Best paella pans for 2023

Best cast iron investment

Pros:

• Retains heat well
• Suitable for all hob types
• Sturdy and built to last

Cons:

• Heavy
• More expensive than most
• Handles get hot

Cast iron isn’t traditional for a paella pan, but is excellent at retaining heat, making this an ideal hob-to-table pan. This is one of the most expensive pans on our list, but cast iron should last a lifetime so it’s worth the investment. The clean lines and matte black finish give it a modern, rustic style that’s very different to most paella pans.

This 26cm pan is just big enough for our four-person paella recipe and it sits comfortably on most large hob rings. Not only is it suitable for all hob types, it can also be used in oven, under the grill and even on the barbecue. It requires a small amount of seasoning before use and we don’t experience much sticking when making our paella, but it does produce some of the desirable crisp socarrat base – this comes away from the bottom of the pan easily with a plastic spoon.

This strong and sturdy pan maintains a good, even heat but the handles get hot. Due to the cast iron, it’s also much heavier than other pans on this list. It’s a good-quality pan that would make a great gift.

Vaello Campos carbon steel paella pan

Best large traditional paella pan

Pros:

• Can cook large volumes
• Best for gas burners and BBQs

Cons:

• No non-stick coating
• Not suitable for induction cooking

Manufactured in Valencia, the home of paella, this authentic traditional paella pan is a substantial 38cm and big enough for six-to-eight-person recipes. It’s not suitable for induction hobs and the base isn’t completely flat, so we wouldn’t recommend it for electric hobs either. It will work best on a large gas burner, but can also be used on a barbecue.

Carbon steel isn’t non-stick, so the pan needs seasoning before use and oiling to stop rust forming. We do experience some sticking when making paella despite having seasoned it first (this pan is not dishwasher-safe). But, over time the seasoning will build up and the non-stick properties should improve. The handles get warm but not too hot to touch, and we’re impressed with the socarrat that forms at the base of the pan.

Available from:

Samuel Groves carbon steel paella pan

Best small traditional paella pan

Pros:

• Range of sizes to choose from
• Well-made, sturdy build
• Compatible with all hob types
• Dishwasher-safe
• Oven-safe up to 260C

Cons:

This traditional-style carbon steel paella pan looks and feels very authentic, but is actually made in England. We try the 30cm pan, but it’s available in six sizes, from 20cm to 46cm, so there are plenty of options to choose from. It’s a good weight and the thick steel feels really well made and sturdy. It’s oven-safe and is suitable for all hob types, including induction – the flat base means it’ll work well on electric hobs.

It does require seasoning before use, but this is an easy process. With regular seasoning, it’ll develop a good non-stick coating. 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. Most of it lifts away easily with a plastic spatula, but there is a little sticking.

Available from:

Kuhn Rikon Black Star serving pan

Best hob-to-table serving pan

Pros:

• 10-year guarantee
• Suitable for all hob types
• Retains heat well
• Effective non-stick

Cons:

• Not dishwasher-safe
• Requires lengthy seasoning process

This is the most expensive pan on our list – it’s made in Switzerland from heavy gauge iron, comes with a 10-year guarantee and should last a lifetime. The quality is excellent and it’s a durable pan that looks great as a serving dish, too. It’s suitable for all hob types, plus the oven and grill, and has excellent heat retention properties so it’ll keep food warm at the table.

It’s a versatile pan that can be used for plenty of foods and recipes, including searing meats, making crisp rosti, curries and paella, or simply to serve other foods. It requires a lengthy 30-minute seasoning before use, but after this, none of our paella sticks to the base of the pan and it cleans really easily with just water. There is a little turmeric staining in the base after cleaning, though.

It’s not dishwasher-safe and it’s recommended that you do not use any detergent when hand-washing. It’s important to let this pan air-dry and oil it again once fully dry. It does require a bit of special treatment, but for such a good-quality pan, we think it’s worth the extra care.

Available from:

Judge paella pan