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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.
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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).
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Customers Who Bought This Item Also Bought
Rated 5 out of 5 by honeybee23 from Authentic Spanish Paella Pan Used the paella pan today after feeling inspired by the WS demo cooking class! It’s normal for the pan to turn dark brown/greyish-black after use- similar to how a wok changes color after use. I have Spanish-Asian roots- I’ve seen the color changes in a well-loved carbon steel pan/wok. It’s not rust! You season it over time, which adds to the flavor of the food! The pan is made in Spain- authentic as it gets! Excellent quality paella pan! After the first use of course it’s not going to look brand new and silver, no need to throw out after using! Please disregard the negative reviews. My paella turned out delicious! Obviously, don’t put this in the dishwasher!Date published: 2019-05-27Rated 2 out of 5 by JoV06 from It was great while it lasted We used it once and can never use it again. Poor quality. I made sure to wash it immediately after use and polished it with Bar Keepers Friend. It did no good. Wouldn't recommend this.Date published: 2019-03-28Rated 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: 2017-04-23
Is this oven safe? Is it grill safe? I am looking at the red handles. I like to finish off my paella in the ovenHi Tabitha, We do not recommend using this paella pan on the grill as it is too hot. This is oven safe to 350°F.Date published: 2019-05-06