MARCH 11, 2021

Have you ever wondered what kind of material is best for cooking a paella? We have the answer to help you decide: any type of polished or enamelled steel is suitable.

Polished steel is the traditional material we’re all familiar with; that old paella pan that was always used to cook the traditional Sunday family paella. Our Valencian polished steel paella pan, reference 01, is a clear example. This is a product manufactured from cold rolled steel and is ideal for using over flames.

The most important thing about this material is its maintenance. After cooking the paella, the pan must be cleaned and dried thoroughly, and then wiped with kitchen paper soaked in oil to prevent rusting. This will ensure your paella pan lasts for years. This type of material is not non-stick, so you always need to keep an eye on the heat level and the temperature of the oil.

It is important to remember that polished steel cannot be used in a dishwasher as it would quickly start to rust; nor should it be used in an oven. These pans must be kept in a cool, dry place, ideally inside a plastic bag.

In short, the more you can avoid damp environments, the better. Finally, we would also like to point out that this is the most economic material and the one that is most widely sold.

On the other hand, enamelled or vitrified steel is a material that does not rust, mainly due to its enamel coating. However, you do have to be very careful when transporting these types of pans, as any kind of knock can damage them. The perfect example of this type of paella pan is our 02 reference, the Valencian enamelled steel paella pan, which is made from cold rolled steel and coated with a layer of antacid enamel.

Maintenance of this pan is really easy: when you finish cooking, wash the pan well and you’re done. In addition, it is suitable for oven and dishwasher use. With regard to its adherent properties, it is the same as polished steel: it is not non-stick, so it is important to be vigilant all the time while cooking with it. We should point out that this material is increasingly popular because it is easier and much more convenient to maintain than polished steel, even though it has a higher price point.
Is there any difference in flavour? We really don’t notice any difference. The taste does change if the paella is cooked over wood or gas, but in the case of polished or enamelled steel it is hardly worth distinguishing between the two. The important thing in this case is the cook and his or her technique!
When it comes to cooking the rice, the process is exactly the same: if you follow the recipe correctly and take into account all the ingredients, as well as the quantity of stock or water, your paella should turn out perfectly regardless of whether you cook it in a polished or enamelled steel pan.

So what is the real difference between them?
The main and most important difference is the maintenance, followed by the price.

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