Pata Negra Polished Steel Paella Pans

Pata Negra paella pans: 2 mm polished carbon steel

Garcima Pata Negra paella pans are made in Valencia from polished carbon steel 2 mm thick, one of the main differences from traditional, thinner polished steel paella pans.

The extra thickness makes them sturdier and, above all, gives them greater resistance to warping, which is exactly why both professionals and home cooks choose a Pata Negra.

Why choose a Pata Negra paella pan?

The main advantage of a Pata Negra paella pan is its 2 mm thickness.

During cooking, a paella pan is exposed to high temperatures and sharp changes in temperature. The thicker steel of the Pata Negra gives it a sturdier structure and greater resistance to warping.

That doesn't mean it can't warp. Like any steel paella pan, it can still distort if it is badly overheated or misused.

That's why we talk about greater resistance to warping rather than calling these pans warp-proof.

Are Pata Negra paella pans only for professionals?

Pata Negra pans have traditionally been closely linked to restaurants and professional kitchens, where frequent use makes a sturdier paella pan especially worthwhile.

However, more and more home cooks are discovering this range and choosing it for cooking at home.

If you use your paella pan often, regularly cook over a wood fire or simply prefer to invest in a thicker pan, the Pata Negra is well worth considering.

Pata Negra paella pans for gas and wood fires

The Pata Negra paella pans in this range are designed for cooking on gas and over a wood fire.

The 2 mm thickness is particularly useful if you regularly cook over wood, where controlling and spreading the heat takes more experience than with a gas paella burner.

Even so, the extra thickness doesn't remove the risk of warping if the pan is badly overheated.

If you need a Pata Negra for an induction hob, we have Pata Negra paella pans made specifically for induction, in both polished steel and enamelled versions.

Do Pata Negra paella pans need any care?

Yes. Don't confuse the extra thickness of a Pata Negra with its finish.

These pans are made of polished carbon steel, so they need the same care as any polished steel paella pan.

After use, wash it, dry it straight away and rub on a thin layer of oil before putting it away to prevent rust.

We also recommend preparing the pan properly before using it for the first time.

See our guide on how to prepare a polished paella pan before first use (in Spanish).

Pata Negra or traditional polished paella pan: which should I choose?

Both are perfectly good for making paella and other rice dishes.

The choice mainly depends on how you'll use it and what you want from your paella pan.

If you want a traditional, affordable option for normal use, a standard polished carbon steel paella pan may be all you need.

If you want a sturdier pan, plan to use it often or particularly value greater resistance to warping, the 2 mm Pata Negra is the one we recommend.

What size Pata Negra paella pan do I need?

In this range you'll find Pata Negra paella pans in a variety of diameters for both home and professional use.

The right size mainly depends on the number of people and how much rice you want to cook, always keeping the rice in a thin layer.

If you're not sure, see our paella pan size guide by number of people (in Spanish).

If you're looking for other products made with the same 2 mm thickness, explore our full Pata Negra range, where you'll also find frying pans and other formats.