A paella pan, which is flat and wide, has a slightly sloping edge. Pans used to be all iron, as they were more affordable. Manso states that the pan needs to be scraped after every use. However, it makes socarrat, which is light-burnt sticky and crispy rice. Socarrat is created when heat increases during the final stages of cooking. Cast iron nonstick skillets are now available to make the socarrat easy, but they can be difficult to clean. Lolo Mannso from Socarrat Paella Bar prepares seafood paella. His focus is on socarrat, the crispy bottom that turns caramelized as it cooks. Courtesy Socarrat Paella Bar The paella pan’s distinctive shape is all rice. Because it has such a large surface, it can cook the rice through thin layers without leaving behind any steam. Diego Rene (head chef, Beluga Kraken Malaga) explained, “Traditionally rice was prepared in a pot with a watery texture, but the paellapan was designed to cook rice with a dry texture.” Although paella is commonly referred to in Spain as “paella”, the term for the pan that makes paella from yellow rice, originally made from carbon-steel, is very sensitive to heat. The pans are capable of going from full blast heat up to simmering in a matter of seconds. Daniel Lopez from Barcelona, who is also the owner of Time to Taste Catering, said that this was important to achieve the right rice texture. “Paella pans are also large because you want to cook the rice as thin as possible so that there’s the least amount of pressure so that the starch from the rice doesn’t release.”

These are the leading pans and materials for making paella at home.


Garcima 15-Inch Carbon Steel Paella Pan


Our experts all agree Garcima is the best choice when looking for paella pans. It’s more than just the cost. The pan is made of 15 inches carbon steel and can easily be used for three to five persons. Daniel Lopez says that this pan can fit into most home ovens.


Garcima Garcima 12-Inch Enameled Stainless Paella Pan: Best Budget-Friendly Paella Pan


Not only is the price point of this low-maintenance paella pan hard to beat but it’s also Daniel Lopez’s favorite when it comes to enameled steel options. Garcima’s 12-inch enameled paellapan is an everyday pan that can still fit in the stovetop burner. It can be used for many other purposes than just paella. This sturdy pan is great for cooking two to three meals and is safe to use in an oven, on the stovetop, or on the grill.


Best cast iron pan for paella: FINEX FINEX 10-Inch Cast Iron Skillet


Daniel Lopez uses the FINEX skillet for cooking cast iron, even though it is not a paella pan. The skillet “is virtually indestructible,” said Lopez. This pan is beautiful.” Handcrafted from stainless steel, the skillet features an oval “multi-pour” design and a coiled handle in stainless steel to speed down cooling.

Enjoy holiday memories in your own home by creating a delicious paella. Our reviews of the most popular paella pans will help you to recreate them. Paella is an old Valencian word for the paella pan. It was originally cooked on an open fire for workers and laborers as a lunch dish. Paella remains a widely popular dish in Spain and is often cooked for large gatherings and occasions. You can make it in one pot and feed your whole family.

Best overall paella pan


This all-purpose, budget-friendly pan comes in a variety of sizes and is made from nonstick coated carbon steel. With a 38 cm diameter, it’s a good choice for 4- to 8-person meals. We get crispy socarrat at the bottom of our paella thanks to the nonstick coating. It is very easy to clean.


As with most paella pans, you’ll need to use oven gloves because the handles get hot, but it’s oven-safe up to 260C, making it a multi-purpose pan that can be used for everything from fry-ups to flatbreads or pasta bakes. Although some seasoning may be required prior to first use and again on a frequent basis, it is easy and quick. This pan is not compatible with induction or hot plate hobs.


ProCook, PS15

Best paella pan for beginners


This 36cm carbon steel paella pan has an effective non-stick coating and doesn’t require any seasoning before use, so it’s an excellent choice for novice paella cooks. It’s big enough for a four-person recipe and we’re able to create a crispy socarrat bottom in places without any of it sticking to the pan. The turmeric in our paella recipe stains the non-stick coating though, so if you’re precious about pristine pans, that may be off-putting.


