14” Paella Pan (8½ qt)

The name paella is the word for "frying pan" in Valencian (from Latin patella). However, the dish has become so popular in Spain that the word paellera is now usually used for the pan and paella almost exclusively for the dish. In the Valencia area, nevertheless, the name paella is commonly used for both the pan and the dish. Paella is usually garnished with vegetables and meat or seafood. The three main ingredients are rice, saffron, and olive oil.

Paella is generally cooked in a paella pan, which is a large, shallow, flat pan. First the meat, and then the vegetables are stir fried in olive oil and the rice is added so as to be suffused in the oil. Boiling stock is then added to the paella pan, and reduced by boiling. Once the rice is nearly done, the paella is removed from the heat and left to absorb the remaining water. Traditional paella has a crispy, caramelized, toasted bottom that is considered to be the most delicious part of the dish by the Spanish and most paella purists. This is called the socarrat. To achieve a socarrat, one need only to turn up the heat to high and listen to the bottom of the rice toast. Once the aroma of toasted rice comes from the pan, the heat is removed once again. The paella is ready to be served after having cooled for several minutes. A great recipe can be found here

15x15x3 4.86 lbs

1. Before first use, remove all packing materials, labels and tags and wash pan in hot, soapy water. Rinse well and dry. Assemble the glass cover handle, if applicable, following the instructions on the poly bag that holds all handle parts. Tighten by hand, only, do not use tools. Make sure the small washer that goes on the underside of the glass cover is flush with the glass surface. If not, turn the washer around and re-assemble the handle.

2. Heat pan to working temperature. Medium heat is typically sufficient for frying and sauting. Since each stove top has its own settings, find the best heat setting for your stove by starting at a lower setting, then gradually increase until water splashed on the pan surface evaporates immediately with a sizzle. High heat can be used for other applications, like boiling water, stir frying, oven roasting etc. SCANPAN Cookware is oven safe to 500 F.

3. SCANPAN CLASSIC can be used without oil, butter or other seasonings, making it especially suitable for low fat diets.

4. After use, remove food and clean SCANPAN Cookware with warm, soapy water. SCANPAN CLASSIC wipes clean with a sponge. SCANPAN CLASSIC is dishwasher safe. We recommend to use extra care if you decide to clean the pans in the dishwasher to prevent damage to plates, glassware etc.

5. When storing SCANPAN Cookware and "nesting" (placing smaller pots inside larger pots) is required due to space limitations, we recommend placing a paper or cloth towel between the pots and pans to prevent scuff marks. Glass covers should ideally be stored upright using the SCANPAN Glass Storage Rack # 999150. If that is not practical, we recommend using towels or other suitable material to wrap the covers and to prevent them from chipping or breaking.