Paella Pan (Paellera)

A wide, shallow, two-handled pan with sloped sides, specifically shaped to maximize surface area for cooking paella, allowing rice to cook in a thin, even layer and develop the prized crispy bottom crust (socarrat).

Material & Construction

Traditionally carbon steel, valued for rapid heat response across the pan's wide surface; stainless steel and nonstick versions are also available.

Traditional Uses

Cooking paella, where the wide, shallow shape is specifically designed to produce socarrat, the caramelized rice crust considered an essential and prized part of the dish.

Modern Availability / Equivalents

Widely available internationally in graduated sizes, from small individual-portion pans to enormous communal-event pans over a meter across; a wide, shallow skillet can substitute though without matching the pan's specific proportions.

Care & Maintenance

Season carbon steel versions before first use; dry thoroughly after washing to prevent rust, and apply a light oil coating between uses.