The professional one. Garcima's Pata Negra is the workshop's restaurant-grade line — thicker, heavier, built for the kind of daily use that destroys lighter cookware. This is the induction-ready version of the polished paella: same bare polished carbon steel surface that develops patina with use, but with an engineered sandwich base that works on every heat source in a modern kitchen, including induction. The pan that lets a kitchen with an induction cooktop cook proper paella for the first time.
Thirty-four centimetres across — paella for 3 to 6 people depending on rice layer depth. The same shallow profile and traditional shape Garcima has been refining for a hundred years, in the construction grade serious kitchens specify. Compatible with gas, electric, vitro-ceramic, induction, and oven. Built in Valencia. Built to last.
Features
- 34cm diameter — paella for 3-6 people depending on rice layer thickness
- Pata Negra professional grade — thicker, heavier construction built for daily commercial use
- Induction compatible sandwich base — engineered ferromagnetic bottom works on every modern cooktop including induction
- Bare polished carbon steel surface — the traditional finish that develops patina with use
- Gas, electric, vitro-ceramic, induction, and oven safe — full multi-source compatibility
- Hand-made in Valencia, Spain — Garcima's restaurant-grade professional line
Serving Guide
- Thin rice layer — serves approximately 2
- Medium rice layer — serves approximately 3-4
- Full rice layer — serves approximately 6
Care
- Season the cooking surface before first use — rub with vegetable oil and heat to develop the protective layer
- Hand wash in warm water with mild soap — never dishwasher
- Towel-dry immediately after washing
- Rub the inside lightly with vegetable oil after drying to prevent rust
- If rust does appear on the cooking surface a few passes with steel wool removes it cleanly
- The pan will darken with use — this is the patina, not damage