Best Paella Pans for 2024

We analyzed top picks from leading reviewers to find the best for every need
Published: March 22nd, 2024
Last Updated: September 4th, 2024

🥘Cooking an authentic Spanish paella isn't just about having all the right ingredients and a cherished recipe. A great paella pan is crucial for getting that prized socarrat—the crispy, delicious layer of rice at the bottom.

At ShopSavvy, we’ve sifted through a ton of options to pinpoint the best paella pans for 2024. Whether you’re just starting out or you’re a paella pro, we’ve got something for everyone, from high-end picks to more budget-friendly options.

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Overall Best: Garcima 16-Inch Pata Negra Double Gauge Steel Paella Pan

Garcima 16-Inch Pata Negra Restaurant Grade Paella Pan, 40cm

Our top pick for 2024, the Garcima 16-Inch Pata Negra Double Gauge Steel Paella Pan, stands out for its high-quality carbon steel construction, which heats evenly and is compatible with all stovetops, including electric, gas, and even charcoal grills. The sloped sides are designed to keep your ingredients contained while stirring, and the robust build ensures this pan will be a kitchen staple for years to come. Perfect for achieving that coveted socarrat, this versatile pan excels under various cooking conditions, making it the obvious choice for serious paella enthusiasts.

Lowest at any Popular Retailer
$37.50 at Amazon

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Still curious about the Garcima 16-Inch Paella Pan? Here are some answers you might find interesting:

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What size Garcima Pata Negra Paella Pan is best for 4-6 people?
If you're planning to make paella for 4 to 6 people, the 16-inch Garcima Pata Negra Paella Pan should do the trick. It strikes a nice balance in terms of size and heat distribution, ensuring your dish cooks evenly and turns out just right. From what we gathered from the manufacturer's description, the pan is made of carbon steel, which is great for heat conduction and durability. That said, it’s worth noting that while carbon steel can work with induction, this pan's slightly rounded bottom might not play well with most induction cooktops. However, it's fantastic on gas stoves, charcoal grills, or even in the oven. People who have used this pan generally praise its quick and even heating, and how versatile it is across different heat sources. So if you're the type to switch between cooking methods—like firing it up on a gas burner or taking it to a barbecue—this pan is ready for the task. For those with induction cooktops who really want to use this pan, using a [portable induction converter disk](https://www.shopsavvy.com/redirect?url=https%3A%2F%2Fwww.amazon.com%2Fs%3Fk%3Dportable%2Binduction%2Bconverter%2Bdisk%26tag%3Dssw.ans.tx-1-20) could be a workaround, even though it might slightly impact heat distribution. All in all, the 16-inch Garcima Pata Negra Paella Pan is a solid choice for crafting those authentic paella dishes when cooking for a small group. Just keep in mind its induction limitations and you'll be good to go. Happy cooking!
