I’m a Chef, and These Are the 5 Paella Pans I Recommend

Dotdash Meredith and Yahoo Inc. may earn commission or revenue on some items through the links below.

Cook up one-pot meals your family will enjoy.

Nothing stands out in a sea of cookware quite like the specifically designed paella pan. If you’re familiar with the traditional rice-based Spanish dish paella, chances are you’ve used (or at least heard of) the paella pan. This wide, shallow pan was initially made for open-fire cooking in Spain—Valencia, to be exact. The Mediterranean coast of Spain is prime rice-growing land, and they needed something to cook rice in. Enter the paella pan!

Paella is perhaps one of the most well-known one-pot meals that can feed a family or village. But in order to make a proper paella recipe, you’ll want to start with a quality paella pan, like those made from carbon steel. (If you’re unfamiliar with carbon steel, it is similar to cast iron but much thinner and lighter, and it’s also seasoned like cast iron.) The shape of a paella pan is typically round, so it can cook fast and evenly, creating the prized socarrat—the crispy layer of rice at the bottom of the pan, similar to tahdig in Persian Rice Pie.

To find the best paella pan, I put my culinary skills to use and teamed up with EatingWell to test a total of 18 pans made from carbon steel, stainless steel, copper and nonstick materials. We tried them out on both gas and electric stovetops as well as in the oven. (You can also find paella pans compatible with outdoor grills, but our main focus was indoor cooking.) Read on to find which pans took the top spots in our tests—and which one I liked the most.

Our Paella Pan Recommendations

• Best Overall: IMUSA Red Paella Pan, 15-Inch

• Best Value: Garcima Carbon Steel Paella Pan, 13-Inch

• Best Splurge: Mauviel M’Steel Paella Pan, 14.2-Inch

• Best Stainless Steel: Garcima Stainless Steel Paella Pan, 16-Inch

• Best Copper: Mauviel Copper Paella Pan, 16-Inch
  

Best Overall: IMUSA Red Paella Pan, 15-Inch

$20 at Amazon

What we like: Sturdy construction, great appearance, versatility.

What to know: While it didn’t affect our paella, we did notice a hot spot in the center of the pan.

If you’re looking for a great all-around pan for paella, I recommend this IMUSA paella pan. With its versatility, easy cleaning and sturdy construction, this pan claimed the top spot on our list. I love the vibrant red exterior and the sturdy, solid construction of this pan, and while it was one of the larger pans of the group, it still fits nicely on the stovetop.

Before the first use, you'll need to season the pan, which involves washing it, coating it with oil and placing it upside-down in a hot oven. Due to this seasoning process, this pan isn’t dishwasher safe and should only be hand-washed when cleaning it.

When we were testing this pan, we noticed a hot spot at its center. However, it in no way affected the development of the socarrat or the dish's flavor. Our paella turned out delicious and evenly cooked in this pan, and cleanup was easy, as well.

While the IMUSA pan is versatile enough to be used in the oven and on any stovetop, including electric and gas, it’s not recommended for grilling. But, given its excellent performance—and the fact that it’s under $40—I think this makes a great pan for any paella fan.

Diameter: 15 inch | Material: Carbon steel | Induction Compatible? Yes | Dishwasher Safe? No

Best Value: Garcima Carbon Steel Paella Pan, 13-Inch

$24 at Amazon

$51 at Wayfair

What we like: Durable design, size, affordability.

What to know: Can discolor, prone to rust.

Looking for a great affordable pick? I nominate this Garcima carbon steel paella pan. Its compact size makes it ideal for those with smaller kitchens and stoves, and it’s reliable and easy to use. While this pan is thin, it’s sturdy enough that it didn’t bend or flex when we were cooking our paella. The handles are securely bolted to the sides of the pan, making it easy to maneuver on the stove and carry to the table.

The pan is 13 inches in diameter and fit perfectly on the stovetop during our tests. We prepared a seafood and chicken paella recipe in this pan, and we found that it held enough food for up to four people, making it the perfect size for a small family. Our paella cooked evenly throughout this pan and developed a nice socarrat on the entire bottom portion of the rice. We noticed a hot spot where the flames from the burner were, but it didn’t impact the cooking process.

