Paella pan recommendations please

Legume · August 2015

I want to order a paella pan that I can use on or off my XL BGE, I will probably cook for 6-8 people most of the time but want to be able to cook for maybe 12-15 occasionally. Can that be done with one pan?

brand and size recommendations? Any design or material considerations?

Big_Green_Craig · August 2015

I have several stainless and a couple carbon steel. The stainless has way less maintenance.

This is the one that I prefer.
http://www.amazon.com/Steven-Raichlen-Barbecue-Stainless-Paella/dp/B002KVS540/ref=sr_1_fkmr0_1?ie=UTF8&qid=1438787069&sr=8-1-fkmr0&keywords=steve+raichlen+paella

Darby_Crenshaw · August 2015

i have the traditional carbon steel version from laTienda.com

maintenance is no more difficult than for my cast iron stuff, but if you want picture perfect (no patina, etc.) then stainless is an option.

see the whiz for size considerations. scroll down to "the pan"

http://www.nakedwhiz.com/paella/paella.htm

fishlessman · August 2015

mines a traditional carbon steel one from la tienda as well, most used pan I have for the egg, its shiney jet black now, nothing sticks to it. if your going to close the egg, 17, maybe 18 inch pan max, the handles are fairly big

Legume · August 2015

Thanks for the input - that Naked Whiz write-up has tons of pan info, fairly confusing though but a good read nonetheless.

One more quick question - how possible is it to make less paella in a larger pan, or is this something where the pan needs to be mostly filled, therefore a variety if sizes are necessary?

fishlessman · August 2015

Legume said:

Thanks for the input - that Naked Whiz write-up has tons of pan info, fairly confusing though but a good read nonetheless.

One more quick question - how possible is it to make less paella in a larger pan, or is this something where the pan needs to be mostly filled, therefore a variety if sizes are necessary?

paellas you see here are extra loaded, in spain less so, in portugal they can be very thin where its major ingrediants take back stage to the flavored rice. so adjust to your likes or get a couple different sizes as they come in handy for different kinds of cooks

bettysnephew · August 2015

Check Home Goods and TJMaxx for paella pans. They have the La Tienda here at good prices.

nolaegghead · August 2015

I have this aluminum pan:

http://www.amazon.com/gp/product/B002GPXV30?psc=1&redirect=true&ref_=oh_aui_search_detailpage

Aluminum is superior to stainless or steel in conducting heat.

Material Thermal conductivity (298K)
W/mK
Diamond 895-2300
Silver 429
Copper 386
Gold 317
Aluminium 237
Brass 120
Platinum 71.6
Iron 80.2
Lead 35.3
Quartz (273K) 6.8-12
Glass 1.35
Wood 0.04 (balsa) - 0.35 (fir)
Styrofoam 0.033
Wool 0.04
Silica aerogel 0.017
Air (100 kPa) 0.0262
Water 0.6062
Ice (273K) 2.2
Mercury 8.514

Muthafuckin science.

nolaegghead · August 2015

Image: https://files.slack.com/files-pri/T04K8DVHA-F08Q0HETB/pasted_image_at_2015_08_07_12_09_pm.png

Texansurf · August 2015

http://www.paellapans.com/Pans-s/3.htm

Paella pan recommendations please

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