Enamelled Steel Paella Pans

Enamelled paella pans: the practical, low-maintenance choice

Enamelled paella pans are made of steel, like traditional polished carbon steel paella pans, but they have a vitrified enamel coating that protects the steel from rust.

That is their main advantage: after cooking, there's no need to dry them straight away or oil them before putting them away.

At Paellaclick we stock Garcima enamelled paella pans made in Valencia, in a wide range of diameters, from small 10 cm (4 in) pans to large 115 cm (45 in) paella pans.

What are the advantages of an enamelled paella pan?

The main advantage is easy care.

After use, wash it with soap and water using a sponge or a soft scourer, rinse it and leave it to drain like any other pan.

It needs no seasoning, no oiling after use, and the enamel protects the steel from rust.

The coating also gives the steel some protection against heat, but that doesn't mean an enamelled paella pan can't warp. Severe overheating or turning the heat up to full power all at once can still distort it.

Can enamelled paella pans be used on gas and over a wood fire?

Yes. The enamelled paella pans in this range work on a gas paella burner and over a wood fire.

They cook much like a traditional polished steel pan and are great for paella valenciana, other dry rice dishes, fideuà and many other recipes.

As with polished steel pans, we recommend avoiding overheating, especially when the pan is empty.

Can an enamelled paella pan go in the oven?

Yes, enamelled paella pans are oven-safe, as long as the pan fits in your oven.

That's why the smaller sizes are also handy for recipes cooked directly in the oven.

Do enamelled paella pans work on induction or ceramic hobs?

The traditional enamelled paella pans in this range are mainly designed for gas, wood fire and oven.

If you need to cook on an induction or ceramic hob, we have paella pans designed specifically for induction and ceramic hobs, with a base made to work properly on these surfaces.

Enamelled or polished paella pan: which should I choose?

This is one of the questions we're asked most often.

Both are made of steel and cook in a very similar way. The main difference is the care they need.

A polished carbon steel paella pan needs to be dried straight after washing and protected with a thin layer of oil to prevent rust.

An enamelled paella pan, on the other hand, can simply be washed, rinsed and left to drain. It needs no oil or special care to protect it from rust.

So if you're mainly after convenience and easy care, we recommend an enamelled paella pan.

If you prefer the traditional uncoated Valencian paella pan and don't mind looking after it after each use, choose a polished carbon steel paella pan.

Do enamelled paella pans rust? What if they get knocked?

The enamel protects the steel from rust as long as the coating is in good condition. If the enamel is knocked and chips off, the exposed steel loses that protection.

Vitrified enamel is tough in normal use, but avoid hard knocks that could make the coating chip.

If the enamel chips on the inside cooking surface, we recommend you stop using that pan.

So avoid knocks when using and storing it, and use utensils that won't damage the enamel unnecessarily.

What size enamelled paella pan do I need?

We have enamelled paella pans from 10 to 115 cm (4–45 in), so the right size depends on the number of people and how much rice you want to cook.

As a guide, at Paellaclick we allow about 100 g (3.5 oz) of rice per person, keeping the rice in a thin layer.

To choose the right diameter, see our complete paella pan size guide by number of people (in Spanish).