Vaello La Valenciana

Vaello La Valenciana

Vaello La Valenciana - carbon steel frying pans from Valencia

Vaello Campos is a family business from the province of Valencia, founded in 1950 in Ontinyent and now based in Aielo de Malferit. Under the brand name La Valenciana, the company has been producing cookware for more than seventy years that is regarded in Spain as the authentic standard. The company started with polished steel paella pans and gradually expanded its range - including this series of carbon steel frying pans that bring the same material philosophy and craftsmanship to the everyday kitchen.

The material: polished carbon steel

La Valenciana's frying pans are made from polished carbon steel - cold-pressed from steel sheet. Carbon steel is an alloy of iron and carbon without chromium. This gives the material properties that fundamentally distinguish it from stainless steel or aluminium with non-stick coating.

Heat conductivity and response

Carbon steel conducts heat quickly and responds immediately to changes in the heat source. For a cook who wants to switch between intense searing and delicate finishing, this is a crucial advantage: the pan follows the heat, not the other way around. The even heat distribution across the flat base delivers consistent results across the entire cooking surface.

Maximum heat resistance

Carbon steel withstands very high temperatures without limitation - there is no coating that can degrade, discolour or release harmful substances when heated. The pans are suitable for use on gas, electric, ceramic and open fire. Not suitable for induction due to the thin wall; not recommended for oven use due to the steel handles.

The patina

With repeated use, carbon steel builds up a patina: a layer of polymerized fat that bonds molecularly to the steel surface. This is not a chemical coating but a completely natural process. The patina gradually makes the pan less prone to sticking, contributes subtly to flavour, and is self-repairing with normal use. A well-used La Valenciana pan cooks better than a new one.

Not rust-resistant

Carbon steel contains no chromium and is not stainless. The pan oxidises with prolonged moisture contact and must be dried and lightly oiled after use. This is inherent to the material and not a defect - it is the trade-off for superior heat performance and an indefinite lifespan.

The range

La Valenciana frying pans are available in six sizes, each with its own application:

• 12 cm - blini and egg pan - The smallest pan in the range, specifically designed for blinis, small pancakes, fried eggs and individual portions. The compact diameter allows precise temperature control for delicate preparations.
• 20 cm - Ideal for one to two people. Quick to reach temperature, agile and perfect for omelettes, eggs, small portions of meat or fish and sauces.
• 24 cm - The versatile everyday pan for two people. Large enough for a steak or two chicken fillets, compact enough for direct temperature response.
• 28 cm - The standard size for two to three people. The most versatile pan in the range for daily use: meat, fish, vegetables, pancakes.
• 32 cm - For larger portions and families. Enough space for three to four steaks or a full chicken breast with vegetables side by side, without overcrowding the pan.
• 36 cm with helper handle - The largest pan in the range, fitted with an additional helper handle on the side for safe and stable lifting. For large portions, catering or anyone who prefers to work with plenty of room.

First use and seasoning

La Valenciana frying pans do not come pre-seasoned from the factory. Before first use the pan must be seasoned to lay down an initial patina layer and remove the factory protection.

1. Wash the pan in hot water with washing-up liquid to remove the factory oil. Rinse thoroughly.
2. Dry the pan thoroughly - with a tea towel and then briefly on low heat on the stovetop.
3. Apply a thin, even layer of neutral oil to the entire cooking surface and sides.
4. Heat the pan on high heat until the oil begins to smoke. Allow it to reach smoke point briefly, remove from heat and allow to cool.
5. Wipe away excess oil with kitchen paper. Repeat this process two to three times.

After seasoning the pan is ready for use. The first cooking sessions are best with fatty foods - bacon, eggs in butter, fried potatoes - to further build the patina.

Care

• ✅ Clean with hot water and a brush - no washing-up liquid for normal use. Soap damages the built-up patina.
• ✅ Dry immediately and thoroughly after cleaning - preferably briefly on low heat on the stovetop.
• ✅ After drying, rub with a thin layer of neutral oil for long-term storage.
• ✅ Never in the dishwasher.
• ✅ Do not soak in water for extended periods.
• ⚠️ Avoid acidic ingredients in a young patina - tomatoes, citrus and vinegar can damage a patina that has not yet fully developed.
• ⚠️ Light rust is recoverable. Remove with fine steel wool, wash, dry thoroughly and re-season.

Specifications

• Manufacturer: Vaello Campos S.L., Aielo de Malferit, Valencia, Spain (founded 1950)
• Brand: La Valenciana
• Material: Polished carbon steel, cold-pressed
• Available sizes: 12 cm (blini), 20 cm, 24 cm, 28 cm, 32 cm, 36 cm (with helper handle)
• Heat sources: Gas, electric, ceramic, open fire - not induction
• Oven safe: Not recommended (steel handles)
• Dishwasher safe: No
• Seasoning required: Yes - before first use
• Origin: Valencia, Spain