Padella per paella in acciaio nero Matfer Bourgeat, 15 3/4" 7 lbs

Brand:Matfer

3.5/5

€
189.05

ALTAMENTE COMPATIBILE E VERSATILE: Questa padella in acciaio può anche resistere e mantenere temperature estremamente elevate, poiché può essere utilizzata su tutti i tipi di piani cottura e fornelli, compresa l'induzione. COSTRUZIONE DUREVOLE: ha due manici saldati al corpo della padella per una maggiore resistenza e sicurezza, è privo di rivetti, impedendo ai batteri di rimanere intrappolati certificando l'uso sanitario, e i suoi lati curvi e una superficie di cottura ampia e poco profonda progettata per saltare carni e verdure prima di aggiungere il riso. MATERIALE ANTIADERENTE NATURALE: Realizzato in acciaio al carbonio nero, un materiale minerale naturale che promuove una cottura sana rendendo questa padella priva di sostanze chimiche o rivestimenti aggressivi, priva di PTFE e PFOA e, una volta stagionata, diventa estremamente antiaderente. VARIETÀ DI UTILIZZI: offre una distribuzione del calore e un controllo della temperatura di prim'ordine, preservando le vitamine e i nutrienti nei tuoi alimenti, perfetto per le tue numerose creazioni di paella, in grado di servire 6-8 porzioni.

Quantity

Aggiungi al carrello Compra subito

EAN: 0735343854521

Categories: Prodotti industriali e scientifici, Casa e cucina, Cucina e sala da pranzo, Pentole, Pentole e padelle, Padelle per paella,

Brand	Matfer
Capacity	7 Pounds
Color	Gray
Material	Carbon Steel
Special Feature	Manual

5 Star

4 Star

3 Star

2 Star

1 Star

Scrivi la tua recensione

La tua mail non sarà pubblicata. Tutti i campi obbligatori sono segnati con^*

La tua valutazione

Scritto da: Jeff L

Great pan, clearly made in France with a laissez-faire attitude

I really like this pan. It’s a fairly heavy gauge of steel without being too heavy and it seasons really well if you ignore the instructions that come with it. Instructions called for cooking up some potato peels and such and I saw too many complaints about that not working. Instead, I seasoned it like I season other carbon steel pans - wash it really clean, dry it well, warm it just at tad and smear high-temperature oil on all surfaces. Don’t goop on this oil, keep it fairly thin. Then, put in a 400°F oven for a full hour. Let cool and evaluate. I did the above steps twice and and really satisfied with the finish. The pan is clearly made in France. It’s a really nice design, love the shape and the handles and how they are supposed to be welded. What I didn’t love was the tool marks, dings on the rim, extra metal flash around the weld spots of the handles, and the fact that the product sticker left a residue that just would not wash off. Just a shocking lack of quality control on the little stuff. The easy stuff. The cure for ALL of these defects was sandpaper. Sanded away the dings and the flash with 80 grit. Progressed through a number of finger grits to make the sanding marks go away. Sanded off the sticker goo. Then washed one last time and seasoned. Have used it a number of times. It has stayed fairly flat after heating on a gas range and on an induction range but not perfectly. The bottom of the the pan is a bit proud on the outside surface, but to an amount that is way thinner than the material of the pan. So I think I will eventually fix that with, yes : sandpaper. Don’t fear the effort of seasoning. This is a great pan when you take care of it.

Scritto da: Patricia K.

Super large. Would have been great for open fire of big ring. Not for standard stove.

So big! Outside use maybe??

Scritto da: matthew s bickford

Great size

I do love the pan. Great size, nice heft, cooks nicely. BUT, I used the pan once following directions, washed with no soap--hot water, heat-dry & oil. Went to use again and the outside of the pan has a rust spot by a handle. Why the rust?

Scritto da: JR-Hunter

Just what we were looking for

We are trying to do away with synthetic coating cookware and we were in need of a large pan. After putting it to hard initial use, we are very pleased with this pan. Large, sturdy, and it is taking a seasoning well. Food slides around well, it cleans up easily, and the handles are sturdy. I have a couple of the single handle pans in my wish list now.

Scritto da: An enthusiast of life

Produces Perfect Paella!

