Concord Premium Stainless Steel Paella Pan with Heavy Duty Triply Bottom (16″ (40 CM))

Face it, that 12″ pan that works for 1 or 2 of you really isn’t going to do the job when you have a crew over. Paella works best when you don’t crowd the pan. Stacking stuff up 6″ tall in the middle of that 12″ pan is probably not going to work very well. You *need* a big pan for a crowd.The down side is that there simply is no way to fit a 20″ pan on your kitchen stovetop burner. Heat distribution is good, but it’s not *that* good ….:) ). Unless your oven is way oversized, you can’t shove it in the oven. You need some sort of big burner. Figure out where that is going before you buy the pan !!! A multi ring burner is a really good idea. The “L 40” types seem to work pretty well with this pan.Cleanup is no better / no worse than any stainless steel pan. It’s not teflon. The advantage of this pan over carbon steel is that this one isn’t going to rust in storage. You also don’t have to worry about blasting the seasoning off like you would on the carbon steel version.Are riveted handles better than welded on handles? That debate can take up a few thousand pages. These handles are solidly attached to the pan. Are the rivets easier to scrub than the weld marks? neither one is perfect in that regard.To me the big plus for this pan is the heat distribution. Even with a good burner, you want to keep things uniformly hot. That’s been easier with this pan than with the lighter weight stuff. Fewer issues to deal with during a big cook is *always* a good thing !!