Machika Polished Steel Paella Pan 12 inch (30 cm)

Fatal, se oxido toda la primera vez que la lave y la tire a la basura

Muy buena calidad del material y cocina muy parejo!

this is not carbon steel, the care instructions say to never heat the pan empty, making it impossible to season. It's inexpensive and maybe useful, but should not be marketed, sold or bought as a carbon steel pan.

I never write reviews but I just had to for this pan. While daunted by the negative reviews for this pan, I figured the 12" pan was less than $20 and it was an decent gamble. I watched several YouTube videos on how to season carbon steel pans. This is a critical step for this pan! I followed the instructions that came with the pan to boil in water (there is a wax coating to protect it). Once that was removed using steel wool, I coated lightly with oil and put into a 500F gas oven! While I lost the cute red on the handles (charred gray now), the pan ended up having a WONDERFUL patina that I've seen at Spanish restaurants with "well loved" paella pans. I made Kenji Lopez-Alt's paella Valenciana... the chicken did not stick at all! I then cleaned the pan right away, using as little soap as possible, placed in a hot oven to complete dry off, wiped with oil, and stored tightly in a brown paper bag. Yes, it's a lot of work but unwrapped maybe a month later to make a pork rib and shrimp paella... meat did not stick at all during the searing process. Awesome soccarrat too! Honestly, take care of this pan and it will take care of you! This great kitchen tool investment was less than $20! More than half the cost of a $50 paella at my favorite Spanish restaurant!

Après une seule utilisation.