Enamelled Steel Paella Pan 460 mm

A paella pan spreads heat evenly across a wide, shallow surface so the rice cooks at the same rate and develops the prized socarrat layer at the bottom. The broad diameter lets the liquid evaporate quickly, concentrating flavours without steaming the grains. Steel conducts heat rapidly, while the enamel coating prevents sticking and simplifies cleaning after service.

To use the pan, place it on a compatible paella burner or a wide, stable hob. Add oil and heat until shimmering, then distribute the ingredients in concentric circles: sofrito at the centre, rice and stock around it, and seafood or vegetables on top. The pan's diameter keeps the ingredients in a thin layer, so each portion cooks through without stirring. As the liquid reduces, the bottom rice caramelises, forming the characteristic crisp layer. Once done, remove the pan from the heat and let it rest briefly before serving directly from the pan.

The pan is made of steel and coated with black or white enamel. The enamel surface resists sticking, reduces the need for oil, and withstands repeated use in a professional kitchen. The 460 mm diameter provides a large cooking area while remaining manageable for a single operator.

The pan requires no controls; heat is regulated by the burner or hob beneath it. The diameter of 460 mm suits medium to large batches, balancing capacity with ease of handling. The steel construction ensures even heat distribution, while the enamel coating simplifies cleaning and enhances the caramelisation of the rice.

Clean the pan by hand with warm water and a non-abrasive sponge. Avoid metal utensils, which can scratch the enamel. Dry the pan thoroughly after washing to prevent moisture damage. For long-term care, follow BHS's maintenance guidelines to preserve the enamel and steel.

Available in black or white enamel coating.