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Paella Pan???

What kind should I be looking for? I am guessing Carbon Steel but thought I would get your opinions before I purchase. I will generally be just cooking for 2 of us and was thinking a 14" for my large unless you guys tell me to go smaller. New territory here so thank you for any input.

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2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Comments

  • Little StevenLittle Steven Posts: 28,817
    edited January 2014

    This is the best one I have found for the large. The upturned handles allow 15 1/2"

     

    Steve 

    Caledon, ON

     

  • Little StevenLittle Steven Posts: 28,817

    I'll try again but if it doesn't work google Typhoon 15 1/2" paella pan.

     

    Steve 

    Caledon, ON

     

  • henapplehenapple Posts: 16,024
    That's a good looking pan. What are you posting from. ..DOS?

    :-B
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Little StevenLittle Steven Posts: 28,817
    Hahaha. Firefox and IE. Can't post pics or edit posts

    Steve 

    Caledon, ON

     

  • Mattman3969Mattman3969 Posts: 10,409
    Thanks LS!! Is this the one? It says it is non-stick. image

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • Little StevenLittle Steven Posts: 28,817
    There is a carbon steel one the same. I have both. Prefer the steel for the soccarat

    Steve 

    Caledon, ON

     

  • Mattman3969Mattman3969 Posts: 10,409
    Thank you

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • henapplehenapple Posts: 16,024
    LS. ..does it have the dimples?
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Little StevenLittle Steven Posts: 28,817
    No

    Steve 

    Caledon, ON

     

  • CookinbobCookinbob Posts: 1,690
    I have a 14" Carbon Steel one, diameter to edge of handles is 18", so probably too big for a large if you want to close the lid.  Have never used anything but carbon steel, I would avoid something non stick personally.  FWIW, I can feed 6 hungry people out of the 14".  I also have an 18" which fits on my XL, I can feed 10 easily from that
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
  • lousubcaplousubcap Posts: 24,620
    Here's a great primer link about paellas-scroll thru to the end and there is a discussion and link about the paella pans:
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • Mattman3969Mattman3969 Posts: 10,409
    I keep forgetting about all the info over on the whiz site. Thanks for the reminder @lousubcap

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • henapplehenapple Posts: 16,024
    LS. ..how do you get the soccrat?
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Little StevenLittle Steven Posts: 28,817
    It happens the same as in a regular pan. Mine is outside in my egg cabinet which I can't get open cause of snow but I'll let you know if it has any dimpling. I don't think it does but it has been a while since I made a paella. I'll let you know around mid-June

    Steve 

    Caledon, ON

     

  • Richard FlRichard Fl Posts: 8,297
    I bought a Copco enameled pan back in the early '80's and have been very happy with it.  Unfortunately the company disappeared and  now the pan runs around $100 ebay has them.
    LS has a great looking one. just be sure that the overall diameter with the handles fits your BGE.

    Copco pan.

    24" on an exlrg, handles fit outside the dome, but worked.
  • http://www.tienda.com/paella/paella_pans.html There are some decently priced ones here but of course I know nothing of paella :)
    Southern Indiana
  • henapplehenapple Posts: 16,024
    I guess I've never heard that popping sound everyone talks about
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Little StevenLittle Steven Posts: 28,817
    Neither has your wife =))

    Steve 

    Caledon, ON

     

  • lousubcaplousubcap Posts: 24,620
    @henapple-sounds a bit different than the sound when you pull the tab on a PBR but not too far afield-just gotta tune the ears! :)>-
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • henapplehenapple Posts: 16,024

    Neither has your wife =))

    Damn. ..
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • stlcharcoalstlcharcoal Posts: 4,432
    I want one of those HUGE paella pans......like 3ft in diameter.  You build a horseshoe shaped riser out of pavers or cinder blocks, then light a fire underneath it.  Pretty cool.
  • Little StevenLittle Steven Posts: 28,817
    Well Smitty, you get me a huge discount on an XXL and I'll give you a huge pan ;)

    Steve 

    Caledon, ON

     

  • stantrbstantrb Posts: 156
    Mine are carbon steel with dimples. Cheap and effective, and in the egg they double as FANTASTIC griddles. Seriously. No ky seems to consider that, but my 18 inch pan makes pancakes and eggs like a champ.

