Steel Paella Pan

Deep pots bury rice so the bottom scorches while the top stays wet. This wide, shallow steel paella pan spreads grains in a thin layer so heat reaches the whole pan — seafood rice, vegetable paella, or a big skillet dinner you finish at the table.

Choose 20 to 28 cm for your burner, and Silver or Gold finish. Preheat, use oil, and wash and dry after cooking so the steel stays ready. Not a nonstick coating — expect a little oil and a hot pan for eggs and sticky foods.