My paella pan serves its explicit purpose, but it's also small. Wanting to make a sofrito, as well some fish for paella, I ended up using an Emeril Lagasse signature stainless steel pan. Damned if it didn't work! It even led to some of that soccarat, the crispy rice that sticks to the pan bottom and is so delicious with paella.
In one of our first interviews from 2005, we invited Jacques Pepin into our kitchen. Years previously, Stir the Pots...