Best Paella Pans in 2022

Last update: January 11, 2023

Do you cover paella with a lid?

Paella is a dish that is traditionally made in a shallow pan over an open flame. The lid is not placed on the pan while the paella is cooking. The lid is only used to cover the pan when it is taken off of the heat so that the dish can finish cooking in its own heat.

Do you need specific rice for paella?

There's a lot of debate over what kind of rice is best for paella. Some people swear by short-grain rice, while others prefer long-grain. Ultimately, it comes down to personal preference. If you're using a short-grain rice, like arborio, it will absorb more of the broth and have a creamier texture. Long-grain rice, like basmati, will retain more of its shape and have a firmer texture.

Do you wash a paella pan?

A paella pan is a large, shallow pan used to cook paella, a traditional Spanish dish. Paella is typically made with rice, vegetables, and meat or seafood. The pan is designed to evenly distribute heat and allow the ingredients to cook in their own juices. Most paella pans are made of metal, and they can be either round or oval-shaped. Many home cooks opt for a round pan, as it is easier to find and generally less expensive. However, an oval pan is traditional, and it may be worth the investment if you plan on making pa

How do I choose a paella pan?

When choosing a paella pan, the first thing to consider is the size. Paella pans come in a range of sizes, from small pans that serve two to large pans that serve up to 20 people. The size of the pan you need will depend on how many people you plan to serve. Next, consider the material the pan is made from. Paella pans are traditionally made from either carbon steel or enameled steel. Carbon steel pans are more affordable, but they require more care and seasoning. Enameled steel pans are more expensive, but they are easier to


Garcima 18-Inch Enameled Steel Paella Pan, 46cm Review:


On top, it is 18 inches tall; at the bottom, it is 16.25 inches. It is too big to use indoors with just one burner. We make use of the paella burner outside on a stand. This skillet serves 10–14 people. It usually washes out well if I let it soak for a little while then use a plastic scraper for the edges. Not a thinly crafted pan



SE GP1013G12 12" Green Plastic Gold Pan with Two Types of Riffles Review:


**UPDATE**I received two replacement pans, and they were flawless. The pans were given some bite before being taken into the field. Since the huge riffles' edges are softened as opposed to the little riffles' jagged edges, at first I was still a little wary about them. In order to allay my worries, I prepared a catch pan just in case. Nothing was lost! While loaded, the pans might feel a little flimsy, but they held together all day long! The pans are a wonderful deal for the price. Not a poor day's catch at all!**************Breaking them in for this weekend in the Motherlode, I just took them out of the package after receiving them! I was panning it to get a feel for it and to compare it to the pans I now use. Although it feels comfortable in the hand, the broad riffle edge is filled, so it's unclear how it will fare. You may feel the thinner, faulty edge by rotating it to feel the little riffle edge. One pan's edge has almost been thinned by one-fourth, stopping just short of the length of the tiny riffle area. Despite the fact that the fault in the other pans is minor, they are still weak in that region and will break under the weight of a full pan! Hopefully we can replace these, but definitely not before this weekend! Fuel the CRAZE!P.S. These pans feel as inexpensive as they are, in my opinion. If the fault existed on the opposite side, it might not be as big of a deal. Simply said, after the pan is full and correctly stirred for the heavy objects to descend, you use the huge riffles to remove the heavy and large overburden. I can imagine these either breaking or bending into a useless piece of plastic with a full pan of potential.To avoid inconsistent problems, the producer must either modify their molds or add a little more material to cover the gap. Will let you know if anything good happens.



La Paella 18" Pata Negra Restaurant Grade Paella Pan, Large, Silver Review:


What you need to know about this pan is as follows. I cannot express how highly I suggest it enough. Last night, I cooked my first paella over my backyard fire pit, and it turned out really good. Due to its heavy duty, it did not warp in the least. For a burner on a kitchen stove, 18" is too large. Along with the chicken, chorizo, and vegetables, sofrito, and saffron, I used 3 cups of Spanish rice and 2 quarts of chicken stock. Although the amount of ingredients was adequate, more may have been produced. There were enough leftovers for everyone to take some home even though my party was only for six people. 10–12 people might easily be fed. A little recipe booklet and instructions on how to prepare, use, clean, and store the pan are included. Because it is steel, it will rust; simply wipe it down with some paper towel and some oil to prevent this.Pans with red plastic-coated handles should not be purchased; they will melt when exposed to heat. Thinner pans might warp, so I wouldn't buy them; And please refrain from purchasing a non-stick pan—you NEED the rice to stick to form the delectable bottom crust!



