MassdrpprA wide and low pan. All I have seen have two handles. Most are carbon steel. Some are cast iron (you'll pay about $200 for that from Staub or LeCueret). You'll have to season it like all carbon steel or cast. Matfer's has a bit of an odd way of doing it at their suggestion. This might be a bit of overkill as many people make paella with $30 15" pans. But Matfer's reputation is good and their frying pan was picked number one for carbon steel by America's Test Kitchen. They show the method Matfer's suggests for seasoning it on thier video on youtude.