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 develop more intense flavors. The pan is thin but quite rigid and durable with a hammered dimpled bottom which distributes heat evenly and quickly while also giving it a beautiful look. The handles are made of steel and painted red. The pan can be used on a stovetop, oven, gas barbeque grill, or open flame. For best results, it can be used over a paella burner. As the pans get larger, they grow in diameter rather than depth, which allows for more delicious so carat, which is the term used in Valencia to describe the delicious caramelized crunchy rice crust which forms the base of any good paella.
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