13 Inch 'Pata Negra' Double Gauge Steel Paella Pan - Serves 4$34
- Double gauge steel for durability
- Made in Valencia. Serves 4 People.
- Hand wash and coat with oil
- Changes color with use
- Size - 13 inch/34 cm
This line of Pata Negra pans is made from heavy gauge steel for a durable, long lasting pan that also makes a superior paella. Because it retains more heat, it will cook your paella more evenly. And it will not warp or change shape over high heat over time.
This carbon steel pan is made by a small family company in Valencia. They call it the Pata Negra in a reference to the nickname for Ibérico ham, the highest regarded food in Spain. The quality is superb, with heavy bolted handles.
All of our paella pans are made by a family in Valencia with over 50 years of experience in producing the finest cookware for paella.
Because it is carbon steel, with each use it will change color and take on the flavor of each paella you prepare, similar to an Asian wok. After each use it needs to be coated with a light coat of oil to prevent rust. If it does rust, simply scrub it with steel wool and it will be ready to use again.
Use and Care
Your pan should be washed by hand, quickly dried and coated with a neutral oil after each use to prevent rust. If the pan does develop rust, scrub it off with steel wool before you use it again. Store in a dry place away from humidity. You can also coat the pan with olive oil and place it in a 350°F oven for two hours, which will help prevent rust.
A paella pan can warp if left on a burner too long without anything in it.
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"First of all, we were attracted to La Tienda's selection of paella pans, because they're crafted in Spain. Then came the big decision—to get the traditional steel or the Pata Negra double-gauge steel paella pan. We liked the fact that the traditional pan is the authentic style. But we wondered if the double-gauge pan would do a better job due to the thickness of the metal. So we did the logical thing and got one of each! After having made an average of two pans of paella a week since purchasing the pans, we are delighted to report that both cook paella to equal perfection. True, the double-guage pan has a little bit thicker steel, but both do an amazing job of making socarrate, the toasted rice that forms on the bottom layer of the pan. In fact, both pans perform equally well in all tasks, including ease of cleaning. We got the 13-inch size, which has been perfect on our four-burner stove; we wouldn't recommend getting a bigger pan size for stovetop use—it would be better, instead, to cook your paella in two separate pans at once. Each pan makes about four to six good-sized servings. And for those who are wondering is a paella pan really worth it? In a word, absolutely! For one thing, you'll have enough space in which to sauté all your non-rice ingredients in a single layer. The pan's dimensions enable the rice to cook more evenly, plus the pan's design makes it easier to rotate to achieve that extra eveness in cooking. And you have more surface on which to develop socarrate! Regarding how the pans clean up, both will get a natural cooking patina, the traditional pan a little more so, which is just fine, as it shows you've been cooking—and enjoying—paella. And you won't even see this patina when your pan is full of paella, nor do you see it on the bottom of the pan when it's hanging up in between use. In conclusion, these pans are just great and just what we were looking for!"
M. - Clovis, NM February 2023
Greg - Sacramento, CA January 2023
"Great quality at great price."
Karen - Alameda, CA July 2014
"Very well made, heavy gauge, cleans up fairly easily AND at a good price. Must oil after washing as specified in the directions."
RayK - NANUET, NY July 2014
Gregory - Fergus Falls, MN July 2014
"Very good heat distribution. Store it with a thin film of oil. "
Jose - Hollywood February 2013
"This is a high quality pan. Its heavy bottom distributes heat evenly. I plan on buying another in a larger size. "
Andy - Mt.Vernon, Indiana June 2012