10 Best Paella Pan For Bbq
Updated on: December 2023
Best Paella Pan For Bbq in 2023
Matfer Bourgeat 062051 Black Steel Paella Pan, 14 1/8" Diameter
- Curved sides
- Two handles
- Black Steel
- Can serve 6-8 people
Garcima 16-Inch Stainless Steel Paella Pan, 40cm
- Authentic paella pan. Made in Spain.
- Pan made of attractive stainless steel and gold-colored handles.
- Durable pan that is safe for stovetop, oven, or grill.
- Ideal for serving 4 to 6 people.
- The pan comes with an informative pamphlet that contains two recipes, tips for perfect paella, and care instructions.
Lodge Seasoned Cast Iron Skillet with 2 Loop Handles - 17 Inch Ergonomic Frying Pan
- 17 INCH CAST IRON SKILLET. This seasoned cast iron skillet is ready to use and extremely versatile with a diameter of 17 inches and a 2-inch depth. With ample cooking surface and an ergonomic 2 handle design, it is perfect for the campfire, the oven, and the tabletop
- SEASONED COOKWARE. A good seasoning makes all the difference. Lodge seasons its cookware with 100% vegetable oil; no synthetic coatings or chemicals. The more you use your iron, the better the seasoning will get
- MADE IN THE USA. Lodge has been making cast iron cookware in South Pittsburg, Tennessee (pop. 3,300) since 1896. With over 120 years of experience, their cast iron is known for its high quality design, lifetime durability, and cooking versatility
- MAKE EVERY MEAL A MEMORY. Lodge knows that cooking is about more than just the food; it’s about the memories. This dynamic 2-loop handle skillet can be used for slow weekend mornings with bacon and eggs or summertime BBQ’s with roasted veggies
- FAMILY-OWNED. Lodge is more than just a business; it’s a family. The Lodge family founded the company in 1896, and they still own it today. From environmental responsibility to community development, their heads and hearts are rooted in America
Garcima 23.75-Inch Carbon Steel Paella Pan, 60cm
- Authentic paella pan. Made in Spain.
- Carbon steel is durable and conducts heat well. Requires a bit of maintenance after washing.
- Safe for stovetop, oven, or grill.
- Ideal for serving 9 to 16 people.
- The pan comes with an informative pamphlet that contains two recipes, tips for perfect paella, and care instructions.
Garcima C-20RED 20-Inch Carbon Steel Paella Pan, 50 cm, Large, Silver
- Authentic paella pan. Made in Spain.
- Carbon steel is durable and conducts heat well. requires a bit of maintenance after washing.
- Safe for stovetop, oven, or grill.
- Ideal for serving 6 to 10 people.
- The pan comes with an informative pamphlet that contains two recipes, tips for perfect paella, and care instructions.
Restaurant Grade 'Pata Negra' Paella Pan - Flat Bottom - 12"/30cm
- Size: Approximately 4 servings
- Crafted with care in Spain
- Enameled steel for zero-maintenance and easy cleaning
- Dishwasher safe
- Enameled coated steel construction with superb craftsmanship.
Garcima 18-Inch Carbon Steel Paella Pan, 46cm
- Informative pamphlet with each pan, which contains two recipes.
- Can be used on a gas or charcoal grill, on the stovetop, or in the oven.
- Carbon steel is durable and conducts heat well.
- Dry the pan right after washing it and then rub the inside with a little vegetable oil to prevent rusting.
- If the pan does rust, a few passes with steel wool takes it right off.
Garcima 16-Inch Carbon Steel Paella Pan, 40cm
- Informative pamphlet with each pan, which contains two recipes.
- Can be used on a gas or charcoal grill, on the stovetop, or in the oven.
- Carbon steel is durable and conducts heat well.
- Dry the pan right after washing it and then rub the inside with a little vegetable oil to prevent rusting.
- If the pan does rust, a few passes with steel wool takes it right off.
Polished Steel Valenciano paella pan 17Inches / 42cm / 10 servings
- 16.5 Inches (42 cm) Traditional Polished Steel Paella Pan for up to 10 servings.
