Enamelled Steel Paella Pan 600 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 steam escape quickly, concentrating flavours and preventing the grains from turning mushy. Enamel coating on the steel base prevents sticking, distributes heat more uniformly than bare metal, and resists the acids and salts in stock and seafood without corroding.

Place the pan on a compatible paella burner or a wide, stable hob. Pour in oil and heat until it shimmers, then add sofrito and other aromatics. Spread the rice in an even layer, pour in the hot stock, and arrange the proteins and vegetables on top. Adjust the flame to maintain a steady simmer; the enamel coating keeps the heat gentle and even, so the rice at the edges does not scorch while the centre finishes. Once the liquid is absorbed and the socarrat forms, remove the pan from the heat and let it rest before serving directly from the pan.

The pan is made of pressed steel with a vitreous enamel coating in either black or white. The enamel surface is non-reactive, so it will not alter the taste of acidic ingredients, and it cleans easily with warm water and a soft cloth. The 600 mm diameter gives a large cooking area while keeping the pan shallow enough for steam to escape and the rice to crisp.

A single control—flame height—determines the cooking speed and the thickness of the socarrat. The broad, flat base ensures the pan sits securely on commercial hobs and paella burners without wobbling.

The 600 mm diameter suits medium to large batches, balancing capacity with manageable weight for lifting and serving. The enamel finish resists chipping and staining, so the pan maintains its appearance and performance through repeated use. Cleaning is straightforward: soak off any stuck rice with warm water, wipe with a non-abrasive sponge, and dry thoroughly to prevent water spots on the enamel.

Available in black or white enamel finishes.