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How do you season the Garcima 16-Inch Pata Negra Paella Pan?
Hey there! Seasoning your Garcima 16-Inch Pata Negra Paella Pan is a key step to protect it from rust and improve its non-stick capabilities. Since it's made from carbon steel, you'll want to make sure you do this to really make the most of your pan. **Here's a simple guide to seasoning your pan:** 1. **Clean It First:** Start by washing the pan with warm water and a little bit of mild soap to get rid of any manufacturing residue. Dry it thoroughly, because any leftover moisture can lead to rust. 2. **Apply Some Oil:** Use a soft cloth to spread a thin layer of high-smoke point oil—like vegetable or canola oil—over the entire surface, both inside and out. 3. **Heat Things Up:** Preheat your oven to 350°F (about 175°C). Put the pan upside-down on a middle rack with a baking sheet underneath to catch drips, and let it bake for about an hour. Alternatively, you can do this on your stovetop over medium heat until the oil starts to smoke a little. 4. **Cool and Wipe:** Let the pan cool in the oven, then take it out and wipe off any excess oil with a paper towel. 5. **Repeat If Needed:** If you're up for it, repeating the oiling and heating a few times can build a stronger seasoning layer. Remember, maintaining the pan after seasoning is important. After use, wash it with warm water (try not to use soap too much), dry it immediately, and lightly oil it before putting it away. Our data shows that people really appreciate how the thick carbon steel distributes heat evenly, making it ideal for cooking paella on grills or open flames. The manufacturer even mentions it's built for professional frying and simmering, and proper seasoning will only enhance that. Enjoy making some paella magic with your pan!
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Is the Garcima 16-Inch Pata Negra Paella Pan prone to rusting?
The Garcima 16-Inch Pata Negra Paella Pan is made of carbon steel, which is excellent for cooking up that perfect paella, thanks to its great heat conductivity. But when it comes to rust, it's all about maintenance. Carbon steel can rust if you don't take care of it properly. From what we've found, keeping rust at bay is pretty straightforward. After you wash it, just make sure to dry it thoroughly and then apply a light coating of oil. This little routine really helps to protect it from moisture and keeps rust from cropping up. Carbon steel pans do need a bit more attention compared to something like a non-stick or stainless steel pan. But for those who love what a traditional pan can do for flavors, it's usually worth the extra care. Also, just a heads-up—the Garcima pan doesn't play well with induction stovetops because of its non-flat bottom. It's much happier on gas or charcoal grills, as well as standard gas and electric stovetops. So, if you use an induction stove, you might want to look into other options. In short, the Garcima pan's great for cooking, but it needs some TLC to avoid rust. Keep it dry and oiled, and you'll be all set to enjoy delicious paella whenever you want.
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Runner-up: Mauviel M’Steel 14.2-Inch Paella Pan

