- Flat bottomed induction pan
- Professional grade steel for durability
- Coat with oil after each use
- Made in Valencia
- Serve 6 People
- Size - 15 inch/38 cm
Pata Negra pans are made from professional gauge steel for a tough, long lasting pan that also makes an excellent paella. Because it holds more heat, paellas made in this pan cook more evenly. And you can cook dozens of paellas with no warping or other problems.
Durable carbon steel is the heart of these pans made by a small family company in the Valencia region, birthplace of paella. They named the line Pata Negra, referring to the famous Ibérico ham, the most highly regarded food in Spain. The quality is unparalleled, with solid bolted black 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.
Carbon steel pans change color as you use them and absorb a bit of the flavor of each paella you make, similar to an Asian wok. Coat your pan with a light coat of oil to prevent rust after each use. To remove any rust, simply clean with steel wool and the pan will be ready for use.
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"I’ve been shopping at La Tienda since waay back when they still sold decorative floor tiles, trivets, and absolutely gorgeous hand painted enameled decorative plates with gold rims. (I wish you guys still carried those - I bought a series of them in different sizes featuring different kinds of birds and made them the focal point of my kitchen decor. You wouldn’t believe the compliments I get!) My most recent purchase is the 15” Pata Negra paella pan. This certainly meets La Tienda’s high standards! It’s a well-constructed, heavy-duty pan that will last for years. I can’t wait to start cooking!"
Adrienne - White Salmon, WA May 2020
"The pata negra pan is very sturdy! "
Christopher - Boise, ID April 2019
"Love it. I’m cooking Paella over an open fire and love this pan."
Tom - McKinney, TX March 2019
"Beautiful pan, and extremely well made. I agree with all the 5 star reviews, with but one slight disappointment - - the lack of a dimpled bottom surface. The dimples may (or may not) play a part in the finished dish as this defining feature in authentic pans has been contested in many discussions. But it surely adds to the eye appeal and aesthetic of the "paella experience". A simple mention of the absence of this feature in the product description would have been useful to me at the time I was comparing the possible choices. Still, a good pan and one I will use often, though not with induction. The pan is good with induction cooktops, but induction cook tops are not good with the pan - - i.e., the heat produced is far too localized in the center of the pan to allow for uniform cooking of the rice without stirring, which of course is a big "no no" among Paella aficionados."
Robert - Seattle March 2019
"Beautiful pan. More importantly, it's a pleasure to cook with this one. It appears it may last forever."
Greg - Casper, WY July 2015
Gregory - Fergus Falls, MN July 2014
"Heavy duty steel construction. Fast delivery and great service."
Jorge - Miami, FL May 2013
FARAMARZ - SAN DIEGO, CA March 2013
"This is my first paella pan, but I'm sure it will not be my last! The pan is very high quality and has been a pleasure to cook with. The extra thick and heavy bottom really helps to spread the heat evenly while cooking on a stove. "
GARY - PASO ROBLES, CA February 2013
"Just a note to Terri (above review), that with the traditional steel pans, I (and my mother before me) clean and scrub them well, then immediately dry completely (I let the water drip off and use paper towels to dry) then immediately put olive oil on the dry pan and spread it thinly all over the inside with a paper towel. It shouldn't rust. Depending on how you store it and how long between uses, you can just wipe or rinse it off before using, or if its been a while wash/dry it and rub with a little oil again. My mother would put a paper towel in each paella after oiling to stack them in the cupboard."
Pepita - April 2012
"The pan cooked the paella great. However, after we were done & washed the pan, it was rusted. I keep wiping it out w/olive oil, but rust still keeps coming up. Not sure how to deal with that."
Terri - January 2012