The pan has a range of servings depending on whether you want a thin or thick layer of rice. While you can serve more people with a thicker layer, we prefer a thinner layer for the best flavor
We love this spectacularly huge pan, which makes enough paella to feed a small village.
The pan is made of carbon steel (aka polished steel, or acero pulido), which is ideal for paella since it conducts heat quickly and evenly. The pan is thin but quite rigid and durable. Carbon steel is the traditional material for paella, and some paella devotees feel that it enhances the flavor. As with any raw steel pan, it requires some care: you must dry the pan right after washing it and then rub the inside with a little vegetable oil to prevent rusting. If the pan does rust, a few passes with steel wool takes it right off.
The pan weighs 55 kilos (121 pounds).
Tripod and spatula not included.
These add-on items, as shown in the photo for cooking the paella over a fire, are available to purchase at an additional cost. The tripod has a clever system of hinges on the legs to make it fold up for storage and the 100 cm extra-long spatula is designed to make serving paella easier from this pan.
Please contact us for pricing, availability, and lead-time.
We include an informative pamphlet with each pan, which contains two recipes, our tips for perfect paella, and care instructions.