Paella Pans

Paella Pans are wide, shallow cooking pans designed to deliver authentic Spanish paella with even heat and perfect socarrat. This range includes everything from mini stainless steel serve pans to large carbon steel and non-stick aluminium paella pans, plus compatible gas burners. Ideal for restaurants, tapas bars, hotels, food trucks and event caterers across Ireland, they help you cook and present paella consistently and efficiently. Durable construction and professional finishes ensure reliable performance in busy commercial kitchens and front-of-house service.

• Mini stainless steel paella pans for individual portions and table presentation.
• Heavy duty carbon steel paella pans in multiple diameters for traditional cooking.
• Aluminium non-stick Teflon paella pans for easy food release and simple cleaning.
• Paella gas burners sized to match larger pans for outdoor and event catering.
• Wide, shallow designs with flared sides to promote even cooking and crisp socarrat.
• Options suitable for restaurants, hotels, tapas bars and mobile catering setups.

How to choose the right Paella Pans

• Match pan diameter to your typical portions, from mini serve pans to large formats for events and busy services.
• Choose carbon steel for traditional heat response and flavour, or aluminium non-stick for easier cleaning and service.
• Consider your heat source, ensuring compatibility with gas hobs, paella gas burners or other commercial cooklines.
• Plan for service style: individual stainless steel pans for table presentation, larger pans for buffet or open kitchen cooking.
• Check handle design and weight for safe lifting, especially when pans are full and used in high-volume operations.
• Allow for storage space, particularly if you keep multiple sizes for different menus and functions.

Care and maintenance

• Season carbon steel paella pans before first use and re-season regularly to maintain a natural non-stick surface.
• Avoid harsh detergents and abrasive pads on seasoned or non-stick pans to protect the cooking surface.
• Dry carbon steel and mild steel thoroughly after washing and apply a light oil coating to prevent rust.
• For stainless steel pans, use non-abrasive cleaners and soak to remove stubborn residues without scratching.
• Inspect handles and fixings frequently to ensure safe lifting in busy commercial kitchens.
• Store pans stacked carefully with protectors between them to avoid warping and surface damage.

Explore our wider cookware, frying pans, stock pots and buffet presentation ranges to complement your paella setup and complete your kitchen line-up.

Need help choosing? Call Caterboss on (01) 687 5772.