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Matfer Bourgeat Black Steel Paella Pans
This paella pan does triple duty.
Paella—made with rice, broth, and maybe wine, with a jumble of meat and seafood—is practically the national dish of Spain. It’s traditionally cooked on the grill in a carbon-steel paellera, a pan with a shallow, wide shape that that allows for rapid evaporation of the cooking liquid and optimal socarrat (a golden rice crust) development. We wanted to find the best paella pan for the home cook—a pan that would be easy to use and wouldn’t cost too much for this special-occasion dish. Further, it had to hold enough to feed six to eight people but still be small enough to fit comfortably on our winning gas and charcoal grills. The clear winner not only aced its namesake dish but is also practical; it will serve you as a roasting pan and griddle, too.
Matfer Bourgeat Black Steel Paella Pan, 15 3/4"
WINNER - HIGHLY RECOMMENDED
Heavy and thick, with easy-grip vertical handles, this sturdy, handsome carbon-steel pan made it easy to produce evenly cooked paella and perfectly browned socarrat. The pan required initial seasoning and maintenance, but the resulting patina was practically nonstick, ensuring that the socarrat released effortlessly and that cleanup was simple—with few crusty bits stuck to the pan, a brief scrub was usually all that was necessary before reheating and oiling.
We maintain strict objectivity in all testing.*
CARE ★½
PERFORMANCE ★★★
EASE OF USE ★★★
KEY: GOOD ★★★ FAIR ★★ POOR ★
Matfer Bourgeat Black Steel Paella Pan, 14⅛"
WINNER - HIGHLY RECOMMENDED
This carbon-steel paella pan can do triple duty as a griddle, wok, or roaster, thanks to its ample surface area and great heat retention and transfer. It made perfect grilled cheese, pancakes, fried rice, and roast chicken and can also make beautiful paella, of course. With large handles, the pan was easy to lift and maneuver. You’ll need to carefully season and maintain it, but if you do, it’ll serve you well for years to come.
We maintain strict objectivity in all testing.*
PERFORMANCE ★★★
EASE OF USE ★★★
KEY: GOOD ★★★ FAIR ★★ POOR ★
Details
Material: Carbon Steel
Smaller Size Diameter: 14.2 in (16.2 in with handles)
Standard Size Diameter: 15.6 in (17.25 in with handles)
Pan Thickness: 3 mm
Item Number: ATKPAELA
Item Weight: 6.3-7.4 pounds
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How We Tested Paella Pans
We tested five pans, priced from $24.95 to $79.00. While we included one stainless-steel pan in our lineup, the rest were made of the traditional carbon steel (including one enameled model). Carbon-steel pans usually require some seasoning and/or maintenance to prevent rusting; before testing, we followed the manufacturers’ instructions to prepare the pans for their first use. Methods varied, but none took longer than a half-hour to complete, and maintenance between uses took as few as 3 and no more than 13 minutes. (The enameled carbon-steel pan requires no seasoning or special upkeep.)
Winning Traits
- Thicker, heavier carbon steel
- Vertical handles
SAVE MORE WITH TODAY'S DEAL
Add on the Matfer Exoglass Spatula or Synthetic Spoon to any Matfer Bourgeat order.
ONLY $10
when you buy alongside any size paella pan.
Discounts Applied in Cart
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* OBJECTIVITY FIRST, LAST, AND ALWAYS.
America’s Test Kitchen does not accept advertising and conducts equipment tests without the knowledge of product manufacturers. Exclusive equipment offers are sourced only after the test results have been published in our magazines and on our websites.
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