Have you ever wondered why the paella you make at home doesn't taste the same as the one you enjoy at that favorite restaurant? Well, the answer lies in the utensil you use. Yes, that large, shallow pan that looks so simple, but is actually the soul of this famous Spanish dish.
But before we begin, let's clarify something important: in Valencia, we also call the utensil used to cook this dish "paella." The name of the utensil is the same as the name of the dish. In other areas, it's more common to call it "paellera." Both forms are correct, but for better understanding, in this guide we'll use the term "paellera" to refer to the container and "paella" to refer to the dish. So, what is a paeller? In Valencia, we use the term "paellera" to refer to the person who cooks the paella.
The importance of choosing your paella pan well
The paella pan isn't just a kitchen utensil; it's the tool that transforms simple ingredients into an iconic dish. A good paella pan ensures that the rice cooks evenly, that the socarrat (that crispy layer on the bottom) is perfect, and that the flavors blend harmoniously. Plus, a quality paella pan will last you for many years, so it's a smart investment in the long run.
Different types of paella pans and which one is best for you
Polished steel paella pans
Polished steel paella pans are the most traditional and have been used for generations in Valencia, the birthplace of paella. This material is lightweight, distributes heat evenly, and is ideal for achieving the perfect socarrat. They are also very durable if properly cared for.
However, it's worth mentioning that this type of paella pan requires a curing process after use to prevent rust, which can be a bit laborious for some. However, if you're a paella purist and like to follow traditional recipes, then this step won't be a problem for you. In fact, if you've visited any of the paella temples like Casa Carmela, Bairetas, or l'Alter, you'll have noticed that they use this type of paella pan, following the Valencian tradition.
Enameled steel paella pans
Enameled steel paella pans are a more modern and practical version of traditional paella pans. The enamel prevents the metal from rusting, so they don't require seasoning. They are also easier to clean and maintain.
Of course, not everything is rosy, and the enamel can slightly affect heat distribution, so you may not get a socarrat as perfect as with a polished steel paella pan. Still, if you're looking for a paella pan that's easy to use and maintain, and you don't mind sacrificing a bit of tradition, this could be a great option.
Stainless steel paella pans
We continue with stainless steel paella pans, which are known for their durability and corrosion resistance. They're ideal for those looking for a paella pan that requires little maintenance and can be used on different types of stovetops, including induction. However, stainless steel doesn't distribute heat as evenly as polished steel, so it can affect the final result of the paella. Something you'll need to keep in mind when using stainless steel paella pans is their maintenance. After each use, dry the pan thoroughly—we even recommend using two drying cloths if necessary—until all traces of moisture are gone. This is the only way to prevent rust.
Cast iron paella pans
Cast iron paella pans are known for their heat retention, making them ideal for slow cooking. They are extremely durable, but they are also very heavy and require seasoning to prevent rust. Additionally, they are not compatible with all heat sources, such as induction.
Electric paella pans
And finally, there are electric paella pans. This is another modern and convenient option, especially for those who don't have access to a gas or wood stove. The good thing is that they're easy to use and clean, and many come with temperature controls to ensure the paella cooks evenly. The only drawback is that they don't offer the same authentic flavor as traditional paella pans.
What type of paella pan should you choose depending on the heat source?
Paella pans for gas stoves
The best paella pans for gas are undoubtedly those made of polished or enameled steel, as they distribute heat evenly and are compatible with this type of stove. They are also easy to handle and clean.
Best paella pan for firewood
For cooking with wood, cast iron or polished steel paella pans are the most recommended. They retain heat well and are durable enough to withstand direct heat. Just make sure the paella pan is large enough for the fire you plan to use.
Induction paella pans
If you have an induction cooktop, stainless steel or cast iron paella pans are best. Just make sure the pan has a thick, flat bottom to work properly with this type of cooktop.
Oven-safe paella pans
And if you plan to use your paella pan in the oven, stainless steel or cast iron are the best. But before purchasing one of these materials, make sure the handle is heat-resistant or at least removable to prevent accidents.
Key factors for choosing a quality paella pan
To choose a quality paella pan , there are several factors to consider. These include:
- Height: A paella pan should be low, between 4 and 6 cm, so that the rice cooks in a thin, even layer.
- Material: Make sure it is high quality and compatible with your heat source.
- Size: Choose the diameter based on the number of people you will be serving and the size of your heat source.
- Base type: The base must be flat for glass ceramic and convex for wood or gas.
- Cost: Adjust your choice to your budget and the use you will give it.
Which is the best paella pan for you?
The best paella pan for you will depend on your needs and preferences. So, whichever one you choose, the important thing is that you enjoy the process of cooking and sharing a delicious paella with your loved ones.
And if you're looking for a quality paella pan , at El Paeller, we have a wide selection of enameled and polished iron paella pans to suit all tastes and needs. We assure you it will be a worthwhile investment!
