MINERAL B Carbon Steel Paella Pan
Carbon steel, shaped for socarrat, not steam
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Wide and shallow the way a paella pan needs to be, so rice cooks in a thin layer instead of steaming in a mound. Carbon steel heats fast and holds it, which matters when you’re chasing that crust on the bottom without scorching the top. Comes with the beeswax coating De Buyer ships all their carbon steel with, so you season it yourself before first use and it only gets better with time on the burner. Sloped low sides let liquid reduce down instead of pooling, and the bare metal takes higher heat than a nonstick pan would tolerate. Not dishwasher stuff. Dry it, oil it, hang it.
On a line, thin carbon steel earns its spot because it responds fast when you need to back off heat or push it, and a shape this shallow is built for the actual mechanics of paella: even contact, quick evaporation, a real crust where the rice meets metal. It won't forgive neglect, but it will outlast the coated pans that warp or flake after a season of service.