Mauviel M'Steel Black Carbon Natural Nonstick Paella Pan With Iron Handles, 14.2-in, Suitable For All Cooking Surfaces, Made in France 14.1"

If you're looking for something slightly smaller but still want exceptional construction, the Mauviel M'Steel 14.2-Inch Paella Pan is a fantastic runner-up. Made from carbon steel, this pan provides excellent heat distribution and is well-known for consistently creating a perfect socarrat. With its stylish design, it doubles as an excellent option for other culinary endeavors, from shakshuka to baked dishes. Built to last, this pan is a worthwhile investment for dedicated home cooks.

Lowest at any Popular Retailer
$140.00 at Amazon

More Answers

Still curious about the Mauviel M'Steel Paella Pan? Here are some answers you might find interesting:

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How does the Mauviel M'Steel paella pan compare to cast iron for heat distribution?
Hey there! If you're trying to decide between the Mauviel M'Steel paella pan and a cast iron one for heat distribution, here's the scoop based on what we've found. The Mauviel M'Steel Black Carbon Paella Pan is praised for its fantastic heat distribution, which is crucial for making authentic paella. Getting an even heat is key for creating that amazing socarrat—the crispy rice at the bottom. Our research shows that the carbon steel material of this pan heats evenly across its wide 14.2-inch surface, making it a dependable choice. Cast iron pans, on the other hand, are known for their heat retention, but they can take a while to heat up and might not distribute heat as evenly as carbon steel. This difference might matter when you're aiming for that perfect crispy rice or need precise temperature control. Plus, the Mauviel M'Steel is super versatile. According to the manufacturer's description, you can use it on various cooking surfaces, including induction, gas, and electric stoves, and it can handle oven temps up to 680°F. So, whether you're cooking on the stovetop or finishing up in the oven, you're covered. According to our research, people really appreciate this pan's even heat distribution, with many mentioning improved cooking results. And that flared rim? It's great for evenly evaporating liquids, which helps you get the right texture for paella. So, if even heat distribution is your main concern, the Mauviel M'Steel pan is a solid bet for making excellent paella. It gives you that nice, uniform cook and helps achieve that beloved socarrat, possibly giving you a bit of an edge over cast iron when it comes to this dish.
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How do you season the Mauviel M'Steel Black Carbon Paella Pan?
So, getting your Mauviel M'Steel Black Carbon Paella Pan ready for action involves a bit of TLC, but it's worth it for delicious results. First things first, you'll need to season it to get that natural non-stick surface. Start by washing the pan with hot water and a bit of dish soap to remove any beeswax coating—just this once though. Usually, you’d avoid soap to protect the seasoning. Then, dry it completely to prevent rust. For the seasoning, spread a thin layer of a high smoke point oil—like vegetable or canola—over the interior. Heat the pan on medium until the oil just starts smoking. Move the oil around with a cloth or paper towel so every bit of the surface is covered. After it’s cooled down, wipe out any extra oil. Doing a couple more rounds of this can help build up that non-stick surface even better. When cleaning, stick to hand washing and dry it right away. According to our research, rubbing a bit of oil on it before stashing it away really helps keep it well-seasoned. With this routine, your pan should serve you well for quite some time. And remember, no dishwasher with this one! Keeping it simple with hand washing and regular seasoning is key to keeping it in tip-top shape.
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Is the Mauviel M'Steel paella pan good for cooking other dishes besides paella?
Sure, the Mauviel M'Steel paella pan can definitely be used for more than just paella. According to the manufacturer's description, it works on all cooking surfaces, including induction cooktops, which is a nice bonus. This is mainly because carbon steel, the material it's made from, is compatible with induction cooking. One great thing about this pan is its heat conduction and retention. It heats up quickly and evenly, which is awesome not just for paella, especially if you're after that nice crust at the bottom, but also for other dishes. Our research mentions folks using it for all sorts of things, like sautéing veggies, searing meat, or even making pancakes. It's built to be durable too, so it's perfect for high-temperature cooking or even baking in the oven, like for a frittata or roasting. The key, though, is to keep up with the maintenance. Regular seasoning is important to keep its non-stick properties. Our data suggests that keeping it oiled and dry helps prevent rust and keeps it working well over time. So, if you're already using it for paella, you'll probably find it pretty handy for other dishes too. Just take care of it properly, and it should serve you well in the kitchen for a long while.
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Budget Pick: Garcima 13-Inch Carbon Steel Paella Pan

Garcima 13-inch Carbon Steel Paella Pan, 32cm 32 cm

For those on a budget, the Garcima 13-Inch Carbon Steel Paella Pan offers excellent performance without breaking the bank. This lighter, more compact option still provides the responsive heating that carbon steel is famous for. It's perfect for smaller households or beginner paella chefs. Despite its affordable price, it doesn’t compromise on quality, making it a great entry-level choice for those starting their paella-making journey.

Lowest at any Popular Retailer
$23.95 at Amazon

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Still curious about the Garcima 13" Paella Pan? Here are some answers you might find interesting:

