Matfer Bourgeat Black Steel Paella Pan, 15 3/4″
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Introducing the Matfer Bourgeat Black Steel Paella Pan! This pan is perfect for bringing top-notch heat distribution and temperature control, preserving the vitamins and nutrients in your foods. It can serve 6-8 servings and is made of of black carbon steel, a natural mineral material promoting healthy cooking. The pan is free of any harsh chemicals or coatings, PTFE and PFOA free, and once seasoned, becomes exceedingly non-stick. The pan has two handles welded to its body for extra strength and security, is free of rivets, preventing bacteria from being trapped, and its curved sides and a wide and shallow cooking surface designed to saute meats and vegetables prior to adding rice. The pan is highly compatible and versatile, able to withstand and maintain exceedingly high temperatures.
Lodge Carbon Steel Skillet, Pre-Seasoned, 15-Inch,Black
- Takes High Heat For Best Browning/Searing
- 12 Gauge Carbon Steel Heats Quickly And Retains Heat For Even Cooking
- Brutally Tough For Decades Of Cooking
- Use On Gas Electric Induction Stovetops Outdoor Grills Or Open Fire. Made In The Usa
- Note If There Seasoning Flakes On The Pan Then Wipe Off With A Clean Cloth Before Using The Product
- Seasoned With Oil For A Natural Easy-Release Finish That Improves With Use
- Easy Care Hand Wash Dry Immediately Rub With Cooking Oil
Looking for a high-quality skillet that will take high heat for best browning and searing? Look no further than the Lodge Carbon Steel Skillet! This skillet is made from 12 gauge carbon steel and is tough enough for decades of cooking. It can be used on gas, electric, induction stovetops, outdoor grills or open fire. Plus, it is seasoned with oil for a natural, easy-release finish that improves with use. Finally, this skillet is easy care: hand wash, dry immediately, and rub with cooking oil for a beautiful, durable finish.
Best Paella Pans
What Is A Paella Pan?
A paella pan is wide and completely flat, sporting a sloping edge. In the past, pans had been all made of iron as it was cheaper. Manso states that the pan needs to be scraped after every use. However, it makes socarrat, which is light-burnt sticky and crispy rice. Socarrat develops when you increase the heat during cooking. “Nowadays, non-stick pans made of cast iron are available for easy maintenance but making the socarrat will not be easy,” he said. Lolo Mannso from Socarrat Paella Bar prepares seafood paella. His focus is on socarrat, the crispy bottom that turns caramelized as it cooks. The unique shape of the Socarrat Paella Bar paella pan is about rice. It has a wide surface that allows it to cook as thin as possible, without any steam or water. Diego Rene is the chef-in-chief at Beluga Kraken Malaga. “And curiously, although the whole world, including Spain, refers to the yellow rice dish as paella, ‘paella’ is actually specifically the name of this flat pan.” Traditionally made from carbon steel, paella pans are thin, which make them very responsive to changes in heat. They can go from full blast heat to simmer in seconds. Daniel Lopez from Barcelona, who is also the owner of Time to Taste Catering, said that this was important to achieve the right rice texture. Paella pans can be very large, as it is important to cook the rice at the lowest pressure. That way the starch won’t come out.
Best Paella Pans To Shop
Keep all this in mind and we present the
What Is A Paella Pan?“>best paella pans to cook at home, regardless of their price or material.
Garcima 15-Inch Carbon Steel Paella Pan
Our experts all agree Garcima is the best choice when looking for paella pans. It’s more than just the cost. This 15-inch carbon steel pan can serve three to five people, conducts heat evenly and is completely versatile. Daniel Lopez stated that the pan is perfect for Weber grills and can be used in most ovens, if necessary.
Garcima Garcima 12-Inch Enameled Pan Paella Pan is the most budget-friendly
The low price of this paella pan makes it a great choice. Daniel Lopez loves the enameled steel option. He says that the Garcima enameled 12″ paella pan can also be used as a regular pan. This sturdy pan is great for cooking two to three meals and is safe to use in an oven, on the stovetop, or on the grill.
