sides keep the pan light enough to lift when full, while the flat rim gives a stable surface for resting utensils or stacking pans between services.

Cleaning follows from the enamel finish. Warm water and a soft cloth remove most residues; a non-abrasive pad tackles any stuck-on crust without damaging the coating. The pan dries quickly and does not need seasoning, so it is ready for the next service without delay.

The catalogue places this model in the deep-frying and paella section, alongside other wide, shallow vessels designed for even heat distribution and large batches.