Garcima 15-Inch Carbon Steel Paella Pan, 38cm

I had previously gotten the 18 inch version of the same pan a few months earlier and was so pleased with it that I got this one as well for much smaller gatherings. This pan will feed 8-10 people easily, depending on how much you put in it. That means between the two, I can easily feed 25 people or more.When receiving this pan, there are a couple of steps that aren't immediately made known, and these are very important to follow before making your first paella. Of course everyone will remove the sticker and most will wash the pan. BUT.... be sure to wash this pan with extremely hot water and lots of soap, making sure to flood the pan and wash it with a stiff cloth or a 3M cleaning pad, inside and out. There is a factory film on there that is easily removed and should be, but it takes more than a quick rinse out. I think it's part of the production process or something to help protect the pan till it gets to you. It's not going to make you sick, but just doesn't need to be in your food.Of course be sure to dry the pan immediately, preferably with a little heat to remove all traces of moisture before the next step. After the pan is dry, use a paper towel and rub a very light coat of shortening on the pan while it is still warm. I use Crisco. Then with a dry towel, wipe every bit of shortening residue off it. A slight film will remain. Do this inside and out to make sure it is well seasoned and protected from elements, and be sure to do this every time you use the pan for the next 5-10 times you use it. By then it will have started to build seasoning on it and you won't have to do it as often. However, I still put a little on my pan from time to time, and particularly if you know you aren't going to use it for awhile.This pan is pretty heavy duty and will hold up for my lifetime and more so long as you aren't throwing it around or bang it up too badly. Treat it with respect and it will serve you well for a long time. There are dimples in the bottom of this pan, and this is pretty typical of most top quality paella pans. I have never researched it in depth, but I have heard from several sources that it helps create the socarrat. “Socarrat” is that delectable, scrumptious crust that forms at the bottom of the paella pan when the liquid is rendered and the rice has reached its peak.This pan is highly recommended for beginners and paella experts.

This seems to be a run of the mill paella pan but the size seems more in line with what I wanted. It is not too large so that I don't have to make enough to feed 8 people. Since it will only be my wife and I and maybe another couple, this can easily allow one to cook four chicken thighs, some chorizo and enough shrimp for the guests. A good bottle of wine will make it work.

Yes, it rusts, it's carbon. Follow the instructions for care and you will be fine.I used the pan without seasoning it well and/or following instructions and have had no problems with the pan itself. My issue is using it over the gas it's spotty and difficult to get it heated evenly over two burners. That said, I burned the handle badly the first time out. This pan gets trashed, that's what it's for. Give no idea to having it out and pretty, it's meant to work.Because of the large width with the handles, very difficult to find proper storage. Really for the true cook only, not us single party people with no to little storage space.~Ms.Ali

It cooked my paella fairly well. After washing and following the care instructions carefully, it rusted. I tossed it. Going back to cooking my paella in the pan I have always used.

Just used this 15" paella pan for the first time and it worked out wonderfully! Does a great job with heat distribution but it isn't so heavy like cast iron that it's difficult to maneuver - a great balance of weight vs. heat distribution. It's a large pan, so if your burners are a bit spaced out like ours, you'll need to move the pan around a bit when you cook to evenly cook the paella. Like all untreated steel, it does require maintenance, i.e., don't use soap and make sure to apply a light coat of oil after cleaning. Also, you do need to follow the instructions prior to first use to take off the protective coating on the pan - just wash it with warm water first and then simmer water with some vinegar added for 10 minutes, clean and you're ready to use. The red handles worked well and stayed cool enough to move the pan around without oven mitts. We found that this size pan feeds roughly 6 people. Highly recommended!

I bought this pan to make Paella knowing that it wasn’t the “real thing,” and surprisingly it did a fantastic job. I did the Paella in the oven at 375*F and not outside over an open fire, but I think it will do a great job there as well!I also used it as a pizza pan. It did a thin crust so crispy thin you wouldn’t believe it! It tasted so good. Then I tried doing a deep dish pizza in it. That was another success as well. That was done at 425*F as was the thin crust. Neither pizza was overloaded, so they baked at an even rate.Should you buy the pan for Paella or Pizza, you will not be disappointed. Great value for the money.

I seasoned this pan with oil in a 350F oven for an hour. The pan worked okay on our Weber grill. However, after the first use the pan rusted! I couldn't believe it! I rewashed and dried it completely but it doesn't look clean at all. It worked fine, but I'm disappointed in the pan.