Paella Pans
Paella pans are wide, shallow, dual-handled pans specifically designed for cooking paella and other rice-based sharing dishes, typically ranging 30-50cm in diameter to maximise surface area for even rice cooking. The key buying consideration is diameter matched to serving numbers and material — traditional carbon steel builds a seasoned patina, while stainless steel is easier to maintain and dishwasher-friendly. “Paella pans” is the plain buyer term.
Key specifications
Paella pans are wide, shallow and dual-handled to maximise surface area, so rice cooks in a thin, even layer and forms the prized socarrat base. Diameter is matched to covers — commonly 30-50cm, with a 36-40cm pan serving roughly 4-6 sharing portions. Traditional carbon steel heats fast and builds a seasoned patina but needs drying and oiling to prevent rust, while stainless steel is easier to maintain and dishwasher-friendly for high-turnover kitchens. The two riveted handles matter for safely moving a wide, full pan. Used across restaurants and events serving sharing dishes.
Paella Pans — FAQs
What size paella pan suits a restaurant serving sharing portions?
A 36-40cm paella pan typically serves 4-6 portions, making it a practical size for restaurant sharing-dish menus without needing an oversized pan for smaller covers.
Carbon steel or stainless steel paella pans?
Traditional carbon steel paella pans develop a seasoned patina that many chefs feel improves flavour over time, while stainless steel versions are more dishwasher-friendly and resist rust, better suiting high-turnover commercial kitchens.