Imported from Spain and made from enameled steel, this paella pan is the perfect for making and serving delicious paella. The enameled pans are made of steel and coated with black and white speckled enamel giving the ease of care and rust proof qualities of stainless steel pans but at a fraction of the price. Cleaning is a snap requiring only soap and water. Their performance is equivalent to the carbon steel or stainless steel pan. The pan can be used on a stove top, oven, gas barbeque grill or open flame. For best results, it can be used over a paella burner (also available for purchase).

The paella pan is shallow and has sloping sides, which helps the rice cook evenly and develop more intense flavor. As the pans get larger, they grow in diameter rather than depth, which allows for more delicious socarrat, which is the term used in Valencia to describe the delicious caramelized crunchy rice crust which forma the base of any good paella.

Item Number:	Diameter (cm)	Diameter (inches)	Servings
ESP-4120-10	10	3.9	mini
ESP-4120-15	15	6	tapa
ESP-4120-20	20	8	1
ESP-4120-30	30	12	4
ESP-4120-34	34	13.5	6
ESP-4120-38	38	15	8
ESP-4120-42	42	17	10
ESP-4120-50	50	20	14
ESP-4120-65	65	26	22
How we measure

The best heat source for a Paella Pan is one that covers the entire bottom of the pan, such as the Paella Burners we carry, which are specifically made for the job. Alternatively they can be used over an open flame (as they were originally done) or a barbeque grill. Of course they can be used on a stove top (gas, electric), however the heat source will not cook the paella evenly past certain sizes. You can overcome this by straddling the pan over two or more burners, as well as beginning the paella on the stove top, but finishing it in the oven. This will cook the paella pan but will not develop the delicious caramelized crunchy rice crust which would normally form on a paella burner. Because the bottoms are ever so slightly convex, they do not make good contact with flat surfaces and are therefore not good for ceramic or induction cook tops.

Remember that the handles will also get hot during use so always use care when handling or use protective gloves.

An Enameled Steel Paella Pan is quite easy to use and maintain, with the advantage over a carbon steel one of not rusting and therefore requiring less care. It can even survive a dishwasher, although they will last longer if hand washed.

For everyday cleaning of an Enameled Paella Pan, hand washing in hot, soapy water and drying it thoroughly with a soft cloth before storing is recommended to maintain the best appearance of the Pan. Since the exterior glaze enamel is kiln dried at 1,600° Fahrenheit, the surface is rather resilient and can even be scrubbed with a scrubber of steel wool to remove dried-on or burnt food. Another excellent cleaner for keeping the interior and exterior of the enamel shiny is Soft Scrub Cleanser.

Unlike a Carbon Steel Paella Pan, an enameled one does not require any special curing or seasoning.