13 Inch Traditional Steel Paella Pan - Serves 4$23
- Made of traditional steel
- Dimpled surface to disperse heat
- Wipe down with olive oil for care
- Size - 13 in/34 cm
This size pan makes enough paella for a dinner for four people. It is the traditional steel paella pan used by Spaniards for centuries. The pan bottom is dimpled in order to spread heat evenly. You can use this paella pan either in the oven, on top of the stove, or on an outdoor grill.
As you use your steel paella pan it will become seasoned, changing color and absorbing more flavors as you continue to cook with it. After each use, treat the pan as you would any steel or cast-iron pan: wash it by hand, then season it with a light film of oil to retard rust. Should any rust appear, merely wipe it off.
All of our paella pans are made by a family in Valencia with over 50 years of experience in producing the finest cookware for paella.
Seasoning tip: If you coat the pan with olive oil and place it in a 350°F oven for two hours the process will help prevent rust.
Use and Care
Your pan should be washed by hand, quickly dried and coated with a neutral oil after each use to prevent rust. If the pan does develop rust, scrub it off with steel wool before you use it again. Store in a dry place away from humidity. You can also coat the pan with olive oil and place it in a 350°F oven for two hours, which will help prevent rust.
A paella pan can warp if left on a burner too long without anything in it.
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"First of all, we were attracted to La Tienda's selection of paella pans because they're crafted in Spain. Then came the big decision—to get the traditional steel or the Pata Negra double-gauge steel paella pan. We liked the fact that the traditional pan is the authentic style. But we wondered if the double-gauge pan would do a better job due to the thickness of the metal. So we did the logical thing and got one of each! After having made an average of two pans of paella a week since purchasing the pans, we are delighted to report that both cook paella to equal perfection. True, the double-guage pan has a little bit thicker steel, but both do an amazing job of making socarrate, the toasted rice that forms on the bottom layer of the pan. In fact, both pans perform equally well in all tasks, including ease of cleaning. We got the 13-inch size, which has been perfect on our four-burner stove; we wouldn't recommend getting a bigger pan size for stovetop use—it would be better, instead, to cook your paella in two separate pans at once. Each pan makes about four to six good-sized servings. And for those who are wondering is a paella pan really worth it? In a word, absolutely! For one thing, you'll have enough space in which to sauté all your non-rice ingredients in a single layer. The pan's dimensions enable the rice to cook more evenly, plus the pan's design makes it easier to rotate to achieve that extra evenness in cooking. And you have more surface on which to develop socarrate! Regarding how the pans clean up, both will get a natural cooking patina, the traditional pan a little more so, which is just fine, as it shows you've been cooking—and enjoying—paella. And you won't even see this patina when your pan is full of paella, nor do you see it on the bottom of the pan when it's hanging up in between use. In conclusion, these pans are just great and just what we were looking for!"
M - Clovis, NM April 2023
"Paella was delicious "
Diana - Walworth, NY August 2022
greg - appleton, WI April 2014
"I recently took a cooking class in Barcelona and was anxious to try out my skill at home with friends. I wanted a pan that could "
Joan - Setauket, NY October 2013
"better and larger then I expected"
MIGDALIA - LEHIGH ACRES, FL February 2013
"Decent pan, seasoned it before and after cooking but heavy sticking will always be an issue. Oil coating required to head off rust, but this was expected."
Danielle - Countryside, Illinois January 2013
"Exceeded my expectations!"
cristina - west palm beach, Florida August 2012
"Very disappointed with this pan...it rusts instantly if not dried completely and rubbed with oil. A piece of junk...buy something else!"
goldrsh - Keosauqua, Iowa July 2012
Donaldn - September 2011
"A superior pan for paella, and not just for beginners."
Thomas - September 2011
"I bought this pan for regular use in the kitchen, and have a restaurant grade 22" for outdoor parties/directly over a fire. I have only cooked with the small pan once, but the paella turned out great. I made the usual gringo mistake of not enough salt, but other than that it was great. The pan worked a charm, with a lovely light crust on the bottom of the rice. The saffron and sweet paprika gave it just the right zing. Thanks to La Tienda for the right tools, and thanks to the staff at "Cook and Taste" in Barcelona for an awesome cooking class. I can't wait to use the 22" pan for a party now!"
Ramesh - July 2011
"I give this pan a four star rating for it's durability and functionality. My only complaint is that the pan has two handles and one was missing a screw. I took it out of the box like that. A little upsetting but it works great."
Tanya - July 2011