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Paderno World Cuisine 18.5 Inch Polished Carbon Steel Paella Pan
| List Price: | $44.78 |
| Price: | $41.00 | Fast, FREE Shipping with Amazon Prime |
| You Save: | $3.78 (8%) |
Only 16 left in stock (more on the way).
Ships from and sold by Amazon.com.
Gift-wrap available.
- Enter your model number to make sure this fits.
- The pan is constructed of black steel with dual handles
- The shape encourages the quick evaporation of liquid
- A good quality product
- Professional Quality
- Perfect for traditional Spanish paella
- Dual zinc handles
- Ideal heat dispersion
- Blue steel
This fits your .
$41.00
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Fast, FREE Shipping with Amazon Prime
Only 16 left in stock (more on the way).
Ships from and sold by Amazon.com.
Gift-wrap available.
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From the Manufacturer
Benefits of the Polished Carbon Steel Paella Pan
- Constructed of thin carbon steel for faster cooking
- Hammered bottom with small dents to help expand the base while cooking
- Uniform heating and cooking
- Easy to season and care for
Paderno World Cuisine Polished Carbon Steel Paella Pan
The Paderno World-Cuisine Polished Carbon Steel Paella pan is crafted from thin carbon steel, with thought going into every detail so you can achieve authentic paella at home.
The shallow, splayed sides encourage the evaporation of liquid and speeds up the cooking process. Uniform cooking across the pan allows you to create the deliciously toasted bottom layer of rice known as 'socarrat'.
Care in CraftsmanshipThe thin, hammered bottom has dents that allow for the expansion of the pan while heating. Enjoy quick and even cooking, while creating the delicately toasted bottom layer of rice with ease. Our carbon steel paella pan is suitable for all heat sources, including induction, and is oven and broiler safe. |
Seasoning InstructionsA properly seasoned pan has a dark exterior and a shiny patina that creates a beautiful nonstick surface. To create the initial layers of seasoning: Begin by washing the pan in hot soapy water to remove any residue or film. Dry the pan thoroughly over a low flame. To season the pan over a burner, choose a flavorless oil (we recommend flax seed oil) and wipe the entire surface down with the oil. With a clean paper towel, wipe off the oil you applied until only a trace amount remains. Be sure not to leave any dribbles or pools of oil, as they will get sticky and solidify. Place the pan over medium-high heat. Allow the pan to heat until it begins to smoke slightly and the interior darkens uniformly. Remove from heat and allow the pan to cool enough to handle. Wipe down with more oil, removing most of it and ensuring no streaks are left. Place back over the heat and repeat the process. The more you season the pan the better your nonstick finish will get. |
Continued CareYour seasoned pan will continue to improve as you cook with it. Overtime, ingredients will react with the steel and develop a patina that will impart a unique flavor to each dish you create. To maintain the finish on your seasoned pan, wash in hot water and dry immediately with a paper towel or over a low flame. The dry pan may then be lightly oiled and stored in a dry place. |
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Paderno World Cuisine 18.5 Inch Polished Carbon Steel Paella Pan
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| Customer Rating | (81) | (102) | (123) | (31) |
| Price | $41.00 | $23.26 | $31.95 | $51.05 |
| Shipping | FREE Shipping | FREE Shipping | FREE Shipping | FREE Shipping |
| Sold By | Amazon.com | Amazon.com | The Hungry Cuban | Amazon.com |
| Color | Silver | Silver | metal | Silver |
| Item Dimensions | 18.5 x 18.5 x 2 in | 19.5 x 19.5 x 1.75 in | 15 x 15 x 2 in | 24.25 x 24.25 x 2 in |
| Material Type | Steel | Carbon | Carbon Steel | Carbon |
| Size | 18.5 IN | Medium | 15" | Large |
Product Description
This Paderno World Cuisine 18.5 inch polished carbon steel paella pan, with it's depth and flared sides makes it easy to cook paella, as the shape encourages the quick evaporation of liquid. The pan is constructed of black steel with dual handles.
Customer Reviews
Top Customer Reviews
By
Dan
on February 21, 2012
Verified Purchase
This pan cuts the mustard test. It's been used on weber bbq grills and my home range. The paella that I make consists of 25+ ingredients and is intended to feed a voracious audience.
I bought this knowing well that my friends may have high standards. That's fine with me. Paella should be celebrated amongst friends and strangers.
I've used this pan sparingly, since the size is so darn big. But, I recommend it if your entertaining a lot of guests and expect a few others to bring some extra dishes for others to munch on while this is being prepared.
One thing to note when feeding an army. Cut your protein in smaller 'bite' size pieces and let all your fatty goodness/meats do their thing.
Here's a list of standard paella ingredients.
Oil/Butter, onion, peppers, garlic, roasted Peppers, tomatoes (use cheese graters), roasted peppers, string beans, pimenton, paprika, chorizo (thinner is better), chicken, fish, clams, muscles, shrimp, scallops, (if fancy, lobster, prawns, jumbo shrimp) parsley, salt, pepper, clam juice, broth (cheaper to use the stuff in cubes/base vs. cartons), saffron (use pestel and mortar), lemon and alioli.
Expect longer cook times if using medley of seafood from frozen.
Expect hungry guests if the expectation is known that paella is on the menu. Watch Alton Brown and youtube clips of how traditional paella is made and as Chef John (food wishes) closes each video, 'ENJOY".
Made with love and prepped primarily the day before saves a lot of energy when the dish comes together.
P.s. Pass on 'seasoning' the pan. I wash and store when not used because I'm making this dish twice a year at most.
I bought this knowing well that my friends may have high standards. That's fine with me. Paella should be celebrated amongst friends and strangers.
I've used this pan sparingly, since the size is so darn big. But, I recommend it if your entertaining a lot of guests and expect a few others to bring some extra dishes for others to munch on while this is being prepared.
One thing to note when feeding an army. Cut your protein in smaller 'bite' size pieces and let all your fatty goodness/meats do their thing.
Here's a list of standard paella ingredients.
Oil/Butter, onion, peppers, garlic, roasted Peppers, tomatoes (use cheese graters), roasted peppers, string beans, pimenton, paprika, chorizo (thinner is better), chicken, fish, clams, muscles, shrimp, scallops, (if fancy, lobster, prawns, jumbo shrimp) parsley, salt, pepper, clam juice, broth (cheaper to use the stuff in cubes/base vs. cartons), saffron (use pestel and mortar), lemon and alioli.
Expect longer cook times if using medley of seafood from frozen.
Expect hungry guests if the expectation is known that paella is on the menu. Watch Alton Brown and youtube clips of how traditional paella is made and as Chef John (food wishes) closes each video, 'ENJOY".
Made with love and prepped primarily the day before saves a lot of energy when the dish comes together.
P.s. Pass on 'seasoning' the pan. I wash and store when not used because I'm making this dish twice a year at most.
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