Home > Paella Pans > Stainless Steel Paella Pans
For a touch of luxury to grace both your kitchen & table we have our range of stainless steel paella pans. The stainless steel paella pans from Vaello are of a very high quality using only the very best 18/10 grade stainless steel with strong stainless steel handles. Like all the other paella pans they are pressed to form their traditional pan shape but then the stainless steel is polished to a mirror finish. Each pan has a traditional "dimpled" base that represents the origins of paella pans when the shape was beaten by hand. The base of these paella pans is also slightly dished allowing the oil to collect in the centre when first frying your ingredients & creating the sofrito. They can all be used on gas hobs and our paella gas burners & open fires.
Please note that these stainless steel paella pans are not suitable for use on induction hobs.
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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