You can use it with bamboo handles. While they get hotter than most pans with traditional handles made from metal, the handles of this saucepan are much safer. The nonstick coating means it can be used for all kinds of dishes including induction. The bamboo handles don’t make the item dishwasher-safe. They can’t also use it in the oven and grill. But it’s very easy to use, and a great deal for your money.


Lakeland: PS26.99

Best for big families


It has a base of 33.5cm in diameter and a top that is 38cm. This makes it a great pan for serving eight paellas. Made in Spain, this enamelled paella pan has an attractive black-and-white design that gives it a more modern appearance than other pans on the list. This pan is oven safe, but it’s not recommended for use on ceramic hobs or induction hobs. Use a wide ring (ideally, a large gas burner) to heat the product evenly.


Although the enamelled coating prevents it from rusting, does not need seasoning, and is low-maintenance, our paella stuck to the bottom of the pan. The panela is not safe for dishwashers, so make sure you give it some time to dry and wash off any traces of oil. The ingredients in your recipe may cause stickiness. The pan makes an excellent paella and is strong, durable, and made well.


Sous Chef, PS16.99

Best cast iron investment


Cast iron isn’t the most common pan used to make paella. However, cast iron has a high heat retention rate, which makes it an excellent pan for cooking on the stovetop. It’s one of our most expensive pans, but cast iron can last a lifetime. You will find a more rustic and modern style with the matte black finish and clean lines.


This pan measures 26cm and is large enough for the four-person paella recipe. It also fits on all large hob rings. This pan is suitable for use on any type of stove, and can even be used under the grill, in the oven or on the barbecue. The pan needs to be seasoned before being used. Although we do not experience any stickiness when making our paellas, it produces the crisp socarrat crust which can be easily removed from the pan with a spoon. This strong and sturdy pan maintains a good, even heat but the handles get hot. This pan is heavier than any other on the list due to its cast iron construction. It’s a good-quality pan that would make a great gift.


Amazon (PS109.07) and Wayfair.

Best small traditional paella pan


Although this paella pan is traditional in style, it’s made of carbon steel and comes from England. It comes in a 30cm size, although it also comes in six other sizes (20cm to 46cm). There are many options. It feels heavy. The thick steel is strong and light. It can safely be used in the oven and it is compatible with all types of hobs, including those that use induction.


However, it doesn’t need seasoning prior to use. This is however a very simple task. Regular seasoning will give it a great non-stick finish. As with all carbon steel pans, it will rust, so it needs oiling and can’t be washed in the dishwasher. You will need oven gloves as the handles heat up evenly. This pan can hold four persons and is large enough that we were able to get some socarrat into our paella. Although most of it is easily removed with a plastic spatula or a knife, some stickiness remains.


Samuel Groves PS21

With a lid, the best paella pan


Many paella pans lack a lid. However, this stainlesssteel one does. It can hold between four and six portions. This pan is more efficient at distributing heat evenly than the thin carbon steel ones. However, it takes longer for heat to reach its maximum temperature. This pan is oven-safe to 210C. The lid allows you to keep the moisture in casseroles, too.


The rice does not need to be seasoned before being used. But, it isn’t nonstick. On the plus side, it’s dishwasher-safe. Despite being air vented, the handles still get hot when used on the hob. You can make good paella by adding some socarrat to the base. Additionally, the lid will prevent the paneer from drying out when it cools.


Amazon (PS55.29); Wayfair (PS36.67).


We tested the paella pans. Unsurprisingly, the chicken and chorizo paella was the first thing we tried. While we were making our paella, several factors of design and functionality were evaluated. These included the speed at which the pan heats up and the distribution of heat. We also checked whether the pan has nonstick qualities. Additionally, we assessed whether each pan’s handles got too hot or how easy they were to clean.


After securing the pans, we tested how easy it was. The heat sources that the pan can be used for were considered, as well.