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.

Eighty centimetres across — large-event scale. Paella for 17 to 40 people depending on rice layer depth, cooked across the biggest paella burners or a serious wood fire. Four steel handles for stable lifting and carrying once it's full, hammered dimpled base for rigidity at scale, traditional shallow profile that lets the rice cook in the thin even layer Valencian cooks insist on. This is restaurant catering territory, village fiesta territory, the size of pan that gets photographed by guests when it lands on the table.

Features

• 80cm diameter, 80mm rim depth — paella for 17-40 people depending on rice layer thickness
• 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
• Four-handle design — steel handles with four rivets, built for stable lifting at this size and weight
• Hammered dimpled base — adds rigidity at scale and helps oil pool centrally for sautéing aromatics
• Suitable for large paella burner and substantial open fire — only the dedicated heat sources can drive a pan this size
• Hand-made in Valencia, Spain — Garcima's flagship product line, made for generations

Serving Guide

• Thin rice layer — serves approximately 17
• Medium rice layer — serves approximately 28
• Full rice layer — serves approximately 40

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

Note on Heat Source

At 80cm, this pan needs a dedicated large paella gas burner or a substantial wood fire. Standard domestic and most commercial cooktops cannot heat a pan this size evenly. If you don't have the right burner set up, the rice will cook unevenly and the pan won't perform as intended. This is a tool for serious catering and event cooking.