The original. Garcima is the Valencia workshop most professional kitchens think of when they think paella, and this is the enamelled 50cm — the size that takes a full table of guests through dinner and still leaves room for the rice to spread in the thin layer paella wants.
The vitreous enamel is what separates this from the bare polished version. Where polished carbon steel needs seasoning, careful drying after every wash, and a watchful eye for rust, the enamel just wipes clean. Gas-stable, open-fire-stable, oven-safe to finish, and immune to the rust that catches bare carbon steel out.
Built the traditional way: pressed carbon steel, dimpled across the base, with two riveted handles that hold their alignment under heat. The dimples aren't decorative — they strengthen the floor of the pan so it stays flat when the burner's running, and they help the rice settle in the thin even layer that's the whole point of paella.
For service, a 50cm pan covers roughly 14 portions of thin rice (the Valencian style), 20 portions at a medium depth, or 25 stretched deeper for a heartier dish.
Features
- Pressed carbon steel with vitreous enamel coating for rust resistance and easy cleaning
- 50cm diameter cooks paella for approximately 14 to 25 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, open fires, and ovens (not induction)
- Oven-safe to finish dishes or hold paella warm at service
- Made in Valencia, Spain
Serving Guide
- Thin rice (Valencian style): 14 portions
- Medium rice: 20 portions
- Full rice: 25 portions
Care
Hand wash with warm soapy water and dry thoroughly. Not dishwasher safe. The enamel coating does not require seasoning. Avoid metal utensils and abrasive scourers to protect the enamel surface.
Safety
Not suitable for induction cooktops. For oven use, ensure the pan is supported on a level shelf and use oven mitts when handling. When cooking over open flame, use a stable burner stand or trivet to support the pan.