Well-designed paella pans encourage the formation of a light crust of rice on the bottom of the pan. In Spanish this is known as Socarrat which means lightly toasted. This is the most prized part of a Spanish paella and can only be achieved with a paella pan. The secret is to increase the heat during the last 3 minutes or so of cooking. If you listen carefully the rice will begin to crackle slightly. Take the paella off the heat when this happens in case it begins to burn. The objective is to get toasted rice on the base (which has a nutty aroma) rather than burnt rice.
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 Socarrat 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 pans might be easily damaged while checking for Socarrat as the sharp edges of 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 ceramic coating is metal utensil safe, with excellent scratch resistance.
A significant benefit of using dual sided steel handles with the Lotus Rock paella pan is is to increase its versatility: for use not only on the stove, but also for over the grill and in the oven, with an oven-safe temperature to 650 F. Restaurant chefs quick sear ingredients with carbon steel pans to develop a brown crust, and then slide them into the oven to cook through the interior for a moist, juicy finish. With a Lotus Rock paella pan, so can you!
- Heavyweight 2.0mm steel gauge transfers and retains heat evenly.
- Thick ceramic coating is metal utensil safe.
- Resistant to rust, chipping and cracking, the lipophilic coating only needs cooking oil for non-stick release when the recipe requires it.
- Specially formulated black matte interior has high heat resistance (650 degrees Fahrenheit) and a rougher surface for better browning.
- Smooth base compatible with all cooktops, including induction.
- Double-riveted stainless-steel handles for comfortable grip and long-life durability.
- Ideal shape and size to use as a paella pan, skillet, saute pan and grill pan