The traditional paella pan is round in shape and made from polished carbon steel. The pan has low slated sides and two curved handles set opposing each other around the rim, and riveted into the side of the pan. The pan is typically flat no more than a few centimetres tall, and the diameter of the pan can vary, but is usually dependent on the number of people to be served. The material used in making the pan is always thin so as to transmit heat immediately and also to cook quickly when removed from the heat source, maximising heat control. The bottom of the pan is not flat but slightly convex, and characterised by a lattice of small shallow dimples, allowing the rice to become textured through slight variations in cooking conditions.
The traditional paella pan is round in shape and made from polished carbon steel. The pan has low slated sides and two curved handles set opposing each other around the rim, and riveted into the side of the pan. The pan is typically flat no more than a few centimetres tall, and the diameter of the pan can vary, but is usually dependent on the number of people to be served. The material used in making the pan is always thin so as to transmit heat immediately and also to cook quickly when removed from the heat source, maximising heat control. The bottom of the pan is not flat but slightly convex, and characterised by a lattice of small shallow dimples, allowing the rice to become textured through slight variations in cooking conditions.
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The traditional paella pan is round in shape and made from polished carbon steel. The pan has low slated sides and two curved handles set opposing each other around the rim, and riveted into the side of the pan. The pan is typically flat no more than a few centimetres tall, and the diameter of the pan can vary, but is usually dependent on the number of people to be served. The material used in making the pan is always thin so as to transmit heat immediately and also to cook quickly when removed from the heat source, maximising heat control. The bottom of the pan is not flat but slightly convex, and characterised by a lattice of small shallow dimples, allowing the rice to become textured through slight variations in cooking conditions.
The traditional paella pan is round in shape and made from polished carbon steel. The pan has low slated sides and two curved handles set opposing each other around the rim, and riveted into the side of the pan. The pan is typically flat no more than a few centimetres tall, and the diameter of the pan can vary, but is usually dependent on the number of people to be served. The material used in making the pan is always thin so as to transmit heat immediately and also to cook quickly when removed from the heat source, maximising heat control. The bottom of the pan is not flat but slightly convex, and characterised by a lattice of small shallow dimples, allowing the rice to become textured through slight variations in cooking conditions.
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Last updated at 14/04/2024 09:40:00
