All our paellas and paella pans are of the highest quality and are 100% made in Valencia.
Each of our paellas and paella pans have a series of characteristics that differentiate them, each one having its advantages and disadvantages. All of them are easy to maintain, combining in their characteristics the possibility of using them both in induction fire, burner or wheel for paella and wood fire.
The paella is a very typical dish of Mediterranean food, so the best option to make a good paella is with a paella pan that suits your needs.
If you want to buy the best paella pan in originalpaella, you will find here all the information to know which is the best paella according to the use for which it is intended, you can see in this section the paella pans made of polished steel, enameled steel, special thickness, stainless steel, for induction, giant paellas, deep paellas and multitaste paella.
You can also consult our ingredients to be able to make one of the many types of paella that you like the most, be it the Valencian, seafood, mixed paella... or use one of our paella kits, where you will find all the necessary equipment.
If you want to know more about the main differences between paella pans and which could be the best depending on the use you are looking for, you can watch our comparative video of paella pans here.
If you have ever wondered what would be the correct paella pan measurements to obtain the number of servings you want or the amount of rice you should use to create the always coveted socarrát, we offer you a table with all the necessary measurements so you can buy your perfect pan.
Carbon steel pan:
The carbon steel paella pan, sometimes referred to as an iron paella pan, stands out for the fact that, due to its materials, it conducts heat quickly and evenly. Carbon steel paella pans stand out for being shallow and having sloping sides, which helps the oil to accumulate in the center, making it easier to cook the sofrito and then being able to move it to the ends of the pan, in addition to this, it helps to distribute the flame towards the ends of the paellera in a way that contributes to a more uniform cooking of the rice which helps in achieving a more intense flavor.
Before using it for the first time, we must fill it with water and bring it to a boil, after it is done, we must wash it with soap and water. In this way, we will have removed a special chemical layer designed so that it does not rust, this will also give it it's first heat treatment to avoid future deformations, for which we also recommend making the sauces at a low temperature until pouring the broth into the paella later.
These paella pans require maintenance after each use to prevent oxidation. See maintenance tips for paella pans.
Enamelled paella pan:
The enameled paella pan has the great advantage of having a black enamel with white flecks that protects it from oxidation, which means that no maintenance is required. The enamel paella pan just needs to be washed with soap and water after each use. As it is maintenance free, a coat of oil is not required after use, but we do warn that scratching the enamel will remove its anti-rust capabilities.
Like the carbon steel paella pans, the enameled paella pan has a convex base, so the oil will pool in the center, making the early stages of paella preparation and cooking easier.
Special thickness paella pan:
One of the best ways to have a good paella is when it has been made with firewood, the best way to make them is with these special thickness paella pans, also referred to as black leg paellas, since by increasing the general thickness of the paella, it is more difficult for them to deform due to the heat. These paella pans can also be used for all types of fires. These paella pans, being more resistant, are indicated for intensive or professional use, therefore, they are also the most recommended for restaurants, catering, etc... being thicker and heavier, these paella pans do not bend.
Requires maintenance after each use. See maintenance tips for paella pans.
Stainless steel paella pan:
If you want the most beautiful paella pan, the stainless steel paella pan is your best choice, it has a spectacular mirror effect finish, maintaining the classic and traditional appearance of carbon steel paella pans but with the convenience of not requiring any type of maintenance since it does not have rust problems, simply needing to be cleaned with soap and water after each use. These stainless steel paella pans are compatible with gas and wood fires.
Induction paella pan:
The induction paella pan, also referred to as a glass-ceramic paella pan, has a unique characteristic: its lower parts are flat, which allows us to use it on glass-ceramic or induction hobs, as well as helping us to optimize the contact area and thus achieve a perfect taste.
These paella pans can be found in polished induction steel paella pan variants, as well as enameled steel or stainless steel.
If you want to find out more and learn about the main differences between paella pans and which are the best depending on what you intend to use them for, you can watch our comparative video of paella pans here.
If you are looking for one of the famous giant paellas, this is your section. If you are looking to make a traditional giant paella, thelow giant paella pan is your best option, if instead you want to make stews such as migas, gazpacho, oxtail... we recommend the high giant paella pan. You can also find modular windscreens for both options, to protect your fire and ensure optimum combustion for your paella.
Also remember that these paellas can be cooked with our gas burners for giant paellas.
Brothy rice pots:
This section of iron pots is impeccable for making sweet rice and stews, being perfect both for personal use at home and for restaurants.
Enameled pots or deep enameled pans, also called French or Parisian pans, have a flat bottom, proving to be very versatile due to their wide range of sizes and their adaptability to any type of fire.
They are made of steel and coated with a black and white mottled enamel that prevents us from having problems with rust, facilitating their maintenance by eliminating the need to use a layer of oil after each use. We can use them to fry or stew all kinds of sweet rice and stews, including any other stew without rice.
On the other hand, we have the cast-iron pots, also referred to as cast-iron pans, especially suitable for making soupy and syrupy rice dishes, although due to their characteristics, they are ideal for any stew that requires slow and uniform cooking. They are suitable for any type of fire, including induction. They are made by hand and therefore each one is unique.
Multitaste paella pans:
In this section you will be able to find the solution to the problem of how to be able to taste multiple types of paella in a single paella pan, thanks to the multitaste paella pan we will be able to satisfy the needs of all our guests (partners, grandchildren, friends, relatives) being able to simultaneously cook a Valencian paella with seafood paella or with a fideuá and a little black rice.
Enjoy the flavor of multiple paellas with this paella pan divided into 2 or 3 parts, resistant to heat and shock thanks to its special thickness. Thanks to its enamel it is also immune to oxidation, only requiring a soap and water wash with each use.
Large Paella Pans Dimensions:
Large paella pans are the indicated paella pans for your events, whether polished or enameled, we offer sizes from 80 cm or 40 people to 150 cm or 300 people.
Snacks and Tapas pans:
In Spain, it is very common that before serving the main dish, snacks or tapas are offered to diners during its preparation. Don't be the only one who doesn't participate in this classic tradition with one of our enameled mini-paellas for tapas or, if you want to give it an even more traditional touch, with the clay pots and wine jug, giving your table that rustic touch.