Best cast iron pan for paella: FINEX FINEX 10-Inch Cast Iron Skillet
Daniel Lopez turns to the FINEX skillet, although it’s not a traditional pan for paella, when using cast iron. His favorite feature is its beauty and ability to do almost anything. “This pan is a beauty.” The handcrafted skillet is pre-seasoned with organic flaxseed oil and features a stainless steel coiled handle to cool down faster, as well as an octagonal “multi-pour” design.
Here are 9 of the Best Paella Pans
A perfect paella can bring back memories of holiday vacations. Check out our ratings of the top paella pans. Paella brings back memories of Spanish sun-soaked Spanish summers. Paella is an old Valencian word for the paella pan. It was originally cooked on an open fire for workers and laborers as a lunch dish. Paella remains a widely popular dish in Spain and is often cooked for large gatherings and occasions. You can make it in one pot and feed your whole family.
Procook Non-Stick Paella Pan
Best overall paella pan
This pan, which is budget friendly and made out of non-stick carbon steel, makes a good all-arounder. The 38cm diameter makes it a great choice for four-to-eight-person recipes, and although the deep sides aren’t traditional, they do help contain the food while stirring. This non-stick coating makes it easy to achieve crisp socarrat in the paella’s base. It’s easy to clean, but as an added bonus it’s also dishwasher-safe.
You will need oven gloves as the handles can get very hot. However, it is oven safe up to 260C. This pan is multipurpose and can be used to make everything, from pasta bakes to fry-ups to flatbreads. It is necessary to season the pan before each use, and on a consistent basis thereafter. However it is quick and easy to do. This pan cannot be used with either induction or hotplate hobs.
Prue’S World Paella Pan
Best paella pan for beginners
This 36cm carbon steel paella pan has an effective non-stick coating and doesn’t require any seasoning before use, so it’s an excellent choice for novice paella cooks. It’s big enough for a four-person recipe and we’re able to create a crispy socarrat bottom in places without any of it sticking to the pan. It is possible that the turmeric used in our paella recipe stains the non-stick coating.
You can use it with bamboo handles. While they get hotter than most pans with traditional handles made from metal, the handles of this saucepan are much safer. It can be used on all hobs including induction, and the non-stick coating makes it a great choice for a whole host of other dishes, like curries, Spanish omelettes and risottos. It is not dishwasher safe and cannot be used on the grill or oven. However, it can still be used with bamboo handles.
Sous Chef Enamelled Eight-Person Paella Pan
Best for big families
This pan can hold enough paella to feed eight with its 33.5cm base diameter (38cm at the top). This pan, which is enamelled in Spain, has a striking black-and–white design. Although it can be oven-safe, this pan cannot be used on induction or ceramic hobs. You can heat it evenly over the broad base by using it with a large ring or large gas burner to ensure even heating.
This enamelled coating protects against rusting, requires no seasoning, is easy to maintain, but our paella sticks very badly to it. You will need to soak it in water and then scrub it after you’ve cooked. This is because the content of your recipe can cause sticking. The pan makes an excellent paella and is strong, durable, and made well.
Staub Cast Iron Double-Handed Frying Pan
Best cast iron investment
Although cast iron may not be the traditional pan for paella, it is very heat-retaining and makes this a great pan to use on the stovetop or at the table. Cast iron is the most costly pan on the list but it will last for a long time so the cost is worth it. It has a rustic, modern look that is very distinct from most other paella pans.
It is 26cm in size and will fit comfortably on large hob rings. This pan is suitable for use on any type of stove, and can even be used under the grill, in the oven or on the barbecue. Although it doesn’t require much seasoning, we didn’t have any problems making paella. It does however produce the desired crispy socarrat base. This sturdy pan holds a steady heat, however the handles become very hot. It is also heavier than most other pans. The pan would be a wonderful gift and is of high quality.
Amazon (PS109.07), Wayfair (PS109.07).
