I cooked batches upon batches of paella over a gas burner and charcoal grill to see which paella pan made flavorful, tender rice and crispy socarrat.
Taylor is a chef, recipe tester and developer, photographer from Southern California. She has been working in food and food media for over 10 years, including some of the best restaurants in the world before becoming a freelancer for Food52, Hearst Magazines, Serious Eats and more.Paella is a vibrant and flavorful rice dish hailing from the sun-drenched coasts of Spain ; it's sometimes dotted with shellfish and fish, or nods to the Spanish tierra with links of chorizo and pork.
Choosing a material also depends on how you feel about maintenance and care; while carbon steel conducts heat well and allows for even cooking, it requires regular seasoning to prevent rust. Stainless steel or enameled steel pans are easier to maintain and are rust-resistant, though they may not distribute heat as evenly.
The pan should have a flat bottom to ensure even heat distribution, especially if you're using a regular stovetop. Look for pans with slightly sloping sides, which help distribute the broth and cook the rice uniformly. The handles are another consideration—they should be sturdy and heatproof, making it easier to handle the pan, especially when it's full. Pans with wide, looped handles were easier to grab, and those that were coated stayed cooler.
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