The original. Garcima is the Valencia workshop most professional kitchens think of when they think paella, and this is the polished 46cm — the traditional bare-steel finish in the standard entertaining size, comfortable for twelve through a thin Valencian rice.
Bare carbon steel is the working surface that's been at the centre of paella since the dish itself. It heats fast, browns hard, and develops a seasoned patina over time that delivers the socarrat the dish is known for. It also rusts if you leave it wet — the trade-off you make for the bare-metal finish.
Built the traditional way: pressed carbon steel, dimpled across the base, with two riveted handles that hold their alignment under heat. The dimples strengthen the floor of the pan so it stays flat when the burner's running, and help the rice settle in the thin even layer paella wants. A 46cm pan covers roughly 12 portions of thin Valencian rice, 16 at a medium depth, or 20 stretched deeper for a heartier dish.
Features
- Pressed polished carbon steel — the traditional Valencian paella surface
- 46cm diameter cooks paella for approximately 12 to 20 portions depending on rice depth
- Dimpled base strengthens the pan floor and helps rice spread evenly
- Two riveted side handles for safe lifting at the line or table
- Compatible with gas burners and open fires
- Develops a seasoned dark patina with use that improves performance over time
- Made in Valencia, Spain
Serving Guide
- Thin rice (Valencian style): 12 portions
- Medium rice: 16 portions
- Full rice: 20 portions
Care
Season before first use: rinse, dry, wipe with a thin layer of vegetable oil, heat over medium until the oil just smokes, cool, and wipe out. Repeat once or twice for a stronger seasoning. After every cook, hand wash with warm water (avoid heavy detergent that strips the seasoning), dry immediately and thoroughly, then wipe with a light film of oil before storage. Not dishwasher safe. Not oven safe.
Safety
Not suitable for induction cooktops or ovens. When cooking over open flame, use a stable burner stand or trivet to support the pan. Use oven mitts when handling the pan at heat.