Carbon Steel Paella Pan Thickness

Carbon steel paella pans are thin but rigid and durable, with a hammered dimpled bottom. The thickness of the pan is not stated, but it is described as thin. The smaller sizes have a hammered dimpled bottom to help with rigidity. Carbon steel is the traditional material for paella, and it is popular because it conducts heat quickly and evenly.

Carbon steel paella pans are durable and require care to prevent rusting

Carbon steel paella pans are a popular choice for cooking paella due to their quick and even heat conduction. They are thin, rigid, and durable, with a hammered dimpled bottom that adds rigidity to smaller pans. While these pans are long-lasting, they do require special care to prevent rusting.

Before the first use, it is important to wash the pan with hot soapy water to remove the manufacturer's anti-rust coating. Alternatively, you can heat some water in the pan with a dash of cider vinegar, simmer for about 10 minutes, and then rinse. This step is crucial to ensure that the pan is ready for cooking and to prevent any unwanted flavours from affecting your paella.

After washing, thoroughly dry the pan. This step is crucial as any remaining moisture can lead to rusting. Once dry, lightly coat the inside of the pan with vegetable oil. This step is essential as it creates a protective barrier on the pan's surface, further preventing rust and helping to create a non-stick coating over time.

For regular cleaning and maintenance, it is safe to let the pan soak in water for a couple of hours or even overnight. However, after washing, it is important to immediately dry the pan. Then, apply a small amount of vegetable oil using a paper towel and rub it onto the surface. Before using the pan again, simply wipe it with a clean paper towel. This process helps maintain the protective coating and ensures your carbon steel paella pan remains in top condition.

If you forget to seal the pan and it does develop rust, don't worry. Rust can be easily removed with steel wool. After removing the rust, be sure to follow the steps outlined above to prevent future rusting. Additionally, when cooking with carbon steel, avoid leaving the empty pan over direct heat for more than a few seconds, as the metal can overheat and cause discolouration.

The pans are thin but rigid, with a hammered dimpled bottom

Carbon steel paella pans are thin but rigid and durable, with a hammered dimpled bottom. The hammered dimpled bottom is a feature of smaller pans to help with rigidity. The pans are made of carbon steel, which is ideal for paella as it conducts heat quickly and evenly. Carbon steel is the traditional material for paella, and some paella aficionados feel that it enhances the flavour.

Carbon steel paella pans require some care. After washing, the pans must be dried and then rubbed with vegetable oil to prevent rusting. If rust does occur, it can be removed with steel wool.

Carbon steel paella pans are the most popular style and are found in most households in Spain. They are versatile and can be used on a gas or charcoal grill, a stovetop, or in the oven. They come in various sizes, from 8 inches to 60 inches, serving anywhere from one to 200 people.

The Garcima brand of carbon steel paella pans is a popular choice, with sizes ranging from 10 inches to 28 inches. These pans are made in Valencia, Spain, and the company has been crafting them since the early 1900s.

Carbon steel is the traditional material for paella pans

Carbon steel paella pans require a bit of care. You must dry the pan right after washing it and then rub the inside with a little vegetable oil to prevent rusting. If the pan does rust, a few passes with steel wool will remove it. These pans offer great value, but most have minor cosmetic flaws ranging from rivet marks on the metal, small dents, or slight oxidation. They are sold "as is" and are final sale.

The pan size refers to the top diameter, measured from rim to rim. The cm measurement is the more accurate; inches are rounded to the nearest whole number. The pan's range of servings depends on whether you want a thinner or thicker layer of rice. You can serve more people with more rice, but using less rice gives a better flavor.

• 8" Carbon Steel Paella Pan (20 cm)
• 9.5" Carbon Steel Paella Pan (24 cm)
• 10" Carbon Steel Paella Pan (26 cm)
• 11" Carbon Steel Paella Pan (28 cm)
• 13.5" Carbon Steel Paella Pan (34 cm)
• 13" Carbon Steel Paella Pan (32 cm)
• 14" Carbon Steel Paella Pan (36 cm)
• 15" Carbon Steel Paella Pan (38 cm)
• 16" Carbon Steel Paella Pan (40 cm)
• 17" Carbon Steel Paella Pan (42 cm)
• 18" Carbon Steel Paella Pan (46 cm)
• 20" Carbon Steel Paella Pan (50 cm)
• 22" Carbon Steel Paella Pan (55 cm)
• 24" Carbon Steel Paella Pan (60 cm)
• 26" Carbon Steel Paella Pan (65 cm)
• 28" Carbon Steel Paella Pan (70 cm)
• 32" Carbon Steel Paella Pan (80 cm)
• 36" Carbon Steel Paella Pan (90 cm)
• 40" Carbon Steel Paella Pan (100 cm)
• 45" Carbon Steel Paella Pan (115 cm)
• 52" Carbon Steel Paella Pan (130 cm)
• 60" Carbon Steel Paella Pan (150 cm)

Paella pans come in various sizes, ranging from 8 to 60

It's important to consider your heat source when choosing a paella pan size. Different heat sources have different size limitations. For instance, a home stovetop usually maxes out at 20 or 22 inches, while an oven typically accommodates a pan no larger than 17 or 18 inches. If you're cooking outdoors on a large grill, you can usually go up to a 26-inch pan. If you want more flexibility with your pan size, investing in a gas paella burner may be a good idea as these can be used with any size pan up to 40 inches.

The depth of paella pans also varies, typically ranging from 1 3/4 inches for smaller pans to 3 inches for the largest pans. It's worth noting that paella pans are intentionally designed to be shallow because a thin layer of rice cooks better and produces a more delicious paella.

When choosing a paella pan, it's a good idea to measure your heat source to ensure the pan will fit. Additionally, consider whether you'll be serving other dishes alongside the paella, as this will impact how much rice you'll need and, consequently, the size of the pan you should choose.

In summary, paella pans come in a wide range of sizes, and the right size for you will depend on factors such as the number of servings you need, your heat source, and whether you'll be serving other dishes. By taking these factors into account, you can choose the perfect paella pan for your needs.

The ideal paella pan serves 4-6 people and fits over standard burners

The ideal paella pan for serving 4-6 people is typically between 14 and 16 inches in diameter. A 16-inch pan is a great option if you want leftovers! This size fits over standard burners, such as a home stovetop, which usually accommodates a maximum pan size of 20 or 22 inches.

If you're looking for a traditional option, carbon steel is the way to go. Carbon steel pans are ideal for achieving an authentic 'socarrat', the crisp rice crust that forms at the bottom of the pan. They conduct heat quickly and evenly, thanks to their dimpled bottoms, and are the most popular style in Spain. Before the first use, season your carbon steel pan with vegetable oil over an open flame or on the stove for optimal performance.

While carbon steel pans require more maintenance to prevent rusting, they are well worth the effort for their contribution to the authentic flavour of your paella. Remember to dry the pan right after washing and rub the inside with vegetable oil. If rust appears, it can be easily removed with steel wool.

For a complete setup, consider investing in a paella burner and stand set. These burners are designed to distribute heat evenly, ensuring your paella cooks to perfection. With the right burner, you can even cook for larger parties, accommodating up to 40 servings.

Frequently asked questions