Enameled Steel

I went to Spain last month and took two paella cooking classes. One in Madrid, and one in Valencia where paella was originally from. Before I went there, I had always thought that in order to make a great paella, I need to get the authentic steel pan that many complain about hard to clean and the extra maintenance steps to prevent rusting. The instructor in Madrid told me that they use whatever pan that's readily available when making paella, as long as it has a wide flat bottom. The chef in Valencia used this very enameled pan. Both paella turned out absolutely phenomenal. Intense flavor of socorrat at the bottom and delicious.I purchased this pan after I came back from Spain and just made my first paella yesterday. It was delicious. I had tried to use my regular stainless heavy bottom saute pan before but the socorrat didn't come out great. This pan, however, produced a perfect layer of socorrat at the bottom and it was the best paella that I have ever made. It is larger than my largest burner so I made it on the gas grill on my patio. It was a bit high from the flame on the grill than when it was on the stove, so I had to keep the grill closed to maintain a high enough temperature.After we finished the paella, I simply soaked it in water for about 30 minutes, and everything came off right away. I was amazed at how easy it was to clean. We all used stainless steel spoon to scrap off the socorrat to eat directly on the pan and there was no visible scratch or damage to the pan.I may purchase two smaller paella pans from them so that I can make it on my stove.Highly recommended.

I've used this pan a couple dozen times since it was purchased (I have a smaller paella pan for when it's just the two of us at home), over fire pits, gas grills, and yes, even stovetop burners (saddling multiple burners and constant rotation), and it still looks new. I burned one paella in it due to inattentiveness and even that cleaned up just fine. I don't like to tell people to ignore bad reviews on a product, but it's clear that several reviewers don't understand how to use this pan or even how to properly make paella. No, it doesn't distribute heat evenly. Why? Because it's not designed to do that. It's designed for one thing and one thing only, to make paella over a large open heat source. You *can* do it on a stove burner but if you think you can just put a 16 inch paella pan on a 10 inch burner and not move it around, I'm never coming over to your house for dinner. For everyone else who understands how to use a pan like this, I think you will be pleased with this purchase. I own three of them now in different sizes.

I didn't get a paella pan until now because traditional one is made of iron and very easy to get rust.I aim for easy life so when I saw this, I had to buy it. Needless to say, I am very satisfied with it.I have read all the reviews before making that decision, and here are what I have to say:1. Packaging and shipping: It's super light, and was very properly wrapped and protected in the box. It came unscratched, even with booklets of 2 recipes.2. Cleaning: Super easy, water, sponge, and light dish soap. After cooking with it, just soak it in the water for a while, and repeat sponge/water/soap cleaning, and it’s done. No need to worry about rusts.3. Big handle: It’s a plus. With something that size, you want big handles on them so you can hold it steady.I wear big silicon kitchen gloves and I can comfortably moving it around without wobbling / flipping over the pan.

This is an authentic, if cheap, pan. The enamel coating is great for beginners and it is pretty easy to take care of. A couple of things1) When you wash the pan, I would advise hand drying and putting in an oven at very low heat to add evaporation. The inner lip around the ring of the pan is not totally enameled on mine and I very quickly got mild rust. This is not a part of the pan that would ever touch food or a burner, so it's not a big deal, but be aware that any part of the pan that doesn't have enamel will rust extremely quickly.2) This is a thin pan. If you are on an electric stove that gets pretty not you will burn your paella every time. Make sure your stove is calibrated well (infinite switch and all that) if using electric.3) The pan will not fit on 8-inch burners. If you want that I would advise going down a size. What I do is baby the pan, moving it around on the burners by hand, until it looks like the liquid absorption has slowed, then I finish in the oven where I know the pan will heat evenly.4) Cleaning requires some elbow-grease but the enamel makes it easier to clean than say a stainless steel or poorly-seasoned cast-iron pan.I've managed to cook a couple of pretty well executed paellas on my electric stove, but it requires practice and really getting to know how the pan and my stove interacted. I think it'd work much better with gas as you have finer temperature control. The pan reacts very quickly to temperature changes and does not hold heat very long.

This has become my go-to pan for sauteing, cooking bacon, stir frying and more. It's lightweight and really easy to clean if you soak in water for a few minutes. I bought a 34cm stainless steel lid that works perfectly for it to prevent splattering and keep the food warm. Would highly recommend.

All I can is wow! I was getting tired of cooking until I got this unbelievable versatile pan. I cook everything with joy and haven't used another pan since. One-pan enables me to cook a variety of foods, in one shot. It's easy to clean, safe, and never sticks. I love it, when I first got it, experimenting was essential, it's a little on the thin side, which I like, it enables the food to cook fast, and evenly. If you use oil, I suggest you keep the flame low while preparing food, afterward you can raise the flame as high as you like, perhaps to stir fry, as I do. If you want to shorten your length of cooking time, I strongly suggest you purchase this pan. Go for it, I promise you won't regret it.