Question 1

What size do I need?

Accepted Answer

In terms of size, our recommendations based on the number of portions you need to prepare are as follows:

- 2-3 Portions: 26 cm

- 3-4 Portions: 30 cm

- 4-5 Portions: 34 cm

- 5-6 Portions: 38 cm

- For event catering, we recommend running a number of 50cm pans simultaneously, depending on the varieties of paella you intend to offer. When it comes to type of paella pan, there are many materials and qualities to choose from depending on your needs.

Question 2

Polished Steel Paella Pans?

Accepted Answer

Made from a sheet of polished (not stainless) steel and typically with two red handles - this is the iconic, traditional pan and represents great value for money.  An inexpensive entry to paella making and can produce great results in the right hands.  Lack of coating means more scraping, harder to care for and ultimately a won't last as long. Best used on gas hobs.

Question 3

Enamelled Steel Paella Pans?

Accepted Answer

The basic steel pan is coated in hard wearing black enamel.  The coating offers a layer of protection and basic non-stick capabilities, meaning you won't have to do quite as much scraping as with a basic pan and the product cleans up nicely after use without too much effort.

So a good, all-purpose pan which is easy to use and maintain and can last a long time.  A good option for large, catering-size paella pans and for restaurants serving paella. Best used on gas hobs.

Question 4

Flat-Bottomed Paella Pan?

Accepted Answer

Traditional paella pans are slightly convex (bottom of the pan protrudes).  However, with vitro and induction hobs, the convex base means that while the centre of the pan is in contact with the hob, the outer area of the pan will be slightly raised, causing the heat to be more concentrated in the middle.  Whilst this is by no means a deal-breaker - many of our customers are happily using traditional pans on vitro hobs, you just have to move the rice around a little - the ideal solution is a flat-bottomed pan which gives good contact with the hob around the entire bottom of the pan.

So this type of pans are more expensive that traditional pans but better on a vitro or induction hob.

Question 5

Non-Stick Paella Pan?

Accepted Answer

The most modern interpretation of the traditional paella pan - with a Tefal-style non-stick coating which completely eliminates the risk of rice burning and sticking to the bottom of the pan.  Easily cleaned, maintained and guaranteed to last.

Question 6

What about the accessories (paella spoon, burner, tripod)?

Accepted Answer

So, now  you are clear on which paella pan to choose from, but you need some help with the other accessories - spoon, burner, tripod...? Check out our post [Paella Accessories Buying Guide](/post/paella-equipment-buying-guide) for more details.

Question 7

And... how to cook a paella? What is the basic technique?

Accepted Answer

Although there are many variations on the classic paella, these few tips will help you if you are about to have a go for the first time. Check out our post [Basic Paella Technique](/post/basic-paella-technique).

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