Paella Pans

You don’t necessarily need a special paella pan to make paella, but using one can improve the texture and flavour of the dish. A paella pan, also called a paellera, is designed to cook paella evenly and help develop the signature socarrat—the crispy rice layer at the bottom. However, if you don’t have one, you can still make paella using other types of cookware.

A traditional paella pan has unique features that make it ideal for cooking paella. Its wide, shallow surface ensures the rice cooks evenly in a thin layer, preventing it from becoming mushy. The thin metal construction allows for quick heat distribution, which is essential for cooking paella over an open flame or stovetop. Many paella pans also have dimples or a slightly concave bottom, which helps distribute liquid evenly and promotes the development of socarrat.

If you don’t have a paella pan, you can use alternatives like a large stainless steel or cast-iron skillet, which provides even heat distribution and a wide surface area. A Dutch oven or enamelled cast iron pan can also work, but it may not create the same crispy texture at the bottom. A nonstick pan is another option, but it may prevent the slight sticking needed to form a proper socarrat. Whatever substitute you choose, it should be at least 12 inches wide and shallow to allow the rice to cook evenly. Avoid using deep pots, as they can make the rice too wet and clumpy.

While you can make paella without a specialised pan, a paella pan does make a noticeable difference.

Choosing the right material for a paella pan is essential for ensuring even cooking, proper heat distribution, and achieving the perfect socarrat (crispy rice layer). The best material depends on factors like durability, maintenance, and how well it conducts heat.

Carbon steel is the most traditional and widely recommended material for a paella pan. It heats up quickly and evenly, making it perfect for cooking paella over an open flame or stovetop. Over time, it develops a natural patina that improves its cooking performance. However, carbon steel requires proper maintenance to prevent rust. After each use, it should be cleaned, dried thoroughly, and lightly oiled.

If you prefer a low-maintenance option, enamelled steel is a great choice. It has a protective enamel coating that prevents rust and eliminates the need for seasoning. It also distributes heat well and is easier to clean than carbon steel. However, enamelled steel doesn’t create socarrat as effectively because of the smooth coating, and the enamel can chip over time.

Stainless steel paella pans are highly durable and rust-resistant. They don’t require seasoning and are easy to clean. However, stainless steel isn’t the best heat conductor on its own, which can lead to uneven cooking. Some stainless steel paella pans come with an aluminium or copper core to improve heat distribution, but they still don’t match the performance of carbon steel.

Other materials, like cast iron, retain heat well but are too heavy and slow to heat up, making them less ideal for paella. Nonstick pans, while convenient for general cooking, are not recommended for paella because they prevent the slight sticking needed to form a proper socarrat.

If you want to cook authentic Spanish paella, carbon steel is the best choice.

Yes, paella pans are versatile and can be used on various heat sources, but some materials and designs work better for specific types of stoves and cooking methods.

If you are using a gas stove or open flame, carbon steel and enamelled steel paella pans are the best options. They conduct heat quickly and evenly, making them ideal for the high-heat cooking style required for paella. Carbon steel, in particular, is the traditional choice in Spain and works well on gas burners, wood fires, and charcoal grills.

For electric and glass stovetops, flat-bottomed paella pans are the best choice. Traditional paella pans have a slightly concave base, which can cause uneven heating on flat cooktops. However, some manufacturers make flat-based stainless steel paella pans that are better suited for these stoves.

If you have an induction cooktop, you will need a paella pan that has a magnetic base. Traditional carbon steel pans will not work unless they have been specially designed for induction cooking.

Paella pans can also be used in the oven, which is useful for finishing dishes that require a bit more cooking time. Stainless steel and enamelled steel paella pans are the best choices for oven use because they can withstand high temperatures without rusting. Carbon steel can also be used in the oven, but it needs to be seasoned and properly maintained to prevent rusting.