Paella Pans
Shop paella pans in carbon steel, enamelled steel, and cast iron. Wide, shallow, and built for even heat: perfect for authentic paella, one-pan dinners, and feeding a crowd.
Choosing the Right Paella Pan
Carbon Steel Paella Pans are the traditional choice used throughout Spain. They're lightweight, heat quickly, and respond well to temperature changes. Carbon steel develops a natural patina over time that adds depth of flavour to your cooking. These pans require seasoning and some care to prevent rust, but many cooks consider them essential for authentic results.
Enamelled Steel Paella Pans offer the quick heating of carbon steel with an enamel coating that resists rust and requires no seasoning. They're easier to maintain and come in a range of colours, making them a good choice for cooks who want convenience without sacrificing performance.
Cast Iron and Enamelled Cast Iron Paella Pans from brands like Le Creuset and Staub provide excellent heat retention and even cooking. They're heavier than steel options but go beautifully from stovetop to oven to table. Ideal if presentation matters or you prefer a pan that doubles for other cooking methods.
What Size Paella Pan Do You Need?
Paella pans are measured by diameter and sized by the number of servings:
- 30 cm (12 inches): 2–3 servings
- 38 cm (15 inches): 4–5 servings
- 42 cm (17 inches): 6–8 servings
- 55 cm (22 inches): 10–12 servings
Larger pans are excellent for entertaining but need burners or heat sources that are wide enough to distribute heat evenly. For outdoor cooking over open flames or paella burners, bigger is no problem; but for home stovetops, stay within a size your burners can handle.
What Makes a Paella Pan Different?
Wide and Shallow: The signature shape maximizes surface area, allowing the rice to cook in a thin, even layer. This is essential for developing socarrat, the prized caramelized crust on the bottom.
Sloped or Dimpled Handles: Traditional paella pans have flat, rivet-attached handles that stay cool and make it easy to move the pan or serve at the table.
No Lid: Authentic paella is cooked uncovered. The liquid evaporates as the rice absorbs it, and a lid would trap steam and make the dish soggy.
Frequently Asked Questions
Do I need to season a carbon steel paella pan?
Yes. Like carbon steel woks, these pans need to be seasoned before first use. Coat with a thin layer of oil and heat until it smokes and polymerizes. After cooking, clean with hot water (no soap), dry thoroughly, and apply a light oil coating to prevent rust.
Can I use a paella pan on an induction cooktop?
Carbon steel and cast-iron paella pans work on induction. Enamelled steel may or may not be induction-compatible: check the product specifications. Keep in mind that large paella pans may extend beyond the induction zone, leading to uneven heating.
Can I use a paella pan for other dishes?
Absolutely. The wide, shallow shape makes paella pans excellent for searing, shallow frying, roasting vegetables, baking flatbreads, and making large-batch dishes like shakshuka or frittatas.
