Pata Negra pans are made from professional gauge steel for a tough, long lasting pan that also makes an excellent paella. Because it holds more heat, paellas made in this pan cook more evenly. And you can cook dozens of paellas with no warping or other problems.
Durable carbon steel is the heart of these pans made by a small family company in the Valencia region, birthplace of paella. They named the line Pata Negra, referring to the famous Ibérico ham, the most highly regarded food in Spain. The quality is unparalleled, with solid bolted black handles.
Carbon steel pans change color as you use them and absorb a bit of the flavor of each paella you make, similar to an Asian wok. Coat your pan with a light coat of oil to prevent rust after each use. To remove any rust, simply clean with steel wool and the pan will be ready for use.