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This 38cm polished steel paella pan from Vaello La Valenciana is ideal for home cooks and culinary enthusiasts looking to create authentic paella dishes. Its high-quality stainless steel construction ensures durability, while the large, shallow design facilitates even cooking and easy serving directly from the pan. A key caveat is that due to its polished steel surface, it requires hand washing and specific seasoning, making it unsuitable for dishwasher cleaning.
| Colour | Silver |
|---|---|
| Model Part Number | 113 |
| Brand | Vaello La Valenciana |
Yes, this Vaello La Valenciana paella pan is specifically designed for induction hobs, but it also works on gas, electric, and in the oven.
Due to its polished steel surface, it is recommended to hand wash the pan with warm water and mild soap. It is not suitable for dishwasher cleaning.
After washing and drying, apply a thin layer of cooking oil to the interior and heat gently on the stove for a few minutes. Wipe out excess oil. Repeat this process a few times before the first use and occasionally as needed to maintain the surface.
While designed for modern stovetops, the pan's robust steel construction may allow for use on other direct heat sources like traditional paella burners or controlled campfires, provided the heat is distributed evenly and the pan is managed carefully.
The 38cm diameter pan is suitable for making paella for approximately 4-6 servings, depending on portion size.
Dishwasher detergents and the high heat cycles can strip away the seasoning and protective layer on the polished steel surface, potentially leading to rust and loss of non-stick properties. Hand washing allows for gentler cleaning and better control over maintaining the pan's condition.
The polished steel finish contributes to the cooking surface as it develops seasoning over time. It ensures even heat distribution, which is crucial for cooking rice properly and achieving the desired socarrat.
Ensure the pan is adequately seasoned and that enough cooking fat (oil or butter) is used. Avoid excessive stirring once the rice has started to cook and allow the socarrat to form naturally.
Ensure the heat source covers the base of the pan evenly. For gas or electric stoves, rotate the pan occasionally if necessary. For induction, ensure the pan is centered on the element.
This can occur if the pan is left wet or exposed to acidic foods for extended periods without proper care. Gently scrub any rust spots with a non-abrasive pad and re-season the affected area. Always dry thoroughly after washing.
Reapply a thin layer of cooking oil after drying and consider repeating the seasoning process if the non-stick surface has degraded significantly.
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