The most important difference is the shape of the bottom of the pan. The rounded bottomed, i.e. wok-pan is used to prepare wok-dishes (previously cut from raw material) and the shape of the bottom enables to mix the components fast. Wok-pan is for working at high temperature so that food would be ready fast and no steaming effect would incur. Paella pan has theflat bottom enabling to prepare different dishes both from raw material as well as from pre-cooked raw materials. The flat bottom of the pan enables to keep the food warm, as it excludes the effect where the liquid spreads to the middle of the pan and the remaining part dries the food. While heated, the bottom of the pan becomes slightly hollow in the middle.