Paella is the queen of rice dishes and the flagship meal in Valencia, Spain. Paella is more than rice, though, but the combination of veggies, meats, sausages and sometimes seafood becomes an authentic feast that just tastes like the Mediterranean. If you already know about paella, chances are you know about the shallow paella pan as well. But what is it, really? And do you need one?

Paella Pans can be small, suitable for making paella for two or huge, perfect to feed a crowd, but what they all have in common is their shape and build. Paella pans are shallow — they have a wide, dimpled surface that allows for fast evaporation, guaranteeing nicely seared ingredients and crispy rice.

The best paella pans are made of carbon steel, and they’re pretty thin; they’re incredibly heat conductive! Searing meat, sautéing veggies and cooking rice in this type of pan is easy, and you always get a lovely ‘socarrat,’ a charred crust on the bottom of the pan that gives paella its rustic and comfy flavor.

Paella pans can be bulky as well, so get one that fits your stove-top, considering the handles. And when it’s sunny outside, make your paella on the grill over an open flame! Paellas are never only about nourishment; they’re experiences that bring people together. If you don’t own a paella pan yet, get one — you’ll want to cook paella on every occasion, and that’s the beauty of it, you’ll be able to!