This paella pan has been damaged due to its transport (from Spain to Montreal), but this does not change the quality of the product or the cooking of the food.
It is essential to use a flat-bottomed paella pan. This makes it possible to distribute the rice evenly and thus obtain optimal cooking. The flat bottom allows all the ingredients to infuse and absorb the maximum of flavours. The enamelled steel paella pan being very easy to handle and clean is also a fairly traditional version of the paella pan.