Garcima Traditional Steel Paella Pan (32 inches/ 80 cm)

Great product. Material is perfect for burning. Easy to carry and manage for cooking.

My family is from Spain and I have been cooking paellas and "arroces" ever since my grandmother in Alicante, Spain taught me how to over 35 years ago. I own various sized paella pans and burners to cook them on depending on how many people we're feeding. This is the largest pan in our arsenal. We purchased it for the large gatherings we have in the summer. It performs like a traditional paella pan should. It's made of plain polished steel (as opposed to the enamel covered ones or, God forbid, less durable non-stick surfaces). It's sturdy and the metal isn't as thin as some of the cheaper options out there. I was actually surprised at how economically priced this pan was considering the quality and size. To be honest, I have other pans made by this company so I sort of knew what to expect, but I was still surprised I could buy a pan this large at this price point. I gave it 3 stars for "Easy to Clean" but not because of any quality issue with the pan itself, it's just so big that it's hard to find anywhere indoors to clean it without manhandling it over your sink. Also, if you are authentic about your paella or arroz making, then you'll probably develop some of that wonderful caramelized rice at the bottom of the pan (socarrat) that is sort of a chore to clean up from anything but a non-stick pan (which I would not recommend). All in all this is a great paella pan for larger groups.

I was not expecting this kind of product for the price. It is heavy-duty, very well made, and a perfect paella pan. The lip is is perfectly rolled, the handles are substantial, and it is flat as glass. There's nothing about this I don't like. This is the 32" version and made of heavy gauge carbon steel. And like all carbon steel pans it will require some loving care. It needs to be stored indoors, kept dry and oiled to prevent rusting. In fact it needs to be cared for like a fine carbon steel wok. If done it can last several lifetimes. Highly recommend.

We have a genuine Garcima (made in Valencia, Spain) outdoor gas paella cooker and I use these Garcima pans with it.This is my largest paella pan to date. Though I sometimes consider buying a 34 inch version.Before you read any further or read other reviews please understand the material at play here. This is carbon steel NOT stainless steel. Chefs and cooks in commercial kitchens are well aware of the differences. Carbon steel pans are used in many many restaurant kitchens. Carbon steel should be well dried after use and ideally even coated ever so slightly with oil ( I use olive oil). Less maintenance than cast iron but similar idea. Stainless steel doesn’t rust but it is also much heavier and the two types of still have very different heat characteristics.This carbon steel pan is already pretty heavy at 32 inches (81+ cm) by itself let alone when you add rice and all the ingredients. When cooked, the paella pan must be carried by two people.I like the way it conducts heat, I love the dimples on it to help cooking, and I love the still developing patina.We’ve made some very tasty paellas with this pan. And more importantly we’re making excellent memories with family and friends.

This pan is very nice and behaves well for all types of cooking. The thickness is good and the quality of the metal is good. The handle coating has also been done well. So long as you understand how to prepare, clean and otherwise care for carbon steel, you should be pleased with this pan.I've used it for cooking paella and frying meats etc. over a propane paella burner, a single propane stand burner and over charcoal grills and the pan has done well in all cases. You do need to pay attention to the heat and make sure that you don't overheat one part of the pan and not others as this can lead to some warping... but again, as I noted above, as long as you know how to deal with carbon steel, you should have no issues with this.

I'm using this outdoors on an open fire, sitting it on a fire pit ring. I like the heavy-duty construction of the handle rivets. The handles are solid and can support the weight of the pan if you need to lean it vertically against a wall. make sure to knock down any flames and spread the coals to get even heating. Cleaning is fast with a garden hose and a flat metal scraper.You will want to get a long handled cooking paddle with this order for sure. Otherwise, your back will be sore from the bending. I use a 36" Bayou stainless steel stir paddle.Make sure to treat the cooking surface with cooking oil IMMEDIATELY after cleaning to prevent rust spots. I had rust showing up the next day after I forgot to clean it once. It was an easy fix though; scrubbed with cooking oil.

Big and very good quality

Perfect size to cook a nice paella, and well made