    To get a socorrat, lower the heat as the liquid disappears into the rice and wait. You'll hear the rice on top bottom go from bubbling to a Rice Krispie kind of hum. You only get it if you Let the rice completely absorb the liquid.

    Stan
    Minimax and a wood-fired oven.
  • CookinbobCookinbob Posts: 1,690
    I want one of those HUGE paella pans......like 3ft in diameter.  You build a horseshoe shaped riser out of pavers or cinder blocks, then light a fire underneath it.  Pretty cool.
    ou know you can rent the really big pans!  If I make my Paella with shrimp, mussels, chorizo, and chicken, filling the 14" pan costs $40 or more in ingredients, and it feeds 6 .  Doing the prep takes a couple of hours.  

    If I remember how to calculate area of a circle and volume, I predict a 3' pan would cost north of $250 to fill, and it would feed 40.  You would need around 10 gallons of stock. The cook won't have much time for fun, might want to just hire a caterer, but you would have something to brag about!.  If you do it, Pics are a must
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
  • Little StevenLittle Steven Posts: 28,817
    Wabbit!

    Steve 

    Caledon, ON

     

  • R2Egg2QR2Egg2Q Posts: 2,130
    I recommend that you get the largest pan you can fit on your Egg so you can have some leftover paella. For the amount of time and effort, it's good to have extra.
    XL, Large, Small, Mini Eggs, Humphrey's Weekender, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 18.5" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
  • CookinbobCookinbob Posts: 1,690
    18" is the biggest I can fit on my XL . Cut the handles off or bend them up if you can, you could go bigger. I don't think anyone makes a 19" pan. Could go bigger if you left the lid open
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
  • stlcharcoalstlcharcoal Posts: 4,432
    Cookinbob said:
    I want one of those HUGE paella pans......like 3ft in diameter.  You build a horseshoe shaped riser out of pavers or cinder blocks, then light a fire underneath it.  Pretty cool.
    ou know you can rent the really big pans!  If I make my Paella with shrimp, mussels, chorizo, and chicken, filling the 14" pan costs $40 or more in ingredients, and it feeds 6 .  Doing the prep takes a couple of hours.  

    If I remember how to calculate area of a circle and volume, I predict a 3' pan would cost north of $250 to fill, and it would feed 40.  You would need around 10 gallons of stock. The cook won't have much time for fun, might want to just hire a caterer, but you would have something to brag about!.  If you do it, Pics are a must


    Cool......Go big or go home, right?

    Anytime I fire up my Rebel, I always fill all 23 cubic feet.  I'll end up with 20-30#'s of pulled pork, then fill plastic to-go boxes, and people will stop by the house or I'll deliver it.  My mom does the same with chocolate chip cookies.

  • Cookinbob said:
    I want one of those HUGE paella pans......like 3ft in diameter.  You build a horseshoe shaped riser out of pavers or cinder blocks, then light a fire underneath it.  Pretty cool.
    ou know you can rent the really big pans!  If I make my Paella with shrimp, mussels, chorizo, and chicken, filling the 14" pan costs $40 or more in ingredients, and it feeds 6 .  Doing the prep takes a couple of hours.  

    If I remember how to calculate area of a circle and volume, I predict a 3' pan would cost north of $250 to fill, and it would feed 40.  You would need around 10 gallons of stock. The cook won't have much time for fun, might want to just hire a caterer, but you would have something to brag about!.  If you do it, Pics are a must


    Cool......Go big or go home, right?

    Anytime I fire up my Rebel, I always fill all 23 cubic feet.  I'll end up with 20-30#'s of pulled pork, then fill plastic to-go boxes, and people will stop by the house or I'll deliver it.  My mom does the same with chocolate chip cookies.


    What time can I expect you in Evansville? May as well bring a pallet of ROCKWOOD while you are at it.
    Southern Indiana
  • bettysnephewbettysnephew Posts: 1,181

    @Mattman3969 I found my carbon steel pan at TJMax  It has the dimples.  Not sure they are in stock year round, but you might ask as they may have them in the store room.

    Two years ago I bought a frozen paella mix at Sam's Club which had a nice seafood mix and chorizo in the package.  It was quite good, but I haven't seen it since.

    I

    A poor widows son.
    See der Rabbits, Iowa
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