Spanish Paella Pans
The authentic way to cook family-style Spanish paella.
- Material: Carbon steel, plastic
- Serving sizes: 13½" pan: 6 people; 15" pan: 8 people; 17" pan: 10 people; 22" pan: 16 people.
- 2-year guarantee against manufacturing defects. This guarantee does not cover damages caused by the user or distributor, breakage resulting from transportation of the product to its final point of sale, deterioration in the appearance of the product through normal use (for example, loss of color on handles or grips or rusting caused by lack of proper care or extreme environmental conditions
- Made in Spain
This handmade sauce is your first step to authentic paella. It is slow roasted for three hours allowing you the perfect paella in much less time. For...See product page for full details »
The La Mancha region of Spain is famous for its high-quality saffron used to give flavor, aroma and color to many wonderful traditional dishes, including...See product page for full details »
This short-grain rice is grown and harvested in the high mountains of Spain’s Murcia province, where it is fed by pure, cold mountain waters. Its slow ...See product page for full details »
I would not recommend this product if you don't have the space to store it properly
Questions & Answers
Carbon steel or aluminum?
I don't see that it does from the description ,however not sure how you make paella without a tight fitting lid
Paella Pan Care Instructions
For Traditional Polished Steel and Pata Negra Pans
Before First Use - To help remove the label, warm the bottom of the pan slightly, then peel the label off. Next, boil several cups of water in the pan to help remove the clear protective finish. Follow this by washing the pan by hand with soap and water, and then immediately dry. Finally, rub a small amount of vegetable oil on the pan to prevent rust.
Never store a pan when wet and never allow it to air dry; drying it immediately will help prevent rust.
Polished steel pans are not dishwasher safe, and are not recommended for electric cook tops.
Always oil a pan before storage to prevent rust.
Discoloration (turning blue-black) is normal and is an indication that your pan is ‘seasoned’ and has been properly cared for.
If your pan does rust, simply clean off the rust with a scouring pad or light sandpaper, then re-oil.
However, if it is NOT stainless, clean it the way you would a typical cast iron food residue.pan. Very limited soap, very gentle scrubbing. Use kosher salt and a sponge to remove any sticking food residue. Dry completely with a paper towel and apply a thin coat of any cooking oil to protect the surface and inhibit rusting/corrosion. NOTE: BEST paella pans are NOT stainless.