Hospitality Connect stocks 84 paella pans for restaurants, caterers, events and functions. The range covers polished carbon steel and enamelled paella pans, induction paella pans, deep pans, griddles and blinis pans, with Garcima and Aussie Cookware making up most of the range.
Diameter is the main decision, because paella cooks in a thin layer rather than a deep one, so the surface area of the pan, not its depth, sets the number of servings. Material is next. Polished carbon steel is the traditional choice and heats quickly, but it needs drying and oiling after washing, while enamelled steel is lower maintenance and will not rust. If you cook on an induction hob, choose a pan with an induction base, as a standard paella pan will not work on induction.