Our Top Picks
Paelluxe Paella Pan Enameled No-Rust Steel Skillet13 inch16 x 13 x 2 inches2.6 poundsCheck on Amazon
Paelluxe Paella Burner Stand & Regulator Set with24 inch-20 Servings26 x 24 x 32 Inches27.54 PoundsCheck on Amazon
The best paella pan for most home cooks is the Paelluxe 13-inch enameled steel pan, because it fits over a normal stove burner, is listed for oven and propane use, and cooks about six servings. A paella pan is a wide, shallow, thin-walled pan that spreads rice into a thin layer so it cooks evenly and forms the crisp bottom crust called socarrat. For a traditional uncoated pan, the Garcima 16-inch carbon steel pan is the classic choice, and the larger Paelluxe pans and burner set are meant for outdoor gatherings.
Below are six listings, from a 10-inch nonstick pan up to an outdoor 24-inch burner set.
Paelluxe Paella Pan Enameled No-Rust Steel Skillet - 13 Inch, 6 Servings | 1.2mm Carbon Steel, Easy-Clean Enamel, Propane Safe, Oven Safe, Fits Stove Burners, Silicone Handle Holders
Chosen because it specifies 13 Inch and 6 Servings.
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Paelluxe Paella Pan Enameled No-Rust Steel Skillet - 17 Inch, 10 Servings | 1.2mm Carbon Steel, Easy-Clean Enamel, Propane Safe, Spans 2 Stove Burners, Indoor & Outdoor, Silicone Handle Holders
Chosen because it specifies 17 Inch and 10 Servings.
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Paelluxe Paella Pan Enameled No-Rust Steel Skillet - 22 Inch, 16 Servings | Outdoor Propane Burner Only - Too Wide for Kitchen Stoves & Ovens. 1.2mm Carbon Steel, Easy-Clean Enamel, Handle Holders
Chosen because it specifies 22 Inch and 16 Servings.
View on AmazonPaelluxe Paella Burner Stand & Regulator Set with 24 Inch Pan- 20 Servings | Dual Burner Rings, Individual Heat Control, Windshield & Outdoor Cover Included, CE Certified, Ready to Use Complete Set
Chosen because it specifies Dual Burner Rings and Individual Heat Control.
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IMUSA USA 10" Carbon Steel Coated Nonstick Paella Pan, Black, Red Handles | Nonstick Coated Surface, Riveted Red Handles, Ideal for Rice and Seafood, Perfect for Gatherings
Chosen because it specifies Black and Red Handles.
View on AmazonQuick List
- Paelluxe 13-inch enameled steel pan – best overall for a home stove and six servings
- Garcima 16-inch carbon steel pan – best for traditional, uncoated paella and a strong socarrat
- Paelluxe 17-inch enameled steel pan – best for ten servings on two burners or a grill
- Paelluxe 22-inch enameled steel pan – best for outdoor parties on a propane burner
- Paelluxe burner stand and regulator set with 24-inch pan – best for large outdoor events, as a complete set
- IMUSA 10-inch nonstick carbon steel pan – best for one or two portions in a small nonstick pan
Which One Is Right for You?
| If you… | Choose |
|---|---|
| cook on a standard kitchen stove for four to six people | Paelluxe 13-inch |
| want an uncoated, traditional pan you season and care for | Garcima 16-inch |
| entertain ten people and can use two burners or a grill | Paelluxe 17-inch |
| cook for a party outside and own a propane burner | Paelluxe 22-inch |
| want pan, stand, regulator and windshield in one outdoor package | Paelluxe burner set with 24-inch pan |
| make small batches and want a nonstick coating | IMUSA 10-inch |
Decide where you will cook before you choose a size. Pans above about 17 inches are awkward on indoor stoves, and the two largest listings here say outright that they are for outdoor propane use. Then pick the surface: enameled for easy cleanup, bare carbon steel for the most authentic crust, or nonstick for beginners.
All 6 Picks in Detail
1. Paelluxe 13-Inch Enameled Steel Paella Pan – Best for home stoves and six servings
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Who it suits: first-time paella cooks and small families. Use a large burner, keep the pan level, and plan on a rice layer no deeper than about half an inch. Because the listing names oven use, you can also finish the dish in a hot oven, which sets the top layer without stirring.
