The professional one. Garcima's Pata Negra is the workshop's restaurant-grade line — thicker steel, heavier construction, built for the kind of daily commercial use that destroys lighter cookware. Bare polished carbon steel with the traditional dimpled base, no shortcuts on the build. This is the paella pan working kitchens specify when they're cooking paella as a serious menu item, not a one-off feature.
Forty centimetres across — paella for 3 to 9 people depending on rice layer depth. Sized for restaurant service, market stalls, catering operations, and home cooks who want the same construction as the pros. Built for gas and open fire, the traditional heat sources for proper paella. The pan that turns up to the job, year after year, and only gets better with use.
Hand-made in Valencia, Spain — Garcima's premium professional grade.
Features
- 40cm diameter — paella for 3-9 people depending on rice layer thickness
- Pata Negra professional grade — thicker, heavier construction built for daily commercial use
- Bare polished carbon steel — the traditional finish that develops patina with use
- Hammered dimpled base — adds rigidity and helps oil pool centrally for sautéing aromatics
- Two-handle design — riveted steel handles for stable lifting
- Suitable for gas and open fire — the traditional paella heat sources
- Hand-made in Valencia, Spain — Garcima's restaurant-grade professional line
Serving Guide
- Thin rice layer — serves approximately 3
- Medium rice layer — serves approximately 5-6
- Full rice layer — serves approximately 9
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 a few passes with steel wool removes it cleanly
- The pan will darken with use — this is the patina, not damage