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Paella Pans: The Discussion


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17 hours ago, weinoo said:


Yet you write you gave up on that one, no?


I use a small enameled steel paella




only when I'm making a small amount of paella for the two of us. But I use a classic paella otherwise...




Of which I have 2 (or 3) sizes.





I am confused?  To the best of my knowledge I have never possessed nor used an enameled steel paella.  Years ago when I would occasionally cook for company I made paella in a large stainless steel Cuisinart.  Last time was possibly in 1999 or 2000.  No problem with that Cuisinart pan other that I am not trying to feed eight people.


Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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On 3/9/2024 at 8:49 PM, JoNorvelleWalker said:

never been to Spain


Great song, and many covers to choose from!  I like Three Dog Night's version.


The big problem with using "regular" pans for paella is they're too small to make enough servings.  And of course the problem with real paella pans is a "regular" hob is too small.

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This is the one I used last night...




It's most likely the 34cm paella.  Which is certainly not too small for feeding 2 people. As a matter of fact, we'll have the leftovers steam re-heated, for lunch.


I've also used two larger sizes to make paella for gusts, with no problems. Either by attending the pan and/or by using it over 2 burners.  It's called understanding your stove and pans.

Edited by weinoo (log)

Mitch Weinstein aka "weinoo"

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