Skip to content
Home » 6 Best Paella Pans Of 2022

6 Best Paella Pans Of 2022

Paella conjures up pictures of sun-drenched Spanish vacations by the sea for many of us, and preparing it at home brings those memories back. The word ‘paella’ comes from the old Valencian name for the pan itself; variants of the meal were once cooked for lunch over an open fire by farmworkers and laborers. Paella is a popular meal in Spain, and it is frequently prepared for large parties and special events. It’s a fantastic one-pot meal that will feed the entire family.

Carbon steel, stainless steel, enameled steel, and copper are the most common materials used in paella pans. On a gas stovetop, any paella pan will work. You’ll need a paella pan with a flat bottom to transfer heat efficiently on an electric, ceramic, or induction cooktop.

1.Garcima pato Negra Double Gauge Steel Paella pan

what we like:

  • Professional level of quality
  • All stovetops are compatible with this product.
  • Heat distribution that is even

what we don’t like:

  • Heavy
  • It necessitates further upkeep.

This Garcima pan is made of extra-thick, professional-grade carbon steel and has a wide and shallow cooking surface for sautéing meats and vegetables before adding rice in Valencia, Spain, the origin of paella. The “dimples” in the base are modeled like traditional paella pans and aid in even heating.

Because of the slanted sides, there’s no risk of spilling while stirring. It’s easy to transport from the burner to the table for serving because of the large looped handles. This pan’s versatility stems from the fact that it may be used on any type of cooktop—and the price is reasonable.

2.Despana EL Cid Paella Pan

what we like:

  • Inexpensive
  • It can be used on any type of stovetop.
  • There are numerous sizes available.

what we don’t like:

  • Larger sizes beyond 15 inches must be ordered separately.
  • Additional seasoning and upkeep are required.

El Cid’s inexpensive pan is constructed of carbon steel with a dimpled surface and a little dip in the middle that allows oil to pool in the center. The circular, shallow design ensures rice cooks in a thin layer, and it’s built to endure the heat and flames of your oven and stove. It includes two handles to make it easier to operate.

3. La Ideal Polished Steel Paella Pan

what we like:

  • It’s easy to carry with four handles.
  • Construction is all steel.

what we don’t like:

  • A gas burner or another large flame is required.
  • This item will not fit in a regular oven.

Do you have 40 guests or a lot of leftovers? This cookware is designed to feed a large group. The Spain-made 35.5-inch polished-steel paella pan is ideal for socially distant outdoor events.

Get a huge outdoor paella tripod system with a stand and burner to accommodate a pan this size. These are propane tanks for outdoor gas grills. You can also grill this pan (a thicker pan will prevent the paella from burning as quickly). Because a pan this large can be difficult to manage, it comes with four red handles—one for you and one for a friend.

4.Staud Cast Iron Paella Pan

what we like:

  • This is a sturdy pan that will last a long time.
  • It’s not necessary to season it.
  • Heats up quickly and evenly.

what we like:

  • Heavy
  • Expensive
  • Only two sizes are offered.

Cast iron paella pans are not the most frequent material for paella pans, although they do exist. This Staub Enameled Cast Iron Paella Pan is well-known for its excellent heat distribution and long-lasting heat. The enormous surface area of matte black enamel keeps the rice layer shallow and lets excess moisture drain, making it ideal for top-notch toasted socarrat. This French-made pan comes in three sizes: 10.25-, 13-, and 15.5-inches, with servings ranging from two to six.

This pan is heavier than its carbon steel equivalents, but cast iron, like carbon steel, may be used on any heat source, including induction. This pan may be used on the stovetop, in the oven, or on the grill, and the durable matte black enamel finish doesn’t need to be seasoned. This show-stopping piece comes in a variety of colors and is dishwasher safe for simple cleaning.

5. Garcima Stainless Steel

what we like:

  • Simple to keep up with
  • There are numerous sizes available.

what we don’t like:

  • Carbon steel is not as heat conductive as stainless steel.
  • Expensive

This high-quality pan is made of 18/10 stainless steel, which provides the best corrosion resistance. This eliminates the need to season it prior to use, making it simple to maintain. You don’t have to worry about chipping like with enameled pans, but the thermal conductivity of a stainless steel pan is about a third of that of a carbon steel pan.

The 16-inch stainless steel Garcima pan, which feeds four to six people and sits over a large stove burner, is a medium-sized pan (or can straddle two). It has a lovely mirrored finish and gold handles, making it ideal for hanging or displaying. This pan is solid and rigid, with a traditional dimpled bottom, and may be used on gas and electric stoves as well as open flame, but it is not suggested for ceramic or induction cooktops since the bottom is slightly convex and does not make complete contact with the heating surface.

6.Mauviel Copper Paella Pan

what we like:

  • Heat conductivity is excellent.
  • Stunning appearance
  • Construction of exceptional quality

what we don’t like:

  • It necessitates further upkeep.
  • Extremely costly

Copper pans are a chef’s favorite, despite their high cost. They are glossy, gorgeous, and brilliant enough to go from stovetop to table, and they have outstanding heating conductivity capabilities. The internal surface of this copper pan is constructed of stainless steel, which means it won’t react with acidic foods.

It’s made in France using heavy-gauge 2-millimeter copper for greater heat transmission and temperature control, which aids flavor infusion in the rice. It’s made up of 90% copper and 10% 18/10 stainless steel. The sides are adorned with two useful and elegant riveted bronze handles. This pan, like other copper pans, is hand-wash only and will require some particular maintenance to keep its gleaming copper appearance, but with careful care, it will last a lifetime.


We put all of the paella pans to the test by making a chicken and chorizo paella, as expected. We evaluated numerous aspects of each pan’s design and usage while creating the paella, including how quickly it heats up and distributes heat evenly, as well as whether it has good non-stick characteristics. We also looked at how hot the handles got and how easy it was to clean each pan.

Before putting them to use, we seasoned those who needed them and evaluated how simple the process was. We also considered the pan’s heat sources as well as other noteworthy qualities like weight, quality, and value for money.

How to choose the best paella pans

Paella pans are traditionally made of carbon steel. Two metal handles, a wide, flat base, and shallow sides distinguish them. The wide, flat construction allows the liquid to drain quickly, forming a crisp, crusty base on the pan’s bottom – known as’socarrat’ and a highly valued feature of the meal. This design will produce superior paellas than a typical non-stick frying pan or casserole dish if you’re a regular paella maker.

Paella pans are now available in a variety of materials, ranging from classic carbon steel to cast iron and stainless steel. Each has its own set of cleaning and maintenance requirements. Although it is possible to purchase paella pans with lids, the great majority do not.

How to season paella pans

Seasoning is required for carbon steel paella pans and some others, such as cast iron. This is a straightforward procedure that involves heating oil in a pan and then letting it cool. Seasoning these pans on a regular basis will help to build up a non-stick layer that will improve over time. They aren’t normally dishwasher safe because the greasy covering would be removed. Cleaning should be done by hand carefully and without using a lot of detergents.

Leave a Reply

Your email address will not be published.