Enameled Cast Iron Casserole Square Braiser - Pan with Cover, 3.8-Quart, Fire Red Review:


My Enameled Cast Iron Casserole Square Braiser Pan has made me extremely happy. I own several other cast iron pans and appreciate how they can be used both in the oven and on the stovetop. The size of this item works well for my minor recipe preparations. I can use a tiny flame while cooking and yet get even frying, even in the corners. Because it is cast iron, the pan holds heat exceptionally well, keeping the meal from cooling before serving even after it has been taken off the fire. Although I haven't yet, I intend to use it in the oven. This pan is well manufactured overall in terms of quality. The vivid red color goes well with my kitchen.



Garcima 18-Inch Carbon Steel Paella Pan, 46cm Review:


bought an 18" pan. First time using this pan, and I wasn't let down. I made seafood paella using a recipe from the Rick Bayless website (Mexico one plate at a time). The pan behaved flawlessly during all of the browning, steaming, etc. procedures. I used a homemade lid that I had fashioned because the pan doesn't come with a lid. The shellfish needed to be steamed, and I wasn't sure how to do that without a lid. Even after it was fully stuffed with food, we discovered that the pan was firm. There was no concern that it would twist or deflect and spill its contents.Because the pan is made of untreated carbon steel, light rust will develop as mentioned in the description if you do not immediately wash it. I can see how this may annoy some people who would be willing to choose a stainless pan at significantly higher cost. However, as the literature indicates, the rust may be simply removed. After washing, I heated and gently oiled my pan as one does for cast iron.I would advise using this pan. Given that a lid from a different vendor was actually more expensive, it performs much better than the pricing would imply.



Garcima 16-Inch Enameled Steel Paella Pan, 40cm Review:


I purchased this pan to learn how to prepare paella. The stove-to-oven procedure, which I used initially because I didn't want to use the grill way because it was raining outdoors, worked flawlessly. Despite knowing that my uneven burners wouldn't distribute heat equally, the Spanish chorizo produced a respectable amount of socarrat. After that, I used the grill method for a second batch, and this pan performed well. There is no need to turn the pan or even stir it because of even heating. The grill approach produced superior socarrat, and I was really happy with that. This pan is incredibly simple to clean thanks to the enamel! This 16-inch pan was a great purchase because it fed 5–6 of us and fit well in my grill and oven.



Paderno World Cuisine A4172434 Spanish Paella Pan, 13 3/8in, Gray Review:


With Amazon Prime, I received this 13 3/8-inch paella pan. It was delivered flawlessly and just as promised. No finish blemishes or scratches. Packaging was basic and adequate.I wash and scrub my fry pans, paella pans, and any other carbon steel cookware with hot water and soap. Any manufacturing coating or sealant is removed in this way. The steel wool brillo pad I use. Scrubbing is all that is required to get rid of any residue. I completely dry the pan after washing. After that, I seasoned the pan. If interested, see SEASONING METHOD at the bottom.I wrote a few notes while preparing the paella. The pan heated up quickly. The meat and vegetables cooked well after being fried. I noticed that part of the spice was lost as soon as I added the tomatoes to the sofrito. I was not at all surprised by this. Tomatoes and other acidic foods/ingredients have a tendency to do this to pans...at first. You can ultimately cook with more acidic items, like tomatoes, as you use them more and more in your cooking and season them with more and more seasoning.The paella came out alright, I suppose. I need to practice more to achieve the ideal flavor balance for me. On the other hand, I'm really happy with the paella pan. Numerous people dislike using cookware made of carbon steel. Compared to stainless steel, it needs a lot more upkeep and attention. That's accurate. But both cast iron and carbon steel have a similar nature. I think this pan is excellent value for the money. However, I might just give a paella pan made of stainless steel from www.paellapans.com a shot. I adore how practically maintenance-free it is.The seasoning methodThen I employed this seasoning technique (which I learned from The Culinary Fanatic on YouTube). His technique results in a lovely seasoning and patina, mostly for cast iron but also for carbon steel. Initially, heat the oven to 200°F. When the oven is ready, place the pan inside upside down. Organize a 15-minute timer. The pan is heated in the first stage so it can accept the first seasoning. Take the pan out of the oven after 15 minutes. Set the oven to 300 °F. Apply a generous amount of Crisco shortening both inside and out using a folded paper towel or a clean, dry rag. I make certain that every exposed metal is covered. Once all surfaces have been covered, use a clean towel or another paper towel to completely remove the Crisco shortening that has been used. Yes, it could appear illogical, but it is not. There will be a thin, fine seasoning layer. Put the plan upside down in the oven once more. Organize a 15-minute timer. Take the pan out of the oven after 15 minutes. Set the oven to 400 °F. Any Crisco that has accumulated inside the pan or on the outside should be removed with a dry, clean towel or another paper towel. Put the pan in the oven upside down. Organize a two-hour timer. Turn off the oven after two hours and leave the pan inside to cool. This seasoning is the first. It is advised to use three different seasonings.



