Socarrat
A Lotus Rock paella pan is perfect for achieving Socarrat. This is because without oiling the surface of it rice can stick to the pan and then the delicious, caramelized crust can be formed. Non-stick pans on the other hand are not ideal because they don’t allow rice to stick to the bottom and for So carrat to form. The standard way to check if Socarrat has been formed or not is to insert a fork into the rice, if a slight resistance is felt just before the fork reaches the base of the pan then a layer of Socarrat exists. General non-stick pan smight be easily damaged while checking for Socarrat as the sharp edgesof a metal fork penetrates the bottom layer of the rice and scratches the coating. However, with a Lotus Rock paella pan this test can be done without fear because the highly durable, thick ename coating is metal utensil safe, with excellent scratch resistance.