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How do you season the Garcima 13-inch Carbon Steel Paella Pan?
Seasoning your Garcima 13-inch Carbon Steel Paella Pan is a great way to keep it in top shape, and it really helps with both rust prevention and making it naturally non-stick. Start by giving your pan a good wash with warm water and mild soap, then dry it completely—this part's super important because lingering water can cause rust. Next, grab a paper towel or a soft cloth and rub a thin layer of high-smoke-point oil (like vegetable or canola) all over the pan. Don't forget the outside and the handle, too. Place the pan on your stovetop over medium-low heat. Gently heat it until you see a bit of smoke coming from the oil. That means the oil is doing its magic and forming that protective layer on the metal. Let it cool down on its own until it's safe to touch. You'll want to repeat this process a few times to get a solid layer of seasoning. I know it sounds like a lot of work, but it's worth it to prevent rust and make every cooking session go smoothly, whether you're using a stove, oven, or grill. Our research shows that carbon steel pans like this one from Garcima are loved for their fantastic heat distribution, which is perfect for making the crispy rice crust in a perfect paella. But remember, they can rust without proper care. One last thing, from the manufacturer's description, this pan isn't suitable for induction cooktops since it doesn't have a flat base or magnetic properties. If you're using induction, you might want to check out some stainless steel options. Some folks find the upkeep a bit daunting, but many would agree that the flavors and textures you get are definitely worth the effort. Enjoy your cooking adventures!
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Does the Garcima 13-inch Carbon Steel Paella Pan rust easily?
So, the Garcima 13-inch Carbon Steel Paella Pan might catch your eye because it's well-suited for whipping up a tasty paella. You should know, though, that like other carbon steel cookware, it can rust if not cared for properly. Here's the deal: the pan's carbon steel is great for handling heat and achieving that crispy-bottomed socarrat we all love. But, to keep it from rusting, you’ll need to season it before the first use. This involves heating the pan and applying a coat of oil to create a natural non-stick layer. After using it, hand wash the pan (be gentle!), dry it completely, then rub a bit of vegetable oil onto it. Whatever you do, don’t toss it in the dishwasher—the manufacturer advises against that to avoid rust and warping. If you stick to these care tips, rust shouldn't be an issue. Some folks have run into rust problems, which just highlights the importance of being diligent with maintenance. With the proper care, this pan should stay in good shape and serve you well, both on the stove and in the oven. So, stay on top of the upkeep, and you should be all set to enjoy your paella-making adventures without worrying about rust.
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Is the Garcima 13-inch Carbon Steel Paella Pan warped or uneven?
So, about the Garcima 13-inch Carbon Steel Paella Pan—it's a solid pick if you're into cooking authentic paella. The manufacturer mentions that it's made from carbon steel, which is great for spreading heat evenly. But, you need to keep up with its care routine to avoid issues like warping or becoming uneven. Carbon steel can be a bit high-maintenance. You've got to season it right before using it for the first time and then again after each wash. This means rubbing a light layer of oil on it and making sure it's completely dry to prevent rust. Our research suggests that skipping these steps might lead to rust and color changes, which some folks have experienced when they didn't follow these tips. Overall, when you give it the care it needs, this pan does a fantastic job of spreading heat evenly, which is critical if you're trying to get that delicious crispy layer at the bottom, known as socarrat. However, according to our research, if you don’t stick to the guidelines for seasoning and heating, the pan might warp. Some folks have also mentioned a sticky residue issue when they didn’t follow the care instructions, which is pretty common for this kind of cookware but can be managed with proper maintenance. Also, heads up, it's not going to work on all stovetops—it's a no-go for induction ones. So, just make sure it fits with your kitchen setup and that you're up for a bit of extra care. If you're cool with that, this pan can be a really awesome addition to your kitchen. It's one of those tools where, if you put in a little love, you get great results.
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Best Enameled Steel: Machika 20-Inch Polished Steel Paella Pan

Machika Skillet Pan | Carbon Steel Paella Pan | Carbon Steel Pans for Cooking | Thin Carbon Steel Pan for Paella | Perfect for Outdoors, Camping, Restaurants, and More | 25 Servings | 28 In | 28 in - 70 cm - 25 Servings

The Machika 20-Inch Polished Steel Paella Pan is the go-to pick for those who prefer enameled steel. This material is low-maintenance—no seasoning required and resistant to rust. The pan heats evenly and quickly, ensuring your paella comes out flawlessly every time. Additionally, it's easy to clean, making it perfect for those who want top-tier performance with minimal upkeep. With this pan, you can enjoy the process and results of paella-making without the hassle.

Lowest at any Popular Retailer
$79.99 at Amazon

Best Nonstick: Cuisinart Non-Stick 15-Inch Covered Paella Pan

Cuisinart ASP-38CR 15-Inch Paella Pan With Lid, Red Red 15"

For those who prefer a nonstick option, the Cuisinart Non-Stick 15-Inch Covered Paella Pan offers top-notch performance and hassle-free cleanup. With a spacious 15-inch diameter and flared sides, it enhances the even evaporation of liquids. The nonstick surface guarantees a beautiful crust without the rice sticking, and the large handles make it easy to maneuver. The included cover adds to its convenience, making it an excellent addition to any kitchen.

