Garcima 13 1/2-inch Pata Negra Restaurant Grade Paella Pan, 34cm

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. 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.

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.

Love this pan, perfect size for 6 people or 4 big eaters. Follow the care instructions after use and is in great shape.

I needed this for our son’s upcoming dinner before the wedding. They are of a very high quality and will make absolutely fabulous paella cooked on BBQS in our backyard! I like their weight and the fact that it’s anti adhesive

First picture - it’s condition after using two times. Just read a manual how to clean it. Always dry well and apply oil after using to store it properly. Really great pan that will last a lifetime.