The Paelluxe 13-inch is described as an enameled, no-rust steel skillet with 1.2 mm carbon steel, easy-clean enamel, and suitability for propane and oven use. It is rated by the listing for six servings. At 13 inches the pan fits over one large burner on most kitchen ranges, so you do not need an outdoor setup to start making paella.
The enamel coating removes the maintenance that bare carbon steel needs, while the thin steel still conducts heat quickly, which a paella needs.
- Diameter: 13 inches
- Material: 1.2 mm carbon steel with enamel coating
- Serving size per listing: 6 servings
- Heat sources named: propane and oven; stovetop use is typical for this size
- Induction compatibility and handle details: confirm on listing
Pros
- Enamel is easier to clean than bare steel and resists rust
- Right size for a first paella on a regular range
Cons
- Enamel can chip if scraped with metal tools
- Smaller than the pans meant for larger groups
It is the better starter than the Garcima if you want low maintenance, though the Garcima gives more room.
2. Garcima 16-Inch Carbon Steel Paella Pan – Best for traditional socarrat
Who it suits: cooks who want to learn the traditional way and do not mind a little upkeep. After each use, wash with warm water and a soft brush, dry on the burner and rub with a trace of oil. A light patina on the surface is normal and helps protect the steel.
The Garcima is a 16-inch (40 cm) carbon steel paella pan from a Spanish maker. Bare carbon steel is the traditional material because it heats quickly, responds fast to heat changes and lets the rice stick slightly to form the crisp bottom. Published size guides generally rate a 16-inch pan for around four to six servings, though thick or thin rice layers shift that figure.
Unlike enameled pans, carbon steel will rust if left wet, so dry it right away and rub a thin coat of olive oil over it after washing. Retailer information also notes that this standard Garcima is not for induction cooktops, so confirm the compatibility with your stove.
- Diameter: 16 inches (40 cm)
- Material: uncoated carbon steel
- Typical servings: about four to six, depending on rice depth
- Stove fit: large burner or two adjacent burners; not for induction per retailer notes
- Handles and weight: confirm on listing
Pros
- Traditional material that favors a good socarrat
- Wide enough for a generous paella
Cons
- Needs drying and oiling to prevent rust
- Can warp or hot-spot on a single small burner
Choose it over the 13-inch Paelluxe if you value authenticity over low maintenance.
3. Paelluxe 17-Inch Enameled Steel Paella Pan – Best for ten servings on two burners
Who it suits: hosts who want a showpiece pan for a table of eight to ten. Because it straddles two burners, start the sofrito over both and rotate the pan a quarter turn every few minutes. If your burners are far apart, the center will stay cooler, so a grill or outdoor burner may be better.
This 17-inch version uses the same 1.2 mm enameled carbon steel as the 13-inch, with a listed capacity of ten servings. The listing says it is propane safe and that it spans two stove burners, which is the key to using it indoors: the pan sits across two adjacent burners, and you rotate it a little to even out the heat.
It is also a fit for a barbecue grill, though pan size and grate spacing both matter, so measure first.
- Diameter: 17 inches
- Material: 1.2 mm carbon steel with enamel
- Serving size per listing: 10 servings
- Use per listing: propane safe, spans two stove burners
- Oven fit: check interior oven width; confirm on listing
Pros
- Large enough for dinner parties without going outdoors
- Same easy-clean enamel as the smaller model
Cons
- Heats unevenly if the two burners differ in output
- Hard to fit in smaller sinks and dishwashers
It is the middle option between the 13-inch kitchen pan and the 22-inch outdoor pan.
4. Paelluxe 22-Inch Enameled Steel Paella Pan – Best for outdoor propane parties
Who it suits: people who already own a wide outdoor burner and want a pan sized for it. Before you light anything, set the burner on level ground away from overhangs, and check that the pan overhangs the flame ring evenly. Plan your timing in advance because a big pan is hard to move once it is full of rice and broth.
The 22-inch Paelluxe is listed for 16 servings and explicitly marked for use on an outdoor propane burner only. The listing states that it is too wide for kitchen stoves and ovens, so this is not an indoor pan. It matches a large gas ring burner designed for paella, where the heat reaches the pan’s outer edge.
Cooking outdoors also means you can use a lot of heat without worrying about kitchen smoke, but you still need a level base and shelter from wind.
