Enamelled Steel Paella Pan 380 mm

A paella pan gathers heat across a wide, shallow surface so the rice cooks evenly and the liquid reduces at the same rate. The broad diameter spreads the ingredients in a thin layer, letting the grains absorb the stock and the spices without steaming. At the bottom, the pan forms the socarrat: a crisp, caramelised crust that gives the dish its texture and flavour.

The operator places the pan on a gas ring or a paella burner, adds oil and the sofrito base, then spreads the rice and stock in a single layer. The heat is kept steady so the liquid simmers away without boiling over. As the stock reduces, the rice at the bottom begins to toast, forming the socarrat. Once the rice is tender and the liquid has evaporated, the pan is removed from the heat and left to rest before serving.

The pan is made of steel and coated with enamel in black or white. The enamel surface prevents food from sticking, reduces the need for oil and makes cleaning easier. The steel base conducts heat evenly across the entire diameter, ensuring the rice cooks uniformly and the socarrat forms consistently.

The 380 mm diameter determines the quantity of paella the pan can prepare in a single batch. This size suits medium gatherings and fits on standard professional gas rings or paella burners. The shallow sides allow easy access for stirring and serving.

Cleaning follows from the enamelled surface: warm water and a soft cloth remove residue without scrubbing. The enamel resists staining and does not absorb flavours, so the pan stays ready for the next use. Proper care, as advised by BHS, extends the life of the enamel coating and keeps the pan performing as expected.

The pan is available in black or white enamel finishes.