These polished steel paella pans are ideal for those of us with induction hobs but they are perfect on any heat source. The heavy base ensures efficient heat conduction to produce the perfect socarrat (that coveted bottom crust on your paella). The loop handles allow easy manoeuvring of the pan and storage.

These paella pans are made from raw uncoated polished steel which requires careful use and care to ensure it lasts a lifetime. The more you use the pan the better it becomes as it builds up a lovely patina. Please note the pan will darken and alter in colour with use.

When new: Your Paella may appear to have scratches on the surface. These will be on the protective ‘varnish’ that needs to be removed.

Before use: Fill your paella with water (as much as practical) and bring to a rolling boil to remove the protective coating (approx. 10 minutes). Dry well, then wipe the interior of the pan with a paper towel dipped in vegetable oil (not olive oil). Place in a very low oven for 1 hour. The pan is now ready to use.

Care during use: This product is designed for use on an induction hob. Never place an empty pan on direct heat. Heat the pan slowly and control the heat at all times. Avoid any heavy knocks. Never use in microwave ovens. If using your pan in the oven never expose it to temperatures higher than 250ºC for more than 10 minutes. Use only metal or wooden utensils, never plastic. Note that these pans reach higher temperatures than other pans, while in use the entire pan is hot.

After use: Wash your pan in warm water, soaking if need be to soften baked on food. (Avoid the use of detergents) Dry thoroughly, either by hand or in a warm oven and then wipe a very thin layer of vegetable oil (not olive oil) over the pan with a paper towel. In humid climates we recommend drying in the oven. Wrap in paper, place in a plastic bag and store away from moisture.