Carbon Steel Paella Pan

June 15,2024

Shop Ancient Cookware for traditional paella pans, propane burners, and accessories for all your Spanish Paella cooking needs.Imported from Spain..
Imported from Spain and made from carbon steel, this Paella Pan is the most common and popular paella pan in Spain and is perfect for making authentic and delicious paella. Diameter 34cm/13.5inch, servings 6. They are shallow with sloping sides that help cook the rice evenly and developing more intense flavors. The pan is thin but quite rigid and durable with a hammered dimpled bottom which distributes heat evenly and quickly while also giving it a beautiful look. Will last many years with proper use and care (each piece comes with a product information sheet outlining the Uses and Care for the product)..
34 cm / 13.5 in - 6 servings

The perfect pan for paella and other family-style meals, this carbon steel pan features an ample cooking area with low, angled sides for easy serving. Wide, riveted handles provide a secure grip for safe transport to and from the table. Whether you're cooking seafood paella over a backyard grill or pan-frying a batch of shell-on crayfish, you'll love the way this does-it-all pan performs.

Lodge Steel Skillet with double loop handles

Expand the versatility of your Kamado Joe ceramic grill with the Paella Pan from our Karbon Steel collection and enjoy traditional, Spanish-styled paella in the comfort of your own home. The wide, shallow carbon steel cooking surface is designed to sauté meats and vegetables. The pre-seasoned, non-stick pan makes for an efficient cooking (and clean-up) experience.

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de Buyer MINERAL B Carbon Steel Paella Pan 12.5 — Las Cosas Kitchen Shoppe

This pan is the most traditional and popular Spanish paella pan. It is made of carbon steel, which conducts heat quickly and evenly. This pan is very resistant to high temperatures and features dual-riveted, looped handles for more comfortable and secure handling. The dimpled base allows oil to collect in center for preparatory sauteing and spread heat evenly. The wide and shallow pan ensures rice cooks in a thin layer.