A wide, shallow pan was filled with al dente rice infused with garlic and saffron, topped with aromatic char-kissed seafood. The darkened portion at the bottom of the rice is called socarrat, and it is the best part! With a serving spoon, scraped off the pan, this layer of caramelized toasted rice was seasoned with a wealth of flavors.
The moment may have ignited my interest in Iberian cuisine, and I’ve been working on making my paella ever since. There can be no Paella Valenciana without good ingredients and the right bread, whether it is rabbit and flat beans or chicken and chorizo. We have compiled a list of our top picks for paella pans.
1. Garcima 16-Inch Pata Negra Restaurant Grade Paella Pan
You can make paella with the Garcima Pata Negra paella pan regardless of whether you have made paella in the past. The pan performed very well, and there were no changes we would make. There are several types of paella pans that you can find in Valencia, Spain – the birthplace of paella.
Due to its carbon content, it requires more maintenance than others, such as seasoning and drying before storage. The pot can accommodate four to six people and can be placed over most standard large stove burners.
A professional-grade steel pan is extra thick, so it conducts heat remarkably well and can be used in an oven as well as over a charcoal or gas grill. It was occasionally difficult to achieve the soccarat, the crust on the bottom of the paella, but it wasn’t enough to discourage us.
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2. Cuisinart ASP-38CR 15-Inch Paella Pan
Most paella recipes don’t call for you to cover the dish; they typically suggest simmering it uncovered or cooking it in the oven. Without a lid, your pan may not be as versatile as you would like. Cuisinart’s glass lid version comes with a handle to make it easy to use.
A nonstick coating is applied to the steel core of the paella pan so that rice won’t stick to it. Moreover, it has the perfect dimples to ensure even cooking and the perfect socarrat. To make transporting to the table easier, stainless-steel side handles are riveted to the plate. There is an oven-safe temperature limit of 400 degrees Fahrenheit for the pan and 350 degrees Fahrenheit for the lid.
3. Garcima 13-inch Carbon Steel Paella Pan
This carbon steel paella pan comes from Garcima. With its compact size and easy use, it is an ideal choice for kitchens with smaller stoves and ovens. Although it is thin, this pan worked well when we cooked paella because it didn’t bend or flex. Having the handles securely bolted to the sides of the pan makes it easy for you to carry and maneuver on the stove.
This pan is 13 inches in diameter and fit perfectly on our stovetop. The pan was the perfect size for a small family since it held enough food to serve four people with seafood and chicken paella. Throughout the bottom part of the rice, the paella cooked evenly and developed a nice socarrat. As the flames from the burner passed over the hot spot, cooking wasn’t affected.
Cooking with this pan is easy on the stovetop, the oven, and the grill, and we particularly liked sautéing with it. The pan turned a lovely, dark brown color after only three rounds in the oven, making cleanup easy when done.
4. Magefesa Enameled 12 inch Paella Pan
The main reason enameled steel paella pans are so popular is that they do not rust. An enamel coating is applied to carbon steel pans to make them. Enameled steel pans do not have as good thermal conductivity as carbon steel pans do. Besides being easier to clean, maintenance is also simpler.
A steel paella pan usually made of enameled steel is common in the home. It is usually cheaper to use them than carbon steel. For sautéing, this pan from Magefesa has a dimpled base that collects oil in the center. This utensil has a shallow and wide base that helps the rice cook evenly. Any enameled steel pan should be used with caution, as they can easily chip, which will eventually lead to rusting.
5. Garcima 16-Inch Stainless Steel Paella Pan
This Garcima stainless steel paella pan is the perfect stainless steel pan for paella lovers. Designed with a mirrored finish and elegant gold-colored handles, this purse is as beautiful as it is functional. One-pot cooking becomes a breeze with this versatile pan, and its thin construction ensures that the bottom of your rice dish becomes crisp and delightful.
Garcima pans can also be used to cook crepes and omelets, which we discovered to be a pleasant surprise. The pan was even used to make a great shakshuka recipe. As a result of the pan’s size, it was a little difficult to fit on our stove burner, and we had to rotate the pan frequently while cooking our paella.
Dishwasher safety isn’t required, but it does need little maintenance besides hand washing. Those who enjoy hosting parties and experimenting with a variety of dishes will enjoy this pan.
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6. Imusa USA 15-Inch Red Paella Pan
This IMUSA paella pan is an excellent all-round pan for paella. Featuring versatility, easy cleaning, and a sturdy construction, this pan made our list. It is one of the larger pans in the group, but it still fits nicely on the stovetop, with its vibrant red exterior and sturdy construction.
