The 9 Best Paella Pans In oven (2023 reviews)

The machika paella pan in oven is capable of outshining several other pan featured in this list in overall features. The polished steel paella pan offers great heat conduction thanks to its thin material. It can be used in a gas stove and anywhere that is compatible with the pan. The handles are attached very solidly and they’re smooth. It’s solid and will last a lifetime with proper care.

The pan itself feels very sturdy yet flat and open enough to ensure your rice is not soggy. It is great for a large family or a small dinner party. It is easy to clean and does not rust.

Why We Like This:

Beautiful, well made, high quality, fun
Worked well on a gas stove top
New and hot release

Best For long run: Matfer Paella Pan In oven

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If you often find yourself scrambling for convenient and suitable pan, matfer paella pan in oven is your end point. This pan is heavy enough to stay flat on the grill and or stove top as you sautee and push vegetables or hashbrowns around the pan without having to hold on to handles. It is made from heavy carbon steel. It has two handles welded to the pan's body for extra strength and security, is free of rivets, preventing bacteria from being trapped for certifying sanitary use, and its curved sides and a wide and shallow cooking surface designed to saute meats and vegetables prior to adding rice.

It is beautiful, incredibly sturdy and easy to clean. It provides a measure of protection against corrosion. It is compatible with all hob types, including induction, and is oven safe at any temperature. It's much easier to use than cast-iron and is very versatile.

Why We Like This:

A must have pan for those who love to cook
Nice heavy weight for even cooking, nice handle design
Very good heat distribution and the handles are shaped well
A real workhorse for cooking paella and more

Best For family gatherings: Cuisinart Paella Pan In oven

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The cuisinart paella pan in oven's material feels more premium than its price would suggest. It is a totally good and fine nonstick paella. It is designed to be used in the oven to keep warm with the lid, so the Paella doesn't dry out. It can release toxic gases over 440 deg. The rice cooks evenly and it is easy to clean. This is great to put in the oven to keep warm with the lid, so the Paella doesn't dry out. The lid allows proper food management. It is non-stick, but still allows you to create the socarrat which is a must for paella lovers.

Why We Like This:

Nice nonstick pan and a good size
Attractive, cleans up well and heats evenly
Fairly priced, great quality, cooks very well

Best For electric stove: Magefesa Paella Pan In oven

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We would, of course, be remiss if we didn't mention magefesa paella pan in oven for daily usage. It comes with a thin and light material that makes this skillet frying paella pan durable and reliable to use. It is even starting to develop a natural non-stick coating. The slightly convex shape allows a small amount of oil to pool in the center in the beginning when you are browning the rice to start. It is very suited to sitting on the tip of the outdoor grill. The grill itself is steel, so you need to coat it with oil.

The material does not have any resemblance of the carbon steel, but it looks more like aircraft grade aluminum. The quality of construction with handles and rolled edges are great. It is served along with some bbq meats and salads.

Why We Like This:

Removal of protective coating and season well before first use
Enjoy your best paellas wherever and whenever you want, with family or friends
Good investment for long term

Best For BBQ: Garcima Paella Pan In oven

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It's certainly a professional grade paella pan. It fits a standard stove with no problem, easy to handle, and light, and makes a nice "socarrat. It can be used on ceramic, induction or standard type electric stove top, as well as gas & other. It's a good choice for restaurant kitchens, or for home cooks who expect to give their pan a good workout.

The bottom of the pan is 19 " with a beveled edge, and the top of the pan is 22 ", and the pan is about 2"-3 " deep. It is a fine pan and large enough for 8-10 people. As with any carbon steel pans, these pans requires a bit of care. This pan works great paired with an induction range.

Why We Like This:

Sit over an open fire without food or liquid
Good quality and size for 3-4 smaller portions
Sturdy pan that cleans up well
Noticeable warping under the high heat of grill

Best For Use: Concord Paella Pan In oven

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If you are looking for a reliable pan for your daily usage, you cannot go wrong with the concord paella pan in oven. It is great value for a heavy pan that cooks evenly. It is full stainless steel, which means heat control and seasoning is crucial. It does not have any coating and is solid stainless steel with a triply clad bottom. The surface is smooth, and the sides are high enough that nothing spills out.

The pan is large enough to make servings for four. It will not rust, but, stainless steel is not a non stick material. This one looks incredible, cooks evenly, and you can place it in the dishwasher when done. The pan is good enough for use a few times a year but far from professional grade.

Why We Like This:

Great size for a fmaily gathering
Good paella pan, good heat dispersion
Super solid feel with a thick bottom

Best Quality Pan: Sertodo copper Paella Pan In oven

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The paella pan is quite beautiful and makes excellent paella. The finish quality and details, like the stainless steel handles, are superb. It distributes heat across the bottom very well so that no area is overcooked. The pan heats up very quickly by the way, unlike cast iron. The handles too, are quite resistant to heat, which is another sign of a good quality pan.

The pan is a more conductive cooking surface than stainless steel, but WILL discolor almost immediately. The hand-hammered construction gives this pan a unique look and feel over the machine stamped stuff you see around. The pan is quite beautiful and makes excellent paella. It does not require any type of preseasoning prior to its first use.

Why We Like This:

Makes a great paella on a 22” weber grill
Tinned copper is meant for low heat cooking
Good pans and knifes are family members, treat them well, give love not laziness
Great for outdoor dining and more

Best For fire pit: Bellevie Paella Pan In oven

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Bellevie is known for creating pragmatic and minimalist pan for people on the go, and its line of bellevie paella pan in oven definitely falls in line with that reputation. Classic paella is best when made in a traditional paella pan. It is perfect for traditional spanish paella with dual zinc handles for ideal heat dispersion and carbon steel. It is made from thin carbon steel, the bases are hammered to produce small dents that help expand the base to prevent buckling when heated. The shallow, splayed sides encourage the evaporation of liquid and speed up the cooking process. The Enamel-coated carbon steel does not need to be seasoned and is additionally oven-safe.

It is a very nice pan. It is usually best when cooked over an open flame, both styles are induction-compatible, and both should be washed by hand. They also aid in more uniform cooking and in the development of the delicious toasted rice bottom known as socarrat.

Why We Like This:

Classic-style paella pan made from carbon steel
One of the new comers and featured product

Best For open fire: Mauviel Paella Pan In oven

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The mauviel paella pan in oven should be able to handle its purpose and duties with ease. The Mauviel pan is pretty stout gauge but makes a great paella. It is made of extra thick black steel and carbon steel with iron handles. It will build up a natural nonstick property and darken overtime. The double handles make the large pan easy to maneuver.

It is perfectly flat on the cooktop. It is lighter than cast iron but still a great pan. It is used to prevent the pan from rusting and to save time when seasoning. It will heat more quickly than cast iron, and thus are better suited to most stove-top uses.

Why We Like This: