Stainless steel pan Vaello REF6750

A solid steel pan built for the slow, even toasting of breadcrumbs, flour and garlic that forms the base of Spanish Gachamiga or Migas. The broad, flat surface spreads heat evenly across the entire cooking area, allowing the mixture to crisp without scorching. Cold-laminated steel holds and radiates heat steadily, so the dish develops its characteristic texture without constant stirring or hot spots.

The pan is loaded with the dry ingredients and a measured amount of fat, then set over a moderate flame. As the steel warms, the mixture is turned and folded with a spatula, breaking up clumps and exposing every particle to the heat. The process continues until the crumbs reach the desired golden colour and crunch. No lid is used; the open surface lets steam escape, keeping the mixture dry and crisp.

Constructed from cold-laminated steel, the pan has a smooth, uncoated finish that seasons with use, improving its non-stick properties over time. The 500 mm diameter provides ample space for the volume of ingredients typical in professional batches, while keeping the pan light enough to manoeuvre on a commercial hob.

Cleaning is done by scraping off any residue while the pan is still warm, then wiping with a dry cloth. Water is avoided to prevent rust; if moisture is introduced, the pan must be dried thoroughly and lightly oiled before storage. Regular use and proper seasoning maintain the surface and prevent sticking.

The Vaello MIGAS 50 cm pan is categorised under professional cookware for traditional Spanish dishes.