Garcima 15-Inch Carbon Steel Paella Pan, 38cm

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.

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.

The media could not be loaded. I got the pan in June 3rd 2024, but only got to use it for the first time in February 2025. I washed the pan before the use and this is what I got. The pan burned on medium heat and secreted very toxic smelling fume. I tried to wash it again and use it again. Same thing. It’s not a safe pan to use. Unfortunate my return window passed. I wish I could give a 0 star rating. I do not recommend buying this pan.

I ordered the pan, unwrapped it and noticed immediately that is NOT suitable for use on an electric stove because it does not sit perfectly flat on the surface. I returned it.

Nice pan - 15" (38cm) is huge! I use it with three burners on low on my gas stove. 1.5c of rice and 4c of chicken stock (from the can of paste) is the right amount of rice+broth for this pan. I almost missed the informational pamphlet on Paella which is well written and fun, "you want the rice to nestle up to its neighbors" and "socarrat is the key to Spaniards being such good lovers" or something like that.Update, after about 5-6 paella's here's what we do:brown 4-6 chicken thighs/legs, removesaute 2-3 onion (diced), 1 bulb garlic (crushed and chopped), 2-3 red pepper (Giant Red, Marconi, Jimmy Nardello, etc, diced) with olive oiladd 2 large tomatoes (3-4 roma), dicedcook down into thick sauce.then add rice and 1-2T paprikathen add ~4c chicken/turkey stock (made from boiling water and chicken base paste)then put the chicken back insimmer for about 30 min on the stove - spread over 3 gas burners on low.about 15 min before done, add ~1c fresh green beans + 1c frozen peas + 1 can beans (Butter (Lima), Cannellini, not Garbanzo)when the liquid disappears, turn off the heat and cover with foil for 5 minutes before eating.Lemon is nice if you have it.Note, I'm Norwegian, from the upper midwest, so I have no idea what Paella is suppose to taste like. My family likes the above though.

Esta es una excelente paellera. Si la compras para ti, verifica que las casi 20 pulgadas con todo y las asas quepa en tu estufa y donde pienses guardarla.No la compres para regalar, ya que después de usarla, el fierro de la paellera se va a oxidar y le va a dar un aspecto terrible. Aunque sigas las instrucciones de cuidado, después de usarla la primera vez, se va a transformar en un sartén feo. Así, fea, sera un sartén perfecto para hacer paella. Si el aspecto es un factor importante para ti, no la compres. Yo compré 2 pensando que podía cocinar 2 paellas a la vez, pero en la estufa no entraron las 2 simultáneamente, Se me ocurrió usar la segunda como "tapa" volteada sobre la primera, y resulto una perfecta solución y no tuve que usar papel aluminio para tapar la de abajo. Por algún motivo, la segunda paella fue mejor que la segunda, usé los mismos ingredientes, la única diferencia fue que el sartén ya no era nuevo. No lo se, tendré que hacer mas paellas para saber si el sabor mejora en cada uso. Disfruten la paella en estos tiempos que se tiene que estar en casa encerrado, es un excelente motivo para disfrutar la cocina juntos.

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.

I seasoned it a few times just like i do for my cast iron . Can feed 6-7 people .