Quote:
Originally Posted by Dottore
That's the advantage of getting a heavy-bottomed pan—rather than a traditional thin paella pan. The heavy bottom will distribute heat evenly—even from a smaller stove-top burner.
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What I really wanted to get, because of my copper fetish, is a 2.5mm heavy copper stainless-lined French-made paella pan. However, I'm not spending $450 before I've cooked the dish even once. So, the $30 pan it is, then maybe have someone who's visiting Paris buy me one from D'Hillerin.
Then I'll use the $30 pan for "camping Paella".