Garcima 24-Inch Carbon Steel Paella Pan, 60cm

Impossible to remove without damage the surface of the pan.

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!

Tips others have shared. When cooking proteins first, use a lower heat to avoid the pan warping. When you add the liquid (before rice) turn up the heat, the higher heat is needed to properly evaporate the liquid and produce the "crusty" bottom. Make sure to size your pan to your serving size. I ordered the 24" and made enough EASILY for 10 people, the bomba rice is VERY heavy. I plan to get a 4 serving pan as well for smaller meals. The only part I don't like is trying to find the ingredients. . . I try to support my local stores first, but ended up ordering special seasonings here on amazon. and the most important tip . . get a paella burner. I watched my BIL struggle with heat due to using improper heating sources. The smaller the paella pan the easier it is to cook. The larger the pan, the more important to have the proper heat source. I am still learning a lot and keep reviewing many other videos and recipes.

Me ha gustado mucho, es mejor de lo que aparece en la foto. Calidad y durabilidad. Aunque para mi lo más importante fue el servicio al cliente, tuvieron un detalle conmigo que merece la pena compartir. No quedaban existencias del producto que pedí, pero, me contactaron rápidamente y me ofrecieron una alternativa mejor, asumiendo ellos los gastos. Fueron eficientes, resolutivos y muy amables. Producto y vendedor altamente recomendables.

No las dejes a remojo o se oxidarán, sécalas bien cuando las friegues. Luego dales una cucharadita de aceite y lo restriegas con un papel en su interior. Son las mejores porque NO te vas a comer material alguno de la paellera, al contrario de lo que sí ocurre con otras de otro material

Di ottima fattura ed adatta per ogni tipo di paella, dalla valenziana alla alicantina, riuscita perfetta della cottura!!