Steel Paella Pan
Avialable in 4 sizes
| Diameter (cm) |
Height (cm) |
| ø 34cm | 5cm |
| ø 36cm | 5.5cm |
| ø 42cm | 6cm |
| ø 46cm | 6.5cm |
Made by Agnelli Professional cookware. Made in Italy.
Carbon steel paella pan with stainless steel handles. Paella pan can be used on gas, electric and induction cooktops. Paella pan is oven safe. It can also be used under the grill and even on the barbecue.
Traditional paella pans are made of carbon steel. They have a wide, flat base and shallow sides. The wide, flat design allows the liquid to evaporate easily and a crisp, crusty base to form on the bottom of the pan – this is known as ‘socarrat’ and is a highly desirable part of the dish
Carbon Steel is ideal for paella because carbon steel conducts heat quickly and evenly. The steel is thin but quite rigid and durable, and very lightweight comparable to cast iron.
Pentole Agnelli paella pans have their handles welded to the body of the pan, there are no interal markings, meaning you have a solid, unobstructed cooking surface - as well as easier cleaning!
Carbon steel, like cast iron, will season over time and become more non-stick with use.
Care instructions: 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. Handwash only. But the results are worth it! Carbon steel will also never chip off or wear like teflon, and has no temperature limits.
Avialable in 4 sizes
| Diameter (cm) |
Height (cm) |
| ø 34cm | 5cm |
| ø 36cm | 5.5cm |
| ø 42cm | 6cm |
| ø 46cm | 6.5cm |
Made by Agnelli Professional cookware. Made in Italy.
Carbon steel paella pan with stainless steel handles. Paella pan can be used on gas, electric and induction cooktops. Paella pan is oven safe. It can also be used under the grill and even on the barbecue.
Traditional paella pans are made of carbon steel. They have a wide, flat base and shallow sides. The wide, flat design allows the liquid to evaporate easily and a crisp, crusty base to form on the bottom of the pan – this is known as ‘socarrat’ and is a highly desirable part of the dish
Carbon Steel is ideal for paella because carbon steel conducts heat quickly and evenly. The steel is thin but quite rigid and durable, and very lightweight comparable to cast iron.
Pentole Agnelli paella pans have their handles welded to the body of the pan, there are no interal markings, meaning you have a solid, unobstructed cooking surface - as well as easier cleaning!
Carbon steel, like cast iron, will season over time and become more non-stick with use.
Care instructions: 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. Handwash only. But the results are worth it! Carbon steel will also never chip off or wear like teflon, and has no temperature limits.