Samuel Groves Carbon Steel Paella Pan
Best small traditional paella pan
The traditional style carbon steel paella pan feels and looks very authentic. It is made in England. While we tried the 30-cm model, there is a variety of sizes available, including a 20cm-to 46cm option. The pan is heavy and thick, and feels sturdy and well-made. The oven safe and suitable for any type of hob, even induction. Its flat base makes it easy to use on electric hobs.
However, it doesn’t need seasoning prior to use. This is however a very simple task. You can give your pan a nice nonstick coating by seasoning it regularly. As with all carbon steel pans, it will rust, so it needs oiling and can’t be washed in the dishwasher. The pan heats evenly, but the handles get hot so you’ll need oven gloves. It’s just big enough for a four-person recipe, and we do manage to create some crisp socarrat on the base of our paella. Although most of it is easily removed with a plastic spatula or a knife, some stickiness remains.
Samuel Groves PS21
Judge Paella Pan
The best paella pans with lids
Many paella pans lack a lid. However, this stainlesssteel one does. The 30cm pan is large enough to hold four to six portions. It distributes heat evenly, but is slower to heat up than some of the thinner carbon steel pans. You can use it for many different recipes such as pastas and risottos. This lid can keep your casseroles moist.
The rice does not need to be seasoned before being used. But, it isn’t nonstick. It can be washed in the dishwasher. It is not air venting, but the handles get very hot while being used on the oven. We make a good paella with some socarrat on the base and the lid is useful for stopping the leftover paella from drying out while it cools.
Amazon (PS55.29) Wayfair (PS36.67)
The paella test: How to make a paella. We tried all the pans by cooking our chicken & Chorizo paella. During the making of paella we evaluated the overall design and ease-of-use for each pan. We also noted whether the handles got hot and how easy each pan was to clean.
Prior to use, we prepared the pans and assessed their ease-of-use. Also, we considered the heat source that the pan might be used on as well as other important aspects like weight, quality, value and price.
What Pan Should You Use For Paella?
What Is A Paella Pan?“>best paella pans to cook at home, regardless of their price or material. Garcima 15-Inch Carbon Steel Paella Pan Our experts all agree Garcima is the best choice when looking for paella pans. It’s more than just the cost. This 15-inch carbon steel pan can serve three to five people, conducts heat evenly and is completely versatile. Daniel Lopez stated that the pan is perfect for Weber grills and can be used in most ovens, if necessary. Garcima Garcima 12-Inch Enameled Pan Paella Pan is the most budget-friendly The low price of this paella pan makes it a great choice. Daniel Lopez loves the enameled steel option. He says that the Garcima enameled 12″ paella pan can also be used as a regular pan. This sturdy pan is great for cooking two to three meals and is safe to use in an oven, on the stovetop, or on the grill. Best cast iron pan for paella: FINEX FINEX 10-Inch Cast Iron Skillet Daniel Lopez turns to the FINEX skillet, although it’s not a traditional pan for paella, when using cast iron. His favorite feature is its beauty and ability to do almost anything. “This pan is a beauty.” The handcrafted skillet is pre-seasoned with organic flaxseed oil and features a stainless steel coiled handle to cool down faster, as well as an octagonal “multi-pour” design.
Paella enthusiasts love thin carbon steel pans because they heat up quickly and don’t retain much heat. However, cast-iron and other nonstick skillets may be substituted.
What Is The Best Paella Pan Made From?
Carbon steel is the traditional material for paella pans in Spain because it has the highest thermal conductivity and makes for fast and even heating. This allows you to create the perfect socarrat (the crispy, crusty part of the paella that becomes caramelized and toasted on the bottom of the pan while cooking).Nov 5, 2020
Is A Paella Pan Worth It?
They’re lightweight, affordable and heat efficiently. However, carbon steel requires some maintenance and seasoning between use. Make sure you follow all instructions. Other options are available. Apr 29, 2019
What Makes a Paella Pan Authentic?
For a perfect paella, a quality pan is essential. The traditional pan is made from sturdy carbon steel. It’s the most common one used throughout Valencia. Pata Negra is double-gauge steel that allows for precise cooking. Easy maintenance with (4) enamelled steel pans.Best Paella Pans