16-Inch Pata Negra Restaurant Grade Paella Pan, 40cm

Dare I say life changing pan? My husband wanted to make paella after a trip to Spain, so he purchased this pan. Now it makes everything from paella to grilled cheese to street tacos in it. This pan is magic. It caught on fire once and still works great. If it were stolen in some sort of burglary situation I would demand that he buy another one.

Haven’t used this pan yet, but it is a beautifully made piece. If you’re considering this for induction cooking, please be aware that it’s only very mildly magnetic, which doesn’t predict good induction performance. For use with gas or electric burners it ought to be great as long as it doesn’t have hot spots.

I purchased a 40cm (16") Pata Negra Garcima paella pan and I'm delighted with it. It worked wonderfully and I was making perfect paella from the beginning (see photos). I already had some experience making paella with a smaller 13" carbon steel pan with a flat bottom and no dimples, but this professional version is better, since I was able to selectively cook the various ingredients. Note to all those purchasers who reviewed the Garcima carbon steel pans and gave them a 1-star rating because of the rust on the surface: these paella pans are not made of stainless steel--they will rust unless you dry them thoroughly after cleaning and coat them lightly with vegetable oil! Just read the instructions to avoid the rust and get rid of it!

I was about to give this paella pan 1-star until I read a 4-star review titled, "There are two lines of Pata Negra paella pans: Induction and Valencia!" I wish I had read his very helpful review before I purchased the pan. I had no idea there were two types of paella pans. I really wish Garcima would put that information in their descriptions and instructions. Several other reviewers, including me, thought the black-handled pans were warped or defective. They’re not. (See my note at the bottom.) I kept wondering why the sides of my pan didn't touch the stovetop. I learned from the other review that they are designed to have a depressed center, which means only the center of the pan touches on an electric glass/flat top stove. They are made of a thicker metal that resists warping over direct heat like a gas flame or open fire. The design also allows all the oil to collect in the center so that you can brown chicken. That makes sense because you need it to be really hot. Then you move the chicken to the sides of the pan or remove it to a warm plate. Then it’s important to lower the heat to a simmer before you made the sofrito. Low and slow cooking. So, I think once you understand how the black-handled pans work, you can have success. I made my paella with chorizo, chicken and shellfish. When I was cooking the chicken, most of the oil did run to the center and that’s the only place where the oil was bubbling. When I added the other ingredients, the “sauce” on the sides of the pan never heated up to even a simmer so I turned the heat up, which I should not have done. The very bottom layer of my rice burned, but only in the center. When you make the sofrito and add the rice, the heat needs to be at a simmer. Despite that, my paella actually turned out really nice. I did some reading about the red-handled paella pans. They are the traditional Valencia paella pans and have a flat bottom. They are designed to be thin so they heat up quickly. They seem like a better pan to use for an electric glass top. Note, the description says it’s not for induction cooktops. But it can be used over a grill or paella burner. But wait! There’s more! I just found where they mention the shape of the pan but it was like searching for Easter eggs. If you click on, “See More Product Details” then “Additional Details” then “Product Description,” the very last sentence says, “Please note: This paella pan does not have a perfectly flat bottom; therefore, it may not be ideal for induction or ceramic stovetops.” Garcima, this information would be much more helpful in the description at the top.

The review title says it all. When I unpacked the pan I was very happy with its appearance. Much better than anticipated. I haven’t cooked with it yet but can’t wait to see how my paella turns out. Being a seasoned cook I already know that the pan is going to make my dish superb. I like the weight of the pan and know my rice will crisp up on the bottom and make for a great experience.

Good pan.. Description was accurate. Bottom is heavy to spread the heat but pan is not to heavy to use like a cast iron pan. I seasoned mine in the oven at 475 degrees and it turned blue as would be expected. It did not warp. I plan on using mine for more than Paella and on a grill and open fire so i need the thicker bottom I wish the handles witch are nice would be more upright just for ease of use on a open fire but overall a nice pan

I purchased this pan two years ago and never used it, however, I did season it as recommended. I stored it wrapped in paper. Yesterday I baked a chicken dish and used the pan to serve. As I hand-washed it, I noticed an awful metallic smell and to my horror, black splotches all over the bottom of the pan! I used a paper towel to dry it immediately and it was full of rust. I wish I had read the many, many reviews that called out the rust problem. I have no recourse now that I am two years out from my date of purchase. I am just so upset with this. Why are so many people thrilled by this product and so why are so many disappointed? And to think, I never actually cooked with this but just used it to serve.

A friend, Olga, from Spain was in town and planned to make paella for a party. She was impressed with the quality of the pan and how it performed in the kitchen. Note - a lot of people complain about rust. That's just the reality of paella pans. They are not coated or stainless steel, so they rust. You have to season the pan before use (read the instructions - basically boil water in it and then wash it to remove any manufacturing grease or debris). Olga instructed me that after use, it is essential to wash the pan, immediately dry it thoroughly, then rub a light layer of cooking oil all over it, layer napkins or paper towel over the interior, and store it in a plastic, sealable bag if possible. Yes, high-maintenance, but the cheap pans are worse. This is a good one and just needs TLC.

Buena calidad

Great size, cleans up easily.

Nach anfänglichen Lieferschwierigkeiten (fairerweise muß man so kurz vor Weihnachten auch damit rechnen und der Verkäufer hat mich auch gleich kontaktiert und mir ein anderes Angebot mit einer vergleichbaren Pfanne gemacht, aber ich wollte genau diese Pfanne mit diesen Maßen;-)und ich muß sagen, das Warten hat sich gelohnt!!!! Die Pfanne ist super genial, echt klasse Qualität. Haben eine spitzen Paella darin gezaubert, die beiliegenden Rezepte waren auch sehr hilfreich.Alles in allem bin ich super zufrieden und verteile die volle Punktzahl:-).

Was exactly as I expected. But I had to work it out from other websites. The item does not show the size of the pan. I had to search for the model no elsewhere and then order it from you because you didn't specify the size of the pan.

Really good quality.