Review on Garcima 15 Inch Carbon Steel Paella by Marcus Rash

I had bought an 18 inch version of the same pan a few months previously and was so pleased I bought this well for much smaller gatherings . This pot will easily feed 8-10 people depending on how much you put in it. That means I can easily feed 25 or more people together. When I receive this pan, there are a few steps that are not immediately known and are very important before making my first paella. Of course, everyone will remove the sticker and most will flush the pan. BUT. Be sure to wash this pan with very hot water and plenty of soap, fill the pan and clean inside and out with a hard cloth or 3M cleaning pad. There is a factory film that peels off easily and should, but it requires more than a quick rinse. I think it's part of the manufacturing process or something to protect the pan until it gets to you. It won't make you sick, but it just shouldn't be in your food. Of course, make sure to dry the pan immediately, preferably on a low heat, to remove any traces of moisture before the next step. After the pan is dry, use a paper towel and apply a very thin layer of fat to the pan while it is still warm. I use Crisco. Then wipe off any remaining grease with a dry cloth. A small film remains. Do this inside and out to ensure it's flavorful and weatherproof, and do this each time you use the pan for the next 5-10 times. By then the spice will start to build up on it and you won't have to do it as often. That said, I pop some in my pan from time to time, especially when you know you won't be using it for a while. don't scatter it and don't hit it too hard. Treat it with respect and it will serve you for many years. There are indentations in the bottom of this pan, which is fairly typical of most high quality paella pans. I've never researched it in depth, but I've heard from multiple sources that it helps create Socarrat. Socarrat is the delicious, delicious crust that forms at the bottom of a paella pan when the liquid has been rendered and the rice has reached its peak. This pan is highly recommended for both paella beginners and experts.