Emilie Meyer
Some paella pans can be used in the oven, depending on their size and the type of oven. For example, some users have stated that their paella pans only fit in the oven if placed directly on the oven floor. The traditional steel paella pans used in Spain for centuries are oven-safe and can also be used on a stove or outdoor grill. Carbon steel paella pans, which are also popular in Spain, are safe to use in the oven as well.
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What You'll Learn
Paella pan oven placement
Paella pans can be placed in the oven, but there are a few things to consider when doing so. Firstly, the size of the pan and the oven should be compatible. Some paella pans are large and may only fit in the oven if placed directly on the oven floor, as is the case with some gas convection ovens. If your paella pan is too big for your oven, consider using a smaller pan to avoid issues with burning or overcooking the paella.
When placing a paella pan in the oven, it is important to adjust the temperature and settings accordingly. For example, it may be necessary to set the temperature 25 degrees lower than usual and use the convection setting to ensure even heat distribution. Additionally, the oven shelf placement should be considered to ensure optimal cooking. It is recommended to use the middle shelf for most dishes, but for recipes that require a crispy or browned top, the top shelf may be preferable.
The material of the paella pan is also a factor to consider when placing it in the oven. Traditional carbon steel or polished steel paella pans are commonly used, and these can be placed in the oven. Steel paella pans have dimpled bottoms, which help spread heat evenly. After using a steel paella pan, it should be washed by hand and seasoned with a light film of oil to prevent rusting.
When cooking paella in the oven, it is important to monitor the temperature to avoid burning the bottom crust or overcooking certain areas. A contactless laser thermometer can be useful for checking the temperature of the oven floor or specific areas of the paella pan to ensure even cooking. By following these considerations, you can successfully use a paella pan in the oven to create delicious and evenly cooked paella.
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Oven type
Paella pans can be used in the oven, on top of the stove, or on an outdoor grill. However, some paella pans are too large to fit inside a standard oven and must be placed directly on the oven floor. If your paella pan is too large for your oven, you can try setting the temperature 25 degrees lower than normal and using the convection setting to achieve more even heat distribution. It is also important to monitor the temperature of the oven floor with a contactless laser thermometer to prevent burning the bottom crust of your paella.
Paella pans are typically made of carbon steel, which is a good heat conductor, allowing for even heat distribution. The bottom of the pan is often dimpled to further enhance even heating. Steel paella pans require special care to prevent rusting. After each use, the pan should be washed by hand and seasoned with a light layer of vegetable or olive oil. If rust appears, it can be wiped off.
To season a steel paella pan and prevent rust, coat the pan with olive oil and place it in an oven preheated to 350°F for two hours. This process helps create a protective layer on the pan's surface, enhancing its non-stick properties and improving its durability.
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Pan material
Paella pans are wide and shallow to create maximum surface area, allowing liquid to evaporate and to form a crispy golden crust (socarrat) on the bottom. The traditional material for paella pans is carbon steel, which is favoured for its ability to conduct heat quickly and evenly. Carbon steel paella pans are also relatively affordable and can be used on all types of grills and stovetops. However, carbon steel requires regular seasoning with vegetable or olive oil to prevent rust.
Another type of paella pan is the stainless steel paella pan. These pans are more expensive than traditional steel pans and do not develop a patina with use, which some believe improves the flavour of the paella. However, stainless steel pans are easier to maintain and are rust-resistant.
Enamel-coated steel pans are also an option. They are easier to maintain than carbon steel pans, but are prone to chipping, which ruins the pan.
The size of the paella pan depends on the number of servings required. A 16-inch pan can serve 4 to 6 people, an 18-inch pan can serve 6 to 8 people, and a 22-inch pan can serve 8 to 12 people.
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Pan size
Paella pans come in a variety of sizes, ranging from 15 inches (38 cm) in diameter to larger pans that can only fit in an oven if placed directly on the floor. The size of the pan you choose will depend on the number of servings you need and the size of your oven.
A 15-inch (38 cm) carbon steel paella pan is the most popular style and is commonly found in Spanish households. This size is ideal for couples or small families, serving 3 to 5 people. It fits well over one large burner and can also be used in the oven and on all types of grills. The pan is made of carbon steel, which conducts heat quickly and evenly, making it ideal for cooking paella.
A larger paella pan, such as the 26-inch carbon steel pan mentioned in one review, can accommodate multiple flavors of paella and is suitable for larger gatherings. However, due to its size, it may not fit in a standard oven and may require special accommodations, such as placing it directly on the oven floor.
When choosing a paella pan, it's important to consider the size of your oven to ensure it fits properly. If you have a smaller oven, opting for a 15-inch pan is a safer choice. Additionally, the number of servings you require will influence your decision. For larger groups, a bigger pan, such as the 26-inch option, can be more suitable, allowing you to cook multiple varieties of paella.
It's worth noting that the depth of the pan also plays a role in determining the number of servings. While a thicker layer of rice can serve more people, a thinner layer is often preferred for the best flavor. Therefore, when selecting a paella pan, consider the depth and diameter that will best suit your needs in terms of serving size and oven compatibility.
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Pan care
Paella pans are traditionally made from carbon steel, which is a great conductor of heat, allowing for rapid cooking and quick cooling. The pans are large, round, and shallow, with slanting sides and two curved handles.
Before using a new paella pan for the first time, you'll need to remove the label and the thin protective coat of lacquer. Fill the pan with water and bring it to a boil. Carefully pour out the water, then scrub the inside of the pan with soap and a scourer. Rinse with clean water, then dry the pan immediately and thoroughly—do not let the pan air-dry. If you're not using the pan right away, coat it with a thin layer of cooking oil and wipe away any excess with kitchen roll.
After each use, wash the pan by hand and dry it immediately. Then, season the pan with a light film of vegetable oil or olive oil to prevent rust. Store the pan in a dry place, ideally in a plastic bag.
To enhance the seasoning of your pan, coat it with olive oil and place it in an oven preheated to 350°F for two hours.
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Frequently asked questions
Yes, paella pans can be used in the oven.
Traditional paella pans are made of carbon steel, which is ideal for paella as it conducts heat quickly and evenly.
After each use, wash your paella pan by hand and season it with a light film of vegetable oil to prevent rusting.
A 15" carbon steel paella pan is the most popular size and can be found in the majority of households in Spain. This size serves 3 to 5 people.
Some people have tried placing their paella pan directly on the oven floor, but this may result in uneven cooking and burning. It is recommended to use a smaller pan to avoid this issue.
