The original. Garcima's Paella Valenciana Pulida is bare polished carbon steel — the same construction paella has been cooked in across Valencia for a hundred years, and what serious cooks reach for when they want the rice to come out the way it's supposed to. No coating, no shortcuts. Just heavy-gauge carbon steel that conducts heat fast and even, develops a natural patina with use, and gives you the proper foundation for socarrat that no enamelled or non-stick pan can replicate.
Twenty centimetres across — the smallest in the polished range, sized for an individual paella or a generous single share. Two steel handles with four rivets, hammered dimpled base for rigidity, traditional shallow profile that lets the rice cook in a thin even layer the way Valencian cooks insist on. Goes on gas, open fire, and into the oven. Built for restaurants and serious home cooks who don't mind a little maintenance for a pan that gets better the more it's used.
Features
- 20cm diameter, 35mm rim depth — individual paella size from Garcima's polished steel range
- Bare polished carbon steel — the traditional finish, conducts heat the way enamelled and coated pans can't
- Develops natural patina with use — gets better the more you cook with it
- Two-handle paella design — steel handles with four rivets, classic Valencian build
- Hammered dimpled base — adds rigidity and helps oil pool centrally for sautéing aromatics
- Suitable for gas, open fire, and oven — the traditional heat sources for paella
- Hand-made in Valencia, Spain — Garcima's flagship product line, made for generations
Care
- Season 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, a few passes with steel wool removes it cleanly
- The pan will darken with use — this is the patina, not damage