This pan is great for use on the stovetop, oven and grill, and we found it worked particularly well for sautéeing. When we seasoned the pan, it developed a nice, dark brown color after only three rounds in the oven, which made for easy cleanup when we finished cooking.

Diameter: 13 inch | Material: Carbon steel | Induction Compatible? No | Dishwasher Safe? No

Best Splurge: Mauviel M’Steel Paella Pan, 14.2-Inch

$140 at mauviel-usa.com

What we like: Quality material, great performance, ease of cleaning.

What to know: The bottom of this pan was larger than the burner on our stove.

When it comes to carbon steel pans, this Mauviel M’Steel paella pan makes a great splurge-worthy option. Its durable material and attractive yet comfortable design made this one of our favorites during testing. The pan was easy to maneuver, and the handles were quite comfortable to hold, even while wearing thick oven mitts.

This Mauviel pan comes with a protective beeswax coating to prevent rust, which you’ll need to remove before washing, seasoning and using the pan. The instructions said to use hot water to melt off the beeswax, which we did, although the process took a bit more time than we thought it would. If you choose this pan, be sure to account for this extra time when you first use it.

When we tested the pan on an electric stove, we noticed it was bigger than the largest burner. Because of this, we had to rotate the pan during the cooking process so the food at the edges of the pan cooked as evenly as the rest. Despite this, our paella turned out beautifully, and we were impressed with how well it crisped our chicken skin and browned our pork tenderloin.

Beyond paella, we think the Mauviel M’Steel is also great for sautéeing vegetables and meats, and its diameter makes it perfect for medium-sized families or small dinner parties. The food sticks just enough to create a nice socarrat, and when it was time for cleaning, we found it didn’t require much scrubbing, soaking or soap.

Diameter: 14.2 inches | Material: Black carbon steel with iron handles | Induction Compatible? Yes | Dishwasher Safe? No

Best Stainless Steel: Garcima Stainless Steel Paella Pan, 16-Inch

$106 at Amazon

$106 at Wayfair

What we like: Well made, low maintenance, great design.

What to know: Due to its larger size, this pan may not fit on some stovetops.

If you’re looking for a stellar stainless steel paella pan, look no further than this Garcima stainless steel model. Its mirrored finish and elegant gold-colored handles make it a visual delight, and it’s just as functional as it is beautiful. This versatile pan can transition from stove to table, making the one-pot cooking experience a snap, and the thin construction of the pan ensures that the bottom of your rice dish achieves a delightfully crispy texture.

Beyond making paella, we were pleasantly surprised to learn that the Garcima pan can be used to make crepes and omelets. We even made a great shakshuka recipe in this pan. We'll note, however, that the size of this pan made it a little tricky to fit on the burner of our stove, and we had to rotate the pan a good bit during the process of cooking our paella.

Even though this pan is not dishwasher-safe, it requires little care and maintenance beyond hand-washing. This pan is perfect for those who love hosting parties and experimenting with various dishes.

Diameter: 16 inches | Material: Stainless steel | Induction Compatible? No | Dishwasher Safe? Yes

Best Copper: Mauviel Copper Paella Pan, 16-Inch

$485 at Amazon

$600 at Williams-Sonoma

What we like: Seasoning not required, oven-safe to 600°F, large capacity.

What to know: It’s on the larger side, and the brass handles can get very hot. The price point is also quite steep.

In my humble (and professional) opinion, the best copper paella pan is, hands down, the Mauviel. Beyond the beautiful design of the pan, I love the sturdy construction of the copper exterior, the stainless steel interior and the riveted brass handles. It also heats quickly and evenly and can reach temperatures of up to 600°F, making it perfect for the oven, as well.

The oven-safe factor makes this a versatile pan that can be used for sautéeing and roasting. Aside from our paella, we used this pan to whip up some sautéed chicken thighs with a white wine cream sauce, all of which turned out perfectly. We also appreciated how easy cleanup was after each meal; crusted food was effortlessly removed with a simple soak and scrub.

While this may not be the most practical pan for everyday home cooks, we think this makes an excellent investment for anyone who loves entertaining, especially for holidays. Not only is it stunning to look at, but its ability to go from stove or oven to the table is a huge selling point for us.

