MauvielM'Steel Black Carbon Natural Nonstick Paella Pan With Iron Handle, 15.7-in, Suitable For All Cooking Surfaces, Made in France

I did not purchase this pan for paella, but for use as a large-batch skillet. It's works well for this use because the bottom is completely flat and it has high sides to keep food contained. It also fits nicely in the oven. The handles do get hot, but this is not a concern for me. I removed the wax coating by placing it upside down in a 300F oven for 60 minutes, wiping it down with paper towel a couple of times towards the end. I also seasoned it in the oven which allowed me to season both the inside and the outside of the pan. The pan I received measures 15 15/16" wide x 2 3/8" deep (without the handles). I looked up the weight online... per Lodge, their 15" cast iron skillet weighs 12.36 lbs. Per another website, the Mauviel weighs about 6.5 lbs. If you are looking for a large skillet that cooks like cast-iron, but is a lot lighter, this is an excellent choice. Highly recommended!I was shopping around for a 15" dome wok lid that would probably work on this pan, and another genius poster mentioned they they were using a perforated pizza pan for a lid on their 16" wok. I happen to have one, so I tried it on this pan and it fits perfectly!

I spent 2 hours meticulously taking wax off the pan (no small feat). Then I seasoned pan for a few minutes with a neutral oil on low heat and let cool and discarded. On the second seasoning, after a couple of minutes the pan discolored (expected) a bit which I expected but as I let it cool, two large burn marks appeared on the pan which gave it an inconsistent surface. I have other Mauviel pans I love and have only had slight discoloration with seasoning and pans have developed a nice patina and surface. Something was definitely wrong with this pan to do this on low heat for less than 3-4 minutes.

Got this as a gift for my mom who loves to cook. She says that with proper care, it developed a great dark seasoning that is getting close to becoming non-stick. She also likes the double handles, making it easier for her to lift with no issues.Pros:- great value- double handles make the large pan easy to maneuver- easy to seasonCons:- slightly harder to maintain/clean than SS cookware- like cast iron, carbon steel can rust so cooking certain acidic foods can make cleaning more difficult and take away from the oil seasoning, which makes it harder for the pan to develop the "non-stick" property over time.

Very good product. Equivalent to Mauviel's other steel pans. If you cook with cast iron, it's easy to figure out how to make the most of these pans. They heat more quickly than cast iron, and thus are better suited to most stove-top uses. They must be seasoned, and the seasoning is less durable than cast iron. I suspect this is because the steel is less porous, so the seasoning layer is less durable. I haven't tried eggs on any of my French steel pans, but everything else comes out very well. I wish I had discovered these years ago.

Great pan, The Bees wax made for an interesting event, we baked in oven and boiled water to remove. turned into a hot mess. after wax removal the pan did season well.Used for Paella on weber grill and it turned out great.

Based on the boxes condition and the fact that the products packaging bag was ripped open I believe this pan was shipped elsewhere before it got to me. Nevertheless, the pan is in great shape all I can add to this is reference YouTube videos on seasoning these types of pans, the instructions that come with this pan will only leave you with a layer of black, sticky gunk on the inside of the pan, when seasoning think of thin layers off oil.

warped after 1st or second use - useless now as i have induction stove

one of the most important elements of true paella is the socarrat - and for that to occur - you need excellent heat distribution from burner to pan - this pan works like a charm

Bel prodotto ad un buon prezzo