If you are looking for information with everything related to the world of Paella Pans or need to buy one, here you will find detailed information.
The best types of Paella pans with different options and materials to make your best Paellas. Each has its advantages, but almost all can be used on a gas or charcoal grill, fire, vitroceramic, and oven. Also, concrete models to use in induction. Paella pans of the highest quality for all needs and made in Spain.
They are of great quality and resistant, they can be used in fire, and firewood. There are models compatible with vitro, induction, and electric cooker (make sure before buying).
They distribute the heat very well for cooking rice, they are the most used by lovers of paellas along with enameled ones. Widely used in restaurants. Ideal to cook the "socarrat" Paella.
The most traditional Paella Pan in Spain. Polished steel or iron requires maintenance to prevent rust. Read about some maintenance tips.
The best type of Paella pan to cook Valencian Paella.
Available in large sizes.
They are of great quality and resistance, they can be used in gas, wood, and oven. There are models compatible with vitro, induction, and electric cooker (make sure before buying).
A small difference is that stainless steel does not distribute the heat very well for cooking rice, so it is convenient to have a fire that evenly distributes the heat throughout the base. Under strong fire, they can deform.
They do not require special maintenance and cleaning is very easy.
With thin base Paella pans, be careful with strong fire, they can be deformed.
They do not distribute heat like iron or porcelain.
Resistant, do not require maintenance.
Do not permeate flavor.
They have quality and resistance, they can be used in gas, wood, and oven. There are models compatible with Vitro, induction, and electric cooker (make sure before buying).
They have a ceramic coating for easy cleaning. Their black enamel with white dots makes them have a more traditional appearance.
They do not require special maintenance. The negative point is that they can chip.
With thin base Paella pans, be careful with strong fire, they can be deformed. They can chip.
They are almost non-stick.
Available.in large size.
Designed for continuous use, they can be used on the fire, and firewood (make sure before buying).
They have a base with an extra thickness that makes it very resistant and prevents deformation by fire. Valid for professional and domestic use. Ideal for the Authentic Valencian Paella "socarrat"
They are available in polished steel and stainless steel.
The difficulty of cleaning it varies depending on the Paellero model. You can read our maintenance guide.
Available in large sizes.
Best for Spanish or Valencian Paella.
They incorporate a special coating that prevents food from sticking, they can be used on fire and firewood. There are models compatible with Vitro, induction, oven, and electric stove (make sure before buying).
Widely used in domestic environments for their comfort. If you like the authentic Valencian "socarrat" Paella, this model is not ideal because that little toasted is not achieved as easily as in a polished or enameled steel one.
They do not require special maintenance, they do not rust. Very easy cleaning.
Caution with metal utensils, can be scratched.
Small sizes only.
Comfortable and clean maintenance.
Domestic use, vitro, oven.
Another option for those who do not have an optimal fire or vitroceramic to use Paelleros is the electric paella pans. It is an all-in-one container, non-stick or enameled.
They are very comfortable and easy to clean and you can place it anywhere in your kitchen or garden. You only need a plug.
In Paella Market we have used the Princess model and excellent Paellas are obtained.
Comfortable cleaning, does not rust. You can save it wherever you want.
Put in a safe place and out of the reach of children.
Only small sizes.
Comfortable and easy maintenance. Distribute the heat evenly.
These are the most commonly used types of Paella pans for domestic use, although there are also others such as clay or stone Paella pans.
Actually, there is no better material than another, the correct question would be… What is the best Paellero for my kitchen? o What type of material suits me depending on what I am looking for?
Some examples depending on the needs:
If your kitchen is gas, the ideal Paella pan would be made of polished or stainless steel.
If your kitchen is electric, ceramic or induction, you would have to buy a Paella pan compatible with this type of burner, they are usually made of steel and with non-stick enamel.
For people who want comfort and easy cleaning, the stainless steel or enameled Paella pan would be the one.
In Spain and more specifically on the Levantine Mediterranean coast, the most widely used are those made of polished steel because the best flavor and roasting is achieved in the rice, iron provides that authentic flavor of Spanish Paella, as does “socarrat” a light and delicious toast that is produced at the base of the Paellera.
If you have a garden or outdoor space, installing a brick barbecue to make your Paellas is an excellent option. A growing trend due to the current covid situation.
In addition, the wood paella together with polished steel or iron paella pan is one of the best options to prepare a Paella. The flavor provided by the grill and the "socarrat" that is achieved is exquisite and unique.
You can use firewood, barbecue charcoal, or a gas burner.