For Spanish food lovers, a quality paella made is a taste of Heaven…like literally. This pan is unique and very different from your skillets or non-stick pans. You’ll achieve that delightful aroma of saffron rice, chorizo, peppers, and shrimp in an extra-large pan.
Finding the right paella pan for your electric stove can be tricky, though. The pan’s material, size, weight, and other factors all determine how evenly it will be that nice Spanish dish.
Best Paella Pans – Top 2023 Choices
We tested all the top models to find ones that will have the whole family cheering.
1. Machika Enamel Paella Pan
With its large 17-inch diameter and colorful speckled enamel finish, the Machika paella pan allows you to cook up delicious paellas at home. The carbon steel construction conducts heat evenly and responds quickly to temperature adjustments on an electric stove.
The interior enamel coating prevents food from sticking and makes cleaning a breeze. It’s also rust-resistant and won’t react with acidic ingredients. Sturdy riveted handles provide a secure grip when transferring the pan from the stovetop to the oven or tableside serving.
For the price, Machika delivers professional quality and performance. Just be cautious of thermal shocks that can crack the enamel if temperatures change too quickly. With care, this pan should provide a beautiful paella presentation for years to come.
Pros – What I Liked
- Durable enameled carbon steel construction
- Eye-catching speckled interior finish
- Oven safe to 400°F
- Riveted handles for safe grip
Cons – What I Didn’t Like
- Enamel can chip or crack if overheated
- Handwash only
- Heavy at over 7 lbs
2. Garcima 16-Inch Pata Negra
Authentic paella deserves an authentic pan like this professional-grade 16-inch Garcima. Handmade in Spain from 3mm carbon steel, it conducts heat evenly and creates the coveted socarrat crust.
The Pata Negra features rolled edges, riveted brass handles, and a convenient pouring spout. Seasoning develops beautifully over time. The right size for feeding 6-8 people, this pan works fine on electric stoves if you watch heat levels.
While pricey, nothing beats Garcima’s handcrafted quality. As one reviewer raved “Cooking paella will never be the same now that I have this pan!” Just take care to dry it thoroughly after washing by hand. A paella pan built to last a lifetime.
Pros – What I Liked
- Authentic Spanish carbon steel construction
- Rolled edges to help prevent warping
- Sturdy brass handles for a secure grip
- Can be used on outdoor burners
Cons – What I Didn’t Like
- Requires gentle seasoning and care
- Handwash only
- May heat unevenly on electric stoves
3. Staub Cast Iron 13-inch Fry Pan
While not a traditional paella pan, the Staub 13-inch cast iron fry pan can work great for smaller paellas. Its smooth black matte interior is ideal for achieving the crispy socarrat rice crust. The cast iron construction distributes heat evenly across electric stovetops.
Riveted handles provide a secure grip, while the graphite gray enameled exterior resists chipping and adds durability. Like all cast iron, be prepared for some serious weight! But also expect it to last decades with proper care.
Reviewers praise the Staub Fry Pan for its versatility – frying steaks beautifully and then transitioning to oven braising or simmering sauces. If you want a single pan to rule your kitchen that also handles paella for 2-4, this is it.
Pros – What I Liked
- Durable cast iron construction
- Enameled exterior resists chipping
- Smooth interior for forming socarrat
- Oven and broiler safe
Cons – What I Didn’t Like
- Very heavy at over 15 lbs
- Enamel may stain over time
- Smaller capacity for paella
4. Matiz España Deluxe Authentic Paella Kit
For an all-in-one paella-making experience, it’s hard to beat the Matiz España deluxe kit. It comes with a high-quality 20-inch carbon steel paella pan, snap-on handles, a recipe book, seasoning oil, and even saffron – the essential spice for paella.
The pan is handmade in Spain using traditional techniques. It allows home cooks to prepare authentic, flavorful paellas for 6-8 people. The steel conducts heat evenly across electric stoves. Just season it well before the first use.
While the starter kit goes above and beyond, the $140 price tag is steep for the occasional paella maker. But aspiring Spanish chefs will appreciate the authentic materials and guidance for crafting restaurant-worthy paellas at home. ¡Olé!
Pros – What I Liked
- Complete starter kit with recipe book
- Authentic Spanish carbon steel pan
- Handles for easy transport
- Saffron and seasoning oil included
Cons – What I Didn’t Like
- Relatively costly $140 price
- Pan requires curing and seasoning
- Durability concerns over time
- Only 1-year warranty
5. Machika Skillet Pan | Carbon Steel Paella Pan
Machika delivers an extra large 20-inch carbon steel paella pan perfect for serving crowds, whether at home or the campsite. Hand-hammered by Spanish artisans, it provides quick, even heating across electric and induction cooktops for authentic charred socarrat rice.
Given the thin 2mm steel, it does require gentler handling to avoid warping and denting over time. But the material also makes it lighter than other paella pans, an advantage for transporting outdoors.
For its size, the Machika pan is very affordable at around $50. With proper seasoning and care, it should provide years of fun paella memories. Just take extra caution when using metal utensils to avoid scratching.
Pros – What I Liked
- Large 20-inch size serves 12+ people
- Lightweight at under 4 lbs
- Quick heating with thin carbon steel
Cons – What I Didn’t Like
- Requires careful seasoning
- Prone to warping if overheated
- Not the most durable construction
- Can’t use metal utensils
6. Garcima Tabarca Paella Pan Set with Burner
This Garcima set provides an authentic paella experience with its 20-inch Spanish-made pan and professional caldera burner. The heavy 3mm carbon steel pan distributes heat evenly across electric or gas stoves for proper socarrat crust formation.