- High end quality product originally manufactured in Valencia, Spain.
- BEFORE FIRST USE: Boil water in the recipient, then rinse it with soap and water. Avoid scratches or bumps. Another method is to cook a small amount of onion on the pan, then boil it with the water. When water starts to boil, remove water and wash thoroughly.
- PRECAUTIONS DURING USE: Never apply heat to an empty recipient. Avoid overheating or abrupt changes in temperature.MAINTENANCE: Clean the recipient with water and detergent. Once clean, dry immediately. Do not let it air dry. Use a clean paper towel to apply oil to both sides of the pan, this avoids rust.
- Watch video on how to keep your paella pan clean: https://youtu.be/N3YP_XQb4eE
Garcima 13-inch Carbon Steel Paella Pan, 32cm
- Informative pamphlet with each pan, which contains two recipes
- Can be used on a gas or charcoal grill, on the stovetop, or in the oven
- Carbon steel is durable and conducts heat well
- Dry the pan right after washing it and then rub the inside with a little vegetable oil to prevent rusting
- If the pan does rust, a few passes with steel wool takes it right off
How to Choose and Use a Paella Pan
There's a bewildering array of paella pans out there, but these tips will help you choose the right pan for you.
Near the coast, fishermen would put fish in their paella instead of meat. The seafood paella (Paella Marinara) most visitors to Spain are familiar with is a concoction dreamed up for the tourists. From its humble beginnings, paella is now regarded as a celebration meal in Spain, so every Spanish kitchen has at least one paella pan.
The choice of paella pans can be bewildering. You can buy pans in polished carbon steel, aluminium non stick, stainless steel, copper and enamelled steel. Paella pans have shallow, outward-sloping sides. This traditional shape means that the maximum amount of rice is in contact with the heat source, allowing relatively quick evaporation of the cooking liquid. While it's possible to cook a paella in a regular frying pan, the results are much better in a traditional paella pan.
Enamelled steel pans are okay for beginning paella cooks, as they don't need to be seasoned and heat conduction is good. However, with an enamelled pan, you won't be able to develop the soccarat, which is the caramelised rice on the bottom of the pan. Paella afficcionados consider the soccarat essential to a good paella. Enamelled steel pans are not as hard wearing as carbon steel pans, so they will need to be replaced more often.
Copper pans look good, but are the most expensive option. Aluminium non stick pans are also expensive, and no self-respecting Spanish cook would dream of making a paella in a non stick pan. Stainless steel pans do not require seasoning, but will still produce the soccarat. The drawback is that stainless steel paella pans are much more expensive than the polished carbon steel pans found in most Spanish kitchens.
My attitude is 'When in Rome (or Spain) do as the locals do,' and I have 3 polished carbon steel paella pans in my kitchen. I have an 8" (20cm) pan, which I use for making tortilla de patatas (Spanish omelette) or to cook a side dish of rice for my husband and I. The 13" (33cm) pan will take a paella for up to 4 people. Finally, there's the 22" (55cm) pan, which I use for 12 - 14 servings of paella for parties. This pan is also useful if I want to poach or fry a large number of eggs at the same time, if we have people around for Sunday brunch.
Spanish made polished carbon steel pans are easily recognisable by their red handles. These are treated with heat resistant paint, so they can be used on paella burners, on the hob, or in the oven. Polished carbon steel pans cost from as little as 2 or 3 euros on the markets, so they are very economical, but also hard wearing.
Before use, your paella pan should be seasoned. This will prevent the pan from rusting, and also build up a natural non stick layer, making the pan easier to clean. To season your pan, first wash in hot soapy water to remove the manufacturer's protective coating. Dry with a soft cloth and, while the pan is still warm, rub the inside of the pan with a kitchen towel soaked in olive oil.
After each use, and before you put the pan away, rub with olive oil. If you forget to do this and the pan develops rust spots, you can remove these with a scourer, but this will disturb the non stick layer on your paella pan, so get into the habit of washing and seasoning after each use.
With care, your paella pan should last for many years and provide your family with a variety of delicious paellas. Buen Provecho!