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

I was skeptical about how well this pan would perform. It is the first stainless steel paella pan I've purchased and used. It is built well. Is heavy, and made a very good mixed paella on it's first use. I'm very pleased with this pan. It is an excellent product, especially for the price.

This Paella pan is marvelous; it heats evenly- stainless steel, you can’t go wrong. Highly recommend this.

Induction "burners" have localized heating that requires very heat-conductive cookware, especially for frying. I have tried cast iron griddles, but they have a hot spot right over the induction coil, and the temp drops off rapidly, so the side of the pan is 50 deg cooler than in the center. My pancakes were cooked on near the center, but the edges were uncooked! This pan solves that problem with a conductive layer of aluminum (They don't reveal, but the pan is too light for a copper core). The temperature on the sides is only slightly cooler than in the center, and my pancakes are a success! Cleanup is easy because it is stainless. I wipe out excess oil and heat water with washing soda (sodium carbonate) for 15 minutes. Any residues simply dislodge or a few wipes gets them off. Oven cleaner can be used for the bottom or tough stains. I searched high and low, but I think this is the ONLY round stainless steel griddle with a heat spreading core that is NOT nonstick. Lots of non-stick options, but I wasn't interested. There are also some steel options, but the heat conduction is not as good. Gas flames distribute heat much better than induction. Good heat conduction is critical for griddles on induction burners! This griddle delivers, and at a very reasonable price.

I haven't used it yet as I just received it. But it looks like a solid, well-made pan. I was a bit surprised that the pan is only 17 inches at the bottom, not 20. It is 20 inches at the top. Maybe that's how paella pans are measured. Had I known this then I would have ordered a slightly smaller burner. Now, the flames will be at the very edge of the pan. For this I knock off one star.

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 !!

Great quality paella pan that heats evenly. Being stainless steel is an added bonus to prevent rust during storage. It is the perfect size for parties.

I had always wanted to make Paella and wanted to do it on my Kamado Joe grill. I decided on a stainless pan for ease of cleaning and avoiding rust as the pan would be used and stored outside. The 16" pan fit my 24" Kamado Joe grill perfectly. The bottom is extra thick to withstand the high heat without warping. Paella came out perfect the first time we tried it. Cleanup was not too difficult but it did require some soaking and scrubbing but the pan looks good as new after being used twice.

I normally cook on a 15” carbon steel pan but needed a bigger pan to handle a few more guests. The 20” pan works great with the inner and middle burners of the Garcia XL paella burner. Heat is distributed evenly and creates a great socarrat. The stainless means easy cleanup with a little Barkeepers Friend. Super happy with this pan.