---
product_id: 1139806
title: "15-Inch Carbon Steel Paella Pan, 38cm"
brand: "garcima"
price: "€ 163.21"
currency: EUR
in_stock: true
reviews_count: 13
category: "Garcima"
url: https://www.desertcart.gr/products/1139806-15-inch-carbon-steel-paella-pan-38cm
store_origin: GR
region: Greece
---

# 15-inch versatile cooking surface 550°F max heat tolerance Authentic Spanish carbon steel 15-Inch Carbon Steel Paella Pan, 38cm

**Brand:** garcima
**Price:** € 163.21
**Availability:** ✅ In Stock

## Summary

> 🍽️ Elevate your kitchen game with Spain’s iconic paella pan — don’t just cook, create tradition!

## Quick Answers

- **What is this?** 15-Inch Carbon Steel Paella Pan, 38cm by garcima
- **How much does it cost?** € 163.21 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.gr](https://www.desertcart.gr/products/1139806-15-inch-carbon-steel-paella-pan-38cm)

## Best For

- garcima enthusiasts

## Why This Product

- Trusted garcima brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Master the Socarrat:** Achieve the coveted caramelized crust with traditional carbon steel heat conduction.
- • **Generous Family Size:** Perfectly sized for 3-5 servings, ideal for intimate gatherings or impressing guests.
- • **Built to Develop Character:** Natural patina and seasoning enhance flavor and durability over time.
- • **Versatile Heat Compatibility:** Seamlessly use on gas, electric, charcoal, or oven for all your culinary adventures.
- • **Authentic Spanish Craftsmanship:** Handcrafted in Spain, a must-have for true paella aficionados.

## Overview

The Garcima 15-Inch Carbon Steel Paella Pan is an authentic Spanish cookware piece designed for traditional paella. Made from durable carbon steel, it offers superior heat conduction and a slightly curved base for optimal flame distribution. Oven safe and compatible with gas, electric, and charcoal heat sources, it serves 3-5 people and develops a unique patina with use, enhancing flavor and longevity.

## Description

Serves 3 to 5 people. The pan is made of carbon steel (aka polished steel, or acero pulido), which is ideal for paella since it conducts heat quickly and evenly. The pan is thin but quite rigid and durable, with a hammered dimpled bottom. The handles are made of steel and painted red. Carbon steel is the traditional material for paella, and some paella devotees feel that it enhances flavor. As with any raw steel pan, it requires some care: you must dry the pan right after washing it and then rub the inside with a little vegetable oil to prevent rusting. If the pan does rust, a few passes with steel wool takes it right off. Dimensions: Top rim-to-rim: 15.25”; with handles: 19.25”; bottom: 13”

Review: beautiful - I use this pan for boiling maple sap into syrup, which I realize is a very "off-label" use. Because of this, it will probably rust a little prematurely on me (it actually had already started just a little by the end of my first season). But steel wool should help that. I used it all last season and it was great. It's awesomely huge and well made (but not unreasonably heavy) and is the perfect size for boiling syrup over a propane stove. Best part is that it's stainless steel (not aluminum) which is what you want for boiling sap. It's large enough that the area that comes in contact with the flame is always covered with sap/liquid so that the metal does not overheat (this is the whole reason I bought this size), and shallow enough that the liquid evaporates very quickly (but not TOO shallow -- the sides are still tall enough to hold a few gallons at once, and once it boils down it is pretty easy to pour into a pot for finishing at the end). A great pan, and not just for paella!! :)
Review: Excellent paella pan, sturdy, and feeds 8-10 people - I had previously gotten the 18 inch version of the same pan a few months earlier and was so pleased with it that I got this one as well for much smaller gatherings. This pan will feed 8-10 people easily, depending on how much you put in it. That means between the two, I can easily feed 25 people or more. When receiving this pan, there are a couple of steps that aren't immediately made known, and these are very important to follow before making your first paella. Of course everyone will remove the sticker and most will wash the pan. BUT.... be sure to wash this pan with extremely hot water and lots of soap, making sure to flood the pan and wash it with a stiff cloth or a 3M cleaning pad, inside and out. There is a factory film on there that is easily removed and should be, but it takes more than a quick rinse out. I think it's part of the production process or something to help protect the pan till it gets to you. It's not going to make you sick, but just doesn't need to be in your food. Of course be sure to dry the pan immediately, preferably with a little heat to remove all traces of moisture before the next step. After the pan is dry, use a paper towel and rub a very light coat of shortening on the pan while it is still warm. I use Crisco. Then with a dry towel, wipe every bit of shortening residue off it. A slight film will remain. Do this inside and out to make sure it is well seasoned and protected from elements, and be sure to do this every time you use the pan for the next 5-10 times you use it. By then it will have started to build seasoning on it and you won't have to do it as often. However, I still put a little on my pan from time to time, and particularly if you know you aren't going to use it for awhile. This pan is pretty heavy duty and will hold up for my lifetime and more so long as you aren't throwing it around or bang it up too badly. Treat it with respect and it will serve you well for a long time. There are dimples in the bottom of this pan, and this is pretty typical of most top quality paella pans. I have never researched it in depth, but I have heard from several sources that it helps create the socarrat. “Socarrat” is that delectable, scrumptious crust that forms at the bottom of the paella pan when the liquid is rendered and the rice has reached its peak. This pan is highly recommended for beginners and paella experts.

