Paella Pan

They must have a minimum diameter of 20 cm. and not be too deep, with 5 to 15 cm. edges, depending on the diameter. The maximum diameter is up to you, as long as it maintains its proportions.

In order to make a gigantic paella for thousands of services, we use several meter long pans.

The materials used for making paella pans are:

-Polished steel: The classic paella pan, providing a slight metallic flavor to the paella´s socarrat (crispy bottom layer) which many love. It can rust after washing, so you have to dry it well and spread oil on it after every use.

-Enameled steel: Steel paella pans with a black enamel coating with white spots. This doesn´t rust or provide a metallic taste.

The best advantage is that it doesn´t rust, while a bit more expensive.

- Stainless steel:  These are more expensive, but longer lasting. They uniformly distribute heat because of their diffuser bottom.

-Induction paella pans. These come in the three aforementioned materials. If you have a glass-ceramic or induction stove top, the induction paella pan has been specifically designed for flat surfaces. Unlike traditional paella pans, which are slightly convex at the bottom, the induction paella pan is perfectly flat to optimize the contact surface.

-Stainless steel with a diffuser bottom and non-stick coating: The best of the paella pans: flat bottom, non-stick coating and heat diffuser, ideal for glass-ceramic or induction stove tops, but do not come in large sizes.

The induction paella pan is made in all of the materials.  The aluminum paella pan comes with a non-stick coating and so do all other materials, also with 2 or 3 layers of non-stick coating.

 In theory, each paella pan is sized for a specific amount of rice, even though the dimensions vary according to the way each cook makes their paella.