What kind of paella pan is best

They are also thicker to withstand the highest concentration of heat. The previous paella pans do not have any non-stick treatment so the rice or what is going to be cooked can stick to the surface. No self-respecting paella can be considered a paella without socarrat. It is a thin toasted layer of the rice that is in the bottom and that is formed just before the rice begins to stick, at the end of cooking.

Therefore, if you want to make a good paella in good conditions, this type of paellera is not recommended. Also, it distributes the heat better than the stainless steel pan. The size of the Paella Pan will depend on the number of people to cook for and the size of the heat source.

The rule here is to choose the largest size that fits well your heat source be it a stove, grill, oven, paella burner or over a live fire. The broth level should be slightly above the screws of the handles so that the rice cooks well, and is loose. This will make the rice to absorb all the flavors. A perfect Paella Valenciana should have a thin layer of rice just as thick as one finger.

This way the rice will absorb all the flavors and will form at the bottom the delicious socarrat. For that reason, Paella Pans are made shallow and wide. Most Paella Pans labels include the top diameter measured without the handles and the number of servings. Well, if you want to cook a true Paella this last piece of information should be ignored as it refers to the maximum cooking capacity of the Paella Pan with the maximum volume of liquid possible.

If you fill the paellera up all the way to the top, the number of servings will be higher but the rice on the upper part will be probably soggy, the middle part a bit undercooked and the bottom part possibly too toasted or even burned. Spanish Paelleras are very famous and can be found almost in every country. There are many online and physical shops that sell Paelleras. If you are cooking paella for large parties, then look at getting a large outdoor paella tripod kit that includes the stand, burner and paella pan.

These kits use a typical outdoor gas grill propane tank. You may need to purchase a hose with the right fitting from your hardware store to connect it to the burner. September 5, Last Updated on May 5, by Linda. I bought an The Garcima pan you showed aligns better with what I wanted to purchase, thank you for the info! Save my name and email in this browser for the next time I comment.

This eBook includes our top 25 recipes in a beautiful, easy to download format. Share Tweet Pin Email Print. International Cookbook Round-Up. Wine Entertaining with Wine. Rest assured that there is no trace of lead in this pan.

This is simply a beautifully designed pan that has a slight shine thanks to its copper exterior. The pan itself is inches wide and 2-inches deep, featuring a clever design that can hold enough food for 6 to 8 people. The copper and other materials used in making this pan have low conductivity, which means that you can easily handle this pan when cooking or transferring it from the stove to the table.

Even so, the pan has ideal handles that make it more convenient to carry. Every other pan made out of carbon steel on this list needs to be seasoned first before use — not this one! All you have to do for this pan is clean it with soapy water and put it on the stove. Are you looking for a paella pan that is not only massive but also made in the birthplace of paella — Spain? Designed with a 5. Featuring carbon steel, this pan is sturdy and quite solid.

The design is finished off with a beautiful, speckled enamel coat that gives it a gorgeous look that fits right into any kitchen type. Highly resistant to rust and scratches, this pan is very easy to maintain. Finally, the pan is extremely durable and will not lose its shape over time. Since there are hundreds of different paella pans on the market today, choosing the best one for you might prove a little challenging.

However, if you have a set of rules or criteria to follow, the process might be simpler. With that being said, here are some important factors to consider when looking to buy a paella pan. This is probably the most important factor to consider. How many people are you going to be cooking for on a regular basis? However, if you are the kind of person who likes hosting and would show off your paella cooking skills from time to time, then you might want to consider getting a bigger pan that can cook servings of up to 20 or even 40 at one go.

Granted, a pan that big is best suited for restaurants. Paella pans have a wide diameter range and can go from 8 inches to 35 inches and above. A paella pan size refers to the distance between the top lips of the pan.

The handles extend beyond the nominal size of the pan. One restriction on size depends on what cooking surface you plan on using. A stovetop burner will accommodate pans under 20 inches, but 15 inches is the sweet spot for full heat coverage. Ovens are generally too small for any pan under 17 inches, but we would recommend you measure the interior of your oven to be sure. If you want to feed a crowd and need a large pan , you will need to use a propane paella grill or a steel tripod if you want to cook over an open fire.

If you still want to cook on your stovetop, an option is to get multiple small paella pans and cook them separately on the smaller heat source. One note — if you are buying a large pan, get out a tape measure and get a sense for how large it really is! We get a lot of returns because people order a pan that is much bigger than they realize.

Which type of paella pan is right for me? We offer four types of paella pan, each with its benefits and drawbacks. Carbon steel paella pans are the type most commonly used in Valencia. They are affordable and conduct heat very well, and they absorb the flavors of paella over time. On the other hand, they discolor almost immediately upon use and can rust if not cared for properly.