- Flat bottomed induction design
- Made in Valencia. Serves 4 People.
- Double gauge steel for durability
- Hand wash and coat with oil
- Changes color with use
- Size - 13 inch/34 cm
This line of Pata Negra pans is made from heavy gauge steel for a durable, long lasting pan that also makes a superior paella. Because it retains more heat, it will cook your paella more evenly. And it will not warp or change shape over high heat over time.
This carbon steel pan is made by a small family company in Valencia. They call it the Pata Negra in a reference to the nickname for Ibérico ham, the highest regarded food in Spain. The quality is superb, with heavy bolted handles.
All of our paella pans are made by a family in Valencia with over 50 years of experience in producing the finest cookware for paella.
Because it is carbon steel, with each use it will change color and take on the flavor of each paella you prepare, similar to an Asian wok. After each use it needs to be coated with a light coat of oil to prevent rust. If it does rust, simply scrub it with steel wool and it will be ready to use again.
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"Very sturdy pan. Thick steel bottom to spread heat. A good choice."
"Very well constructed. Thick body allowing for far more even heat dissipation. Riveted handles instead of spot welded providing far stronger attachment to pan body. I believe this pan to be of heavy duty restaurant quality and durability. "
"Great Paella Pan!"
"I was worried, because I have not had the greatest luck with any pans that need to be seasoned. This one is great! I bought it to use on my new induction stove and, after several uses, cleanings and seasonings, it is still perfect. I highly recommend it. "
"Worked great. Loved making the paella in it. "
"Great pan. Durable."
"Hands down my favorite paella pan of many, because of its gauge. Ideal for evenly cooking for two over a gas range, as if over a fire, with no need to use the oven as a crutch. This pan does have an identity crisis: There is no decent advice online for seasoning a carbon steel paella pan, because a true Spaniard's pan gets seasoned by accident through constant use. One can however read great advice on seasoning woks: Literally blacken the pan with very thin coats of lard (flaxseed oil only works for cast iron; it flakes off carbon steel), ideally with intervening food starches. However, it is physically impossible for a flat pan in this shape to withstand that intense heat without buckling; the sides don't get as hot, so they don't expand as much, constraining the expanding bottom which has nowhere to go without buckling. A concave pan buckles further; a flat pan buckles either way by chance. My two pans buckled both ways, and this one is now faintly domed. Unconventional, but this negates the usual tendency for the socarrat to char at the edge before setting in the middle, because the last remnants of stock are now at the edge. I'll embrace this happy accident, but don't kid yourself that this pan will be ruler flat after hard use. Don't hesitate; this pan is worth many times its price. "
"Used it for the first time and it was great."
"Great quality at great price."
"Very well made, heavy gauge, cleans up fairly easily AND at a good price. Must oil after washing as specified in the directions."
"Very good heat distribution. Store it with a thin film of oil. "
"This is a high quality pan. Its heavy bottom distributes heat evenly. I plan on buying another in a larger size. "