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 November 14. 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., Eastern time, 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 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: 2017-02-13Rated 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: 2016-08-10