Lowest at any Popular Retailer
$54.95 at Amazon

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Still curious about the Cuisinart Paella Pan 15-Inch? Here are some answers you might find interesting:

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How well does the Cuisinart ASP-38CR 15-Inch Paella Pan distribute heat?
The Cuisinart ASP-38CR 15-Inch Paella Pan is pretty well-equipped for handling heat, according to how the manufacturer describes it. It's made with steel to help spread heat quickly and evenly, at least that's the aim. It's also got this nonstick surface that helps with food release and makes cleaning much easier. The pan has these neat interior dimples that are supposed to help keep the heat even and retain moisture for that perfect paella crust, or *socarrat*. Plus, it can handle oven temps up to 400°F, which makes it pretty versatile. From what we found, people have shared mixed experiences. Many folks like the size—it’s big enough for a party and even comes with a lid, which isn't all that common for paella pans. Some loved that they could make a huge batch of paella for about ten people. Its bright red color adds a bit of flair to the kitchen, too. But there are some concerns. A few users mentioned that the nonstick coating might not last as long as they'd hoped, with scratches and stains cropping up. Uneven heating has been an issue for some, depending on the stove type, leading to hotter spots. Some also noted that the pan tended to warp or the nonstick properties diminished after a while. So, if you're thinking about this pan, consider how much even heat distribution and nonstick durability matter to you. It's got a good size and is easy to clean, but just keep those other points in mind, especially if you're using an induction stovetop. It's always a bit of a balancing act to match a pan with your specific cooking needs.
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How durable is the coating on the Cuisinart ASP-38CR 15-Inch Paella Pan?
So, the Cuisinart ASP-38CR 15-Inch Paella Pan does get some love for working well with induction cooktops, according to what the manufacturer says. But, if we're talking about how tough the coating is, especially when using induction, our research has pointed out a few things worth noting. Some folks have mentioned that the coating isn't super durable and can wear off over time when you use it on induction burners. There have even been a few mentions of a chemical smell, which isn't exactly what you want when you're whipping up dinner. Plus, there's some talk about uneven heat distribution. That might make it tricky for dishes like paella where getting a nice, even heat is kind of essential for that crunchy socarrat at the bottom. So, even though it says it's good for induction, you might want to think about these points before buying. If you decide to give it a whirl, definitely check out any care tips from Cuisinart—they might help keep that coating in better shape. Starting with simple dishes could also be a good idea, kind of like a test run for your induction cooktop. In short, it's great that it works with induction stovetops, but consider the coating's durability and how it performs on your cooktop. Just something to keep in mind when deciding if it's the right pan for you.
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Is the Cuisinart ASP-38CR 15-Inch Paella Pan truly non-stick?
The Cuisinart ASP-38CR 15-Inch Paella Pan is marketed as having a non-stick surface and is constructed with steel for quick and even heating according to the manufacturer's description. But, whether it truly delivers on that non-stick promise might depend on how you use it. From what we've gathered, experiences with this pan are a bit mixed. Many folks really like its large size and design, perfect for making big meals. It's also easy to clean and comes with a handy lid, which is a nice bonus. People have often mentioned that it handles rice and other ingredients well, cooking them evenly and making it great for group cooking sessions. However, there are a few issues you might want to consider, especially if you're planning to cook traditional paella. Some feedback points to uneven heat distribution—heating up too much in the center and not enough at the edges. This could be a problem when you want to get that perfect socarrat, the crispy bottom layer of rice that paella is known for. There's also some mention of durability concerns with the non-stick surface. While it works fine initially, a few users noticed it scratches more easily than they'd like. And in some cases, the red paint on the pan’s exterior showed wear. So, while it seems like a decent option for general cooking, if you're aiming for a specialized paella experience, you might run into a couple of obstacles. All in all, the pan has some good features, especially its size and ease of use, but it's worth keeping these mixed experiences in mind if you're planning to use it for cooking a lot of paella.
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