Paella has some regional variations, but every Spanish paella has one thing in common: the bottom layer is a slightly crispy rice. Two things are important to achieve this delectable layer: technique (not stirring after the mixture fully combined) and the right equipment (a ‘proper’ paella pan) I avoid specialty kitchen equipment that has only a single function. I make paella a few times a year so I couldn’t justify owning a pan that I’d use infrequently. I use this pan almost daily for pan frying and sheet pan recipes. And, not only is it perfect for paella, it’s great for roasting vegetables, meat, and fish. The pan has a slightly textured bottom that keeps food from becoming saturated with oil, which creates that nice, crispy shell. The pan is heavy and distributes the heat so there are no hot spots so no burned food. The pan comes two sizes: a big one that holds enough to feed a professional football team, and a smaller one for those of us who cook for a family and an occasional group of friends. Everything is a matter of trade-offs; choose the size that best fits your needs.

Scritto da: TGH

This cookware is a game-changer.

Be sure to read carefully how to care for carbonized iron cookware. I wish I had discovered this decades ago. It's much easier to use than cast-iron and is very versatile. Now it's my go-to cookware.

Scritto da: Christine

Perfect pan not just for paella!

I bought this pan after doing some research and also considering it was recommended by America’s Test Kitchen. Long story short, this is one of the best pans I have ever purchased and would definitely recommend it (and not just for paella). If seasoned properly it is no stick and will cook anything. So, I have read some posts about how to properly clean and season the pan. 1) I used Barkeepers Friend and Dawn to lightly clean the protective coating off the pan prior to seasoning (worked like a charm). Dry thoroughly and NEVER let the pan air dry! 2) Please watch YouTube Uncle Scott’s Kitchen channel: Matfer Bourgeat Black Steel Pan: Seasoning and Cooking; follow this process and it will turn out perfectly (DO NOT use flaxseed oil!). After seasoning the pan do not use soap to clean it. Wash the pan with warm water (can scrub with salt if needed) and wipe completely dry. Put pan back on the burner and heat till smoking, turn off heat and rub lightly with oil. Let cool and store.

Scritto da: Bear Indawoods

This pan rocks!

Yes it's big, yes its heavy but after cooking in this thing for a couple of years I cant get enough of it. I use it for BBQ (Pork, Lamb, Goat, Beef, Chicken) and just about everything else and yes I use it for Paella. The trick to this pan is to maintain it properly (not a big deal). So.. if you are new to Carbon Steel Pans, when you first get it don't bother washing it just take it outside and put it on anything that burns gas that it will fit and heat the pan until all the coating is gone and the steel turns BLUE (helps prevent rusting and makes it easier to cure). Wash and dry the pan with dish soap and a scrub pad this one time. To cure the pan for the first (and any time) do the following(preferably late at night). Put a couple of drops of Flax seed oil (Flax oil: Smoke point: 225 degrees F) (any cooking oil will work but most oils have a higher smoke point) and cover the pan inside and out. Key point: take a clean Paper towel and wipe it down until it looks dry.. Put the pan in the oven and set for 350 degrees F (just a bit higher than the smoke point of the oil). Once the temp is up set a timer for 35 minutes. When timer ends turn off the oven and leave for the night. PLEASE do not treat this pan as a art object. You can't harm this pan. The worst thing is you may have to sand it down and start over.

Scritto da: Alan S.

Fantastic Pan

The pan seasoned beautifully, it's as non-stick as Teflon, and creates a beautiful socarrat. Would recommend very highly.

Scritto da: mceast

Great addition for any home chef!

Gave this as a gift to my son for Christmas after it was recommended to me by a friend. He made his first paella in it New Year's Eve and loved it. It is a great size and the food cooked so evenly. I would recommend this to any household as an important addition to their kitchen.

Scritto da: Parseeker

Great no nonsense pan

This is no lightweight pan. While not as heavy as my large cast-iron skillet, this is no lightweight. The gauge of the steel is ideal: you can get it screaming hot without any warping and it stays hot. Once seasoned it’s good to go and cleans up easy. Will last years, I imagine.

Scritto da: Moe. Welland On.

Perfect pan for Paella.

This 15" pan has lived up to my expectations, it's roomy enough to make Paella for a crowd. Thanks America's Test Kitchen for doing the testing and recommending this pan!

Scritto da: Amazon Customer

A great addition to my kitchen

I purchased this pan after watching a food program, which recommended it for making paella. It's a bit of work to season the pan but worth the effort. The depth of the pan allowed me to make a large serving of paella (enough to feed 8 people) and I could finish it in the oven. I highly recommend it.