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15" Paella Pan(s) - Great Accessory for 22.5" Weber Kettle and WSM

noboundaries

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I almost never fire up my 22.5" Kettle or WSM without reaching for one of my two 15" carbon steel Paella pans.  As accessories go, they're pretty inexpensive, about $22-25 on Amazon.  I have one by Magefesa and one by Garcina.  I also have two 13.25" round cooling racks by NordicWare, about $14 each on Amazon.  The 18" paella pans will not fit on the 22.5" Kettle or WSM.  The 15" dimension is the diameter of the pan.  With the handles, it ads another 4 inches.  With the 18" pan, the handles and another 5 inches, so you can't use the lid.  Trust me, I tried. 

I use these pans for drip pans, fry pans, baking pans, pizza pans, smoking pans, you name it.  Heck, I've even made paella..........once.  They keep the Kettle and WSM free of gunk, are easy to transport cold and hot meat and veggies to/from the Kettle or WSM, and are even easy to make resting a breeze.  I've used them not only in the Kettle and WSM, but on the stove top and in the oven too.  They are my go to pans for just about everything. 

For care, I wash, dry immediately, spray with any oil, wipe the oil around the pan, and stick it in the cabinet.  Spraying the pan and cooling rack with oil before use makes cleanup a breeze. 

My wife got tired of all our roasters and kitchenware getting discolored by the smoker and Kettle.  The paella pans solved all that.

I still do on occasion use 9x13 aluminum roasting pans, but usually only for beans and mac n cheese.  I have a turkey roaster that gets used too on occasion for large batches of vegetables.  For the most part though, its the paella pans that are the workhorses around here.  When you consider the costs of all the different pans you can use, having one that can do it all is a money saver. 

Ray

Here are a few pics.

What they look like when new:




What mine look like now:


Chicken:





Beef:








Pork:









Pizza:





Stovetop:




 

Rings Я Us

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Good to know.. easier and lighter than cast iron . Don't have to worry about oven proof. They are made for coals. Not flimsy. [emoji]128077[/emoji] I use Pyrex in the ECB on occasion. Lol
 

3montes

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I have steam table pans of all sizes and use them all the time but these look like they could come in handy. I quit putting my steam table pans in the smoker they just got to be a pain to clean all the grease off from sitting on the racks. I purchase foil pans for anything that goes in the smoker and keep the steam table pans for using in the Cambro and resting and even serving meats.
 

chef jimmyj

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Good info! Point...JJ
 

dirtsailor2003

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One of my favorite pans to use in the smoker and on the grill. Use it on the Disco burner too. Super versatile.
 

jdixon

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So it was my friend's birthday on friday and for as long as she can remember she's always wanted a breakfast similar to that in the movie Uncle Buck where he makes the monster size pancakes for Miles' (Macaulay Culkin) birthday. So I've been scheming, for a couple of months now at least, as to how best deliver this birthday wish.

Jump to today when my roommate and I rented a 30" paella pan with burner and set to work. We used one 3.75 lb box of Bisquick, along with 12 eggs, and 6 cups of milk. We started by heating up the pan and threw an entire pack of bacon onto the pan to try and grease it up a bit before we put the pancake on it. paella pan We then poured all the batter onto the pan and cooked it for about 30 - 40 minutes on one side.

The difficulty came when we were reading to flip it and required us take a piece of wood, wrapping it in tin foil, and sliding the pancake onto the piece of wood, and then very quickly flipping the pancake from the wood back into the pan.

All in all, the pancake turned out better than expected mainly because the paella pan cooked at a lower heat so no part of the pancake got overly cooked. The pancake was 28" in diameter and close to 1.5" thick at the center. Eating it was like eating cake and it just soaked up the syrup.

If you're ever bored and want to feed a lot of people, may I suggest making a ridiculously sized pancake.
 
Last edited:

bill1

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Ray, couldn't you bend the handles on the 18" pans to make them fit in the 22 Weber? Worse-case, Dremel them off? I find a pair of vise-grips and channel locks useful in cooking with hot & heavy things...even just a nub of a handle can be grabbed then.
I just invested in a couple pizza-sized cast-iron pans that I use in a lot of your applications. But the paella pans would sure be lighter...thanks for the tip!

Got any suggestions for the circular warming racks you're using? They look stronger than the smaller ones I've recently bought.
 

noboundaries

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Hey, Bill. Those handles are not bendable. Sure, you could cut them on the 18" and reweld them back shorter, but the 15" holds plenty for me.

The circular racks were purchased off Amazon a few years ago. They were 13" non-stick. One was great. The second one I bought rusted and all the coating fell off. I think I tossed it, or it's buried in a cabinet somewhere. They aren't crucial, but I use the one I still have for jerky, dried beef, chicken, etc. Spraying both sides of the rack with oil speeds the cleanup.

JDixon, fun idea. Glad it worked so well!
 

Bytor

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Looks like I need to get my paella pan out now. Good thing though, I hardly use it. Maybe I will start to use it more often now. Thanks for the ideas!!
 

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