This classic paella pan produced in Valencia, the birthplace of the Spanish rice dish, is made of heavy-duty, professional-gauge carbon steel, with an extra-thick bottom that holds more heat—and evenly cooks your paella. It’s the only pan we’ve tried that cooks evenly regardless of heat source. We tested this on gas, induction and electric stoves, plus an oven and grill to boot. The rice at the base toasts to form a socarrat, a thin layer of crispy rice at the bottom of a paella, without burning, while the rest cooks through until fluffy and tender. And the sturdy construction means it will turn out dozens of paellas without warping. The 15-inch pan comfortably serves 4 to 6 people, and bolted-on handles help maneuver the heavy vessel. Named as an homage to Spain’s prized Ibérico ham, pata negra translates to “black foot,” after the dark color of Iberian pigs.
For good, authentic paella, you need three things: high-quality rice, good saffron and a well-made pan. The protein and vegetables may vary based on the recipe, but for paella’s signature texture and flavor, the three pillars are must-haves—particularly an excellent pan.
We test everything we sell. Here’s how we’d use this.
Try our Chicken and Bean Paella in this dish. It also works beautifully for any recipe that calls for a heavy-bottomed skillet.
After every use, wash and dry the pan completely; apply a light coating of oil to prevent rust. If rust develops, rub off with steel wool before using the pan again. Color changes in carbon steel pans are natural and expected with use—the pan will also absorb a bit of flavor from every paella, like cast iron.
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