PAELLA PANS TYPES
We may categorise them into two distinct categories based on the kind of heat source they will be cooked in. As a result, pans for gas or wood stoves and pans for induction or glass-ceramic are distinguished.
Paelleras for burning wood or using gas (also suitable for grill and oven)
Paelleras made of polished or carbon steel are also acceptable options.
In addition to being known as “iron paelleras,” they are the traditional pans for making paella. They are the most often used by chefs in restaurants because they are the greatest at absorbing and dissipating heat. Oil collects in the middle of the base due to the convex shape, which also aids in the uniform distribution of heat.
In any case, the paellera is made of enamelled or vitrified steel.
To avoid rust, they are coated with black ceramic enamel with white flecks, which is the same as iron and does not need to be maintained.
Cooking in the enamelled paellera is almost identical to cooking in a regular one, and only a skilled chef would detect any difference between the two methods.
Aerated Pool Paelleras in Stainless Steel
They don’t rust, therefore they don’t need any additional cleaning or upkeep. Due to their mirror-like sheen, they are often given as gifts since they are so well-known.
Their drawback is that their ability to evenly disperse heat is inferior to the previous two, and this might lead to deformation of surfaces if the fire doesn’t reach them completely.
In order to ensure that the heat is uniformly distributed, it is always best to choose a paella gas burner set or stove that is the same size as your paella pan. Its somewhat convex base is also a benefit.
Vitro-Ceramic Paelleras and Induction
Induction pans have a perfectly flat base to maximise the amount of food that may be contacted. They are also thicker so that they can resist the greatest concentrations of heat.
The Paelleras That Don’t Stick
As a result, the rice (or whatever else is being cooked) will adhere to the pan’s non-stick surface.
Non-stick pans and paella pans are available to prevent food from adhering to the pan.
Socarrat, a key ingredient in paella, must be taken into consideration. Socarrat must be included in every paella worth its salt. When the rice starts to stick near the end of cooking, a thin coating of toasted rice forms on the bottom. For many, it is the most enjoyable component of the dish. It is thus not suggested to use this sort of paeller if you want to produce a nice paella under favourable circumstances.
