How Do You Choose a Paella pan?Ĭhoose your paella pan according to its material (carbon steel is traditionally used), your cooking surface (for induction use flat bottom pans only), and the size according to the number of people you want to feed. This way, the socarrat (thin layer of the crunchy, caramelized paella) gets evenly browned. If you want to invite a few friends over, you’ll need an 18″ or a 22″ pan, which is big enough for 7-12 people.įor sizes from 18″ and more, you’ll need a paella burner or tripod for an open fire.įor making the best paella dish, the rice layer should be thinner than a finger (1/2 inch or 12 mm). The ideal size for home cooking (4-6 people) is a 15″ or a 16″ carbon steel paella pan. The size of your paella pan depends on the number of meals you want to prepare. Paella pans come in a variety of sizes, from 8″ (20cm) to 60″ (150cm), which is big enough for serving 25 people. Size of carbon steel paella pans (in inches/centimeters) and the amount of paella servings per size. What Size Paella Pan Do You Need? Paella Pan Size (inches) Gas, electric, ceramic glass, grill, oven, open fire, inductionĬomparing the best traditional paella pans on the market according to uses, cooktops, and price. Stovetop, oven, grill, open fire (over tripod) See our short comparison table, below you’ll find the complete paella pans reviews. However, these traditional carbon steel pans usually need some seasoning before the first use and some maintenance (though not frequent) – to ensure they don’t rust. And with proper care, you can use them for years. Maintaining a carbon steel pan is fairly easy: After each use, wash and thoroughly dry the pan and then rub it again with oil.Ĭarbon steel pans are usually cheaper than stainless steel and enameled carbon steel pans. This pan is not completely flat, but slightly concave at the bottom, created by prickling the bottom of the pan with small dimples. The large cooking area allows the rice to be spread in a thin layer to help evaporation and develop that golden caramelized crust. A carbon steel pan has the highest heat conductivity, is thinner and lighter than cast iron pans, yet is just as durable.
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