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.
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This item: Garcima 16-Inch Pata Negra Restaurant Grade Paella Pan, 40cm
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From the manufacturer
We know our craft.
Since the early 1900’s, we have been honing our craft, producing top quality paella pans in our hometown of Valencia, Spain.
Our passion is paella.
Paella is an art and our authentic paella pans help you create an impressive masterpiece.
Spain is our home.
Our paella pans have been in marketplaces all around Spain for generations.
Welcome to our table.
Paella isn’t just a rice dish to our family--it is a shared experience. Savor it.
Perfect your paella.
Get Creative.
Find your best fit.
Indoor or Outdoor?
Carbon Steel
|
Enameled Steel
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Pata Negra
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Stainless Steel
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Flat Bottom Stainless Steel
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|---|---|---|---|---|---|
| Customer Reviews |
2,059
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3,316
|
811
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159
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147
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| Price | $28.95 | $33.86 | $42.59 | $90.99 | $92.00 |
| Authentic paella pan. Made in Spain | ✓ | ✓ | ✓ | ✓ | ✓ |
| Requires some maintenance | ✓ | no data | ✓ | no data | no data |
| Maintenance free | no data | ✓ | no data | ✓ | ✓ |
| Most economical | ✓ | ✓ | no data | no data | no data |
| Can be used for induction | no data | no data | no data | no data | ✓ |
Product information
| Brand | Garcima |
|---|---|
| Material | Carbon Steel |
| Special Feature | Oven Safe, Gas Stovetop Compatible, Electric Stovetop Compatible, Heavy Duty |
| Color | Silver |
| Capacity | 1.41 Liters |
| Compatible Devices | Gas, Electric Coil |
| Product Care Instructions | Oven Safe, Hand Wash Only |
| Maximum Temperature | 550 Degrees Fahrenheit |
| Handle Material | Carbon Steel |
| Item Weight | 2 Kilograms |
| Is Oven Safe | Yes |
| Model Name | Garcima |
| Has Nonstick Coating | No |
| Is Dishwasher Safe | No |
| Recommended Uses For Product | paella, fajitas, omelets |
| Specific Uses For Product | Paella, Omelet, Fajita |
| Global Trade Identification Number | 08412595850403 |
| Product Dimensions | 20 x 16 x 2 inches |
| Item Weight | 4.4 pounds |
| Manufacturer | Garcima |
| ASIN | B000QYKK82 |
| Item model number | PN-16 |
| Customer Reviews |
4.4 out of 5 stars |
| Best Sellers Rank |
|
| Is Discontinued By Manufacturer | No |
| Date First Available | October 7, 2010 |
Warranty & Support
Product Warranty: For warranty information about this product, please click here
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Compare with similar items
This Item  Garcima 16-Inch Pata Negra Restaurant Grade Paella Pan, 40cm | Recommendations  |  |  |  |  | |
| Price | $42.59 | $99.00 | -16% $37.14 List: $44.00 | -9% $83.88 List: $92.00 | -7% $118.94 Typical: $128.00 | $65.00 |
| Delivery | Get it as soon as Saturday, Jul 12 | Get it as soon as Saturday, Jul 12 | Get it as soon as Saturday, Jul 12 | Get it as soon as Saturday, Jul 12 | Get it Jul 11 - 15 | Get it as soon as Saturday, Jul 12 |
| Customer Ratings | ||||||
| Sold By | JEMDADA | Amazon.com | Amazon.com | Amazon.com | The Chefs Collection | Amazon.com |
| capacity | 1.41 liters | 0.25 quarts | 0.94 liters | 2.37 liters | 2 ounces | 1.89 liters |
| material | Carbon Steel | Carbon Steel | Carbon Steel | Carbon Steel | Carbon Steel | Carbon Steel |
| diameter | 16 inches inches | — | 13.5 inches inches | 20 inches inches | — | 18 inches inches |
| has nonstick coating | ✗ | ✓ | ✗ | ✗ | ✗ | ✗ |
| dishwasher safe | ✗ | ✗ | ✗ | ✗ | ✗ | ✗ |
| oven safe | ✓ | ✗ | ✓ | ✗ | ✓ | ✓ |
| model name | Garcima | Karbon Steel Carbon Steel Paella Pan | Garcima | Garcima | Black Steel | Garcima |
Great - Heavy Duty - Absolutely Flat interior surface - Just what you would hope for...
