Paella Pan, 17"
Easy, hassle-free returns online and in-store for eligible items.Learn More
Earn $50 in reward dollars4 for every $500 spent on your Williams Sonoma Credit Card through March 25. Learn More
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
- 15" Pan: 15" diam., 2" high; 4-qt. cap.; 3 lb.
- 17" Pan: 17" diam., 2" high; 6 1/4-qt. cap.; 3 lb. 12 oz.
- 20" Pan: 20" diam., 2" high; 7 1/2-qt. cap.; 4 lbs. 12 oz.
- Made in Spain.
- Use & Care
- Ideal for use on any type of cooktop.
- To season, reheat the oven to 350°F. Apply a thick layer of cooking oil to the inside and outside of the paella pan. Place the pan in the oven and heat for 30 to 35 minutes or until the pan has a golden color. Remove the paella pan from the oven, using potholders, and allow it to cool before using.
- 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.
UPS can deliver most in-stock items within 3–5 business days. UPS is unable to deliver to P.O. boxes.
The shipping rate varies depending on your order total and shipping destination. View Shipping Options and Charges.
Next Day Delivery
For an additional charge of $26 per address, we can expedite delivery to most destinations. This service is not available for some oversize items, items shipped directly from the supplier (including perishable and custom-manufactured items), out-of-stock items and items to be shipped outside the contiguous 48 states.
Orders received by 9:00 p.m. ET Monday through Thursday will arrive the next business day; orders placed Friday through Sunday will arrive on the following Tuesday.
At Williams Sonoma, we take great pride in the quality and craftsmanship of our products. Attention to design, materials, safety and construction are our priority. Upon receipt, please inspect your purchase and notify us of any damage; we will arrange for a prompt replacement.
If within 30 days, you are dissatisfied for any reason, you may return your purchase for a refund of the merchandise value. An original receipt or gift receipt is required for all returns and exchanges. Returns with a gift receipt will be refunded in the form of a Merchandise Credit for the amount indicated on the gift receipt. Returns with original receipt will be refunded in the original form of payment, cash and check refunds over $100 will be issued as a company check (may take 14 business days from time of request).
For all cutlery returns (knife sets, single knives, cutting boards, knife sharpeners and knife storage), please contact us at 888.922.4108 to initiate the return.
We cannot accept returns on monogrammed, personalized, special-order items, custom upholstery, food, items shipped direct from the vendor or on items damaged through normal wear and tear. Final sale items ending in .97 or .99 cannot be returned.
Made to Order and Final Sale Furniture items are non-returnable and cannot be cancelled once the order is placed.
For returns of items purchased from your Williams Sonoma Gift Registry, we will gladly provide a refund or exchange for the merchandise within 90 days of your event or within 90 days of purchase, whichever date is later. View Full Returns Policy.
Rated 1 out of 5 by roberta72 from Terrible! I bought this Pella Pan for my husband as Christmas gift. Some friends have a similar one and I thought it would be a nice gift. He literally used it once and now it looks like in the photo... I have never had a problem buying anything at Williams and Sonoma and but this is a product they should be ashamed to have. I would like to ask for a refund. I wish I could give zero star...Date published: 2019-02-27Rated 1 out of 5 by Jeanne and David from No instructions with the pan I bought this pan last year as a present for my husband. It sat around for a while and I finally figured out that he was not interested in using it. When I pulled the pan out it was rusting in the interior. Nothing came with the pan nor was there any labels on it to indicate it had to be "seasoned". We are novices when it comes to paeilla. I was surprised that the clerk helping me with my purchases did not apprise me of the seaoning aspect. I definitely am taking this pan back to WMS.Date published: 2019-01-17Rated 5 out of 5 by Atremin from Authentic paella pan This is an authentic paella pan so you must know it must be seasoned and after each use it must be oiled so it doesn't rust. If it does just scrub it with bar keepers friend and reseason. It's really not meant for use on an electric cook top but a large gas burner is okay. Usually in Spain, a special burner is used to distribute the heat, just Google it to see. There's absolutely nothing wrong with the pan so if you're looking for no rust, no seasoning etc just cook paella in a non-stick pan! Btw, it's perfect for hanging with other pots and pans. It's perfect for paella if you understand the method and traditions of true Valencian paella which is also with rabbit, chicken, snails, green beans and saffron etc. People in Spain grow up using these so if you don't read about the proper way to cook paella then you'll write bad reviews blaming the pan. There's absolutely nothing wrong about the pan.Date published: 2018-12-20Rated 5 out of 5 by Chef from Not an easy care item. I used this for the first time yesterday. It will not heat evenly on a single or range burners- it’s a 20” pan; it cant possibly be expected to. I cooked over charcoal and it heated and cooked beautifully. Oh, you should stir rice when cooking it in such a wide pan... even over wide spread charcoal some parts will cook differently. After washing it will look tarnished, if you want something to hang on your wall, don’t buy this. If you want to eat a paella, buy this (or spend $500 on a mauviel)Date published: 2018-08-01Rated 4 out of 5 by Chef Jefe from Great pan - maybe not for a novice I received this pan a while ago as a gift, and just recently had the chance to use it. It works great for its intended purpose. It does require a little finesse. The pan is larger then most normal hokme kitchen plans, which makes it smaller then a typical home kitchen stove/burner. You will have to move the pan periodically to heat evenly (or use it on a grill). It is carbon steel, it appears to have a coating or season on it, but it doesn't stand up to normal use/heat/cleaning/soap. This pan will have to be seasoned (like cast iron) after a single use or any serious cleaning. The pan is a 5 star item. W&S loses a star for not offing any information on upkeep and care for this pan.Date published: 2018-01-07Rated 5 out of 5 by MostlyStoreBought from SEASON THE PAN! This is a carbon steel pan, it must be seasoned before use. It has to be thoroughly cleaned, then seasoned, which consist of getting it very hot with fat in it (I used lard). It will smoke and turn brown, the brown coating is needed for the pan to function properly. Once this is done, there is no metalic taste and the paella doesn't stick. Attached is a picture of mine afer the first use, where it worked flawlessly.Date published: 2017-09-04Rated 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: 2017-02-13