The metal they are made of is thin, so that they can respond quickly to changes in heat.
The pans have short looped handles, one on each side. Extremely large Paella Pans may have four or eight handles, so that other people can help carry it when it is filled.
The pans can be made of stainless steel, copper, carbon steel, or enamelled carbon steel. The carbon steal pans are the most common in Spain. To season brand new carbon steel ones, boil water with a small amount of vinegar in the pan. Then dry thoroughly, and rub the inside surface with olive oil.
Many Paella pans have a slightly convex bottom, though you can get totally flat-bottomed ones which are better for some stoves such as smooth-top ones
The size of a Paella Pan is measured across the top, excluding the handles (bear this in mind particularly if you are thinking of using it in the oven.)
| Imperial | Metric | Servings (people) |
| 10 “ | 26 | 1 – 2 |
| 13 “ | 32 | 2 – 3 |
| 13.5″ | 34 cm | 2 – 3 |
| 14 “ | 36 | 2 – 4 |
| 15 “ | 38 cm | 3 – 5 |
| 16 “ | 40 cm | 4 – 6 |
| 17 “ | 43 cm | 5 – 7 |
| 18 “ | 46 cm | 6 – 8 |
| 20 “ | 50 cm | 7 – 10 |
| 22 “ | 55 cm | 9 – 12 |
| 24 “ | 60 cm | 10 – 16 |
| 26 “ | 65 cm | 12 – 20 |
| 28 “ | 70 cm | 15 – 35 |
| 31 “ | 80 cm | 20 – 40 |
| 35 “ | 90 cm | 40 – 70 |
| 40 “ | 100 cm | 70 – 100 |
| 45 “ | 115 cm | 100 – 140 |
| 52 “ | 130 cm | 150 – 200 |
| 60 “ | 150 cm | over 200 |
Extremely large Paella Pans pretty much require the purchase of a paella burner and tripod to use them on (unless you have a wide outdoor grate under which you can operate a wood fire.) The burners come in different sizes to accommodate different sized Paella Pans.
