Matfer Bourgeat Black Steel Paella Pan

Perfectly Cooked Paella

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. The clear winner not only aced its namesake dish but is also practical; it will serve you as a roasting pan and griddle, too.

"Worth its weight in gold for the practical cook who wants to feel confident about putting good food on the table."

— Detroit News

This Set Includes:

Cook Along with Bridget and Julia

Enjoy mastering a new recipe while tuning in to and following along with new episodes of America’s Test Kitchen with all-new recipes. Every recipe that has appeared on the show is in this cookbook, along with the test kitchen's indispensable notes and tips. You’ll also find a shopping guide that shows what ingredients the ATK Reviews team recommends so that you can re-create the exact dish you see on your screen.

New and Improved Shopping Guide

Enjoy mastering a new recipe while tuning in to and following along with new episodes of America’s Test Kitchen with all-new recipes. Every recipe that has appeared on the show is in this cookbook, along with the test kitchen's indispensable notes and tips. You’ll also find a shopping guide that shows what ingredients the ATK Reviews team recommends so that you can re-create the exact dish you see on your screen.

A Simple Citrus Peel

Hold a citrus strip horizontal, pith side facing you, near the surface of your cocktail. Pinch the zest to express oils onto the cocktail and then rub the outer edge of the glass with the peel.

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(2) Baking Sheets
(2) Sheet Cover Lids

Review Key:Good Fair Poor

Winner

Matfer Bourgeat Black Steel Paella Pan

Care

Ease of Use

Performance

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.

Material: Carbon steel

Diameter: 15.6 in (17.25 in with handles)

Pan Thickness: 3 mm

Induction Compatible: Yes

Weight: 7.4 lbs

Winner

Matfer Bourgeat Black Steel Paella Pan, 14⅛ inch

Performance

Ease of Use

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.

Material: Carbon steel

Diameter: 14.2 in (16.2 in with handles)

Pan Thickness: 3 mm

Induction Compatible: Yes

Weight: 6 lbs, 6 oz

A Simple Citrus Peel

Hold a citrus strip horizontal, pith side facing you, near the surface of your cocktail. Pinch the zest to express oils onto the cocktail and then rub the outer edge of the glass with the peel.