What is special about a paella pan? This wide pan with sloping sides evenly cooks bomba rice in one layer. It’s also shallow so that enough liquid is used without making ingredients soggy. Carbon steel is the best material for paelleras as it heats up fast (perfect for creating crispy socarrat) but does not retain too much heat (to prevent overcooking). This pan can do more than just authentic Spanish paella. Use it for barbecuing, cooking bacon and pancakes, baking, stir frying and campfire cooking. Delicioso!