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Hi there, I'm Jarvis! I see you're looking at the Paella Pan | Carbon Steel Paella Dish | 460mm Cooking Surface | Garcima SL DM718. How can I help you with the technical specs or suitability for your business today?

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Garcima In Stock

Paella Pan | Carbon Steel Paella Dish | 460mm Cooking Surface | Garcima SL DM718

SKU: DM718
£44.45 / exc vat
£53.34/ inc vat
  • Authentic Carbon Steel
  • 46cm Diameter
  • High-Gauge Construction
  • Made in Spain

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Features Overview Specifications Case Study Reviews Installation Buying Guide FAQ

Product Overview

Thinking of bringing a true taste of Valencia to your customers? This is the tool for the job. The Garcima SL DM718 is a genuine, Spanish-made carbon steel paella pan 460mm, crafted for chefs who refuse to compromise on authenticity. It's the perfect size for serving groups, whether you're dishing up generous main courses for eight people or up to a dozen tempting tapas-sized portions. This isn't just a pan; it's a passport to creating unforgettable, flavour-packed paella, just as it’s meant to be.

Built from a thicker, high-gauge carbon steel, this pan is designed to handle the intense heat of professional kitchens, from gas hobs to roaring open fires. The material is specifically chosen for its ability to conduct heat quickly and  evenly, which is the secret to achieving that all-important 'socarrat' – the crispy, caramelised layer of rice at the bottom that is the hallmark of a masterfully cooked paella. It’s a robust workhorse for Spanish restaurants, outdoor caterers, and  pub kitchens alike.

Complete with Garcima's signature sturdy red handles for confident handling (with oven gloves, of course!), this pan combines traditional design with the durability modern catering demands. It’s more than just a piece of equipment; it’s an investment in authentic flavour and  culinary theatre. If you're serious about Spanish food, this is the only pan you'll need for creating dishes that will have customers coming back for more.

Key Features and  Benefits

  • Authentic Carbon Steel: Heats up fast for that perfect crispy rice base.
  • 46cm Diameter: Serves 8 mains or 12 tapas, ideal for groups.
  • High-Gauge Construction: Built tough to withstand busy commercial kitchen environments.
  • Made in Spain: Guarantees a genuine cooking experience and  traditional quality.
  • Signature Red Handles: Offers a secure grip for moving the pan safely.
  • Versatile Heat Source: Use it on gas hobs, paella burners, or open fires.
  • Slightly Convex Base: Helps oil to pool correctly for starting your sofrito.
  • Excellent Heat Distribution: Ensures the rice cooks evenly without any pesky hot spots.

Technical Specifications

  • Brand: Garcima
  • SKU: DM718
  • Dimensions: 40(H) x 460(Ø)mm
  • Weight: 1.9kg
  • Material: Carbon Steel
  • Colour: Silver with Red Handles
  • Capacity: 8 Main Course Servings / 12 Tapas Servings
  • Compatible Heat Sources: Gas Hobs, 300mm/400mm Paella Burners, Open Fire
  • Country of Origin: Spain

Expert Review and  Insights

The Garcima pan is the real deal. It feels substantial in your hands, and  the performance on a proper gas burner is second to none. It’s what we’d use in a professional kitchen that values tradition over trends. It requires a bit of care, but the authentic results it produces are absolutely worth the small amount of effort involved.

Oliver Bennett – Catering Equipment View Profile →

  • Pros: Unbeatable heat conductivity for creating an authentic socarrat crust.
  • Cons: Needs proper seasoning and  oiling after each use to prevent rust.

Case Study: Real Business, Real Results

"La Casita", a bustling tapas bar in Manchester's Northern Quarter, wanted to expand their menu to include large, theatrical paellas for their new outdoor seating area. They needed a reliable and  authentic restaurant paella cooking pan that could handle back-to-back services.

"We switched to the Garcima pans and  the difference was immediate. The heat control is superb and  our chefs can consistently achieve that perfect crispy socarrat. Our customers love watching the process, and  the pan itself just looks the part."

Maria Flores – Head Chef

The introduction of authentic paella, cooked in the Garcima pan, helped increase their patio food sales by over 30% during peak months.

Installation and  Maintenance Guide

Setting It Up

  • First-Time Seasoning: Before first use, wash the pan with hot, soapy water to remove the factory coating.
  • The Heat-Up: Dry it, place it over a low heat and  pour in a good glug of vegetable oil.
  • Coat and  Cool: Using a paper towel, carefully coat the entire inner surface with the oil. Heat until it just starts to smoke, then turn off the heat and  let it cool completely.
  • Wipe Down: Once cool, wipe out the excess oil with a clean paper towel. It's now ready to go!

Keeping It Going

  • Clean After Use: Never leave food to sit in the pan. Clean it while it's still warm (not hot!) with hot water and  a sponge—avoid harsh soaps if you can.
  • Dry Thoroughly: Carbon steel will rust if left wet. Dry it immediately with a cloth or by placing it over a low heat for a minute.
  • A Light Oil: Once bone dry, apply a very thin layer of cooking oil to the inside with a paper towel. This protects it from moisture and  prevents rust.
  • Store Smartly: Keep your pan in a dry place, perhaps with a piece of paper towel inside to absorb any ambient moisture.

