I've admired the pictures of Egged paella that Fidel and others have posted here, and last week cooked my my first paella with friends using an indoor oven and their huge pan (dinner was for 14, and we had leftovers).
I'm eager to try paella on my Egg because I suspect the oven version might be even better with some Eggsmoke. I've found Bomba rice locally but haven't yet bought a pan. There seem to be four kinds available:
(1) carbon steel, the most traditional
(2) stainless steel
Does anybody have any recommendations as to which kind? Nonstick always sounds good but I don't know if that interferes with the soccarat development. I'm thinking that one with handles oriented upward (as opposed to handles that stick out to the sides) might be preferable because it would maximize the size that can fit inside the Egg. Are there any features that I should look for that would make the pan less of a uni-tasker?
Thanks in advance!