With this Paella pan guide, we help you with some practical tips that you should take into account to buy your perfect paella pan.
Points to consider before buying a Paella pan
The first thing is to consider where they are going to be used or where you would like to use it.
Do you have a gas stove?
Do you have a ceramic hob or induction?
Are you going to use the Paella pan with firewood?
Are you going to cook Paellas in the oven?
Choose a Paella pan compatible with your kitchen
You have to choose a specific material according to the type of your kitchen. It is also important that the model you choose meets the requirements and is compatible with the power source you are going to use (check the manufacturer’s specifications to avoid surprises) .
There are many models on the market with different compatibilities, but as a general rule these are the usual uses according to the material of the paellero:
LAS MÁS ECONÓMICAS
NO SE OXIDAN
FUEGO O GRILL
VITRO O INDUCCIÓN
Which Paella pans are better?
In reality, there is no better material than another and each one has its pros and cons.
The best option is to buy a unit compatible with your burner and choose the type of finishes and size.
Polished Steel or Iron Paella Pan
Polished steel paella pans are inexpensive and work very well when it comes to giving the rice the perfect point. Widely used by great cooks and Chefs. Paella lovers tend to prefer this type of paella pan especially to get the “ socarrat ” of the Valencian Paella. This type of Paella pan requires keeping them clean and greased to avoid oxidation. They are often used with firewood, gas and embers. Learn how to cure a Paella pan.
Stainless Steel Paella Pan
Enamelled Stainless Steel Paella Pan
Non-stick Paella Pan
Induction and Vitroceramic Paella Pans
Electric Paella Pan
Choose the ideal size of your Paella pan
Are you going to use the Paella pan in your oven?
More Rice or More Flavor?
Another detail to take into account is for those who are looking for a great taste and make a great Paella at the height of any Chef, and that is that to achieve a spectacular flavor it is better to make the Paella with a thin layer of rice, in this way all the nutrients will be impregnated with much more flavor than if we add a lot of rice.
Therefore, if you cook Paellas with a thin layer of rice, fewer servings will come out, so in this case it will be preferable to buy a Paella pan with a larger diameter if your kitchen allows it.
The thickness of the Paella pan
Another aspect to take into account is the thickness of the base. As a usual norm, Paella Pans with thin or standard thickness are used in gas, oven and barbecue, but these can be fragile at high temperatures and could deform or deteriorate.
Paella pans with a wider thickness are used on vitro and induction kitchen or in professional environments. They have a very flat base and optimized for use in induction.
Precautions with thin Paella pans
Cheap Paella Pans Vs More expensive Paella Pans
Paella Market Choice
Many users ask us, What Paella pan do you use in Paella Market?
Personally and to make a paella on firewood or barbecue we use professional polished steel paella pan “Pata Negra”.
For domestic use we have a non-stick model that works very well both in oven and induction, it is the Callaway Paellero from the manufacturer Neif, it is one of the best Paella pans for induction , comfortable and easy to clean. In this video you can see it in action.
Callaway Paellero optimized for induction: