Vaello Polished Steel Valencian Paella Pan (36cm)

Vaello Polished Steel Valencian Paella Pan (36cm)The Vaello 36cm Polished Steel Valencian Paella Pan is a traditional, high quality culinary vessel manufactured by Vaello Campos in Valencia, Spain. This pan is crafted from cold laminated polished steel (carbon steel), the authentic material preferred by Spanish chefs for its rapid thermal conductivity and precise heat control. The shallow, slightly dished profile and dimpled surface are engineered to ensure uniform heat distribution and the

The Vaello 36cm Polished Steel Valencian Paella Pan is a traditional, high-quality culinary vessel manufactured by Vaello Campos in Valencia, Spain. This pan is crafted from cold-laminated polished steel (carbon steel), the authentic material preferred by Spanish chefs for its rapid thermal conductivity and precise heat control. The shallow, slightly dished profile and dimpled surface are engineered to ensure uniform heat distribution and the effective development of the socarrat (caramelised rice crust). Its 36cm diameter is an optimal size for small family gatherings or intimate meal preparation.

Material: Cold-laminated Polished Steel (Carbon Steel)
Dimensions: 36cm Diameter (Upper rim)
Heat Source Compatibility: Specifically optimised for Gas Hobs, Paella Gas Burners, Open Fire, and BBQ environments.
Note: This pan is not suitable for induction or flat-top ceramic/halogen hobs due to its slightly dished base and material properties.
Key Features: Rapid heat response for precision searing; traditional riveted handles for secure handling and structural durability.

Capacity / Servings

Main Course: 4 Portions
Tapas: 7 Portions

Technical Maintenance & Care

As an authentic carbon steel product without a non-stick coating, this pan is susceptible to oxidation (rust) if not maintained according to professional standards:
Commissioning: Before the first use, the pan must be thoroughly washed with soap and water to remove the manufacturer's protective lacquer coating.
Post-Use Protocol: After each use, hand-wash and dry the pan immediately. Never allow the pan to air-dry.
Oxidation Prevention: Once dry, apply a thin layer of food-grade vegetable oil to the entire surface (interior and exterior) using a paper towel.
Storage: Store in a dry environment. To maintain the seasoning and protect against humidity, it is recommended to keep the pan in a plastic bag during storage.
Rust Remediation: If oxidation occurs, it can be removed with a mild abrasive scourer, followed by immediate cleaning and re-oiling.