Machika Polished Steel Paella Pan 13 inch (34 cm)
₹5,493.00
Machika Polished Steel Paella Pan 13 inch (34 cm),
- INNOVATIVE DESIGN: Made with top grade carbon steel, these pans conduct heat quickly and evenly throughout to create the perfect paella. It’s thin and lightweight material makes this pan durable and trustworthy. It’s innovative hammered dimple technology makes the bottoms of the pans rigid and perfect for cooking paellas
- EASY MAINTENANCE: After use, simply clean the piece with water and detergent. Immediately dry the pan with a soft cloth to maintain it’s beautiful polished look. Lightly oil the pan with cooking oil, wrap it in paper, and store in a plastic bag keeping it in a dry and safe space to prevent rusting
- EVERYONE IS INVITED: Elegant 13 inch (34 cm) paella pan that serves 6 people. This pan is sure to be the center of attraction at your gatherings as your friends and family enjoy your delicious paella
- KEEPS TRADITION ALIVE: Authentic Valencian paella pans imported from Spain. Machika teamed up with Garcima, Spain’s number one paella manufacturer since the 1920s, to bring you the ultimate paella pans
- TWO YEAR WARRANTY – Your satisfaction is what drives us to provide the highest quality products on the market. If for any reason our product doesn’t live up your expectations, contact us
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Specification: Machika Polished Steel Paella Pan 13 inch (34 cm)
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5 reviews for Machika Polished Steel Paella Pan 13 inch (34 cm)
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Machika Polished Steel Paella Pan 13 inch (34 cm)
₹5,493.00
Adri73 –
Excelente material, resistente
Hermoso
Tim Keane –
待てど暮らせど商品は届かず、お届けメールも無く、履歴確認をしたら配送済みになっており、出品者に問い合わせると、数行の言葉で謝罪すら無かった。それどころか誤配しました、と言っていました。高額商品だったので、直ちに返金を要求し相手もすぐメール上では了承ましたが、未だ確認はできでいません。外国製品の購入は不安だと感じました。とても残念です。
Louis –
I am really disappointed that the bottom of this pan doesn’t sit flat. I specifically bought this very expensive paella instead of one of the cheaper brands because the reviews of the cheap ones quite often mention they warp and then won’t work well on an induction stove top. I have an induction stove top and didn’t want this problem so spent more than 5 times the price to avoid the problem. Took this pan out of the box and it rocks back and forth on the stove top. I haven’t even heated it yet. It is literally brand new and unused and doesn’t sit flat.
Pencil –
Produit conforme à la description en tous points. Très satisfait!
Pencil –
I see a lot of reviews complaining about how this pan rusts and discolors after one use. News flash, this property is inherent to carbon steel as this alloy is around 98% iron and 2% carbon – a composition that is not much different from a cast iron and thus the requires very identical care. If you don’t dry and oil it after use, it will inevitably rust. The instructions on the packaging even tell you to coat the pan in oil after use. In addition, the discoloration or burning of the pan is actually a good thing – that is the pan being seasoned.
What baffles me however, is that the manufacturer doesn’t mention anything about seasoning the pan. Seeing as this pan is carbon steel, I believe a lot of people are missing out on what could be a 100% non stick pan that will surely outperform its enameled counterpart. I could fry an egg on my paella pan and it might sue me for slipping and falling. I have included my seasoning process at the end of this review.
As for cooking, I recommend throwing this pan into a screaming hot Weber charcoal grill and for three reasons: 1) the pan isn’t flat, 2) a good paella requires serious BTU, and 3) charcoal imparts a nice aroma into your dish. You can control the heat by moving the charcoal around or by temporarily removing the pan from the heat.
To properly season this pan, in the weber grill:
1) First follow the instructions on the packaging which tells you to boil and wash off the coating that the pan ships with until it is bone dry. This coating prevents the pan from rusting while in storage.
2) Again, heat the pan until bone dry.
3) Remove the pan from the heat. Then using an oven mitt and a paper towel, carefully coat the entire pan with a very thin layer of a high smoke point cooking oil (I prefer canola). Yes this includes the underside of the pan. Remove any excess oil as thick patches of oil will turn into a sticky patch.
4) Return the pan to the heat. After a few seconds you should see vapor being released as the oil polymerizes onto the carbon particles on the pan. If your pan is turning black you are doing it right.
5) Repeat this process 3-5 times.
6) Let the pan cool off
7) Apply one final thin coat of oil and hang the pan for storage.
You should only have to season the pan once but it never hurts to re-season from time to time. With that said, this pan is EXTREMELY high maintenance but as with any good cast iron or carbon steel cookware, it all pays off in the end. The more you cook with it, the more layers of seasoning you build and the more non stick your pan will become.
Good luck!