There's really only one way to cook authentic, family-style paella, and that's in a large, carbon steel pan. The wide, flat cooking surface and shallow sides encourage the formation of emsoccarat/em, the delicious caramelized crust for which paella is justifiably famous. Used for centuries in Spain, the paella pan distributes heat evenly and becomes naturally seasoned with use. Safe for the oven, stovetop or outdoor grill. Note pans over 18" won't fit on a standard stovetop.