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Carbon Steel

Paelleras- must they be carbon steel, or is stainless ok?

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Paelleras- must they be carbon steel, or is stainless ok?

Trillinite | Sep 27, 2002 08:25 PM

Talk on the SF Board on spanish restaurants reminded me that my paellera (paella pan), which I bought in Barcelona, is pretty close to shot (an unavoidable storage period caused quite a bit of rust). I am thinking about getting a new one, and stainless, though expensive, is rather tempting. Does anyone have an opinion about whether that's cheating? And if it is cheating, can you tell in the final result? I'm a purist enough to insist on saffron only and abhor tumeric or other colorings- though a Tarrogona native swears his family uses such at home.

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