Machika13 inch Carbon Steel Paella Pan, 34cm Polished Steel Large Skillet From Spain, Great for Paella Parties Indoors, Outdoors, Camping & More, Imported Spanish Paellera, Made by Garcima

Perfect size for 1.5c of uncooked Bomba rice. You can push it up to 2c but you will likely have some spillage. The pan construction is solid and evenly distributes heat. Cleans up well though you will never get it shiny without scrubbing off your seasoning. Highly recommend.

I see a lot of reviews complaining about how this pan rusts and discolors after one use. News flash, this property is inherent to carbon steel as this alloy is around 98% iron and 2% carbon - a composition that is not much different from a cast iron and thus the requires very identical care. If you don’t dry and oil it after use, it will inevitably rust. The instructions on the packaging even tell you to coat the pan in oil after use. In addition, the discoloration or burning of the pan is actually a good thing - that is the pan being seasoned.What baffles me however, is that the manufacturer doesn’t mention anything about seasoning the pan. Seeing as this pan is carbon steel, I believe a lot of people are missing out on what could be a 100% non stick pan that will surely outperform its enameled counterpart. I could fry an egg on my paella pan and it might sue me for slipping and falling. I have included my seasoning process at the end of this review.As for cooking, I recommend throwing this pan into a screaming hot Weber charcoal grill and for three reasons: 1) the pan isn’t flat, 2) a good paella requires serious BTU, and 3) charcoal imparts a nice aroma into your dish. You can control the heat by moving the charcoal around or by temporarily removing the pan from the heat.To properly season this pan, in the weber grill:1) First follow the instructions on the packaging which tells you to boil and wash off the coating that the pan ships with until it is bone dry. This coating prevents the pan from rusting while in storage.2) Again, heat the pan until bone dry.3) Remove the pan from the heat. Then using an oven mitt and a paper towel, carefully coat the entire pan with a very thin layer of a high smoke point cooking oil (I prefer canola). Yes this includes the underside of the pan. Remove any excess oil as thick patches of oil will turn into a sticky patch.4) Return the pan to the heat. After a few seconds you should see vapor being released as the oil polymerizes onto the carbon particles on the pan. If your pan is turning black you are doing it right.5) Repeat this process 3-5 times.6) Let the pan cool off7) Apply one final thin coat of oil and hang the pan for storage.You should only have to season the pan once but it never hurts to re-season from time to time. With that said, this pan is EXTREMELY high maintenance but as with any good cast iron or carbon steel cookware, it all pays off in the end. The more you cook with it, the more layers of seasoning you build and the more non stick your pan will become.Good luck!

I purchased this to go camping for a few reason the one the lack of a long handle makes it easy to packTwo it has no non stick nonsenseThree when looking for carbon steel skillet it was very affordableNow that I have it I find it far heavier then what I was expectingThings I don't like is the dimpled surface and I wish it was smooth for those who have complained about rusting you have to care for it like the steel pan it is

Somos valencianos en USA, y búscabamos el típico caldero para continuar con la paella de los domingos. Este nos va genial. A saber, es un caldero bastante pesado, por el material.

First off, not sure how Amazon can have business with such vendors with terrible cheap product. But NEVER again will I attempt to order any type of pot or pan through Amazon because this absolutely made me look bad & gave me major anxiety !!I ordered this pan to make a Paella for my moms surprise 60th birthday. I have an electric stove top & it didn’t mention that perhaps it wouldn’t work on this kind of stove top. 10 mins in of cooking THE RICE STARTED TO STICK AND BURN! my aunt and I panicked (because that smokey smell sticks to the food) we thought quick to transfer it to another pan and set this paella pan to the side. I didn’t even get to use this cheap pan thoroughly. By the end of the night we took it off the stove to only find out THE WHOLE THING HAD RUSTED IN A MATTER OF 5 hours !!! it stained my stove top & the whole entire pan oxidized immediately. It almost grossed me out to think I had the food on that at one point. Sucks the presentation of the paella looked really cheap for all that money spent on that seafood for a special occasion. Anyway this is my advise & hope that someone reads the reviews before they purchase this. Cause clearly I didn’t.

This works pretty great. Would rather have cast iron but couldn’t use that on my stove. It made great paella the first time

The first time I used this pan I wasn't impressed. The second was better, the third was better, so on and so forth. Then the cleaning: Clean it like you would clean cast iron. (There are many different opinions on how to clean cast iron, use whatever works for you. For me: I never use soap, just a piece of chain mail and running water.)This is the only way to make Paella. I love this pan.For the 15 inch pan: It seems that about 375 to 500 grams of bomba rice is the right amount to use for this pan to get the ideal socarrat to rice ratio. For me. ymmv.

Looked good out of package, used once and the pan is ruined. Low quality but good for one time use. After cleaning pan rusted and burned through in the center.

Me gusta mucho

Produit conforme à la description en tous points. Très satisfait!

待てど暮らせど商品は届かず、お届けメールも無く、履歴確認をしたら配送済みになっており、出品者に問い合わせると、数行の言葉で謝罪すら無かった。それどころか誤配しました、と言っていました。高額商品だったので、直ちに返金を要求し相手もすぐメール上では了承ましたが、未だ確認はできでいません。外国製品の購入は不安だと感じました。とても残念です。

Excelente material, resistenteHermoso

Great product....never wore my first one out, it's for 4 people, so purchased the 2 person one to have on hand.