Garcima 16-Inch Enameled Steel Paella Pan - Perfect for Cooking Delicious Paella Dishes

Adora75Adora75: Veramente soddisfatto, già provata la paella con ottimi risultati e stasera pesce. L'unica cosa è che serve una superficie ampia di cottura, per ora l'ho utilizzata solo nel bbq ed è perfetta.
Spero duri nel tempo.

Italy on Sep 01, 2023

silvianesilviane: The media could not be loaded.  La había comprado hace unos meses y aun no la había usado y definitivamente cumplió con mis expectativas y mas no se me pego el arroz facil de limpiar también

United States on Aug 20, 2023

Glenn Crabtree: Not sure if it will again

United States on Jul 26, 2023

PJL: Great pan, works excellently. Good buy and value.

United States on Mar 24, 2023

Fabio espa: Ottimo rapporto qualità prezzo, smaltatura ottima…

Italy on Feb 27, 2023

Sandra Lopez: not great quality

Canada on Feb 27, 2023

BelleBelle: The media could not be loaded.  The 16 inch (40 cm) paella pan is the largest size that works well on my stovetop. My 2 hobs measure 12 inches (30 cm) across at the widest point so the pan base of 14 1/6 inch (36 cm) is just right. I rotate the pan to even out the heat from the 2 hobs. One 14 inch (36 cm) carbon steel pan (on my big wok burner) and this 16 inch (40 cm) pan (straddling the other 2 hobs) work well together on my 75 cm wide gas stove. The 40 cm pan measures 20.25 inch (51.5 cm) at its widest point and does not fit well in my 60 cm wide European sized oven. The oven door had to be slightly ajar when drying it in the oven. Knowing this and since a carbon steel pan had to be totally dried in the oven before storing, I chose an enameled pan for the 40 cm size for ease of maintenance. Do not expect perfect enameling on the handles and the exterior, as you can see in the video. This is not a fine piece of cookware and likely to be relatively low cost when bought in Spain. The enameling on the cooking surface did not have any flaws and this is more important. Despite the imperfections, it is a good low maintenance choice if you take care of it. Not having the trouble...

Singapore on May 08, 2022

GianluigiGianluigi: utilizzata una volta per ora, mi è sembrata ottima, soprattutto il fatto che lo smalto (entro un certo limite) non fa attaccare il riso al fondo. La pentola (da 40cm) occupa 2 fornelli, e per la cottura uniforme basta ruotarla ogni tanto in modo che le fiamme non siano sempre sullo stesso punto. l'interno dovrebbe essere in ferro, infatti si nota da subito (olio caldo e cipolla) che la temperatura della pentola tende ad essere alta, anche con le due fiamme al minimo e spargifiamma. Il risultato finale è stato buono già dal primo uso, con un riso cotto a puntino, così come i vegetali (peperoni e piselli) e la carne ed il pesce
Pensavo che la dose indicata (9 persone) fosse molto abbondante, in realtà è giusta; se si è di più serve qualcos'altro da mangiare o un antipasto abbondante.
Ho usato 800g di riso (secondo me potrebbe contenere fino a 900g / 1kg), 2 peperoni piccoli, 1 ciotola di piselli, 500g di carne (salsiccia e cosce di pollo disossate) e circa 1 kg di frutti di mare

Italy on Mar 01, 2021

Aaron CoutuAaron Coutu: I've used this pan a couple dozen times since it was purchased (I have a smaller paella pan for when it's just the two of us at home), over fire pits, gas grills, and yes, even stovetop burners (saddling multiple burners and constant rotation), and it still looks new. I burned one paella in it due to inattentiveness and even that cleaned up just fine. I don't like to tell people to ignore bad reviews on a product, but it's clear that several reviewers don't understand how to use this pan or even how to properly make paella. No, it doesn't distribute heat evenly. Why? Because it's not designed to do that. It's designed for one thing and one thing only, to make paella over a large open heat source. You *can* do it on a stove burner but if you think you can just put a 16 inch paella pan on a 10 inch burner and not move it around, I'm never coming over to your house for dinner. For everyone else who understands how to use a pan like this, I think you will be pleased with this purchase. I own three of them now in different sizes.

United States on Sep 29, 2019

sfvp: I went to Spain last month and took two paella cooking classes. One in Madrid, and one in Valencia where paella was originally from. Before I went there, I had always thought that in order to make a great paella, I need to get the authentic steel pan that many complain about hard to clean and the extra maintenance steps to prevent rusting. The instructor in Madrid told me that they use whatever pan that's readily available when making paella, as long as it has a wide flat bottom. The chef in Valencia used this very enameled pan. Both paella turned out absolutely phenomenal. Intense flavor of socorrat at the bottom and delicious.

I purchased this pan after I came back from Spain and just made my first paella yesterday. It was delicious. I had tried to use my regular stainless heavy bottom saute pan before but the socorrat didn't come out great. This pan, however, produced a perfect layer of socorrat at the bottom and it was the best paella that I have ever made. It is larger than my largest burner so I made it on the gas grill on my patio. It was a bit high from the flame on the grill than when it was on the stove, so I had to keep the grill closed to maintain a high enough...

United States on Jun 15, 2014