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Vogue Aluminium Non-stick Teflon Platinum Plus Paella Pan 450mm - HT991
Sale price$95.00Sale price$104.50In stock, 43 units -
Vogue Aluminium Non-Stick Teflon Paella Pan 450mm - T369
450(W) x 68(H) x 450(D)mm
Sale price$95.00Sale price$104.50Sold out -
Vogue Aluminium Non-stick Teflon Platinum Plus Paella Pan 35cm - HT990
350(W) x 68(H) x 350(D)mm
Sale price$84.00Sale price$92.40In stock, 7 units
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A paella pan is wide and very shallow for one reason: the rice has to sit in a thin layer so the liquid evaporates from the surface rather than boiling the grain. Our commercial paella pans come in carbon steel, stainless and enamelled steel, and include small pans for a restaurant menu up to the wide diameters a function kitchen needs, so you can buy the size that suits your business at its current size, then size up as your business grows. Delivered anywhere in Australia.
An industrial paella pan is the same shape in a bigger diameter. At that size the pan is almost always wider than the burner under it.
Carbon steel is traditional and the best conductor of the three common materials, which is what makes the caramelised base — the socarrat — achievable. It rusts if it is not dried and oiled. Stainless is lower maintenance and more forgiving in a commercial wash. Enamelled steel sits between the two and chips.
The burner is the catch. Commercial paella pans past a certain diameter will not heat evenly on a single ring, so they need a paella burner, two burners, or an oven finish.
Pans sit in commercial cookware beside commercial frying pans and commercial skillet pans, and the heat comes from commercial gas cooktops or commercial gas stock pot burners.
Comparing diameters before you commit? The price guide lists the pans by width and material, so you can line a diameter up against the heat you have to cook it on.
These are the top FAQs for Paella Pans
How do I size a paella pan?
By the number of servings, and then check the pan fits the heat source. The rice layer should stay thin at that diameter, so a larger headcount means a wider pan rather than a deeper fill.
Diameters and serving guides are listed per product. A pan that is filled too deep produces boiled rice, which is the one failure the dish cannot survive.
Can I use a paella pan on a standard burner?
Up to a point. Small and mid-size pans work on a single large ring; beyond that the centre cooks and the edges do not, which shows up as a ring of undercooked rice.
Large pans need a paella ring burner, two burners, or an oven finish. A professional paella pan at function size is effectively a two-burner item.
Carbon steel or stainless?
Carbon steel for the result. It conducts better, it browns the base properly and it is what the dish was developed on. The cost is that it must be dried and oiled after every wash or it will rust.
Stainless for a commercial kitchen that cannot rely on that routine being followed. It is slower to develop a socarrat and it will not rust, and in a venue with high staff turnover that trade is usually worth making.
How do I get the socarrat without burning the rice?
Heat at the end, briefly, and listen rather than stir. The crust forms in the last couple of minutes on direct heat, and stirring at that point destroys it.
A thin, well-conducting pan makes it achievable; a thick one browns unevenly. This is the one dish where a thin base is an advantage.
Is it dishwasher safe?
Stainless, yes. Carbon steel, no — the cycle strips the seasoning and leaves it wet, which is a rusted pan by the morning. Enamelled pans usually tolerate it and the enamel lasts longer if they do not.
Wipe carbon steel out, dry it on heat and wipe a trace of oil over it, the same way as cast iron cookware.
What else can I cook in it?
Plenty. The wide shallow shape suits any rice dish, large-batch sautéing, roasting vegetables and anything that needs to be served from the pan at a function.
It is a reasonable second pan for a catering kitchen for that reason, served straight onto a stand with the rest of the buffet and table service equipment.
Where do I store a big one?
Flat, and that is the problem — a large paella pan does not fit anywhere convenient. Hanging it on a wall or laying it on top of a shelf run is the usual answer.
For off-site work, it travels on its own on a catering trolley. Stacking anything on a thin steel pan will dish the base and it never sits flat again.
