I don't know enough about cassoulet to comment, but it seems a fair comparison.

What I did have in mind is 'dolsot bibimbap'.

I can put rice into a Korean heated stone pot (dolsot) and eat it from there and it will have a delicious brown crust. But that doesn't make it 'socarrat'.

Even if you don't read Spanish, this page shows a guide for the optimum size of paella pan to cook a particular serving size with:
http://www.lapaella.net/el-recipiente.aspx

A paella cannot be made more than a certain even thickness deep. Whatever it is that is coming out of a wok, no matter how nice it is, cannot be paella.
And, I would have thought it goes without saying that not all rice cooked in a paella is paella, even if a Zaragoza based supermarket charges 7Euros for it and calls it as such. If you haven't seen it already, I created a thread warning people that most of the so-called 'paella' any visitor would come across in Spain is mediocre or crap.