Garcima 13-inch Carbon Steel Paella Pan, 32cm

I love these pans. I have 2 medium and one large. I make one pan of vegetarian paella and one pan with chicken and sausage. (I use the big one if the in laws are coming.). Awesome pans and work well in the oven to finish off your meal.

I own a couple different sizes of these paella pans as they are durable, they cook evenly and they look good hanging on a wall in our kitchen. Remember that this pan is "carbon steel" so you MUST clean it after you use it. (Not exactly afterward but don't just leave it in sink for a day or two as Carbon Steel rusts. Barkeepers Friend and a fine Steel Wool pad will become your friends.If you find a Paella that's a couple bucks cheaper, personally I'd walk away from that deal and buy this brand. I bought ours via Amazon but sold through Paellapans.com. They were incredibly helpful getting me off on the correct foot, as it was all new to me and they are the pros.Ummmmm.... makes me want to cook some paella for dinner tonight!

This was the worst pan I’ve ever bought. I figuredthat it would be at least decent since they’ve made paella pans for so long but it was absolutely terrible. I’ve never received such a low quality pan in my life. It arrived with some disgusting coating on it that just became a sticky goo after boiling the pan in water per instructions. Then I finally used had to spend more money to nuke that gooey chemical with vinegar. Worst of all, the pan wasn’t even flat and the hot spot in the center ended up ruining my paella. I wouldn’t recommend this paella pan to anyone even on a budget.

Having lived in Spain, let me assure you this is the real McCoy. However, it did not come with the stated pamphlets and recipes, but it did come with a big sticky label that was difficult to remove. After removing it the hard way, with solvent and hard work, I found information on the Garcima website that would have probably made it easier:Before first use:To remove the label, heat the pan slightly. It will easily peal [sic] off. To properly cure your new pan, bring water to a boil in the pan. Follow this by washing the pan in warm water and mild soap. Immediately dry the pan with a soft cloth. Never allow the pan to air dry. Your pan is now ready for use. Next, rub a small amount of cooking oil on the inside surface of the pan. You are ready to cook. For storage of your pan, after cleaning, rub both the inside and outside of the pan with cooking oil and wrap in paper and store in a plastic bag. Store your pan in a dry place.My first use of the pan was on a wood fire. It left the outside of the pan black. It didn't seem to be worth it to try to clean it off, as this would have required the use of some kind of abrasive material and been a real chore. The inside of the pan is also discolored from cooking. Don't expect to keep it looking like it does in the photo. If that's what you want, then buy a stainless steel pan.

The first paella brunt, and it hard to clean the pan.When I start to use for the second time the pan its already change the color , to Coroted. I do not recoment this pan quality is bad you get what you pay for .the pan warped during stovetop cooking (despite being at a medium-high heat setting, not even full blast). Next time will level up and purchase the more expensive pan from another company.

I have this pan in different sizes. It is great for paella and the price is right. Don't waste money on a pricier one. You will get a great result with this one. Be sure and let it soak for a good long time after using it before you clean it. Your life will be better.

I am a paella aficionado. This is the pan you need and your carmenciata condiment. It is perfect to use in my oven top stove for up to 4 large servings. Make sure to season the pan before, watch a youtube video. Very good quality

I bought this pan to make farinata. It bakes @ about 450F. By the time it is done, the red paint on the handles melts and gets all over anything it touches; hot pads, oven walls, etc. What a mess. Buy one without painted handles!