1. Paelleras for Gas or Firewood (also suitable for grill and oven)
1-1 Polished or Carbon Steel Paelleras
These are the traditional paella pans and they are also known as “iron paelleras”. They are the most used by professionals in restaurants since they are the ones that best absorb and distribute heat throughout the surface. The base is slightly convex so that the oil accumulates in the center and to help distribute the heat evenly.
The drawback of these paella pans is that they rust and therefore require treatment before being used for the first time and after each use.
Note: There are thicker ones that are more resistant to heat that are usually used to make traditional Valencian paella over a wood fire.
Our 50cms family iron Paella.
1-2 Enameled or Vitrified Steel Paellera.
They are the same as iron ones, but covered with black ceramic enamel with white specks that prevent rust, so they do not require maintenance after using them.
The result is practically the same in both paella pans and only an experienced chef could notice any difference between a paella cooked with the enameled paellera and the traditional one.
This enameled paellera is the paella pan we use on our cooking classes in Malaga
These are the paelleras we always use on our cooking classes
1-3 Stainless Steel Paelleras
As the name implies, they do not rust, so they do not require any special maintenance or cleaning. They are very recognizable due to their mirror finish and are the ones that are usually gifted for this same reason.
On the other hand, they don’t do as good a job distributing heat as the first two and if the fire does not heat the entire surface equally, it can deform it.
That is why for this type of paella pan it is always recommended to use a paella burner or stove the size of the pan so that it distributes the heat evenly. Its slightly convex base also helps.