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Unread 03-13-2013, 10:10 AM   #5
Thermal Mass
is one Smokin' Farker

Join Date: 02-05-13
Location: Jackson, WI
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I have made paella many times.
I have always used a 16" fry pan by Vollrath, similar to this one with great success.

Like this one:

For heat I used my turkey fryer burner as most residential stove tops will not have the btu's necessary to heat the pan evenly...
This is a very versatile pan, it also works great for chicken and fish fry(s), or whenever you need a big batch of anything (awesome for sausage gravy if your into that)...

I just recently got one of these as a gift and think it will work excellent for paella, can't wait to try it... Either way a VERY versatile tool.

I am not saying that a traditional paella pan is not the best tool for it's specific task, I always look for the best value and multi-function...

Just my $.02
42" WFO,[B]In Progress[/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B]
Offically a [URL=""]ZERO[/URL]!!

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"[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes
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