Paella pans

At Hiperchef, a Valencian professional kitchenware shop since 1977, we bring you the most complete catalogue of paella pans for every use, from the Sunday paella at home to daily service in restaurants or events for hundreds of guests. As Valencians, paella is part of our identity: we know the pan, the tradition and what it takes to achieve perfect rice with its socarrat.

Types of paella pan by material

Choosing the right paella pan depends on your heat source, how often you use it and the result you're after. Each material brings distinct characteristics that directly influence how the rice cooks.

Polished steel paella pans

The polished steel paella pan is the traditional Valencian pan of a lifetime. It conducts heat quickly and evenly, which lets you achieve a perfect socarrat — that crisp layer of rice at the base that sets a good paella apart. It seasons with use, developing a natural patina that improves its non-stick properties. In return, it needs drying immediately after washing and a thin layer of oil to prevent rusting. It's the choice of Valencia's professional rice cooks and the ideal option for cooking over wood or with a paella gas burner.

Enamelled paella pans

The enamelled paella pan (or vitrified) has a coating that protects it from corrosion. It's easier to look after, needs no seasoning and can be stored for months at a time without the risk of rust. It works well over gas and on a paella burner, and it's a very practical option for occasional use, second homes or for those who prefer minimal maintenance without giving up traditional cooking.

Stainless steel paella pans

18/10 stainless steel doesn't rust, doesn't alter flavours, withstands intensive daily use and is completely easy to clean. Stainless steel paella pans are the benchmark in professional catering kitchens, where the pan is used every day with different types of rice and dishes. They need no seasoning or special care. What's more, models with a diffuser base are compatible with every type of hob, including induction.

Non-stick cast aluminium paella pans

Non-stick cast aluminium paella pans are a practical, versatile option for home use. They heat up quickly, weigh little, are easy to clean and let you cook with less oil. They're ideal for fideuà, oven-baked rice dishes and everyday cooking where convenience is valued over tradition.

How to choose your paella pan size

The secret to a good paella is keeping the rice in a thin, even layer. That's why the diameter of the pan should be in proportion to the number of guests: 30 cm for 2-3 servings, 40 cm for 5-6, 50 cm for 8-10 and 60 cm for 12-15 people. For events and celebrations, we stock giant paella pans up to 160 cm in diameter, designed for more than 100 guests.

Buy professional paella pans at Hiperchef

We work with the leading paella pan manufacturers: Garcima, our main supplier for traditional Valencian paella pans in polished and enamelled steel, from mini 10 cm paella pans to giant models; Lacor and Inoxibar, with professional-grade stainless steel paella pans; De Buyer, with its renowned quality in carbon steel; Ibili, with options in non-stick cast aluminium; and Flames VLC, with accessories such as modular windbreaks and paella gas burners. As Valencians, we know what it takes to cook a good paella, and that's why we choose each product with care.

Frequently asked questions about paella pans

Is it called paella or paellera when referring to the pan?

Both terms are correct. In Valencia, the birthplace of the dish, the pan is traditionally called a paella (from the Latin patella, a flat pan), and the dish takes its name from the utensil. Outside the Valencia region it's more common to use paellera to distinguish the pan from the rice dish. At Hiperchef, as Valencians, we use both interchangeably: whether you're looking for a paella or a paellera, you'll find the same professional pan as always.

What size of paella pan do I need for the number of guests?

The traditional Valencian rule is simple: the rice should sit in a thin, even layer so the socarrat forms properly. As a guide, a 30 cm paella pan serves 2-3 portions, a 40 cm one 5-6, a 50 cm one 8-10 and a 60 cm one 12-15 people. For events and celebrations, at Hiperchef we stock giant paella pans up to 160 cm from brands such as Garcima, designed for more than 100 guests.

What's the difference between a polished steel paella pan and an enamelled one?

The polished steel paella pan is the traditional Valencian pan of a lifetime: it distributes heat very well, allows a perfect socarrat and improves with use as it seasons. In return, it needs drying immediately after washing to prevent rusting. The enamelled paella pan (or vitrified) has a coating that protects it from corrosion, making it easier to look after and ideal if it's used occasionally or stored for months at a time. Brands such as Garcima offer both options in every size.

Can I use a paella pan on an induction or ceramic hob?

Not all paella pans are induction compatible. Traditional polished steel paella pans work on gas and wood, but for induction you need specific models with a ferromagnetic diffuser base, such as Garcima's induction paella pans or the stainless steel paella pans from Lacor and Inoxibar. For a ceramic hob, make sure the base is completely flat. In our shop we indicate the compatibility of each model on its product page.

Is a stainless steel or a carbon steel paella pan better?

It depends on the use. Carbon steel (polished) is the material used by Valencia's professional rice cooks because it conducts heat quickly and evenly, achieving an unbeatable socarrat. 18/10 stainless steel, like that of the Lacor or De Buyer paella pans, doesn't rust, is more hard-wearing and doesn't alter flavours, which makes it perfect for professional catering kitchens where the pan is used daily with different recipes. There are also non-stick cast aluminium options from brands such as Ibili, very practical for home use.

How do you season a new polished steel paella pan?

Before first use, wash the pan with hot water and washing-up liquid to remove the factory protective layer. Then dry it over the heat, rub the entire inner surface with a little olive oil using kitchen roll and heat it over a medium flame for a few minutes until the oil lightly smokes. Remove from the heat and leave to cool. After each use, wash it with hot water only (no washing-up liquid), dry it immediately over the heat and apply a thin layer of oil before storing it. This process creates a natural patina that improves over time.

Which paella pan is best for cooking over wood or on a paella gas burner?

For a wood fire or a paella gas burner, the classic choice is the polished steel paella pan: it withstands high temperatures and direct flame perfectly. Garcima's Pata Negra professional paella pans are specially reinforced for intensive use over this kind of heat. If you cook with a paella gas burner and want a maintenance-free option, the enamelled pans also work very well. At Hiperchef, being Valencians ourselves, we also offer paella gas burners and complete burner-and-pan kits so you have everything ready.

Which brands of professional paella pans do you sell at Hiperchef?

We work with the sector's leading manufacturers. Garcima is our go-to supplier for traditional Valencian paella pans in polished and enamelled steel, from mini 10 cm paella pans to giants over a metre wide. Lacor and Inoxibar offer professional-grade stainless steel paella pans. De Buyer brings its renowned French quality in carbon steel. Flames VLC rounds out the range with accessories such as modular windbreaks. All our brands are selected to offer professional quality for both catering and demanding home use.

Can you make other rice dishes or meals in a paella pan?

Of course. Although the paella pan was born in Valencia for cooking paella, its wide, shallow shape makes it perfect for any dry rice dish: arroz a banda, arroz negro, oven-baked rice or fideuà. It's also widely used to sauté vegetables, cook huevos rotos or prepare dishes that need a large cooking surface with little depth. Non-stick cast aluminium paella pans are especially versatile for this kind of everyday cooking.