Traditional paella pans are slightly convex (bottom of the pan protrudes). I'm told that this is to help with the first stage of paella making the preparation of the sofrito (frying of the basic ingredients) as the oil and ingredients easily collect in the middle and fry well. However, with vitro and induction hobs, the convex base means that while the centre of the pan is in contact with the hob, the outer area of the pan will be slightly raised, causing the heat to be more concentrated in the middle. Whilst this is by no means a deal-breaker many of our customers are happily using traditional pans on vitro hobs, you just have to move the rice around a little, the ideal solution is a flat-bottomed pan which gives good contact with the hob around the entire bottom of the pan. Flat-bottomed pans are obviously a more modern invention than the traditional style, but are now being offered by most pan manufacturers in various formats: polished-steel, enamel-coated, stainless steel and non-stick. Our paella pans are manufactured to the highest quality specifications using thick-guage steel by a celebrated national brand based in Valencia, the original home of paella.
|Directions for Use:
|Units per Case: