Best Copper: Mauviel Copper Paella Pan
While it can be expensive, copper pans are a chef’s favorite. They have excellent heating conductivity properties, in addition to being shiny, beautiful, and dazzling enough to go from stovetop to table.
Correspondingly, how do you break in a paella pan?
4 Steps To Season A Paella Pan
- Clean and dry the pan thoroughly. The first step in seasoning your paella pan is to clean it. …
- Apply oil to the surface and cook. After cleaning the pan, the next step is to apply oil to both the interior and exterior with cooking oil. …
- Clean the excess oil. …
- Store appropriately.
Also know, how do you maintain a paella pan?
Be sure to dry the pan thoroughly, and then lightly coat the inside with a bit of vegetable oil. This seals the surface to prevent rusting. As for regular cleaning and maintenance, it’s fine to let the pan soak with water in it for a couple of hours or overnight. This makes clean up easier.
How do you Reseason a paella pan?
How to season a paella pan
- Thoroughly wash your paella pan with hot, soapy water. …
- Line a sheet pan with foil, place it on the bottom rack of your oven, and then preheat your oven to 400-450 F. …
- When your oven has finished preheating, place your dry and empty paella pan over medium-low heat for 3-4 minutes.
A non-stick pan offers the convenience of easy cleaning, but it is not suitable for cooking a truly delicious paella dish. A non-stick interior doesn’t allow the rice to stick to the bottom, so you cannot get this very thin layer of caramelized rice known as socarrat, which is the core of the authentic paella dish.
The paella pan doesn’t need a lid because paella is traditionally cooked uncovered. Many recipes do call for the paella to be covered during the final resting period off the heat, and this is easily done with aluminum foil.
Use it for searing steaks, chicken cutlets, fish fillets, and roasts; as a griddle for pancakes, bacon, and other breakfast treats; for stir-frying in place of a wok; as a stand-in for a roasting pan; and even for cooking over a campfire.
In many regions of Spain and other Spanish-speaking countries, the term paellera may be used for the traditional pan, while paella is reserved for the rice dish prepared in it. Both paella and paellera are correct terms for the pan.
Imported from Spain and made from carbon steel, this pan is the most common and popular paella pan in Spain and is perfect for making authentic and delicious paella. They are shallow with sloping sides that help cook the rice evenly and developing more intense flavors.
The pan is shallow, wide and round with slightly sloping sides. This shape ensures that the rice cooks evenly in one layer. Paelleras are available at cookware shops or through catalogs. Paella experts like the thin carbon steel pans that heat fast and don’t retain too much heat.
“Nowadays, non-stick pans made of cast iron are available for easy maintenance — but making the socarrat will not be easy,” he said. A paella pan’s unique shape is all about rice, the wide surface allowing it to cook through as thin a layer as possible without leaving any water or steam.