For a grand feast, a celebration, or simply a Thursday night, Dennis Kehoe's 14" Paella Pan is the heirloom tool for the job. Forged by hand from thick 10-gauge carbon steel at his Central California Coast studio, the pan arrives pre-seasoned with coconut oil and ready to work. The wide, flat cooking surface and sloping mid-height sidewalls are purpose-built for paella: maximizing the contact between rice and heat, encouraging the socarrat — the prized caramelized crust at the bottom of a well-made paella — and providing enough volume for a generous, table-worthy spread. Two forged loop handles make it easy to move from heat source to table. Equally at home on any indoor stovetop, in the oven, or over an open flame outdoors. Carbon steel heats quickly, retains heat well, and develops a natural non-stick surface with regular use and proper seasoning. This pan will perform better the more it is used — and used hard. A serious piece of cookware that earns its place on the wall between meals and its spot at the center of the table when it matters.
