Vaello enamelled steel paella pan for induction, 38 cm

A paella pan built to spread heat evenly across a wide, shallow base so that rice cooks at the same rate from edge to centre. The broad surface also lets the liquid evaporate steadily, creating the crisp socarrat layer at the bottom without scorching. Induction and glass-ceramic hobs transfer energy directly into the steel, so the pan responds quickly when the heat is adjusted and holds the temperature without hot spots.

The pan is placed on the hob and the heat turned to the setting needed for the recipe. Oil or stock is added, then the ingredients spread in a thin layer. The wide diameter keeps the depth shallow, so the rice or other contents cook through without stirring. Once the liquid has reduced, the pan is removed from the heat and left to rest before serving.

Cold-laminated steel forms the body, giving strength and even heat distribution. An anti-acid enamel coating covers the steel, protecting it from corrosion and making the surface non-reactive so acidic ingredients do not alter the flavour or damage the pan. The enamel also creates a smooth, easy-clean finish that does not need seasoning.

The 380 mm diameter provides a large cooking area while keeping the pan light enough to lift when full. The size suits induction and glass-ceramic hobs, which require flat-bottomed cookware for proper contact and energy transfer.

Cleaning is done by hand with warm water and a soft sponge. The enamel coating resists scratches and staining, but abrasive pads or harsh detergents are avoided to preserve the surface. After washing, the pan is dried thoroughly to prevent any moisture from damaging the steel beneath the enamel.