This traditional steel paella pan is the typical type found in homes and restaurants throughout Spain. It is inexpensive, hardwearing and lightweight. Chefs in Spain prefer this type of pan to the non-stick version because they can achieve a good crust under the finished paella (the sign of a great Spanish Paella). Care needs to be taken to cook your paella on a low heat so as not to burn the rice.
The pan is made from polished steel (not stainless Steel) and therefore is liable to some rusting when stored away. This is perfectly normal and in no way affects the quality of your pan. To look after your pan and minimise the chance of rusting simply wash in hot, soapy water before first use and after every subsequent use and dry thoroughly. When dry, wipe over the pan with a thin layer of oil and store away. The oil may be wahed off before next use.
This size of pan is ideal for 12 persons as a main course, 16-20 as a starter or tapas.