Vaello Enamelled Deep Frying Pan for Paella 20 cm

A deep frying pan designed for paella spreads heat evenly across a wide, shallow base, allowing the rice to cook uniformly while the liquid reduces at the edges. The broad surface exposes more of the ingredients to the heat source, whether a gas hob, induction plate or open flame, so the socarrat—the crisp bottom layer—forms without scorching the grains above. The sloped sides keep the oil or stock contained while giving the cook space to stir and turn the contents without spilling.

The operator places the pan on the heat source, adds oil or stock, then layers in rice, vegetables, meat or seafood. As the liquid simmers, the pan's enamel coating prevents sticking and distributes the heat gently, so the ingredients cook through without burning. Once the rice is tender and the liquid absorbed, the pan is removed from the heat and served directly at the table or transferred to a serving dish.

This Vaello pan is made from cold-laminated steel, which gives the base strength and stability while keeping the weight manageable for lifting when full. The anti-acid enamel coating resists corrosion from acidic ingredients such as tomatoes or citrus, and it also makes the surface easier to clean after use. The 20 cm diameter suits small to medium batches, fitting comfortably on a single burner or a portable paella ring.

Cleaning is straightforward: the enamel surface can be washed with warm water and a mild detergent, avoiding abrasive pads that could scratch the coating. The pan should be dried thoroughly after washing to prevent any moisture from affecting the steel beneath the enamel.

The pan is categorised under professional deep frying equipment, where it serves as a specialised vessel for paella and similar rice-based dishes.