---
product_id: 230688750
title: "Polished Paella Pan, Professional-Grade Carbon Steel Skillet for Authentic Spanish Cuisine, Durable Carbon Steel Pan with Even Heat Distribution, Convex Design, 18 inches/12 Servings"
brand: "machika"
price: "€ 121.83"
currency: EUR
in_stock: true
reviews_count: 13
category: "Machika"
url: https://www.desertcart.hr/products/230688750-polished-paella-pan-professional-grade-carbon-steel-skillet-for-authentic
store_origin: HR
region: Croatia
---

# Compatible with gas burners & open fire 18-inch, 12 servings capacity Superior heat conduction & even cooking Polished Paella Pan, Professional-Grade Carbon Steel Skillet for Authentic Spanish Cuisine, Durable Carbon Steel Pan with Even Heat Distribution, Convex Design, 18 inches/12 Servings

**Brand:** machika
**Price:** € 121.83
**Availability:** ✅ In Stock

## Summary

> 🥘 Elevate your gatherings with the ultimate paella pan—because every meal deserves a standing ovation!

## Quick Answers

- **What is this?** Polished Paella Pan, Professional-Grade Carbon Steel Skillet for Authentic Spanish Cuisine, Durable Carbon Steel Pan with Even Heat Distribution, Convex Design, 18 inches/12 Servings by machika
- **How much does it cost?** € 121.83 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.hr](https://www.desertcart.hr/products/230688750-polished-paella-pan-professional-grade-carbon-steel-skillet-for-authentic)

## Best For

- machika enthusiasts

## Why This Product

- Trusted machika brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Master the Socarrat:** Premium polished carbon steel ensures authentic, crispy bottom crust every time—impress your foodie friends with perfect paella.
- • **Even Heat, Every Time:** Dimples on the pan’s surface guarantee consistent heat distribution—no more unevenly cooked rice or seafood.
- • **Seasoned to Perfection:** Build a naturally non-stick surface with proper seasoning—unlock the full potential of carbon steel cookware and join the elite circle of paella pros.
- • **Serve a Crowd in Style:** Generous 18-inch diameter fits up to 12 servings—perfect for your next dinner party or garden event.
- • **Versatile Outdoor & Professional Use:** Designed for gas burners, open flames, and professional kitchens—take your culinary skills from backyard to restaurant-grade.

## Overview

The Machika Polished Paella Pan is an 18-inch professional-grade carbon steel skillet designed for authentic Spanish cuisine. Its polished surface and dimpled design provide superior heat conduction and even cooking, ideal for creating the perfect socarrat. With a capacity of 12 servings, it’s perfect for parties and professional use on gas burners or open fires. Requires hand washing and regular seasoning to maintain durability and develop a natural non-stick finish.

## Description

Machika Valencian Polished Steel Paella Pan is a skillet made with high-quality thin carbon steel with a polished finish. Designed with built-in handles to ease transportation and handling. Has dimples on its surface for even cooking. Due to its material, needs extra care and maintenance. Be sure to dry your carbon steel pan very well after washing. Avoid air drying. After that, seal the surface with a bit amount of vegetable oil. This pan is not suitable for use in dishwashers, induction stove-tops, or ovens.

Review: To these complaining about rust, do yourself a favor and learn how to properly care for carbon steel - 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 off 7) 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!
Review: Great, but see pictures and read description before use - This is a great product, to make good food, so you need to ne a good owner too. If you are a mess or don't know how to fry an egg, you better wait for your paella in your next summer vacation in Valencia. Before the first use (not negociable): First thing to do; (1) Boil water in the pan. (2) Wash it with soap as if you just cooked in it. Season your pan: (1) Lightly coat the pan with oil. I used canola. (2) Put in the over at 450° F for about 30 mins, until you see that the olcoat of oil is not shiny anymore. (3) Repeat steps 1 and 2 at least 3 times. The more time the darker your pan will be. I did 3 coats total. (4) Let it cool off in the oven after your last coat. Once cold, oil again and store as much time as you want. When ready to use: (1) Heat your pan for a few minuted before start cooking. (2) Don't scratch with pointy tools. If so, you will have to season again soon. After every use: (1) Clean right after you eat your parlla. Don't let it seat overnight. And wash by hand. Don't scratch too hard, but don't need to be ultradelicate. (2) Once totally dried, spread a thin coat of oil as you did in the last step once coated. Do this every time that you wash your paella pan. The pictures and videos that I am sharing are from August 2025.

