This pan somewhat resembles a wok, but the dish that is made in it is somewhat different from the ingredients to the spices to the method for cooking. The dish originated in the region of Valencia in Spain and it has slowly migrated the Northern and Southern Americas. People who have grown up eating paella know that the best part of the dish is the crispy rice crust that forms on the bottom of the dish just on top of the pan’s inner lining. The effect is achieved by turning the heat of the burner up to an extremely high heat just before the entire dish is ready to be served and letting the rice on the bottom cook until the scent of the rice starts rising up from the bottom of the pan. When it was first created tradition dictated that the dish was to be made over a fire of orange branches and pine branches and cones. The woods that were used in the fire gave the dish a very distinctive aroma that only paella has. Tradition also stated that the men of the village were to make the dish. Times have changed and women now make the dish as well, but little has changes in the basic ingredients.