Pata Negra Professional Paella Pan

This pan is made of polished carbon steel and arrives without a pre-seasoned coating. You will need to wash it thoroughly to remove any factory protective oils and then season it on your stovetop or in the oven before your first cook to prevent rust and build a natural non-stick surface.

While the pan is made of carbon steel, which is magnetic, its large 22-inch diameter makes it difficult to heat evenly on a standard induction burner. It is best suited for gas stovetops, outdoor paella burners, or charcoal grills where the flame can reach the entire bottom surface.

Avoid the dishwasher at all costs, as it will cause immediate rusting. After cooking, wash the pan with warm water and a light scrub, dry it thoroughly on the stove over low heat, and apply a very thin layer of vegetable oil to the surface before storing it in a dry place.

A 22-inch pan is quite large and will likely not fit in a standard 30-inch residential oven. We recommend measuring your oven interior carefully before purchasing if you plan to finish your paella in the oven.

The key is the pan's shallow design and carbon steel construction, which conducts heat efficiently. Once the liquid has been absorbed, turn the heat up slightly for the final few minutes and listen for a gentle crackling sound, which indicates the rice at the bottom is caramelizing into that coveted crust.

Yes, carbon steel is highly reactive to moisture. If you leave it soaking in the sink, it will develop surface rust very quickly. Always clean, dry, and oil the pan immediately after use to maintain its condition.