## Features

- 🥘 CARBON STEEL PAN: Valencian Polished Steel paella pan is manufactured with premium long-lasting carbon steel. A durable, sturdy, and well-made paella pan. This material is ideal to create a perfect socarrat.
- ♨️ ENJOY GREAT HEAT CONDUCTIVITY: The polished steel paella pan offers great heat conduction thanks to its thin material. Dimples on its surface help to cook every dish evenly.
- 🍤 COOK AND SHARE YOUR FAVORITE DISHES: Make delicious rice, pork, meat, vegetarian, seafood recipes, and, more in this carbon steel skillet by Machika and enjoy up to 12 servings. Use it at parties, restaurants, garden events, during camping days, and more.
- 🔥 USE IT IN MULTIPLE COOKING EQUIPMENT: This Valencian paella pan is suitable for paella gas burners, open fire and professional gas range kitchens. You can use it on any stove that fits the base of your pan. Don’t use it in ovens or induction stoves.
- ✨ MAINTAIN THAT BRAND NEW-LOOK: To avoid rust, make sure to dry your carbon steel pan very well after washing. Avoid air drying. After that, seal the surface with a bit amount of vegetable oil. It is normal for the pan color to turn dark after use. Not suitable for dishwasher.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B085H9MFFB |
| Additional Features | Polished Steel |
| Best Sellers Rank | #149,086 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #32 in Paella Pans |
| Brand | Machika |
| Brand Name | Machika |
| Capacity | 100 Grams |
| Coating Description | Uncoated |
| Color | Silver |
| Compatible Devices | Gas |
| Customer Reviews | 4.1 out of 5 stars 2,472 Reviews |
| Global Trade Identification Number | 00850010901305 |
| Handle Material | Carbon Steel |
| Has Nonstick Coating | No |
| Included Components | Paellera |
| Is Oven Safe | No |
| Is the item dishwasher safe? | No |
| Item Weight | 4 Pounds |
| Manufacturer | Garcima |
| Manufacturer Part Number | 00850010901305 |
| Material | Carbon Steel |
| Material Type | Carbon Steel |
| Metal Type | Carbon Steel |
| Model Name | Polish Steel |
| Model Number | P-20000-I |
| Product Care Instructions | Hand Wash Only |
| Recommended Uses For Product | Cooking various dishes, suitable for parties, restaurants, garden events, and camping |
| Shape | disk |
| Special Feature | Polished Steel |
| Specific Uses For Product | Outdoor cooking, professional settings, large quantities |
| UPC | 850010901305 |
| Unit Count | 1.0 Count |

## Product Details

- **Brand:** Machika
- **Capacity:** 100 Grams
- **Color:** Silver
- **Material:** Carbon Steel
- **Special Feature:** Polished Steel

## Images

![Polished Paella Pan, Professional-Grade Carbon Steel Skillet for Authentic Spanish Cuisine, Durable Carbon Steel Pan with Even Heat Distribution, Convex Design, 18 inches/12 Servings - Image 1](https://m.media-amazon.com/images/I/71HkBoq-BnL.jpg)

## Available Options

This product comes in different **Size** options.

## Customer Reviews

### ⭐⭐⭐⭐⭐ To these complaining about rust, do yourself a favor and learn how to properly care for carbon steel
*by P***L on December 26, 2022*

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 off 7) 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!

### ⭐⭐⭐⭐⭐ Great, but see pictures and read description before use
*by A***0 on August 11, 2025*

This is a great product, to make good food, so you need to ne a good owner too. If you are a mess or don't know how to fry an egg, you better wait for your paella in your next summer vacation in Valencia. Before the first use (not negociable): First thing to do; (1) Boil water in the pan. (2) Wash it with soap as if you just cooked in it. Season your pan: (1) Lightly coat the pan with oil. I used canola. (2) Put in the over at 450° F for about 30 mins, until you see that the olcoat of oil is not shiny anymore. (3) Repeat steps 1 and 2 at least 3 times. The more time the darker your pan will be. I did 3 coats total. (4) Let it cool off in the oven after your last coat. Once cold, oil again and store as much time as you want. When ready to use: (1) Heat your pan for a few minuted before start cooking. (2) Don't scratch with pointy tools. If so, you will have to season again soon. After every use: (1) Clean right after you eat your parlla. Don't let it seat overnight. And wash by hand. Don't scratch too hard, but don't need to be ultradelicate. (2) Once totally dried, spread a thin coat of oil as you did in the last step once coated. Do this every time that you wash your paella pan. The pictures and videos that I am sharing are from August 2025.

### ⭐⭐⭐⭐ Well made but gets rusted
*by K***A on September 26, 2020*

Well made paella pan, cooks evenly my only complain is that it gets rusted quickly. It must get treated before using or after cooking but no instructions were included with purchase. To avoid rust from surfacing, I treated the pan with butter right after I washed and dry throughly, then I stored the pan in a dry place.

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*Product available on Desertcart Croatia*
*Store origin: HR*
*Last updated: 2026-07-08*