Paella pan Vaello REF0260

A paella pan spreads heat evenly across a wide, shallow surface so that rice, seafood and vegetables cook at the same rate without stirring. The broad diameter lets steam escape quickly, concentrating flavours in the grains while forming the characteristic crust at the bottom. This method relies on conduction from the metal base and convection through the thin layer of liquid, so the pan's material and shape determine how evenly the dish finishes.

The operator places the pan on a compatible paella burner or hob, adds oil and ingredients in stages, and adjusts the flame to maintain a steady simmer. No lid is used, so the chef watches the liquid level and the crust formation directly. Once the rice is tender and the socarrat has formed, the pan is removed from the heat and rested before serving straight from the pan.

The pan is made of cold-laminated steel and coated with an acid-resistant enamel. The enamel prevents the steel from reacting with acidic ingredients such as tomatoes or lemon, keeping the food's colour and taste intact. It also makes the surface easier to clean and protects the steel from rust.

The 60 cm diameter gives a large cooking area that suits professional service, allowing batches of paella to be prepared for groups. The shallow depth keeps the rice layer thin, which is essential for even cooking and crust formation.

Cleaning involves washing the pan with warm water and a non-abrasive sponge after each use. The enamel coating resists staining and corrosion, so no seasoning is required. The pan should be dried thoroughly before storage to prevent any moisture from affecting the steel beneath the enamel.

This pan is listed in the professional catering catalogue under paella and specialty rice equipment.