- Diameter: 22 inches
- Material: enameled steel; thickness not stated in the visible title, so confirm on listing
- Serving size per listing: 16 servings
- Use per listing: outdoor propane burner only
- Does not fit kitchen stoves or ovens, per the listing
Pros
- Serves a crowd in a single pan
- Enamel simplifies cleanup after a big meal
Cons
- Needs a separate burner and propane supply
- Bulky to store
If you do not own an outdoor burner, the set in the next section is the more complete route.
5. Paelluxe Burner Stand and Regulator Set with 24-Inch Pan – Best complete outdoor set
Who it suits: caterers, club cooks and big families who host often. Setting up the stand level, attaching the regulator securely and shielding the flame from wind are the three steps that decide whether the rice cooks evenly. If you only occasionally cook for crowds, the 22-inch pan alone, used on a burner you already own, is a more modest step.
This listing is a set, not just a pan: a burner stand, regulator, dual burner rings with individual heat control, a windshield and a 24-inch pan rated for 20 servings. It is the outdoor-party solution, because the burner and the pan are matched in size, which prevents the cold rim problem that happens when a big pan sits on a small burner.
Because the product is a burner set, treat it as an outdoor cooking system rather than a standard pan. Read the gas-safety instructions that come with it and use it only outdoors in the open air.
- Pan diameter: 24 inches
- Serving size per listing: 20 servings
- Included per listing: burner stand, regulator, dual burner rings with individual heat control, windshield
- Fuel: propane; tank not mentioned in the title, so confirm on listing
- Use: outdoors only
Pros
- Burner and pan sized to work together
- Independent ring control helps tune the heat across a big pan
Cons
- Large and heavy to store and transport
- Overkill for ordinary family meals
This is an accessory-plus-pan set and a runner-up for most readers; choose it only for large outdoor events, otherwise the 13 or 17-inch pans are more practical.
6. IMUSA 10-Inch Nonstick Carbon Steel Paella Pan – Best for small portions
Who it suits: students, couples and anyone who wants a small practice pan. Ten inches is enough for a single skillet of arroz with chicken or vegetables, and the riveted handles feel secure when you move it to the table. Use moderate heat to protect the coating, and avoid scraping the base with metal.
The IMUSA is a 10-inch carbon steel pan with a nonstick coating and riveted red handles, and the listing describes it for rice and similar dishes. At this size it makes a single or double portion, which is a good way to practice the technique without committing to a big batch. A nonstick coating helps beginners release rice without sticking, but it also limits the crisp bottom crust that a bare or enameled pan can build.
Metal utensils can damage a coating, so use wood or silicone, and keep heat moderate.
- Diameter: 10 inches
- Material: carbon steel with nonstick coating
- Handles: riveted, red
- Typical use: small portions of rice dishes
- Oven, propane and induction suitability: confirm on listing
Pros
- Easy release and quick cleanup
- Small footprint fits any stove
Cons
- Coating limits the strongest socarrat
- Too small for group cooking
For a bigger meal, step up to the 13-inch Paelluxe.
Specs Compared
| Pan | Diameter | Material and finish | Servings per listing | Best heat source |
|---|---|---|---|---|
| Paelluxe 13-inch | 13 in | 1.2 mm carbon steel, enamel | 6 | Stove, oven or propane |
| Garcima 16-inch | 16 in (40 cm) | Bare carbon steel | Not stated; guides suggest about 4 to 6 | Large burner or two burners; not for induction per retailer |
| Paelluxe 17-inch | 17 in | 1.2 mm carbon steel, enamel | 10 | Spans two stove burners or propane |
| Paelluxe 22-inch | 22 in | Enameled steel (confirm thickness) | 16 | Outdoor propane burner only |
| Paelluxe burner set with 24-inch pan | 24 in | Confirm on listing | 20 | Included outdoor dual-ring burner |
| IMUSA 10-inch | 10 in | Carbon steel, nonstick coating | Not stated | Confirm on listing |
How We Chose These
We compiled this guide from the listings in the current catalog and from published information, without cooking in these pans ourselves. For each pan we looked at the diameter, the material and coating, the stated servings and any heat-source guidance the listing gives, such as propane or oven use. We then compared those facts with general paella size guides and care advice for carbon steel. Where a listing is silent, for example on induction or exact gauge, we flag it to confirm rather than guess. The burner set is included because it appears among the listings and contains a pan, but it is labeled as an outdoor set so you can judge it for what it is.
