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

I moved from Spain to the US and bought this to prepare paellas at home on an electric stove. The 30cm size matches perfectly the area of the heating element and serves 3-4 people. The bottom is flat and thick, ideal for an electrical stovetop. The high temperatures of the oil darken the pan, this happens in paella pans made of steel and does not affect cooking or flavor. The carbon steel also feels more durable and less prone to rust compared to iron based pans I've had in the past. Note not all the sizes are flat. The larger ones are a bit convex and suitable for gas burners only. My review is for the 30cm size which is completely flat.

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!

Very easy to use, cook and serve. sturdy and good quality

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.

Quality paella pan! The carbon steel material does require more maintenance than an enameled steel paella pan, so just be mindful of the extra step to run the pan with oil after cleaning.

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.

Used it for the first time Excellent pan! Delicious Paella .Follow cleaning instructions before use.Pan is 16.25” wide and 20.5” wide at the handles and 2” deep.Big enough for 6 people .

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

Made several Paella's with Cuisinart's large red Paella Pan, getting crunchy caramelized Socarrat bottom at end always a problem as thin material and "teflon" coating, finally overdid it and burnet on bottom and no way to remove because of coating. So raised bar and bought this and larger 16" cheaper no lid pans for better heat distribution more robust scriptable surface. Used both once each, for increased effect, tried cooking both on outdoor gas Outland brand large firepit using natural gas (see pic of 16" pan), boiled too fiercely, need to raise, so finished on stovetop. 13.5" fed four hungry adults, could have fed 6. 16" is 40% bigger area and after starter fed 12 adults with side vegetable dish. As others said great heat distribution, but against included directions my wife washed smaller pan and set in rack to dry, and got thin patina of rust within 3 min. I re-washed and red and oiled immediatly as per instructions, perfect.

My first paella pan and I love it! Ideal for home-cooked paella, but remember to oil the pan before storing it away due to its carbon steel material.

Buena calidad

Love this pan, perfect size for 6 people or 4 big eaters. Follow the care instructions after use and is in great shape.

Making Paella, it’s a good size not too big, good for the oven