Should you choose carbon steel or stainless?

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Which is a better choice for a paella pan, carbon steel or stainless steel? Uncle Scott goes through the pros and cons of each while comparing and contrasting two Garcima paella pans.
Uncle Scott's Other Paella Videos:
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[@pacremodel9745]

As they say, buy once, cry once.

[@andregreen8040]

I have a Mauviel elite 5 ply s/s 16 in paella pan.
When cooking with it I never think about the cost of it, only how well it works and how good it looks and it’s going to last for ever. Buy once, buy well.

[@cubanmama4564]

I love my 20 inch Garcima stainless paella pan and have had it for years. It performs quite well. I have used it on a Santa Maria grill and on the paella burner. I also have a smaller enameled paella pan that performs as well and is easier to maneuver on the stovetop. In the end, it's about the right rice, the right technique and the socarrat.

[@curtismatsune3147]

Excellent overview and analysis as always. To me the versatility of stainless is the biggest consideration. When talking rice I just have to have heavy tomatoes as an option.

[@georgepagakis9854]

Nice video. I agree with you for the Stainless. The Carbon steel Garcima with the red handle are complete junk. I had 2 pans rust from the inside out and they where never used and where stored in plastic with oil. you cannot fix a pan that has a hole from the inside of the metal.
I bought the Carbon steel Garcima Restaurant grade instead and It is a lot better in quality and doesn't rust from the inside out. Never had an issue with the resto grade.
I think the regular ones are maid from garbage metals, I suggest anyone that is looking to get into Paella, Spend the money and get a stainless because if you buy Carbon steel you will end up throwing your money out the window and in the end it will cost about the same as buying a stainless.
I read reviews on Amazon where the stainless Paella warp or they don't heat up as fast as Carbon steel because of those low flame burners so I opted in buying one.
I do not use any acid when I cook on them. But I am going to get a Stainless so I won't have to worry about it anymore.
Did you notice any warping or slow to heat up with your Stainless?

[@garryhammond3117]

Thanks Steve - Enjoy your SS pan on that deserted island! - lol - Cheers!

[@UnCoolDad]

There are enamelled pans too.

[@UncleScottsKitchen]

Going on the shopping list.

[@andregreen8040]

Staub makes a nice one.

[@UnCoolDad]

@@andregreen8040 staub doesn't really make "paella pans" - they make round enamelled cast iron pans. Get a Spanish enamelled paella pan which is enamelled carbon steel.

[@markdale6104]

I'd make some crack about the paella pan being big enough to use as a raft to escape the island but I'm sitting here staring at a 15 liter Spring Swiss rondeaux pan and a 20 qt Le Creuset soup pot, so, yeah, nevermind.

[@UncleScottsKitchen]

20!! You'll never be in need of an extra bathtub!

[@roospike]

Pie-ya-a pans