In addition to the traditional Spanish paella, this pan could be used for gratins. Its large surface and flared sides promote evaporation, accelerating cooking. Induction ready and oven-proof. Not dishwasher-safe and to be kept dry after use. Two riveted stainless-steel ear-shaped handles. Carbon steel cookware, in use for centuries, comes in two different finishes, either polished for visual appeal only or already preheated and therefore called black or blue steel. Upon heating up, both carbon steel finishes, made of 99% iron and 1% of carbon, will end up blackened. Carbon steel comes in different thicknesses. A heavy gauge ensures a better heat distribution throughout the pan, needed for searing and sautéing while a thinner gauge will meet the Cajun requirements type of cooking, browning meats and charring vegetables under high heat. This black steel paella pan is 1.5 mm thick or 16 gauge. It is induction ready and designed to withstand high temperatures. Prior to the first use, it must be seasoned and, in the process, will acquire natural non-stick properties. After use, it must be kept dry to avoid rusting. Carbon steel pans rusting can be undone with either specialized products or vigorous scrubbing and followed by seasoning. Carbon steel is not recommended with acidic foods. More detailed instructions come with each pan. It comes with a lifetime warranty.