Paella Pan Sizes: Choosing The Right One

When choosing the right paella pan size, there are a few key factors to consider. Firstly, you need to determine how many people you will be serving. Paella pans range from small, single-portion pans to large pans that can feed over 100 people. It is recommended to get a pan that is slightly larger than the number of people you intend to serve, as paella leftovers are delicious! Secondly, consider your heat source, as this may restrict you to certain sizes. For example, a stovetop burner typically accommodates pans under 20 inches, while ovens are generally too small for pans larger than 17 or 18 inches. If you're cooking for a crowd, you may need a propane paella grill or an outdoor tripod. Additionally, it's important to measure your oven or grill before deciding on a pan size to ensure it will fit your cooking surface.

How many people will you be serving?

The size of the paella pan you need depends on the number of people you will be serving.

If you are cooking for a large party, you may want to consider buying a large outdoor paella tripod kit that includes a stand, burner, and paella pan. These kits use a typical outdoor gas grill propane tank and can be purchased from Amazon.

If you are cooking for a smaller group, you have more options. The most popular pan sizes are between 14 and 16 inches in diameter, and all of those are able to serve 4 people. If you are serving 4 people, you can either get a 14, 15, or 16-inch pan. It is recommended to get a 16-inch pan if you want leftovers.

If you are serving a larger group, you will need to consider a large paella pan. Just make sure it will fit on your cooktop or purchase an outdoor tripod. A good guideline is to choose the largest size pan that will work for your heat source. This is because the larger your pan, the thinner the layer of rice, and the more delicious the paella.

4 to 6 servings: 16-inch pan

6 to 8 servings: 18-inch pan

8 to 12 servings: 22-inch pan

12 to 20 servings: 26-inch pan

20 to 40 servings: 32-inch pan

If you are having a dinner party for 12, but usually cook for 4 or 6 people, it may make more sense to buy two smaller-size pans rather than one large one. This will also give you the opportunity to cook two different types of paella for your guests.

What is your heat source?

When choosing the size of your paella pan, it's important to consider your heat source, as this may limit you to certain sizes.

If you're cooking on a stovetop, the maximum size is usually 20 or 22 inches, with 15 inches being the "sweet spot" for full heat coverage. If you're cooking in an oven, the largest size you can use is typically 17 or 18 inches. For a large outdoor grill, you can usually use a pan up to 26 inches, and if you're cooking over a campfire, you'll need a propane paella grill or a steel tripod to accommodate a large pan.

If you're committed to the paella lifestyle, you can invest in a specially designed propane-powered paella burner for outdoor use, which can accommodate any size pan up to 40 inches. These burners provide precise control over the heat and maximum flexibility.

If you're cooking on an electric stove, a smaller 6-inch paella pan is recommended, and you should finish cooking the dish in the oven to ensure even cooking and the correct speed.

For stovetop cooking, it's important to use a pan that's appropriately sized to the burner to minimise hot spots. Traditional paella pans are made from thin sheets of steel, which is a poor conductor of heat, so they heat unevenly on stovetops. However, their thinness makes them more responsive to temperature changes, allowing paella chefs to build a huge fire under the pan and then quickly reduce the temperature.

If you want to avoid the challenge of managing uneven heating on a stovetop, you can opt for a different type of pan with better heat conduction, such as a straight-sided tri-ply sauté pan.

When choosing a heat source, it's also worth considering the number of people you'll be serving. If you're cooking for a large group, you may need to opt for a propane paella grill or steel tripod to accommodate a larger pan. Alternatively, you could cook multiple batches in a smaller pan or invest in two smaller pans to cook different types of paella for your guests.

What type of pan is best for you?

The best type of paella pan for you depends on your personal preference and the properties of each material. Here is a breakdown of the most common types of paella pans:

Carbon Steel Paella Pan

Carbon steel paella pans are the most traditional option, originating from Valencia, the home of paella. These pans are affordable and conduct heat very efficiently, resulting in rapid and even heating. The design includes a dimpled bottom, which aids in distributing heat evenly. To maintain the quality of the pan, it requires seasoning before the first use and regular maintenance after cooking to prevent rusting.

