No hay artículos en el carro
No hay artículos en el carroSirve de 3 a 5 personas. El sartén está hecho de acero al carbono, o que es ideal para paella y que aporta calor y uniformidad. La historia es delgada pero muy rígida y resistente, con una parte inferior con hoyuelos. Las asas son de acero y pintadas de rojo. De acero al carbono es el material tradicional para paella, y algunos paella devotos siente que mejora el sabor. Como con cualquier acero Sartén, se requiere algo de cuidado: hay que secar la sartén derecha después del lavado y luego, en el interior con un poco de aceite vegetal para evitar la oxidación. Si la sartén tiene óxido, unos cuantos con lana de acero se retira.
Digital Nomad
Comentado en España el 22 de agosto de 2024
Comprada para cocinar con un adaptador-paellero de 20 cm que se adapta a la salida del fuego grande de una vieja cocina de gas. He tenido mucho éxito con este adaptador-paellero con una paellera de 30cm y creí que si subía ocho centímetros de tamaño, también saldría bien. He puesto a hervir agua para prepararla y curarla e inmediatamente ha sido evidente que era demasiado grande para un paellero como éste. Como tengo un paellero grande en el jardín de otra casa, no he tenido ningún problema para usarla en la otra cosa. La paellera es tradicional, de acero pulido, y como tal, es buenísima. Se la recomiendo a todo el mundo que sepa cómo cuidarla para que no se oxide.
Nino
Comentado en Italia el 9 de noviembre de 2024
appena ricevuta ne ho apprezzato la robustezza e l'ho subito stagionata a fuoco di un bel nero lucido. il giorno dopo ho preparato una paella per 8 persone prima sull'induzione e poi passata in forno. perfetto. anche i manici rossi non hanno fatto una grinza. lavata, oliata e riposta in una sacca di tessuto fatta ad hoc. molto soddisfatto.
Customer
Comentado en el Reino Unido el 13 de agosto de 2023
Very good pan at a reasonable price, worked perfectly well, didn't stick, even on the fire.There is a factory anti rust coating on it which they advise you to boil water in it to remove but i found it wasn't enough and needed a scourer and an abrasive cleaner.Next time i'll try the ash and water paste trick to protect the bottom on the fire because it's a job to remove the soot.After washing i dry it 15 mins in the oven before oiling, it helps. Lemon juice removes the brown marks. It takes a little looking after which is fine as I don't use it every day. Plenty big enough size for 6, we had leftovers.Not flat enough for a ceramic hob.
الخثعمي
Comentado en Arabia Saudita el 16 de octubre de 2023
تنحرق بسرعه جربتها على نار هادئة ولا نفع.
Ross
Comentado en México el 22 de agosto de 2021
Es muy útil y el tamaño ideal para su uso en la estufa.
Graciela
Comentado en México el 5 de agosto de 2020
Pésimo artículo de pésima calidad. Se oxida inmeditamente al contacto con el agua. No es un articulo ideal para cocinar
Cilena
Comentado en México el 29 de junio de 2020
Mal producto! Con solo 2 usos se óxido. Perdí mi dinero.
Arod
Comentado en México el 29 de mayo de 2020
Es una verdadera porquería, herví agua antes de usarla y quedo manchada y se oxido, básicamente me dio miedo cocinar en ella, la estoy regresando
Titi Marpa
Comentado en México el 14 de septiembre de 2020
Excelente paellera. Ya la utilicé y tiene excelente capacidad
Papadoc
Comentado en los Estados Unidos el 12 de agosto de 2015
I had previously gotten the 18 inch version of the same pan a few months earlier and was so pleased with it that I got this one as well for much smaller gatherings. This pan will feed 8-10 people easily, depending on how much you put in it. That means between the two, I can easily feed 25 people or more.When receiving this pan, there are a couple of steps that aren't immediately made known, and these are very important to follow before making your first paella. Of course everyone will remove the sticker and most will wash the pan. BUT.... be sure to wash this pan with extremely hot water and lots of soap, making sure to flood the pan and wash it with a stiff cloth or a 3M cleaning pad, inside and out. There is a factory film on there that is easily removed and should be, but it takes more than a quick rinse out. I think it's part of the production process or something to help protect the pan till it gets to you. It's not going to make you sick, but just doesn't need to be in your food.Of course be sure to dry the pan immediately, preferably with a little heat to remove all traces of moisture before the next step. After the pan is dry, use a paper towel and rub a very light coat of shortening on the pan while it is still warm. I use Crisco. Then with a dry towel, wipe every bit of shortening residue off it. A slight film will remain. Do this inside and out to make sure it is well seasoned and protected from elements, and be sure to do this every time you use the pan for the next 5-10 times you use it. By then it will have started to build seasoning on it and you won't have to do it as often. However, I still put a little on my pan from time to time, and particularly if you know you aren't going to use it for awhile.This pan is pretty heavy duty and will hold up for my lifetime and more so long as you aren't throwing it around or bang it up too badly. Treat it with respect and it will serve you well for a long time. There are dimples in the bottom of this pan, and this is pretty typical of most top quality paella pans. I have never researched it in depth, but I have heard from several sources that it helps create the socarrat. “Socarrat” is that delectable, scrumptious crust that forms at the bottom of the paella pan when the liquid is rendered and the rice has reached its peak.This pan is highly recommended for beginners and paella experts.
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