I was in a specialty Spanish food store today that had a wide selection of paella pans--many sizes of SS, carbon steel and enameled steel. Then I noticed that they also carried the 2- and 3-ring propane burners that go with. The burners are very simple: enameled steel "open" tubes. Each of the rings has a separate gas valve. On the smallest model, the inner ring is 11" in diameter; the outer ring is 18" across. The 3-ring adds a 26" outer ring.
Naturally, these burners got me thinking about "regular" cooking with conventional pans. I could see a use for a 3-ring unit with 6", 11", and maybe (but rarely) an 18".
Looking at them, it would appear that a cheap piece of expanded metal on top would make a very stable base for pans of all sizes, maybe attached underneath as well.
Has anyone here ever cooked "regular" food on such a paella rig?
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