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The Best Paella Pans

Are all paella pans created equally?

Top Pick

  • Care
  • Ease of Use
  • Performance

WinnerMatfer Bourgeat Black Steel Paella Pan

Heavy and thick, with easy-grip vertical handles, this sturdy, handsome carbon-steel pan made it easy to produce evenly cooked paella and perfectly browned socarrat. The pan required initial seasoning and maintenance, but the resulting patina was practically nonstick, ensuring that the socarrat released effortlessly and that cleanup was simple—with few crusty bits stuck to the pan, a brief scrub was usually all that was necessary before reheating and oiling.
Model Number: 062052Weight: 7.4 lbDiameter: 15.6 in (17.25 in with handles)Material: Carbon steelPan Thickness: 3 mmInduction Compatible: YesPrice at Time of Testing: $49.98
  • Care
  • Ease of Use
  • Performance
Heavy and thick, with easy-grip vertical handles, this sturdy, handsome carbon-steel pan made it easy to produce evenly cooked paella and perfectly browned socarrat. The pan required initial seasoning and maintenance, but the resulting patina was practically nonstick, ensuring that the socarrat released effortlessly and that cleanup was simple—with few crusty bits stuck to the pan, a brief scrub was usually all that was necessary before reheating and oiling.
Model Number: 062052Weight: 7.4 lbDiameter: 15.6 in (17.25 in with handles)Material: Carbon steelPan Thickness: 3 mmInduction Compatible: YesPrice at Time of Testing: $49.98

What You Need to Know

In Spain, paella is traditionally cooked on the grill in a carbon-steel paellera. This pan’s shallow, wide shape maximizes the surface area of the paella, allowing for rapid evaporation of the cooking liquid and optimal socarrat (golden rice crust) development. We wanted to find the best paella pan for the home cook—a pan that would be easy to use and wouldn’t cost too much for this special-occasion dish. Further, it had to hold enough to feed six to eight people but still be small enough to fit comfortably on our winning gas grill and winning charcoal grill.

We determined that the best size was between 15 and 16 inches in diameter and ordered five pans in that range. While we included one stainless-steel pan in our lineup, the rest were made of the traditional carbon steel (including one enameled model). Carbon-steel pans usually require some seasoning and/or maintenance to prevent rusting; before testing, we followed the manufacturers’ instructions to prepare the pans for their first use. Methods varied, but none took longer than a half-hour to complete, and maintenance between uses took as few as 3 and no more than 13 minutes. (The enameled carbon-steel pan requires no seasoning or special upkeep.)

ATK Reviews editor Miye Bromberg seasons a paella pan with oil and potato peels.
ATK Reviews editor Miye Bromberg seasons a paella pan with oil and potato peels.

We used each pan to cook batches of our Paella on the Grill on both charcoal and gas grills; this recipe calls for careful observation and periodic rotating and moving of the pan around the grill for even cooking. We were happy to find that the grilling didn’t damage any of the pans. Better still, they all proved capable of turning out nicely cooked paella. Some, however, required extra attention and more rotating and moving. In general, the thinner the pan, the more quickly it will heat and cool and the more directly it will reproduce any hot or cool spots in your fire. Your paella will cook faster, and you’ll need to be vigilant (and rotate the pan more frequently) to keep the heat even and ensure that the socarrat doesn’t scorch. This is especially true of thin pans with dark finishes, which absorb and radiate more heat than lighter-colored ones.

Our tests cooks and editors compare grilled paella made in a roasting pan with grilled paella made in a paella pan.
Our tests cooks and editors compare grilled paella made in a roasting pan with grilled paella made in a paella pan.

Our winner, the Matfer Bourgeat Black Steel Paella Pan, was the thickest and heaviest pan we tested. As a result, it took the longest to heat up—but once it was hot, it stayed evenly hot across the pan and thus required less manipulation to produce paella that was consistently cooked from edge to edge. When we did need to rotate the pan, it was easy, as the handles rose above the lip of the pan; other pans had handles that extended horizontally, bumping into the sides of the grill and bringing our knuckles too close to the fire.

Two testers grilling paella outside
It was cold outside, but plenty warm in the middle of this bubbling pan of grilled paella.

Yes, you’ll need to put a little extra work into preparing and maintaining this carbon-steel pan, but once you do, it’ll be practically nonstick. And that heavy-duty construction gives this pan versatility: We had great success using it to make our indoor Paella recipe (which goes from stovetop to oven), but it’d be just as good serving as a roasting pan or a griddle.

