Properties of a good paella pan
I was bought a paella pan for my birthday. It had a small label on it with only the brand name on, which I've since washed off. It is steel (I think), with rubberised handles and dozens of concentric dimples on the surface. I was wondering what these impressions were for and by extension, what makes a really good pan for making paella in?
Best Answer
I believe the dimples are for two reasons. One, they possibly help to make the pan, which should be fairly thin, more rigid. Secondly, they are a reminder of the time when these pans were hammered by hand - so, in a way, they make a factory-made pan seem more authentic.
The pan should be fairly thin, yet rigid, and conduct heat well. You don't want localised hot spots, but a strong, even heat.
The pan should probably not be too non-stick - you want to encourage the formation of socarrat - the slightly crusty layer at the base of a good paella.
The "how to cook" series in the Guardian are excellent for researching various recipes and deciding on an evidence-based amalgam - have a look at http://www.guardian.co.uk/lifeandstyle/2011/aug/18/how-to-cook-perfect-paella.
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Quick Answer about "Properties of a good paella pan"
Traditional paella pans are made of carbon steel. They have two metal handles, 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.What is the best material for a paella pan?
Carbon steel is the traditional material for paella pans in Spain because it has the highest thermal conductivity and makes for fast and even heating. This allows you to create the perfect socarrat (the crispy, crusty part of the paella that becomes caramelized and toasted on the bottom of the pan while cooking).What makes a paella pan different?
\u201cNowadays, non-stick pans made of cast iron are available for easy maintenance \u2014 but making the socarrat will not be easy,\u201d he said. A paella pan's unique shape is all about rice, the wide surface allowing it to cook through as thin a layer as possible without leaving any water or steam.What is special about paella pan?
"Paella" is a Valencian word derived from the Latin term for "pan." Paella pans are wide and shallow to create maximum surface area, allowing liquid to evaporate and to form as much crispy golden crust (socarrat) on the bottom as possible.Why do paella pans have dimples?
An authentic carbon steel pan will have a dimpled base which gives the rice a certain texture whilst cooking. Because the steel is not surface protected, it requires a little more seasoning than other types of paella pans in order to prevent them from oxidising \u2013 so always follow the seasoning recommendations.⭐ Top 7 Best Paella Pans 2021
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Answer 2
As I ask many times to my grandma dimples are a remain of old pans, now a days it is fancy, so there are a reason apart of this is how paella pans may look.
So remember non-stick surface and gas or barbacue (full power after you drop the stock)
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