Paella pans are traditionally used in the preparation of Spanish Paella recipes, a dish centred around perfectly cooked rice, meats and seafood which is cooked on a wide, open surface.

FREQUENTLY ASKED QUESTIONS

What are paella pans made of?
Our paella pans come in a range of materials, from classic cast iron to copper and carbon steel.

Can paella pans go in the oven?
Yes, all our paella pans are completely oven safe.

What can a paella pan be used for?
A paella pan can be used for traditional Spanish paella, but is also superb as a large two-handled frying pan, or wide based roasting pan.

Do paella pans have lids?
No - traditionally, paella is cooked without a lid.

How to clean a paella pan?
This depends on the material. For a seasoned Carbon Steel paella pan, you would simply rinse any food off without detergent, before seasoning your pan. The heat of the seasoning process sterilizes the pan, and the seasoning process builds on the patina on the pan. Copper requires hand-washing and drying immediately, with occasional polishing should the copper oxidise or tarnish. Our enamelled cast iron paella pans like the Staub can be washed up as usual with hot soapy water.

What size paella pan should I get?
This depends on how many people you’re serving, and whether you’re serving tapas. For 4 main course servings (or 7 tapas servings), we’d recommend a 34cm paella pan. For an individual serving or for 2-3 tapas servings, we’d suggest a 24cm paella pan.

Are paella pans suitable for induction stovetops?
All our paella pans are suitable for induction stovetops