The Tests

  • Make one batch of our Paella on the Grill on a gas grill
  • Make one batch of our Paella on the Grill on a charcoal grill
  • Make one batch of stovetop-to-oven paella with the winning pan


How We Rated

  • Performance: We used each pan to make two batches of our Paella on the Grill. We gave more points to pans that retained even heat (with minimal manipulation on the grill), cooked the paella uniformly, and produced lots of evenly browned socarrat.
  • Ease of Use: We preferred vertical handles that made it easy to rotate the pans without bumping into the sides of the grill and that kept our hands safely above the heat.
  • Care: Pans that were easy to clean and maintain and that required no initial preparation out of the box received more points.

  • Thicker, heavier carbon steel
  • Vertical handles

FAQs

The best ones are! Paella pans made from carbon steel can be used on induction cooktops because carbon steel is a ferromagnetic metal, which means that a magnet will stick to it. In the chart below, we’ve noted that every model we’ve tested is induction compatible. If you have an induction cooktop, check out our guide to all our favorite induction-compatible cookware

02:35

America's Test KitchenPaella PansWatch Now

Everything We Tested

Good 3 Stars out of 3.
Fair 2 Stars out of 3.
Poor 1 Star out of 3.

Highly Recommended

  • Care
  • Ease of Use
  • Performance

WinnerMatfer Bourgeat Black Steel Paella Pan

Heavy and thick, with easy-grip vertical handles, this sturdy, handsome carbon-steel pan made it easy to produce evenly cooked paella and perfectly browned socarrat. The pan required initial seasoning and maintenance, but the resulting patina was practically nonstick, ensuring that the socarrat released effortlessly and that cleanup was simple—with few crusty bits stuck to the pan, a brief scrub was usually all that was necessary before reheating and oiling.
Model Number: 062052Weight: 7.4 lbDiameter: 15.6 in (17.25 in with handles)Material: Carbon steelPan Thickness: 3 mmInduction Compatible: YesPrice at Time of Testing: $49.98
  • Care
  • Ease of Use
  • Performance
Heavy and thick, with easy-grip vertical handles, this sturdy, handsome carbon-steel pan made it easy to produce evenly cooked paella and perfectly browned socarrat. The pan required initial seasoning and maintenance, but the resulting patina was practically nonstick, ensuring that the socarrat released effortlessly and that cleanup was simple—with few crusty bits stuck to the pan, a brief scrub was usually all that was necessary before reheating and oiling.
Model Number: 062052Weight: 7.4 lbDiameter: 15.6 in (17.25 in with handles)Material: Carbon steelPan Thickness: 3 mmInduction Compatible: YesPrice at Time of Testing: $49.98

Recommended

  • Care
  • Ease of Use
  • Performance

La Paella 16-inch Enameled Steel Paella Pan (40 cm)

This coated carbon-steel pan had horizontal handles that brought our knuckles close to the heat and made it hard to rotate the pan without lifting it. It was also dark and thin, leading to some of the fastest cooking times and requiring some attention to prevent burning the socarrat. But with a little vigilance, it made excellent paella. Better still, it needed no seasoning or maintenance; the dark enamel was a breeze to clean.
Model Number: E-16GARWeight: 3 lbDiameter: 16 in (20 in with handles)Material: Carbon steel coated with enamelPan Thickness: 1 mmInduction Compatible: YesPrice at Time of Testing: $44.80
  • Care
  • Ease of Use
  • Performance
This coated carbon-steel pan had horizontal handles that brought our knuckles close to the heat and made it hard to rotate the pan without lifting it. It was also dark and thin, leading to some of the fastest cooking times and requiring some attention to prevent burning the socarrat. But with a little vigilance, it made excellent paella. Better still, it needed no seasoning or maintenance; the dark enamel was a breeze to clean.
Model Number: E-16GARWeight: 3 lbDiameter: 16 in (20 in with handles)Material: Carbon steel coated with enamelPan Thickness: 1 mmInduction Compatible: YesPrice at Time of Testing: $44.80
  • Care
  • Ease of Use
  • Performance

La Paella 16-inch Stainless Steel Paella Pan (40 cm)

