YICHA Kitchenware Restaurant Grade Non-stick Paella Pan 16-inch With Compound Bottom, Bonus 1x Silicon Brush, Black
*✔Recommend Serving Quantities – This 16 inch paella pan is good for 3-5 people, generous portions; Or 6 people, normal portions. Commercial grade, professional grade.
*✔ Best Material for a Paella Pan – This 16 inch diameter gauge non-stick coasting paella pan is made of thick aluminum alloy, which do even and quick heat distribution and prevents hot spots. No rust, no rivets. No need pre-seasoning. Additional function, size fits a 13 inch pizza or 6 hamburger patties.
*✔ Non Stick Coasting – SGS approved coasting material, provide a non-stick and save coasting surface, and corrosion resistant. Eco friendly. (PFOA-Free)
*✔Three Ply Sandwiched Heavy Duty Base Allow Sorts of Heat Sources – Base on its compound bottom, it can be used on various of heat sources including gas stove top, electric stove top, induction cook top, ceramic-glass stove top, oven, campfire, and grill. Have flat bottom for stove tops and paella burner. Oven-friendly up to 500℉and fire pit-friendly.
*✔ Brief User Guide – Dishwasher safe, easy to clean. Stiff brushes and harsh scrapers are not allowed. No lid with this paella pan. No frying without edible oil.
Q: Can I use this paella pan after I took it from the package directly?
A: No. As it has been covered with some black dust from factory, so, please wash the whole paella pan with soft dishcloth or sponges, by 2-3 times. And that can avoid some residue from productive process.
Q: Can I use stainless steel spatula when I using this paella pan?
A: Better not. As there’s a non-stick coasting all around, and it asks for a wooden spatula or a silicon spatula. Hard spatulas will break the coasting, or scratch the surface, and that will shorten its service life.
Q:Why it smell plastic when I frying food?
A: If you frying food with partial oiled, or frying food without oiled, then you will smell plastic. Please do not frying without cooking oil. It will smell noting if you clean it thoroughly.
Tips for All Paella Recipes :
After cooking paella, there is usually a layer of toasted rice at the bottom of the classic paella pan, called socarrat in Catalan. This is considered a delicacy among connoisseurs and is essential to a good paella.
The toasted rice develops on its own if the paella is cooked over a burner or open fire. If cooked in an oven, however, it will not.
To correct this, place the paella over a high flame while listening to the rice toast at the bottom of the pan. Once the aroma of toasted rice wafts upwards, it is removed from the heat. The paella must then sit for about five minutes (most recipes recommend the paella be covered with a tea-towel at this point) to absorb the remaining broth.