One thing to note, however, is that this is one of the largest pans we tested, and we had a bit of difficulty fitting it on the stovetop. For this reason, the Mauviel paella pan may be better suited for the oven. Additionally, we noticed that the handles became quite hot—characteristic of brass material—so be sure to grab a towel, oven mitt or potholder before touching them.

Diameter: 16 inches | Material: Copper bottom, stainless steel interior, brass handles | Induction Compatible? No | Dishwasher Safe? Not specified

The Bottom Line: The Best Paella Pan

If you want a great paella pan at an approachable price point, the IMUSA Red Paella Pan (view at Amazon) is our favorite overall pick because of its sturdy construction, great appearance and versatility. Another favorite was the Garcima Carbon Steel Paella Pan (view at Amazon), which offers a durable design, ample size and affordability while distributing heat evenly throughout the cooking process.

Choosing a Paella Pan

Pick the Right Material

• Carbon Steel: Traditional paella pans are often made of carbon steel because the material heats up quickly and distributes heat evenly. Carbon steel pans also develop a natural nonstick patina over time, similar to cast iron.

• Stainless Steel: Stainless steel paella pans are durable, resistant to rust and easy to clean. While they may not heat up as quickly as carbon steel, they're known for their longevity.

• Copper: Like carbon steel, copper cookware offers even heat distribution, is a better heat conductor and makes food less likely to burn or stick to the pan.

• Nonstick: When cooking with nonstick cookware, food tends not to cling to the surface, making the pans easier to clean, and you use less oil or fat as a result.

Check the Size and Depth

• Pan Diameter: Paella pans come in various sizes, ranging from small ones for individual servings to large pans for big gatherings. The size you choose depends on the number of people you plan to serve. For example, a 14- to 16-inch pan will feed between 4 and 6 people.

• Pan Depth: Paella pans typically range between 1.75 inches deep to 3 inches deep, and they're shallow for a reason: To cook the rice in a thin layer and develop a crispy crust. The pan you choose should be deep enough to distribute heat evenly but not so thick that it retains too much heat, risking overcooking the rice or other ingredients.

Look at the Design

Paella pans are usually shallow and wide cooking vessels with handles on either side for maneuvering. The pans are also typically round, which helps the rice cook in a thin, even layer. Paella pans are designed for various cooking methods such as roasting, braising, sautéeing, grilling and even baking, which makes them the perfect vessel for cooking on stovetops, ovens, grills and open flames.

Consider the Performance and Versatility

A paella pan's performance and heating ability are vital for the dish's flavor and texture. In conjunction with the pan's design, they influence heat distribution, ensuring the even cooking of ingredients and the development of socarrat. The pan's materials should be durable, providing structure while being easy to clean and maintain.

The versatility of a paella pan is also essential because of the wide range of cooking possibilities beyond traditional paella recipes. Its design allows for the efficient cooking of various dishes, from stir-fries and sautés to risottos and seafood boils, making it easier to employ several cooking methods.

Is It Easy to Clean?

Being able to effectively clean a paella pan is crucial for multiple reasons. A pan that is easy to clean minimizes the effort required for its upkeep and ensures its longevity by preventing residue buildup. Additionally, it’s essential for preserving the pan's quality and preventing any lingering flavors from previous dishes from seeping through. Finally, a paella pan that is simple to clean encourages regular use and contributes to a more enjoyable cooking experience.

Is It Easy to Maintain?

Proper care and maintenance are necessary in order to ensure the longevity and performance of your paella pan, especially if it's made of carbon steel or stainless steel. It's important to read the specific care instructions from the manufacturer; by following these tips, you'll keep your paella pan in good condition for a long time.

Here are some general guidelines to consider for caring for and maintaining your paella pan:

• Seasoning Carbon Steel Pans. This involves coating the pan in a thin layer of cooking oil and heating it to create a natural, nonstick surface.

• Washing. Clean your pan with warm water and a mild dish soap with a towel, soft sponge or cloth.

• Drying. Wipe the pan dry thoroughly after washing to help prevent rust.

• Storage. Your paella pan should be stored somewhere away from moisture to prevent rusting.

• Cooking Utensils. Use appropriate utensils that won’t scratch the pan's surface, especially if it's nonstick.

• Prevent Warping. Avoid drastic temperature changes, like immersing a hot pan in cold water, which can cause warping.

