80cm Polished Steel Paella Pan
80cm Polished Steel Paella Pan
(Inc. 20% VAT)
(£62.08 Exc. VAT)



In stock

Model:  VC0180
Suitable for: 
Gas, Paella Gas Burner, Open Fire


  • Traditional High Quality Spanish Paella Pan
  • Hand Polished finish
  • Suitable for 600mm paella gas burners or open fire
  • Size: 80cm (measured rim to rim)
  • Max portions (approx): 30 Main Course, 40 Tapas
  • Min portions (approx): 20

Polished steel paella pans are the most traditional paella pans found in Spain. They are simple, extremely robust and inexpensive. They are made of laminated polished steel an as such, simply need to be sealed with a thin coating of cooking oil after being cleaned as with a wok or cast iron griddle.  For more information on care and cleaning please see the "Care Instruction" tab.

The base of these paella pans is slightly dished allowing the oil to collect in the centre when first frying your ingredients. This means they are suitable to be used on open fires or a Paella Gas burner.

Please Note: All our Catering paella pans, gas burners & cooking sets have been priced for commercial trade customers. However, we are able to offer an additional 3%, 5% or 7% discount for all orders totalling over £1,000, £1,500 & £2,000 ex VAT respectively.


Polished Steel Paella Pan Care Instructions:

Using your pan for the first time

Before you can enjoy your new pan for the first time you will need to remove the label and the thin, protective coat of varnish. The easiest way to do this is to slightly heat the pan under the label an it should then peel off very easily. Now simply scrub the pan with any type of pan scourer with hot soapy water to remove the varnish.  

Dry the pan immediately and thoroughly. The pan now needs to be sealed with a thin 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 roll.

Care during use

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.

Cleaning & storage

After using your pan soak as required and then clean thoroughly using a scouring pad if necessary.  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.

You may also find that your pan takes on a “seasoned” appearance – do not worry this is perfectly normal.


Average Rating (3 Reviews):  
Write a Review and share your opinions!

80 cm paella dish
Thursday, 11 July 2013  | 

Very pleased with the dish. It is big and it is robust. Became non stick very quickly. Fied eggs no problem. Get one it's great for a big fry up on an open fire!

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1 of 1 people found this review helpful.

Just Right
Tuesday, 9 July 2013  | 

Need to know what you are doing but if that is the case then the pans are a very good size for a BBQ.
Speedy delivery and even though they are still very new they look to be good quality

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0 of 1 people found this review helpful.

Great pan!
Monday, 1 April 2013  | 

Excellent service. The pan arrived exactly when it was due to, and was well packaged. The pan is great - I hadn't realised what 80cm in diameter would look like - it's big! - I think the estimates of how many people each size of pan serves are an underestimate - I would go for a 60cm pan if I were choosing again. But that is the responsibility of customers. Overall a good service.

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2 of 2 people found this review helpful.


Sizings are a difficult thing as some people eat more than others!!. Also its much better to not overfill the pan (it should only be 1 to 2 cm deep).

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