Garcima 20400 Butaan/Propaan Gasbrander voor Paella, Zwart, 400 Mm

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I have an 18" paella pan that I have always struggled with on our gas stove top. While I could get our paellas done, it always took a very long time on the stove top, with lots of turning (and finger-burning!). A fair amount of creative language came along with making my paellas - and I was planning on branching out to learn Spanish expletives to make my paella cooking even more "authentic".Instead, I decided to take a different route to authenticity: I make enough paellas in a year to justify this purchase, and boy, does this burner get the job done! The old adage of having the right tool for the job definitely applies here.This cooks the paella quickly and evenly, though you have to fool around a bit to balance the two flames optimally on larger pans. It comes with a short (but sufficient length) hose with a propane tank adapter for connecting the burner to your tank.I originally subtracted one star for missing instructions on how to put the legs together and the somewhat cheap metal leg construction / arrangement, but this quemador works so well, I changed my review to 5 stars.Keep in mind that the legs work just fine, but you may need to bend the metal tabs a little to get everything to line up. On my burner, I screwed the wingnuts / leg braces into the holes closest to the legs. YMMV.The burner packs up fine in a sturdy yard grass bag when not in use, and taking care not to let the bag rip from sharp edges. I used some twist-ties to hold the parts together.*** UPDATE ***I've owned this quemador for about 9 months now. It still works great, and my 18" paella finishes in less than half the time it used to take on the stove top.I just wanted to add a few more notes, since I've had more "quality time" to spend with this great device.1) Our carbon steel 18" paella pan gets *very* hot very fast. You don't need to crank the burner control knobs very much to get a lot of heat on the pan. I basically turn our propane tank full-on, turn the burner control knobs half-way, and then light each of the quemador burners (light the inside one first, so you don't have to reach over the flames of the outside burner). I then slowly turn the gas level down on each burner until I start to hear the "popping" noise when the some of the burner flames are just about to go out - and then turn it back up just a little to get a solidly on, but low-level flame.2) To get the best results, I would *HIGHLY RECOMMEND* getting a good quality IR thermometer (I purchased the "Raytek MT6 Non-contact MiniTemp Infrared Thermometer", available here on Amazon for about $55 - My wife and I absolutely *love* it!). You can use the IR thermometer to help you adjust the flame levels so that you have a consistent average temperature across your paella pan. I have found a surface temperature of around 300 degF to be a good paella cooking temperature.NOTE: There will always be some small "hot spots" on the pan, it's unavoidable with a ring gas burner.On a side note ... Once you get an IR thermometer, you may be surprised on how often you use it! We have used ours for a lot of stuff: Adjusting our refrigerator/freezer temperatures, setting our gas water heater hot water temperature (which should be around 125 degF for proper dishwasher operation), door trim leaks, air conditioning system checks, room thermostat adjusting, cooking caramel, tempering chocolate, cooking custards, bath water temperature ... the list goes on. When I first got the IR thermometer, my wife gave me a "What are you going to use *that* for?" comment. A few months ago, while she was making a tiramisu and measuring the egg mixture temperature, she made an "I love this thing!" comment. :-)3) Once I figured out where the 300 degF settings were for each burner control dial, I used a dab of white-out to mark a thin line on each knob and on the metal plate in front. This really helped with setting the temperature on future paellas.4) Using this quemador, I finally was able to get a good seasoning on my paella pan. I gave up seasoning my 18" pan on the stove top. It just was impossible for me to get an even finish. Our 18" pan was also too large to fit into our convection oven. I spent about a half hour with the temperature around 350 deg and a small amount of evenly spread peanut oil to get a golden brown seasoning on the surface. Some turning of the paella pan was still required, since there were small hot spots.Cheers!

Unexpectedly came with a tripod and gas regulator. Excellent burner for paella. I use a 50mm pan on this 35 mm burner and it is perfectly suited. Tip- if using in the UK get a wind protector!!

the legs and burner are great - the regulator for propane tank requires an adaptor so it can attach so don't buy them together thinking you can get cooking when it arrives

Très solide, produit fiable, bonne qualité