Garcima Paella Pan 42cm

Carbon Steel Paella Pans

This is the classic paella pan, and it's the pan you'll find in the majority of households in Spain. It's ideal for paella because carbon steel conducts heat quickly and evenly. The steel is thin but quite rigid and durable, with a dimpled base.
The advantage of this type of pan is that over time a patina develops from the reaction of many of the ingredients with the steel in the pan.  This thin film develops on the steel and imparts a certain flavour to the dish, which, believe it or not to a true connoisseur is the mark of an authentic paella.
Carbon steel pans are suitable for gas hobs, open fires, and oven.  Typically the convex base would make them not so suitable for flat electric or induction stove tops.  
Carbon steel requires a bit of care: you must dry the pan right after washing it , dry it on the cook top for best results, 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.