## Features

- 15″ Traditional Carbon Steel Paella Pan – Made in Spain Authentic Spanish carbon steel pan crafted for traditional paella. Season before first use and lightly oil after every wash to prevent rust. Do not air-dry. Care instructions included.
- Versatile Cooking Performs especially well on gas stovetops, outdoor gas burners, charcoal grills, and open flame. Oven safe. The slightly curved base is traditional by design.
- Traditional Design Not perfectly flat by design to allow proper heat expansion and flame distribution. This is normal and not a defect. May not sit fully flush on smooth glass or ceramic cooktops.
- Produces Authentic Socarrat Carbon steel allows rice to gently adhere, forming the prized caramelized crust (socarrat) essential to true paella.
- Ideal for 3–5 Servings Generous cooking surface for family-style meals. Please measure your burner or grill surface before purchasing. Dimensions: Top rim-to-rim: 15.25”; with handles: 19.25”; bottom: 13”
- Durable Surface Light marks, scratches, and natural darkening (patina) are normal with carbon steel and do not affect performance. The pan develops character with use.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B000QYKK3W |
| Additional Features | Electric Stovetop Compatible, Gas Stovetop Compatible, Oven Safe |
| Best Sellers Rank | #64,306 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #13 in Paella Pans |
| Brand | Garcima |
| Brand Name | Garcima |
| Capacity | 1.18 liters |
| Coating Description | Uncoated Carbon Steel |
| Color | Silver |
| Compatible Devices | Electric Coil , Gas |
| Customer Reviews | 4.1 out of 5 stars 3,739 Reviews |
| Global Trade Identification Number | 00797267797506, 08412595100386 |
| Handle Material | Carbon Steel |
| Included Components | Paella Pan |
| Item Type Name | Garcima 15-Inch Carbon Steel Paella Pan, 38cm |
| Item Weight | 2.6 pounds |
| Manufacturer | Garcima |
| Manufacturer Part Number | 5020067 |
| Material | Carbon Steel |
| Material Type | Carbon Steel |
| Maximum Temperature | 550 °F |
| Metal Type | Carbon Steel |
| Model Name | Garcima |
| Model Number | C-15RED |
| Number of Items | 1 |
| Number of Packs | 1 |
| Product Care Instructions | Hand Wash Only, Oven Safe |
| Recommended Uses For Product | Grilling |
| Shape | Round |
| Special Feature | Electric Stovetop Compatible , Gas Stovetop Compatible, Oven Safe |
| Specific Uses For Product | Fajita, Omelet, Paella |
| UPC | 735343553776 797267797506 |
| Unit Count | 1 Count |

## Product Details

- **Brand:** Garcima
- **Capacity:** 1.18 liters
- **Color:** Silver
- **Material:** Carbon Steel
- **Special Feature:** Electric Stovetop Compatible, Gas Stovetop Compatible, Oven Safe

## Images

![15-Inch Carbon Steel Paella Pan, 38cm - Image 1](https://m.media-amazon.com/images/I/51ia6x2pOyL.jpg)

## Available Options

This product comes in different **Size** options.

## Questions & Answers

**Q: does the rice stick to the bottom of the pan? or does it burn?**
A: A recipe will usually call for 7-8 Tb of olive oil. Let the pan heat well with oil. After browning any meats that need browned, sautéing the onion and any other veggies, and making  your sofrito, stir your Spanish rice in this mixture. Then pour in hot liquid and don't stir any more. All of the together should prevent major sticking. But you want to manage your heat after the liquid all evaporates so that a little rice to stick/toast on bottom but not burn. (Listen for the toasting sound of the oil; this browned, not blackened, layer is called soccarat and is desirable and a reason why this traditional carbon steel pan is favored over stainless.) Then, when you remove paella from the heat, tent with foil and let it rest for 10-15 minutes. The resulting steam should make the soccarat on bottom mostly loosen.

**Q: Will this pan stand up to the heat of a grill?**
A: This pan was a gift for my daughter and son-in-law to make paella.  They have used it on the grill with no problems and it makes great paella!

