Paella & Deep dish pans

When it comes to iconic Spanish dishes, paella is up there with the best of them. This dish is typically made with rice, vegetables, and meat or seafood, and is cooked in a special pan known as a paella pan. Paella pans are usually shallow and wide, with two handles, and are made from a variety of materials including enamel, carbon steel, and cast iron.
Deep dish pans, on the other hand, are much deeper than paella pans and are typically used for baking pies, quiches, and casseroles. Deep dish pans are usually made from ceramic, glass, or metal, and have sloped sides to help prevent the contents from bubbling over.
So, which pan is better for making paella? In general, carbon steel or cast iron paella pans are the best option as they heat up evenly and retain heat well. However, if you don't have a paella pan, a deep dish pan can also be used. Just be sure to choose one with straight sides to help prevent the rice from sticking, and be prepared to add a little extra liquid to the dish as the depth of the pan will require it.