Home > Paella Pans > Electric Hob, Induction & Aga Paella Pans > Traditional Polished Steel
Before you can enjoy your new pan for the first time you will need to remove the label and the thin, protective coat of lacquer. The label should peel off very easily. Now either on the gas burner or your hob fill the pan nearly to the top with water and bring to the boil. This both cures the pan and softens the lacquer coating. Carefully pour away the water and the with soap and a scourer scrub the inside of the pan. Rinse with clean water and then dry the pan immediately and thoroughly. DO NOT let the pan air-dry
If you are cooking straight away, then you are ready to go. However, if not, the pan now needs to be sealed with a coating of oil. Simply pour a little cooking oil in the pan and wipe all over with a piece of kitchen roll. Any excess oil can be wiped off with another piece of kitchen oil.
Traditional Polished Steel Paella Pans are designed for use with gas or a direct flame. (We do also have a range of flat based paella pans that can also be used on induction, electric & AGA hobs). Never place an empty pan on a direct heat. Heat your pan slowly and control the heat at all times. Polished steel paella pans are not suitable for use in ovens or microwaves. Use only metal or wooden utensils and never plastic as these pans (including the handles) get extremely hot. Keep away from children at all times
After you have finished your paella, the pan is easiest to clean if soaked for a while. Clean thoroughly with a pan scourer and soap and then rinse. Dry the pan immediately and never allow the pan to air dry after washing. As with the new pan, simply seal the pan with some cooking oil and wipe over with kitchen roll. Finally store your pan in a dry place in a plastic bag if possible.
Download Polished Paella Pan Care Instructions
Paella Pans are tradionally described by the size of their top diameter. The base is somewhat smaller due to the sloping sides of a traditional paella pan. When cooking paella it is important to choose the right size pan to keep the paella thin. The most common mistake in cooking paella is to overfill the pan.
We have included some information for choosing the size of paella pan:
Each pan is marked by the manufacturer for the number of "Raciones" it will serve. This is best described as a "tapas" size portion. It is slightly strange as in Spain you would never see a paella pan being used to serve these numbers of portions. For example a 50cm pan is described as serving 14 portions, but in practice it will be used for about 7 people (perhaps even less). However the sizing is used by all the pan manufacturers in Spain, so it isn't going to change. Therefor we have added a column for Main course size servings, that give a better impression of the pan capacity.
It is always better to use have less in the pan than the maximum number of main course portions. A thin paella (up to a depth of about 1cm) will cook and taste better than an overfilled pan. As a general rule of thumb, if you take half (or a little more) the value of tapas portions, that would be approximately the minimum amount of main course portions the pan can be used for. eg for a 50cm Pan max main course portions is about 8, min would be 14/2 so 7 or or 6
It is important to try and get an even cooking heat as possible. This becomes very neccessary in the later stages of cooking paella when the rice is cooking. The flame does not need to cover the whole base of the pan, but conversely you dont want a small concentrated heat in the centre. In practice a gas hob can cook up to about a 36cm (maybe a 38cm) pan depending on the size of the gas burners. It is possible to use larger pans on agas hob if they can span multiple gas burners. However this will mean moving the pan (not stirring the paella !) around while the rice is cooking.
Remember normal paella pans are for gas or open fire only. If you are cooking on electric or AGA's then you will need one of our flat-bottomed paella pans
Top Diameter ex Handles (cm) D1
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