Sturdy welded legs offer stability when cooking outdoors on an open fire. Helpful handles make transport easy. While certainly an investment at $200+, the Tabarca pan should last decades with proper care.
As one reviewer gushed “My first paella was a smashing success! This pan set makes me feel like a REAL Spanish chef.” For paella lovers who want to level up their game, the Tabarca doesn’t disappoint.
Pros – What I Liked
- Heavy-duty 3mm carbon steel pan
- Comes with sturdy legs for outdoor use
- Handles for easy carrying
- Authentic Spanish style and materials
Cons – What I Didn’t Like
- Very expensive $200+ price tag
- Requires thorough seasoning
- Handwash only
- Legs make storage bulky
Honorable Mentions
You love my picks, right? Well, I had 4 more options that I did not want to rule out and would love you to check them out too. Your perfect paella pan may be on our honorable mentions. Check them out!
Factors to Consider When Choosing a Paella Pan for Electric Stoves
So you’re ready to up your Spanish cuisine game with a paella pan? That’s music to our taste buds! But hold up. Picking the right paella pan for your electric stove isn’t as simple as grabbing any flat pan from the shelf.
There are actually a few important things you’ll want to keep in mind to make sure your paella turns out perfect! Size, material, weight, handles – all these factors play a role in cooking up the perfect paella at home.
Here are some pointers to consider as you get ready to shop for Capella pan:
Material
Yup. Most pans might look strikingly the same, but the material behind them are very different. If you get two different models, one might wear out within a year, and the other possibly a lifetime. Secret? The build or the material. Here’s what you should consider:
- Carbon Steel – The traditional choice, carbon steel pans heat up quickly and distribute heat evenly across the entire surface. This allows the rice to cook uniformly while also forming the socarrat crust on the bottom. The material needs to be seasoned before first use.
- Enameled Steel – Enameled carbon steel offers the quick, even heating of carbon steel with an easy clean enamel interior coating. This prevents sticking and reactivity with acidic foods. Just be cautious of thermal shocks cracking the enamel.
- Cast Iron – While heavy, cast iron maintains heat very well for an even cook. The downside is it takes longer to heat up initially. Seasoning is required to prevent rusting. Avoid bare cast iron to prevent overly dark socarrat.
- Stainless Steel – More durable than carbon steel, but not as effective at conducting heat evenly. Stainless steel may lead to scorching in spots.
- Aluminum – Avoid aluminum, which heats erratically across electric stoves. This can lead to scorched rice in some spots and undercooked in others.
Size
How big do you want your paella pan to be? Well, here are your options:
Html table for the points below:
| Size | Capacity | Notes |
|---|---|---|
| 12-14 inches | 2-4 servings | Opt for a 12-14 inch paella pan. This size is also easier to maneuver on the stove and serves 1-2 with leftovers. |
| 16-18 inches | 6-8 servings | The most popular mid-size, 16-18-inch pans can serve around 6-8 people comfortably. Ensure your electric stove heating element matches this size. |
| 20+ inches | 8+ servings | Extra large paella pans over 20 inches are perfect for big gatherings and parties. Be prepared to cook in batches for even heating. |
Weight
This is a tricky one because lighter options heat really well, but they need some extra love. Heavier ones have their advantages and downsides too. Take a look:
- Thicker 3mm Steel – Heavier 3mm carbon steel pans retain heat well for an even cook across electric stovetops. But they require extra care to avoid dropping and are trickier to transport.
- Thinner 2mm Steel – Lighter 2mm steel makes maneuvering easier but doesn’t retain heat as consistently. Look for an enamel coating on thinner pans to help hold in heat.
- Cast Iron – Very heavy but keeps the temperature steady. Harder to handle and slower to heat up initially.
Handle Style
Now this one is straightforward and is really subjective based on your style and needs:
- Two Individual Handles – For the best control, leverage, and balance, choose a pan with two sturdy, riveted side handles. This allows easy lifting from the cooktop to the oven or table.
- Single Handle – A single long handle is more common on cheaper pans. While convenient for hanging storage, balance can be trickier when lifting a full paella pan.
- Helper Handles – Some pans feature small opposing helper handles for tipier transportation. This can improve grip but doesn’t provide the full support of two larger side handles.
The Bottom Line
With so many factors that affect the performance, from material to size to handles, finding the perfect paella pan that’s friendly to your electric range or stove can be a headache. But hey. I have provided you with all you need to get that perfect option for your needs. Pick one (or two) and you’ll be happily cooking your Spanish dishes in peace.
Common Questions
What size paella pan is best for an electric stove?
The pan size should align with your electric stove’s burner size for even heating. Measure your burner diameter and opt for a pan about 2 inches smaller to allow air circulation. Standard electric stove burners range from 5-12 inches.
What is the difference between carbon steel and stainless steel paella pans?
Carbon steel pans are traditional – they heat up quickly, distribute heat evenly, and allow socarrat crust formation. Stainless steel takes longer to heat, can have hot/cold spots, and its smoother surface inhibits socarrat.
Can I use a paella pan on a glass cooktop?
Yes, paella pans work on smooth glass electric stoves. Ensure it has a flat bottom without prominent dimpling. Prevent scratches by lifting pans instead of sliding.
How do you clean stuck-on socarrat crust?
Gently scrape off the leftover crust with a plastic spatula or soft brush. Soak for 15-30 minutes in hot water if needed. Avoid abrasive scouring that can damage the seasoning.
What liquid is used to cook paella?
Paella is cooked in a flavorful broth of saffron, herbs, spices, and often chicken or fish stock. The liquid should mostly evaporate to absorb flavors into the rice.