Our Paella Pan Tests

Our testing process included testing 18 paella pans made from stainless steel, carbon steel, copper and nonstick materials. We evaluated each one for its design, performance, heating ability, versatility and ease of cleaning. Each evaluation offered valuable insight into how the paella pans performed in order to help you determine which pan is best for you.

We Also Considered

Even though the following paella pans didn’t make our best list, they’re still great options to consider.

Garcima Pata Negra Paella Pan, 13.5-Inch ($44 at Amazon): The Garcima Pata Negra Paella Pan is a good option because of its design and carbon steel construction. Despite being lightweight, it’s well-made and performs well on gas and electric stoves. With its reasonable price and versatility, it’s perfect for entertaining.

El Cid Paella Pan, 30cm (12-Inch) ($16 at Despaña): We liked the El Cid Paella Pan because of its affordability, as well as its grill and oven compatibility, making it a good option for various cooking methods. It’s also an inexpensive option and great for those on a budget. It comes in a variety of sizes, from individual servings to eight servings.

Cuisinart Nonstick Paella Pan with Lid, 15-Inch ($56 at Amazon): The Cuisinart Nonstick Paella Pan is a good choice if you’re looking to cook for larger families or large dinner parties. The nonstick feature makes for easy cleaning, with food sliding off effortlessly—perfect for low-maintenance cookware.

Common Questions

What is a paella pan?

A paella pan is a wide, shallow and typically round pan that’s usually made from materials that conduct heat well, like carbon steel, stainless steel and copper. These pans often have two handles on opposite sides to make it easier to move the pan, especially during the cooking process.

Do you need to season a paella pan?

Not all paella pans—such as stainless steel, copper or nonstick ones—require seasoning. If the pan is made from carbon steel or cast iron, though, you'll need to treat it with a coating of oil.

Here's how to season carbon steel or cast iron pans:

1. Wash the pan in warm, soapy water in order to remove any residue.

2. Apply a thin layer of oil to the pan using a high-smoke-point oil.

3. Heat the pan slowly, allowing the oil to create a nonstick layer.

4. Cool, wipe away excess oil, and repeat if needed.

How do you clean a paella pan?

Each paella pan has specific care and maintenance instructions, so you should check with the manufacturer’s guidelines before cleaning. For general step-by-step instructions for cleaning paella pans, follow these steps:

1. To prevent any potential burns or damage to the paella pan, allow the pan to cool down completely before handling.

2. Remove stuck-on food using a spatula or wooden spoon. If your paella pan has a nonstick coating, you'll want to be extra careful so you don't damage it.

3. Soak the paella pan in warm water and let it sit for about 15 to 30 minutes; this helps to loosen any leftover stuck-on bits.

4. After the pan has soaked, add a small amount of mild dish soap to the pan and gently scrub with a towel, soft sponge or cloth. Avoid abrasive scouring pads or steel wool because they can damage the pan's surface.

5. After cleaning, dry the paella pan thoroughly with a towel to prevent rust.

6. If your paella pan is made of carbon steel or cast iron and has a seasoned surface, you may need to re-season it periodically to maintain its nonstick properties and prevent rust.

Can you make paella without a paella pan?

Yes! You can make paella in just about any wide, shallow pan, skillet or pot. A traditional paella pan is designed to spread the heat evenly and provide a larger cooking surface area for the rice.

Do paella pans have other uses besides making paella?

Paella pans are versatile cooking vessels that can be used for stir-frying, sautéing, frying, grilling, roasting, braising and more. If you’re limited on kitchen space, or want to keep dirty dishes to a minimum, they’re the perfect option for one-pot cooking.

Our Trusted Expertise

Joe Morales is a senior commerce editor and trained chef who specializes in articles on home, kitchen and product reviews. He participated in testing these paella pans and used that experience in tandem with additional information from our lab-tested insights for this roundup.

This article was edited by Kayleigh Drake, a former full-time baker and current EatingWell commerce editor and contributor to publications such as Food & Wine, The Spruce Eats and Simply Recipes, and reviewed by Brierley Horton, M.S., RD, a senior commerce editor with over 15 years of experience writing about nutrition, health, and food.

Read the original article on Eating Well.