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Paella Pan?

I'll be making a run at paella next weekend and was curious as to what pan I should purchase. I'm reading mixed reviews on most steel/aluminum pans. Lodge makes a handle-less 17 inch skillet that could work, but I'm not willing to spend $100+ on enamel coated cast iron. Not even sure cast iron is appropriate for paella. Open to any and all suggestions from you fine people. Thanks in advance. 

 "Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"

Med & XL

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