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 | | Search results for the keyword(s): paella pan | | | Additional Related Content | | |
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| 100 document(s) found |
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| A cooking vessel that is used to prepare the traditional Spanish rice dish, paella. The pan is a large diameter, shallow skillet-like pan that may be made from cast iron, enameled ... |
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| A deep baking pan that has a hollow tube in the center, which allows for more uniform baking. A tube pan is used for baking cakes such as angel food and sponge cake and may also ... |
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| A baking pan, rectangular in shape and deep walled, that is used to bake a single loaf of bread or various types of meat loaves. Typically made with a non-stick aluminum, steel, ... |
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| A pan used for roasting foods in a conventional gas or electric oven. A roasting pan should be large enough to place a metal roasting rack in the bottom, heavy enough to be used ... |
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| A flat pan with straight sides that are ¾” or taller, which is used for baking food in the oven. There are many sizes and depths available, but the most common sizes is 9 x 13 x 2 ... |
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| As a shorter and different shaped version of a sauce pan, the saucier is a pan often used for preparations requiring more repetitive motions with the ingredients in the pan, such ... |
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| A round, deep pan that may have straight sides with a slightly rounded base or more commonly a round base that slopes out and upward. Used for cooking of numerous ingredients that ... |
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| A medium depth pan that generally has flared or rounded sides but is sometimes found with straight sides. It has a flat bottom and wide mouth, which accelerates the evaporation of ... |
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| A flat or round-bottomed pan that is shaped to effectively cook a thin crêpe. A flat-bottomed pan may be 8 to 10 inches in diameter with short side walls. This pan is also the ... |
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| A round or oblong shallow pan with smooth or fluted sides. Some varieties of the pans contain removable bottoms so the contents can be removed easily and cleanly, while retaining ... |
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