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El Paeller Polished Carbon Steel Paella Pan - top view of the pan with red handles
El Paeller Polished Carbon Steel Paella Pan - pan on an outdoor gas burner
El Paeller Polished Carbon Steel Paella Pan - pan over a wood fire in a fireplace
El Paeller Polished Carbon Steel Paella Pan - pans hanging on a wall hook

Polished Carbon Steel Paella Pan for Gas & Wood Fire

Even Heating Gas & Wood Fire Polished Carbon Steel Warp-Resistant
Size
$50.99

The polished carbon steel paella pan is the most traditional kind there is, and the one most used in restaurants and for outdoor cooking. In Spain it's often called the "iron" paella pan (paella de hierro), though it's made of carbon steel, not cast iron.

It's made of 100% polished carbon steel: very resistant, and it heats quickly and evenly so the rice cooks uniformly and you get a perfect socarrat, the crispy, toasty layer of rice that paella lovers fight over. Its thickness keeps it from warping, even over high-intensity fire.

A durable pan for demanding cooks and anyone who loves authentic paella.

- Size: 19.7 in (50 cm) top diameter, serves 5 to 7
- Weight: 4.9 lb (2.2 kg)
- For gas and wood fire
- Hand wash only

What size paella pan do I need?

It depends on how many people you're feeding. This 19.7 in (50 cm) pan serves 5 to 7. For 1 to 4 people, look at our Enameled Induction Paella Pan in 13.4 in (34 cm) or 16.5 in (42 cm).

Polished carbon steel or enameled: which paella pan should I choose?

Go with polished carbon steel if you want the most traditional pan, the restaurant and outdoor favorite that heats quickly and evenly for a great socarrat. Choose enameled if easy care matters most: its ceramic enamel protects against rust, which is why it's the most popular pan in Spanish homes.

Can I use this paella pan on an induction cooktop?

It isn't designed for induction. This pan is made for gas and wood fire; if you cook on induction, choose our Enameled Induction Paella Pan.

Is it dishwasher safe?

No. It's hand wash only.

Why is it called an "iron" paella pan?

It's a Spanish nickname: in Spain this pan is known as paella de hierro. It's actually made of 100% polished carbon steel, not cast iron.
Andreu World blog culture books interview Jose Andres
José AndrésChef at JA Foods and World Central Kitchen

"Rafa is a master of the wood fire. El Paeller is an opportunity to bring authentic Valencian paella to the world."

Alejandro CopeteChef for private events

As a chef, I need to trust every ingredient. El Paeller gives me that, because behind every broth there's respect for tradition and quality — you can't ask for more.

Jose TapiaContent creator at @fanaticook

They're an essential ally in my Sunday rice dishes. They allow me to focus on creativity without sacrificing the traditional flavor I seek in each recipe.

Eric GilWorld Paella Day 2022 Champion

We are what we eat. And El Paeller cooks all its broths over a wood fire with fresh ingredients. I use them because they guarantee authentic flavor and save me a lot of time.

Vicente Rioja
Vicente RiojaRice master at Casa Rioja

“It was about time someone invented traditional wood-fired broths.”

Chef El Paeller
Juanjo LópezChef at La Tasquita de enfrente

“Tradition and modernity come together in El Paeller's products.”

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