Because it’s made of shiny stainless steel, this light and thin pan absorbed less heat on the grill than darker, matte carbon-steel pans of similar specifications. As a result, it heated up and cooked the paella relatively slowly; this made it a bit easier to control but also impeded the formation of socarrat. Its handles extended horizontally over the fire, bringing our hands closer to the heat and requiring us to lift the pan to rotate it. This pan required no seasoning or maintenance to use and was easy to clean.
Model Number: SS-16GLDWeight: 2.8 lbDiameter: 16 in (20 in with handles)Material: 18/10 stainless steelPan Thickness: 1 mmPrice at Time of Testing: $79.00
  • Care
  • Ease of Use
  • Performance
Because it’s made of shiny stainless steel, this light and thin pan absorbed less heat on the grill than darker, matte carbon-steel pans of similar specifications. As a result, it heated up and cooked the paella relatively slowly; this made it a bit easier to control but also impeded the formation of socarrat. Its handles extended horizontally over the fire, bringing our hands closer to the heat and requiring us to lift the pan to rotate it. This pan required no seasoning or maintenance to use and was easy to clean.
Model Number: SS-16GLDWeight: 2.8 lbDiameter: 16 in (20 in with handles)Material: 18/10 stainless steelPan Thickness: 1 mmPrice at Time of Testing: $79.00

Recommended with reservations

  • Care
  • Ease of Use
  • Performance

La Paella 16-inch Pata Negra Paella Pan (40 cm)

The slight heft and medium thickness of this paella pan gave us a bit of a buffer against the heat, making it somewhat easier to use without scorching the socarrat. But its horizontal handles bumped into the sides of the grill and brought our knuckles closer to the flames, and it did require some maintenance (heating and oiling) between uses.
Model Number: PN-16Weight: 5.2 lbDiameter: 16 in (20 in with handles)Material: Carbon steelPan Thickness: 2 mmInduction Compatible: YesPrice at Time of Testing: $43.00
  • Care
  • Ease of Use
  • Performance
The slight heft and medium thickness of this paella pan gave us a bit of a buffer against the heat, making it somewhat easier to use without scorching the socarrat. But its horizontal handles bumped into the sides of the grill and brought our knuckles closer to the flames, and it did require some maintenance (heating and oiling) between uses.
Model Number: PN-16Weight: 5.2 lbDiameter: 16 in (20 in with handles)Material: Carbon steelPan Thickness: 2 mmInduction Compatible: YesPrice at Time of Testing: $43.00
  • Care
  • Ease of Use
  • Performance

Magefesa Carbon Steel Paella Pan 15 inches

The thinnest and lightest of the pans, this model heated up and cooked the paella very quickly, requiring more vigilance to prevent the socarrat from burning. And like the other lighter carbon-steel pans, it had horizontal handles that exposed our knuckles to the heat. But if you’re willing to babysit the pan—and put in the effort to season and maintain it—this paellera is a fairly low-cost means to a special dish.
Model Number: 01PAPAEPU38Weight: 2.55 lbDiameter: 15 in (19 in with handles)Material: Carbon steelPan Thickness: 1 mmInduction Compatible: YesPrice at Time of Testing: $24.95
  • Care
  • Ease of Use
  • Performance
The thinnest and lightest of the pans, this model heated up and cooked the paella very quickly, requiring more vigilance to prevent the socarrat from burning. And like the other lighter carbon-steel pans, it had horizontal handles that exposed our knuckles to the heat. But if you’re willing to babysit the pan—and put in the effort to season and maintain it—this paellera is a fairly low-cost means to a special dish.
Model Number: 01PAPAEPU38Weight: 2.55 lbDiameter: 15 in (19 in with handles)Material: Carbon steelPan Thickness: 1 mmInduction Compatible: YesPrice at Time of Testing: $24.95

*All products reviewed by America’s Test Kitchen are independently chosen, researched, and reviewed by our editors. We buy products for testing at retail locations and do not accept unsolicited samples for testing. We list suggested sources for recommended products as a convenience to our readers but do not endorse specific retailers. When you choose to purchase our editorial recommendations from the links we provide, we may earn an affiliate commission. Prices are subject to change.

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The mission of America’s Test Kitchen Reviews is to find the best equipment and ingredients for the home cook through rigorous, hands-on testing. We stand behind our winners so much that we even put our seal of approval on them. Have a question or suggestion? Send us an email at atkreviews@americastestkitchen.com. We appreciate your feedback!

The Expert

Author: Miye Bromberg

byMiye Bromberg

Senior Editor, ATK Reviews

Miye is a senior editor for ATK Reviews. She covers bread, booze, and blades.

Miye Bromberg is a senior editor for ATK Reviews. Areas of specialization include bread, booze, and blades. A native of New York, she now lives in Kentucky, where she spends her free time thinking about film, tending her garden, and traveling long distances to eat dosas.

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