Paila

A paila (Spanish pronunciation: [ˈpajla]) is a type of cookware that in several Spanish-speaking South American countries refers to a large shallow metal pan or earthenware bowl which oftentimes is also used as a serving plate for the foods prepared in it.

[1] It is first attested in Spain in the 16th century, and both is diminutive (pailita) and aumentative (pailón) appeared at the time.

Nowadays, the use of the term is widespread in Latin America but relatively rare in Spain, where the doublet padilla survives as paílla in Andalusia.

[1] In addition to being used to prepare the traditional pork fritada, the large shallow and heavy copper paila from Ecuador is also used throughout the country and in the department of Nariño in Colombia as an "ice pail."

In Bolivia, especially in the Cochabamba region, paila is used to cook chicharrón (pork cracklings).