15 Inch 'Pata Negra' Double Gauge Steel Paella Pan - Serves 6$49
- Professional grade steel for durability
- Coat with oil after each use
- Made in Valencia
- Serves 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.
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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"Great steel cooking ware! Perfect size : you can’t go wrong with the material and the prize!"
Bruno - White plains, NY July 2022
"It is awesone!"
Deborah - Annapolis , MD January 2022
Jeri - Bend, OR July 2021
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