Buying Guide: Choosing the Right Paella Pan

Not sure what to look for? Picking the right paella pan can make all the difference. Here are a few tips to help you choose the perfect one for your kitchen.

Size and  Servings

Match your pan size to your burner and  your typical crowd. A pan that's too big for its burner will cook unevenly. This 46cm model is ideal for 300-400mm burners.

Material Matters

Carbon steel is the traditional choice for its superb heat control, but it requires seasoning. Enameled steel is easier to care for but might not produce the same authentic crust.

Handle with Confidence

Look for handles that are securely riveted or welded to the pan. You'll be carrying a lot of hot food, so a sturdy grip is non-negotiable.

Know Your Heat Source

Ensure the pan you choose is compatible with your setup. This model is perfect for gas and  open fire, but it is not suitable for induction or electric hobs.

The Shape of Flavour

A proper paella pan should be wide, shallow, and  have a slightly dimpled or convex base. This allows the rice to cook in a thin layer and  promotes even browning.

See all Catering Cookware & Pans

Frequently Asked Questions

Q: How many people does this 46cm pan serve?

A: It comfortably serves 8 people a main course portion, or up to 12 people smaller tapas-style servings.

Q: Can I use this paella pan on an induction hob?

A: No, this carbon steel pan is not suitable for induction hobs. It is designed for use on gas hobs, paella burners, and  open fires.

Q: How do I season the pan for the first time?

A: Wash it to remove the factory coating, then heat it gently with a thin layer of oil until it smokes slightly. Let it cool and  wipe away the excess. This creates a protective, non-stick layer.

Q: Why has my pan developed rust spots?

A: Rust occurs when the pan is not dried thoroughly after washing or is stored in a damp place. To fix it, scrub the rust off, then re-season the pan with oil.

Q: Is it dishwasher safe?

A: Absolutely not. The harsh detergents and  prolonged moisture in a dishwasher will strip the seasoning and  cause the pan to rust very quickly.

Q: What is 'socarrat'?

A: Socarrat is the delicious, crispy, and  slightly caramelised layer of rice that forms on the bottom of the pan. It's considered the most prized part of a paella.

Q: Are the red handles heatproof?

A: No, the handles will get very hot during cooking. Always use thick, dry oven gloves or cloths when handling the pan.

Q: Does the pan sit completely flat?

A: Authentic paella pans have a slightly convex base that bows upwards in the middle. This is intentional, as it helps the oil and  sofrito pool in the centre at the start of cooking.

What Customers Are Saying

"A proper, heavy-duty pan. We use these for our outdoor catering events and  they've never let us down. They heat evenly and  are the perfect size for a crowd."

David Chen – Mobile Caterer, London

"Fantastic pan for the price. Takes a bit of getting used to with the seasoning, but once you've got it right, the paellas are superb. Highly recommended for any serious kitchen."

Sophie Williams – The Corner Bistro, Brighton

"We bought two for our pub garden paella nights and  they're a huge hit. They look professional and  cook brilliantly over our big gas rings. A top bit of kit."

Mark Riley – The Ship Inn, Cornwall

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The Garcima Legacy: Authentic Flavour in Every Pan

Choosing a Garcima pan is about more than just buying a piece of kitchen equipment; it's about investing in a culinary tradition. As a heritage brand from Spain, Garcima has spent decades perfecting the art of the paella pan, understanding that the tool is just as important as the ingredients. This Spanish paella pan for catering isn't just a product, it's the result of specialised manufacturing focused on one thing: perfect paella. For a professional kitchen, this translates to unparalleled consistency. The robust, thicker-gauge steel means it resists warping under intense, repeated use, ensuring a long service life and  reducing replacement costs. This reliability allows your chefs to perfect their craft and  deliver the same authentic, high-quality dish every single time, building a reputation for excellence that keeps customers loyal.

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Why Traditional Carbon Steel is King for Paella

Ever wondered why the best paella pans are made from carbon steel and not shiny stainless steel or non-stick? It's all about heat and  tradition. Think of a large carbon steel paella dish like a professional wok or a cast-iron skillet; it's a material that's designed to be seasoned. This means it develops a natural, slick surface over time that prevents sticking and, more importantly, it conducts heat incredibly quickly and  evenly. This rapid heat transfer is vital for flash-frying your ingredients and then achieving the famous 'socarrat'—that delicious, crispy layer of rice at the bottom of the pan. A less responsive material would simply stew the rice, but carbon steel gives you the fierce, direct heat needed for that authentic texture and  taste.

Who Should Buy This?

  • Spanish Restaurants: The essential tool for your signature paella, offering authentic flavour and  perfect for sharing plates.
  • Event Caterers: A durable and  impressive centrepiece for live-cooking stations at weddings, festivals, and  corporate events.
  • Pub Gardens: Perfect for creating a bit of theatre and  offering a fantastic, high-margin summer food special.
  • Street Food Stalls: This pan is robust enough to handle the demands of a busy pop-up while delivering consistent results.
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