Garcima 10-Inch Stainless Steel Paella Pan, 26cm Review:


I'm overjoyed with this buy. I apply it on my grill outside. To avoid purchasing a grill that is too large, make sure to measure your grill's depth. Additionally, the included Paella recipe is excellent. The cost of this pan is justified. Although there are less expensive pans available, pick this one if you're making a one-time buy. The seafood paella in the photo is something I made on the barbecue at my parents' house.



Garcima 16-Inch Carbon Steel Paella Pan, 40cm Review:


At first, I believed the 16-inch pan would be inadequate. You receive 5–6 servings overall (prepare to be amazed at how fast people come back for seconds). However, it turns out to be the ideal size for my grill. A slightly larger pan might fit, but I couldn't close the grill because of the handles.Like any thin pan, avoid heating it up on its own or it will become uneven. It's good to know that the handles' plastic or rubber coating won't peel off when used with the grill. It would also be a little more difficult to hold onto a larger pan. Order a high-quality oven mitt.



Garcima 15-Inch Carbon Steel Paella Pan, 38cm Review:


My mother used similar paella pans when I was a kid, but we had gas at the time. It goes without saying that the middle of the pan is the cooking area over the hob, and the edges are like to keep warm area. I bought this for my electric stove, and it is now my go-to cooking pan because I have lots of space to swirl the food about. Given that the base of the paella dish is somewhat curved, the heat dispersion will be better if you have gas than on a flat ceramic surface. Having said that, I have only ever used this paella dish for cooking on a ceramic hob—steak, chicken, or stir-fries.It will rust unless you take the proper precautions, which include washing it, blotting it dry with a paper towel, adding a small amount of oil to the pan, and coating the entire dish with the oil with the paper towel. Since I bought it, I've done that, and it looks fantastic.


How do you get the crunchy bottom on paella?

In order to get the crunchy bottom on paella, you need to cook it on a high heat so that the rice gets crispy. You also need to make sure that the pan is well-oiled so that the rice doesn't stick to the bottom.

How do you not burn the bottom of paella?

The secret to not burning the bottom of paella is to use a good quality paella pan and to evenly distribute the heat. For a charcoal fire, this means raking the coals so that they are not all concentrated under the pan. For a gas fire, it means using a diffuser to evenly distribute the heat. The key is to have low, even heat so that the rice can slowly absorb the flavors of the dish.

How many people does a 12 inch paella pan feed?

A 12 inch paella pan can feed four to six people.

How much rice do I need for paella for 6 people?

You'll need about 5 1/2 cups of uncooked rice to make paella for six people.

Is arborio rice OK for paella?

Arborio rice is a short grain rice that is commonly used in risotto. It can also be used for paella, but it will not have the same texture as traditional paella rice. Arborio rice is more likely to become mushy when cooked, so it is important to watch the cooking time carefully.

Is paella supposed to be wet or dry?

There is no definitive answer to this question as it is a matter of personal preference. Some people prefer their paella to be wetter, while others prefer it to be drier. Ultimately, it is up to the individual to decide how much liquid they want in their paella.