15-Inch Carbon Steel Paella Pan, 38cm

I use this pan for boiling maple sap into syrup, which I realize is a very "off-label" use. Because of this, it will probably rust a little prematurely on me (it actually had already started just a little by the end of my first season). But steel wool should help that. I used it all last season and it was great. It's awesomely huge and well made (but not unreasonably heavy) and is the perfect size for boiling syrup over a propane stove. Best part is that it's stainless steel (not aluminum) which is what you want for boiling sap. It's large enough that the area that comes in contact with the flame is always covered with sap/liquid so that the metal does not overheat (this is the whole reason I bought this size), and shallow enough that the liquid evaporates very quickly (but not TOO shallow -- the sides are still tall enough to hold a few gallons at once, and once it boils down it is pretty easy to pour into a pot for finishing at the end). A great pan, and not just for paella!! :)

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.

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

The material on this PAN is really bad. Unfortunately I had not have a chance to use it until recently, and the PAN started to get rusty, the minute that I washed it. I used a special cleaner to remove the rust. But after the first use, the food tasted bad, and the PAN continued to get rusty after I removed the food. I ran out of time when I tried to return it. So, now I have to throw it away..

Works great! Everything you would expect from a Paella pan.

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, remove saute 2-3 onion (diced), 1 bulb garlic (crushed and chopped), 2-3 red pepper (Giant Red, Marconi, Jimmy Nardello, etc, diced) with olive oil add 2 large tomatoes (3-4 roma), diced cook down into thick sauce. then add rice and 1-2T paprika then add ~4c chicken/turkey stock (made from boiling water and chicken base paste) then put the chicken back in simmer 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.

Smaller than expected. Rice stuck first day we used. Need to season.

This pan has quickly became my favorite pan to use in the kitchen. Being carbon steel it transfers heat beautifully, but it also has enough thickness to be able to get a nice sear on a piece of meat. I commonly make frittatas in this pan and have never had any stick. And of course it makes fantastic paella, and looks great when serving for your guest. The recommended seasoning is a little light in my opinion. For any carbon steel pans I have, I always do the initial seasoning 3 times before I use the pan. I use the method of getting the pan up to ~200F to dry it out and help it absorb oil, then lightly oil the pan and stick it in a 500F oven for 1 hour. I let the pan slowly cool then repeat until the seasoning looks right. If you do this right, you won't need much more than touch up seasonings after this. Bonus note, in the summer after grilling I will grab one of my cast iron or carbon steal pans that needs some work and oil it up and place it in the hot grill after I finish cooking to use the heat from the charcoal to apply a layer of seasoning. Keeps all my pans looking real nice and being completely non-stick.

とても安かったので、友人の物も一緒に買いました。梱包もしっかりしていて、すぐ送って頂きました。 安くてもしっかりしていて、主人と２人で丁度いい大きさです。 子ども達が帰って来たときは大きめのものと、２人用の鍋、２つ使ってパエリアをつくりました。とっての赤がかわいく 皆喜んでくれました。

Took a couple of goes to get it seasoned right but now it's perfect paella every time

Produkt szybko zardzewiał.

Excelente paellera. Ya la utilicé y tiene excelente capacidad

Perfect paella pan for one hungry serving, well made, very sturdy. As long as you wipe it dry after cleaning and give a light coating of oil it should last a long time.