Hey there! If you're trying to decide between the Mauviel M'Steel paella pan and a cast iron one for heat distribution, here's the scoop based on what we've found.

The Mauviel M'Steel Black Carbon Paella Pan is praised for its fantastic heat distribution, which is crucial for making authentic paella. Getting an even heat is key for creating that amazing socarrat—the crispy rice at the bottom. Our research shows that the carbon steel material of this pan heats evenly across its wide 14.2-inch surface, making it a dependable choice.

Cast iron pans, on the other hand, are known for their heat retention, but they can take a while to heat up and might not distribute heat as evenly as carbon steel. This difference might matter when you're aiming for that perfect crispy rice or need precise temperature control.

Plus, the Mauviel M'Steel is super versatile. According to the manufacturer's description, you can use it on various cooking surfaces, including induction, gas, and electric stoves, and it can handle oven temps up to 680°F. So, whether you're cooking on the stovetop or finishing up in the oven, you're covered.

According to our research, people really appreciate this pan's even heat distribution, with many mentioning improved cooking results. And that flared rim? It's great for evenly evaporating liquids, which helps you get the right texture for paella.

So, if even heat distribution is your main concern, the Mauviel M'Steel pan is a solid bet for making excellent paella. It gives you that nice, uniform cook and helps achieve that beloved socarrat, possibly giving you a bit of an edge over cast iron when it comes to this dish.