What to Look For
Pan size and servings
Paella is cooked in a thin layer, so diameter, not depth, sets the number of portions. Published size charts line up roughly like this: a 14-inch pan serves about two to four, a 16-inch about four to six, an 18-inch about five to eight, a 22-inch about seven to twelve and a 24-inch pan twelve to twenty. Not every chart agrees, and the listings above use their own figures, such as six for 13 inches and sixteen for 22 inches. A good rule of thumb is about a third to half a cup of uncooked rice per person, spread to a layer roughly half an inch deep.
Material: carbon steel, enamel or nonstick
Bare carbon steel gives the most authentic result and the best crust, but needs drying and oiling. Enameled steel has the same thin, responsive core and a protective coating that resists rust and cleans up easily. Nonstick coatings help beginners but cap the strength of the socarrat and can wear if overheated. Thin steel, around 1.2 mm, warms quickly but can warp if you heat it unevenly, so move the pan to even out the heat.
Heat source and burner fit
The pan must match the burner. Specialty guides suggest that a stovetop burner works best with pans below about 15 or 16 inches, and larger pans can span two burners if you rotate them. For pans from 17 inches up, a dedicated paella burner with ring flames fits better. Always use gas burners outdoors in open air, keep propane tanks upright and away from the pan’s handles, and check hoses and the regulator for leaks with soapy water before lighting.
Rice, stock and timing
The pan only works as well as the ingredients. Short-grain Spanish rice such as bomba or calasparra absorbs liquid without turning mushy, and a typical ratio is roughly two to three parts liquid to one part rice by volume, adjusted for your pan and heat. Do not stir once the liquid goes in. Let the pan simmer for about 15 to 18 minutes, then rest it covered with a towel for five minutes so the rice finishes evenly.
Wall height and depth
Paella pans are shallow, usually under two inches deep, with gently sloping sides. That shape exposes a large surface to the heat so the liquid reduces fast and the rice stays in a thin layer. A pan that is too deep, or one that is warped so liquid pools in the middle, makes the rice cook unevenly. Hold a straightedge across the pan if you can, and check that the base sits flat on the burner.
Handles and the oven
Paella pans have two small side handles. Riveted handles hold up better over high heat than glued or screwed ones. Pans with a diameter above the interior width of your oven will not fit for finishing, and a few minutes under a broiler or in a hot oven can set the top of the rice. Check the oven cavity width before buying anything over 15 inches.
Cleaning, storage and safety basics
Let the pan cool before washing, since cold water on hot thin steel can warp it. Enamel and nonstick coatings should be cleaned with a soft sponge, while bare carbon steel can take a gentle brush. Large pans store flat on a shelf or hang by the handle loops. When using any gas source, keep children and pets away from the pan, never move a full pan of hot oil or broth alone, and keep a lid or baking sheet nearby to smother a flare-up from dripping fat.
Worked example: sizing for eight guests
For eight adults, plan about 3 to 4 cups of uncooked rice. Spread that in a 17-inch pan, where the rice layer stays thin enough to cook evenly. In a 13-inch pan the same rice would be too deep and cook unevenly, so you would need to cook in two batches.
Questions
What size paella pan do I need?
Pick a diameter based on the number of servings and where you will cook. A 13 to 16 inch pan suits most households, and 17 inches or more is for gatherings.
Can I use a paella pan on an induction cooktop?
Only if the listing says so. Carbon steel is magnetic, but thin, wide pans can sit unevenly on small induction zones, and the Garcima listing is noted as not for induction.
How do I get socarrat?
After the liquid is absorbed, raise the heat for a minute or two until you hear light crackling and smell toasting. Keep the rice undisturbed during this stage.
Do I need to season a carbon steel paella pan?
Bare carbon steel benefits from a thin oil coating after washing and drying. Enameled and nonstick pans do not need seasoning.
Is the burner set safe to use indoors?
No. Propane burners are for outdoor use only, in open air with good ventilation, and you should follow the maker’s instructions for the regulator and tank.
Can I cook paella in a regular skillet instead?
You can, but a skillet has high sides and a smaller surface, so the rice layer ends up deeper and cooks less evenly. A real paella pan has a wide, shallow shape that lets liquid evaporate quickly and the base brown into socarrat.
Update History
- October 20, 2026 – Initial publication; product set drawn from current catalog listings.
- Check the product page for current specifications and availability before buying.
Sources
- Retailer listing titles and specification fields for each product named
- Retailer and specialty-store product information for Garcima paella pans
- Published paella pan size guides and burner-fit guidance from Spanish food and cookware retailers