To season this pan, you’ll need to wash it, coat it with oil, and place it upside-down in a hot oven before using it for the first time. During the seasoning process, this pan becomes insoluble in water, so it should only be hand-washed when cleaning. The center of this pan appeared to have a hot spot.
But neither the socarrat’s flavor nor its development were affected. Paella prepared in this pan turned out delicious and evenly cooked, and cleanup was a breeze. However, the IMUSA pan is not recommended for grilling, even though it can be used in the oven and on any stovetop, including electric and gas. Nevertheless, given its excellent performance, and the fact that it’s under $40, this pan makes an excellent paella pan.
7. Mauviel M’Steel Black Carbon Natural Nonstick Paella Pan
Paella is a dish where heat control is key and can really make a difference. This sleek Mauviel paella pan from Mauviel is made of carbon steel, perhaps the most traditional material used for paella pans. In addition, this pan can withstand high temperatures of up to 680°F, so you can easily use it in the oven if necessary. This pan of this quality will last a lifetime with extra care, but it does require thorough drying and oiling before storing to maintain its seasoning.
The performance of this pan was pretty flawless. You can comfortably make a paella for four with its 14.2-inch diameter, so if you love entertainin, this is a fantastic size. Flared rims facilitate the evaporation of liquids and make serving the finished dish easy. During cooking, the pan’s handle heats up, making it easy to grip with oven mitts on. Carbon steel’s heat distribution allowed a nice socarrat to form, which could be scraped off.
8. Guison Stainless Steel Paella Pan
Those who enjoy the low maintenance of stainless steel cookware will enjoy Matfer Bourgeat’s version. The magnetized aluminum core is sandwiched between layers of 18/10 stainless steel, making it suitable for use on any stove, from gas to electric. It can be used right out of the package without pre-seasoning.
The pan fits nicely over the largest gas burner, without much overhang. Cooking vegetables and chicken in it worked well, but it developed a hot spot toward the center, suggesting that the distribution of heat wasn’t even.
Socarrat was concentrated over the pan’s center, which was somewhat disappointing considering how much we love crispy, flavorful paella rice. This version of the paella pan is perfect for those who prefer stainless steel to aluminum; if you love the ease of stainless steel, you’ll enjoy this version.
9. Mauviel M’150 B 1.5mm Polished Copper & Stainless Steel Paella Pan
The copper exterior, stainless steel interior, and riveted brass handles of the Mauviel pan are beautiful, but the sturdy construction is what I love most. In addition, it can reach temperatures up to 600°F and heats quickly and evenly. Even though this may not be the most practical pan for everyday home cooks, it’s a great purchase for entertaining, especially at holidays.
Because it’s oven-safe, you can use it for sautéing and roasting. The same pan was used to prepare some sautéed chicken thighs with a white wine cream sauce, which came out well as well. Cleanup was also easy; crusted food was easily removed with a simple soak and scrub. This is not only a stunning piece of hardware, but can also be used as a stove or oven.
However, this is one of the largest pans, so it has a bit of difficulty fitting on the stovetop. Due to this, the Mauviel paella pan might be better suited to the oven. Be careful not to touch the handles when they get hot–a characteristic of brass materials.
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FAQs
How can you use a paella pan?
Beyond classic paella, you can use your paella pan in a variety of ways. To begin with, it’s a fantastic vessel for sauteing vegetables and searing meat. Heat can escape through the large open surface of the pan, so browning isn’t affected. Roasting a chicken or simmering a shakshuka-like stew are also options. You can cook anything in a braiser, as long as it does not require a lid.
Is there a best size for paella pans?
It is recommended that you use a 13-inch paella pan for four people. With a smaller dish, you might have difficulty fitting all the proteins and still have room for the rice and broth.
What grill should you use if you’re grilling a paella pan?
Paella can be cooked on a gas or charcoal grill, but today it is more commonly cooked on a large gas burner that is wide enough to evenly heat the pan.
In what way does a paella pan need to be seasoned?
It is a good idea to wash your paella pan with hot, soapy water before seasoning it; some manufacturers leave a thin coating on the pan as a protection against rust; you will want to remove it before cooking. Before emptying, washing, and drying the pan, be sure to simmer water (with a dash of vinegar) in the pan for around 10 minutes. Last but not least, wipe the interior of the pan with some vegetable or canola oil.
What is the best way to clean a paella pan?
Neither of the paella pans could be washed in the dishwasher. The best way to clean them is by hand washing them with warm, soapy water, then thoroughly drying them. It is best to apply a thin amount of neutral oil to a carbon steel pan before seasoning.
