Always toying with getting a 16" pan. My inclination, for performance, is to go with carbon steel ... saw two from Garcima (Made in Spain, so ya know it's the real deal?). One's affordable and the other's less so. The "restaurant" model weighs over 5lbs and the cheapie less than 3lbs.
And then there's enameled porcelain, SS, and I suppose aluminum.
I've read that the dimples help when removing the rice at the bottom, but not all pans have dimples.
As with most of my accessories, most don't see constant use, which is why I'm still considering the non-carbon steel options.
What say ye, and why? Thanks!