Enameled Steel Paella Pan

Enameled steel paella pans are made of carbon steel coated with a thin layer of enamel, making them more resistant to rust and reducing the need for rigorous seasoning. This type of pan is a favourite among cooks who regularly prepare dishes with acidic ingredients, as the enamel coating prevents reactions with the metal. While the enamel coating enhances durability, care must be taken to avoid chipping it, which can lead to rusting.

Stainless Steel Paella Pan

Stainless steel paella pans are a popular choice due to their durability, ease of maintenance, and attractive appearance. They are more expensive than carbon steel pans but are highly durable and long-lasting. These pans are suitable for various cooktops, including gas, electric, and induction. While they have lower thermal conductivity than carbon steel pans, careful heat management can still produce a desirable crispy rice crust (socarrat).

Non-Stick Paella Pan

Non-stick paella pans are often made from aluminium or stainless steel with a non-stick coating. They are ideal for beginners as the non-stick surface makes it easier to achieve a good socarrat without the rice sticking to the pan. However, they are less durable than carbon steel or stainless steel pans, and the coating can wear off over time. Non-stick pans are not suitable for cooking paella on charcoal grills or open flames as high heat can damage the coating.

Cast Iron Paella Pan

Cast iron paella pans have gained popularity due to their excellent heat retention properties, making them a good choice for oven-cooked paella. Similar to carbon steel pans, cast iron pans require seasoning before the first use and should be hand-washed without soap, followed by thorough drying to prevent rusting. Over time, cast iron pans develop a natural non-stick surface that enhances the flavours of the dish.

Copper Paella Pan

A copper paella pan is a less traditional option but adds a beautiful and functional touch to your cookware. Copper is renowned for its excellent thermal conductivity, quickly and evenly heating the pan, which is essential for creating a delectable rice crust. However, copper pans are usually lined with stainless steel or tin to prevent reactions with acidic ingredients, which could alter the flavours of the paella. Copper pans require special care, including hand-washing with mild soap, and may require additional maintenance to maintain their appearance over time due to potential tarnishing.

Will it fit in your oven?

When choosing a paella pan, it's important to consider whether you'll be using it on a stovetop, in an oven, or over a grill or open fire. If you plan on using your paella pan in the oven, it's crucial to measure your oven before purchasing a pan to ensure it will fit. Measure both the width and depth of your oven (from back to front) and compare these measurements to the diameter of the pan you're considering. Keep in mind that the handles of the pan will fit in the corners of your oven, so they don't need to be included in your measurements.

For an oven, the largest paella pan you can typically fit is 17 or 18 inches in diameter. This size pan is suitable for serving 6 to 8 people. If you're cooking for a larger group, you may need to consider an alternative cooking method or opt for two smaller pans.

It's worth noting that paella pans are designed with a flat bottom and shallow sides, which allows the rice to cook evenly over a large surface area. When cooking paella in the oven, it's important to use a pan that is large enough to fit all the ingredients and ensure even cooking. If you don't have an oven-safe paella pan, you can still cook your paella in the oven using a large pan with shallow sides.

Do you need a lid?

Paella is traditionally cooked without a lid. This is because the wide, shallow shape of the pan is designed to maximise the surface area of the dish, allowing the liquid to evaporate and the rice to develop a crispy, golden crust—a layer known in Valencian as 'socarrat'.

However, some people do use lids for their paella pans, particularly if the rice isn't cooking evenly. A lid can help to trap the steam and spread the heat more evenly. If you're cooking paella outside, a lid can also prevent debris from falling into the pan. You can buy universal lids for paella pans made from aluminium, or simply cover the pan with aluminium foil.

Frequently asked questions