Crafted in Valencia, Spain, the birthplace of paella, this pan showcases the traditional Valencian style. The wide, shallow carbon steel cooking surface is designed to sauté meats and vegetables prior to adding rice.
- Carbon steel construction ensures even heating over the entire cooking surface.
- Dimples in the base mimic those of traditional Valencian paella pans and encourage uniform heating.
- The pan's sloped sides make it easier to stir ingredients.
- Large red loop handles make it easy to carry the pan from oven to table for serving.
- Made in Spain.
- Dimensions & More Info
- 13 1/2" diam., 2" high; 3 1/2-qt. cap.; 2 lb.
- 15" diam., 2" high; 4-qt. cap.; 3 lb.
- 17" diam., 2" high; 6 1/4-qt. cap.; 3 lb. 12 oz.
- 20": 20" diam., 2" high; 7 1/2-qt. cap.
- Made in Spain.
- Use & Care
- Ideal for use on any type of cooktop.
- Allow pan to cool before washing.
- Hand wash only.
- Avoid using steel wool, steel scouring pads or harsh detergents.
- To remove stubborn food residue, fill cookware with small amount of water and place over low heat until food is softened and easily removed.
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Rated 1 out of 5 by BPCook from Rusty Pan I got this as a gift from my mother in law. Unfortunately, after a few uses, even following care instructions carefully, it developed rust and the food tastes metallic. I hope Williams Sonoma can either change it out for a new one or gives me a store credit.Date published: 2017-04-23Rated 2 out of 5 by PattieL from Metallic taste I have used this paella pan twice now and both times I experienced the center almost burning, the rice not being cooked enough, and a metallic taste imparted to the paella. I oiled it after washing and first use to prevent rusting. The first time I ever made paella I used my wok and it turned out great. Thought this pan would be an improvement but not happy with it so far.Date published: 2017-02-13Rated 5 out of 5 by WTDoor from Excellent - superb value I have both the 15" and 20" versions. This is a superb product. However, one must remember it is simply an untreated piece of carbon steel (like a wok...). Like cast iron, it must be treated with lard or something similar before use and one must be careful cleaning and storing it until the seasoning layer develops. We use ours on an XL Big Green Egg so both developed a nice protective layer of seasoning quite quickly. The thin carbon steel allows for proper development of the socarrat layer on the bottom. With proper pre-seasoning and post use care, we have absolutely no issue with sticking or difficulty cleaning. The 15" will produce 6 or so dinner size portions and about 8 lunch size. The 20" will bumps those numbers to about 10 and 12 respectively. We're actually going to buy the 17 inch model as well.Date published: 2017-01-08Rated 5 out of 5 by LisaBrooks from Traditional Paella Pan Good pan for the price. If I were a bigger paella fan I'd prefer the stainless pan simply for its looks. Don't forget to season this pan before using and after cleaning to avoid rust.Date published: 2016-08-28Rated 1 out of 5 by JenniferinSavannah from Very Disappointed Got this pan for paella. First time I used it, did not heat evenly and the center burnt. Slight metallic taste. Okay, I blamed it on my flat top range...thinking cooking on gas would not of done that. NOTE: I have a high end Electrolux flat top range that is less than a year old. When I cleaned the pan and scrubbed the burn off the bottom....the next day RUST formed on the pan at the burn spots. I took care of the rust. Cleaned it properly. Was weary, gave it one more shot. Last night I made paella again. Same thing....burned in the middle, rice did not cook on the sides. It's going in the garbage.Date published: 2016-08-10Rated 3 out of 5 by LaSur from Food taste metallic Used the pan this evening. Was disappointed as the food had a metallic taste. Not sure I will be keeping it.Date published: 2015-02-14Rated 4 out of 5 by mike49 from Great & authentic paella pan I have one of these traditional pans with dimples and red-painted handles. (We also have an older enameled steel paella pan from WS that doesn't rust.) This pan does a great job, but like any un-coated iron or steel pan, it needs to be seasoned before use, and oiled after washing. That said, it is perfect for making paella, develops a great socarrat (the toasted rice in the bottom of the pan), and responds quickly to changes in burner levels, so your paella is less likely to burn. iron or steel cookware is best for developing the browned 'fond' that makes for a good paella. The bargain price makes it more practical to own this pan. You should not be under any illusion that you wiii be able to keep this or any other steel pan in "as-new" condition; it will darken with use, but that does not affect its usefulness. One hint: cover the un-used parts of your stove or cooktop with foil while making paella.Date published: 2015-02-14Rated 5 out of 5 by andres416 from This pan took my paella to the next level I've been playing with my paella recipe for the last few months and finally had it perfected. I had been using my large Le Creuset braiser and it worked out really well, but I was still unable to get that coveted socarrat at the bottom of the pan. I recently purchased this15" pan and first time out, I got the perfect crusty edges and socarrat I'd been searching for. Just a warning on your approach...this pan is very thin and conducts heat instantly, unlike the enamelled cast iron pan I was using before. Think driving a Porsche vs. a tank....as long as you don't crank the heat too high, take your time with searing your proteins, your paella should turn out just fine. Great performance for such an economical pan.Date published: 2015-01-04