With a range sizes to choose from, these carbon steel Paella pans are the most popular style pan in most households in Spain. The thin, but rigid and durable, steel conducts heat quickly and evenly, thus making for perfect tender rice and that desired crusty bottom every time. Not suitable for induction.
Care: Pan must never be left wet as it will rust. Wash and dry immediately then rub all over with a little vegetable oil before storing. If rust occurs, rub with steel wool and then re-season. Please note, the measurementis taken from the diameter of the top of the pan not the base.