**Q: What is the diameter of the bottom of this pan? there are multiple dimensions listed in the amazon listing, a 15 inch pan, dimensions on specs say 20+**
A: the actual size of the bottom of the pan measured onthe out side is 13 1/8inches diameter

**Q: Will the pan work on nu-wave stove top?**
A: The convex and dimpled traditional bottom (desired for how it helps toasting of the rice) is better for gas and not induction. For induction there are heavier steel, completely flat-bottomed pans that are also not dimpled--well they are inside but you don't feel them underneath. A well-known brand in Spain is called Pata Negra and has black handles.

## Customer Reviews

### ⭐⭐⭐⭐⭐ beautiful
*by B***L on September 24, 2018*

I use this pan for boiling maple sap into syrup, which I realize is a very "off-label" use. Because of this, it will probably rust a little prematurely on me (it actually had already started just a little by the end of my first season). But steel wool should help that. I used it all last season and it was great. It's awesomely huge and well made (but not unreasonably heavy) and is the perfect size for boiling syrup over a propane stove. Best part is that it's stainless steel (not aluminum) which is what you want for boiling sap. It's large enough that the area that comes in contact with the flame is always covered with sap/liquid so that the metal does not overheat (this is the whole reason I bought this size), and shallow enough that the liquid evaporates very quickly (but not TOO shallow -- the sides are still tall enough to hold a few gallons at once, and once it boils down it is pretty easy to pour into a pot for finishing at the end). A great pan, and not just for paella!! :)

### ⭐⭐⭐⭐⭐ Excellent paella pan, sturdy, and feeds 8-10 people
*by P***C on August 12, 2015*

I had previously gotten the 18 inch version of the same pan a few months earlier and was so pleased with it that I got this one as well for much smaller gatherings. This pan will feed 8-10 people easily, depending on how much you put in it. That means between the two, I can easily feed 25 people or more. When receiving this pan, there are a couple of steps that aren't immediately made known, and these are very important to follow before making your first paella. Of course everyone will remove the sticker and most will wash the pan. BUT.... be sure to wash this pan with extremely hot water and lots of soap, making sure to flood the pan and wash it with a stiff cloth or a 3M cleaning pad, inside and out. There is a factory film on there that is easily removed and should be, but it takes more than a quick rinse out. I think it's part of the production process or something to help protect the pan till it gets to you. It's not going to make you sick, but just doesn't need to be in your food. Of course be sure to dry the pan immediately, preferably with a little heat to remove all traces of moisture before the next step. After the pan is dry, use a paper towel and rub a very light coat of shortening on the pan while it is still warm. I use Crisco. Then with a dry towel, wipe every bit of shortening residue off it. A slight film will remain. Do this inside and out to make sure it is well seasoned and protected from elements, and be sure to do this every time you use the pan for the next 5-10 times you use it. By then it will have started to build seasoning on it and you won't have to do it as often. However, I still put a little on my pan from time to time, and particularly if you know you aren't going to use it for awhile. This pan is pretty heavy duty and will hold up for my lifetime and more so long as you aren't throwing it around or bang it up too badly. Treat it with respect and it will serve you well for a long time. There are dimples in the bottom of this pan, and this is pretty typical of most top quality paella pans. I have never researched it in depth, but I have heard from several sources that it helps create the socarrat. “Socarrat” is that delectable, scrumptious crust that forms at the bottom of the paella pan when the liquid is rendered and the rice has reached its peak. This pan is highly recommended for beginners and paella experts.

### ⭐⭐⭐⭐ Very easy to use, heat difficult on a stove, but it's a paella pan!
*by M***L on April 18, 2019*

Yes, it rusts, it's carbon. Follow the instructions for care and you will be fine. I used the pan without seasoning it well and/or following instructions and have had no problems with the pan itself. My issue is using it over the gas it's spotty and difficult to get it heated evenly over two burners. That said, I burned the handle badly the first time out. This pan gets trashed, that's what it's for. Give no idea to having it out and pretty, it's meant to work. Because of the large width with the handles, very difficult to find proper storage. Really for the true cook only, not us single party people with no to little storage space. ~Ms.Ali

## Frequently Bought Together

- Garcima 15-Inch Carbon Steel Paella Pan, 38cm
- Gourmanity Spanish Paella Rice, Rey del Arroz Authentic Short Grain Valencia Rice from Spain, Great for Paella, Risotto, Seafood Dishes and Mediterranean dishes, Soy and Gluten Free, 2.2lb
- Zaran Saffron, Superior Saffron Threads (Super Negin) Premium grade Saffron Spice for Paella, Risotto, Tea's, and all Culinary Uses (2 Grams)

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*Product available on Desertcart Greece*
*Store origin: GR*
*Last updated: 2026-09-18*