Fits inside a Standard Weber BBQ - take out one grill completely and drop the 2nd grill down onto the burn plates directly - work at low heat on all three burners turning the pan (clockwise 1/4…) occasionally to be sure of no hot spots - cover with foil for the last 1/2 of the cook. The FragileRooster always recommend, If you’re doing fish or shellfish - add appropriately later in cook in order not to over cook - Great Pan - Heavy Duty - Absolutely Flat interior surface - Just what you would hope for... and because of the type of fast heating steel that it is - you need to always clean it thoroughly, then dry on the heat and then lightly re-season the entire unit inside and out with a bit of olive oil... as I stack other pans - I also add a layer of Saranwrap on the inside to protect its surface and keep it oiled - especially between far between uses .
Top reviews from the United States
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- Reviewed in the United States on December 31, 2024Size: 34cmVerified Purchase
I've had a 42 cm red-handle Garcima paella pan for over 30 years. It's almost always too big for the number of people I'm cooking for. It's the traditional Valencia shape and metal thickness: that is, it rocks on a flat surface, and you have to be very attentive to heat control because the metal is thin. It's a great pan; in fact, they're all great pans, but you should understand how they're different. The Pata Negra pans with the black handles are made of metal that's twice as thick as the traditional red handle pans. That means that the pan is more rugged, that it changes temperature slightly more slowly, and that it's somewhat less liable to get hot spots. Look at the product brochure I've scanned for you, and notice that most of the sizes are printed in black, but that four of them are printed in red. The red sizes don't rock when they're on a flat surface; they're made to be usable directly on an induction stove or a glass-topped range. The sizes in black have the traditional Valencia shape, where the middle of the pan is slightly depressed, the pan rocks, and you can't use it on an induction cooker without an adapter plate to turn it into a radiant cooking heat source. If they won't work on induction stoves, which are becoming increasingly popular, why keep making the Valencia shape? Because there are cooking techniques you can do with that shape that aren't possible if the pan is dead flat. The belly allows fats and juices to pool in the center of the pan. That means that you can use that part of the pan to color your proteins by frying them in oil, then push them up to the higher parts of the pan until it's time to start adding your rice and liquids. When the pan is completely flat, there is no particular place where the oils collect, so the way to use them is to brown your proteins a little at a time, grab the browned ingredients with a pair of tongs and put them aside on a tray to hold, and only after everything is nicely browned, then put everything back into the paella pan with the rice and the liquid. It's a different technique demanded by the fact that the pan has a different shape. Is this better or worse? Don't ask silly questions; just know what the attributes of the tool are. If you're always cooking on an induction stove, you'd be nuts not to get one of the flat bottomed pans. If you're cooking over a flame — gas, wood, or charcoal — both shapes will work for you, but you'll need to use different techniques on the completely flat shape than the traditional descriptions of techniques you may have read about when the demonstrator is using a pan in the Valencia shape . The important thing is to know that there is a difference, and to use a technique that will produce the result that you're looking for. By the way, there's a lot of whining in the reviews about the metal discoloring or rusting. If your pan doesn't end up black, it's because you don't use it. As for rust, after you've cleaned up, melt a little dot of lard on the clean, warm pan that you've just dried over your heat source, and use some kitchen paper to rub a thin film of lard all over the metal. My 30-year-old pan is black and mottled, and has never had a bit of rust.
There are two lines of Pata Negra paella pans: Induction and Valencia !
Reviewed in the United States on December 31, 2024
Images in this review
Top reviews from other countries
- CheesemakerReviewed in Canada on June 27, 2022
Dry & Oil Immediately
Size: 34cmVerified Purchase
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.CheesemakerDry & Oil Immediately
Reviewed in Canada on June 27, 2022
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.
Images in this review
- Mila B.Reviewed in the United Kingdom on May 5, 2024
Love it!
Size: 34cmVerified Purchase
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.Mila B.Love it!
Reviewed in the United Kingdom on May 5, 2024
Images in this review
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- Mark owenReviewed in Australia on January 5, 2020
Follow care instructions
Size: 34cmVerified Purchase - John HooperReviewed in the United Kingdom on August 24, 2018
Prompt delivery
Size: 30cmVerified Purchase
