There are several types of Paella Pan to make Classic Seafood Paella whereas your choices are either stainless-steel, enameled-steel and carbon-steel pans; Gourdo’s carries the latter two (find it here). Carbon steel is the most traditional between the 3 and the reactive material influences the paella’s flavor.
While there is a huge benefit in using carbon steel when making Seafood Paella, the downside is that it is prone to rust and it requires extra care which is very similar to a cast iron skillet. It should be seasoned on the first use and carefully cleaned and re-seasoned in between uses.
Enamelled Paella however, doesn’t offer the same benefit as a carbon steel, but it is coated with rust protection and is easy to maintain; It’ll last longer if cleaned by hand. We recommend the steps below in maintaining your Paella Pans good as new:
Carbon Steel Paella Pan
In the photo: Paella Pan Valencia Carbon Steel 34cm
- Boil water in pan before using for the first time.
- Wash hot water & detergent after each use.
- Dry immediately, never leave to air-dry to avoid rusting.
- Oil pan both inside and out, before and after use. Can use any vegetable oil.
- Wrap in paper inside a plastic bag.
- Store in a dry place.
Note: Never put the pan on the heat when empty. If using oven, never exceed a temperature of 250 degrees Celsius or a duration of 10minutes.
Enamelled Paella Pan
In the photo: Paella Pan Enamel Esmaltada 38cm
- Devised for use on gas and oven only.
- Not suitable for induction stovetops and microwave ovens.
- Do not submit the product to sudden temperature changes as this could damage the enamel.
- Smear the interior with a light layer of oil to better prepare the pan to withstand heat when cooking.
- Use non-abrasive sponge and detergents for cleaning to avoid damaging the enamel.
100% BRAND NEW AND HIGH QUALITY. MAKE PAELLA THE TRADITIONAL SPANISH WAY WITH THE GARCIMA PATA NEGRA PAELLA PAN. CONSTRUCTED FROM DOUBLE GAUGE CARBON STEEL, THE HEAVY DUTY 30CM PAN WILL GO THE DISTANCE DAY-IN AND DAY-OUT. THE IMPRESSIVELY DESIGNED PAN FEATURES TWO, EASY-TO-GRIP HANDLES OF EITHER SIDE AND IS SUITABLE FOR ALL COOKTOPS (INCLUDING INDUCTION). DISHWASHER SAFEPhp1,575.00
100% BRAND NEW AND HIGH QUALITY. "THEIR LOVE FOR PAELLA AND OUR HIGH QUALITY PANS GO HAND IN HAND WITH THE BEST TASTE RESULTS THIS PAELLA PANS ARE MANUFACTURED IN COLD LAMINATED ENAMELLED STEEL OFFERING A PROTECTION FROM RUSTS AND NON-STICK CAPABILITIES DEVISED FOR USE ON GAS AND OVEN, NOT SUITABLE FOR INDUCTION, STOVETOPS, AND MICROWAVE OVENS DO NOT SUBMIT THE PRODUCT TO SUDDEN TEMPARATURE CHANGES AS THIS COULD DAMAGE THE ENAMEL"Php450.00
100% BRAND NEW AND HIGH QUALITY. "THIS 20CM PAN IS THE PERFECT SIZE FOR SERVING TAPAS OR A PETITE PAELLA . " "THE PAN IS THIN BUT QUITE RIGID AND DURABLE, WITH A HAMMERED DIMPLED BOTTOM, IT HAS 2 HANDLES MADE OF STEEL AND PAINTED RED. " POLISHED STEEL (ALSO KNOWN AS CARBON STEEL) IS THE TRADITIONAL MATERIAL PAN USED TO MAKE PAELLA DISHES DUE TO THE THIN BASE THAT ALLOWS FOR QUICK AND EVEN HEAT DISTRIBUTION. THE COOKING VESSEL, CALLED THE PAELLA (VALENCIAN FOR PAN), MADE PERFECT TACTICAL SENSE: AMPLE ENOUGH TO FIT PROTEIN AND VEGETABLES TO ENERGISE THE HUNGRY WORKFORCE, SHALLOW AND OPEN TO ALLOW FOR QUICK COOKING AND RAPID WATER EVAPORATION, AND BUILT TO DOUBLE AS BOTH THE COOKING AND SERVING VESSEL, A SINGLE METAL PLATE WHERE WORKERS COULD GATHER AROUND TO FEAST. THE UNCOATED (GREY/SILVER) PAELLA PANS NEED TO BE OILED AFTER THEY ARE USED (MUCH LIKE CARING FOR A CAST IRON PAN). "BEFORE USING • REMOVE LABEL AND PUT WATER UP TO RIVET OF THE HANDLE, THEN BRING IT TO BOIL FOR 10 MINUTES • DRAIN THE PAN, WASH WITH SOAP AND WATER TO REMOVE RESIDUE • RINSE WELL, DRY THE PAN THEN PUT SMALL AMOUNT OF OIL AND SPREAD OUT EVENLY TO COAT THE WHOLE PAN, TOP AND BOTTOM TO AVOID RUSTING" "AFTER USING: • SCRAPE OFF ANY REMAINING FOOD PARTICLES USING WOODEN SPOON, • FILL PAN WITH WATER AND LET IT SIT FOR FEW MINUTES TO LOOSEN REMAINING FOOD PARTICLES, THEN DRAIN. • USE SPONGE TO CLEAN WELL USING SOAP AND WATER • MAKE SURE TO COMPLETELY DRY THE PAN • COAT THE PAN WITH SMALL AMOUNT OF OIL TO AVOID RUST THEN KEEP"Php550.00
The secret to an authentic Spanish Paella dish is using the best Paella Pan This Paella Pans are manufactured in cold laminated enamelled steel offering a protection from rusts and non-stick capabilitiesPhp500.00
This special hand-crafted paella pan was designed to cook the rice to bring out its best taste Can't make paella without the perfect vessel for it. This special hand-crafted paella pan was designed to cook the rice to bring out its best taste ... They are ideal for the hospitality industry and are suitable for cooking in gas paella pans and can be used with firewood as well. Made of steel and glazed enamel, 2 handles double riveting It is suitable for gas , electric, vitro, induction,and oven MADE IN SPAIN Care Instruction: Do not submit the product to sudden temperature changes as this could damage the enamel This product is ready to use just smear the interior with a light layer of oil to better prepare the receptacle to withstand heat when cooking Use a non-abrasive sponges and detergents for cleaning to avoid damaging the enamel What’s in the Box: 1 pc Paella Pata Negra induction Esmaldata 34cm Color Family: BLACKPhp1,995.00