Vaello Polished Steel Valencian Paella Pan (60cm)

Vaello Polished Steel Valencian Paella Pan (60cm)The Vaello 60cm Polished Steel Valencian Paella Pan is a high capacity, traditional culinary vessel manufactured by Vaello Campos in Valencia, Spain. This pan is constructed from cold laminated polished steel (carbon steel), the material favoured by authentic paella chefs for its rapid thermal response and ability to develop the socarratthe characteristic caramelised rice base. Its expansive 60cm surface area is engineered for large scale catering and

The Vaello 60cm Polished Steel Valencian Paella Pan is a high-capacity, traditional culinary vessel manufactured by Vaello Campos in Valencia, Spain. This pan is constructed from cold-laminated polished steel (carbon steel), the material favoured by authentic paella chefs for its rapid thermal response and ability to develop the socarrat—the characteristic caramelised rice base. Its expansive 60cm surface area is engineered for large-scale catering and social gatherings, ensuring even heat distribution across the shallow, slightly dished profile.

Material: Cold-laminated Polished Steel (Carbon Steel)
Dimensions: 60cm Diameter (Upper rim)
Capacity / Servings: Main Course: 15–16 Portions
Tapas: 19 Portions
Heat Source Compatibility: Optimized for Gas Hobs, Paella Gas Burners, Open Fire, and BBQ environments.
Note: Due to the material and slightly dished base, it is not suitable for induction or flat-top ceramic/halogen hobs.

Key Features

Thermal Conductivity: Rapid and uniform heat transfer for precision temperature control.
Traditional Design: Feature-riveted handles for structural integrity under high load.
Culinary Authenticity: The non-coated steel surface interacts with the rice to produce superior flavour profiles compared to non-stick alternatives.

Maintenance & Care Instructions

As a high-carbon polished steel product, this pan requires specific maintenance to prevent oxidation (rust):

Initial Use: Before the first application, the pan must be washed thoroughly to remove the protective manufacturer's coating.
Seasoning: It is recommended to season the pan with a light coating of food-grade oil after cleaning.
Storage: After each use, wash by hand, dry immediately and thoroughly, and apply a thin layer of vegetable oil to the entire surface before storing in a dry environment.

Oxidation Management: If surface rust occurs, it can be removed with a mild abrasive scourer followed by immediate re-oiling.