12.5-inch Carbon Steel Paella Pan — Stovetop & Oven Multipurpose Pan

Reader reviews

1. M Manu 5/5

   Sturdy, well-built egg pan

   Thick, solid metal that feels durable and is easy to keep in good shape. We use it for eggs and they come out perfectly every time. The size is generous and fits our needs.

2. C Coke100 5/5

   Wonderful

   I was hesitant at first but gave it a try and it impressed me. It needs proper care, but the quality shows. I’ll be looking for other items from this maker.

3. A Alene 5/5

   Does paella beautifully

   Exactly what I wanted for paella: even cooking across the surface and straightforward cleanup. I only wish there were a larger size available.

4. N Neilsky 5/5

   Excellent once cured

   Follow a careful initial cure and the pan performs brilliantly. After that, wash only with hot water and a soft sponge to preserve the seasoned surface.

5. P Paul J. Carrier 5/5

   High-grade, responsive pan

   For cooks who care about heat control and crisp results, this pan performs. It reacts quickly to adjustments, so if you know how to manage heat you can get excellent crispy rice and sears.

6. P Phil84 5/5

   Great product, follow the prep steps

   Packaging arrived protected but tape can give way on heavy parcels. First clean with a hot soapy sponge to remove excess beeswax, then dry. Finish by heating the empty pan on a strong burner for about twenty minutes until the steel changes color from black to blue to silver. Open windows—this step produces smoke.

7. R Ron DLC 5/5

   Using the 12.5" as a wok substitute

   I treated mine like a wok. Scrub the beeswax off with soap and a scouring pad, boil briefly with salted water and scrub again, then dry. Heat the empty pan on high until it blue‑tints, cool and rub on a very thin layer of canola, repeating until you see smoking. Finish by cooking aromatics until charred to add flavor. After a few uses it passed the egg test.

8. S SeaBeeReverie 4/5

   Thicker than expected, slower to heat

   The wall thickness means it takes longer to come up to temperature, but once hot it sears the first side well. It doesn’t hold heat as long as cast iron, so you’ll notice a drop when moving food around.

9. R RKL 5/5

   Great overall size and construction

   I own several pans from this line, including the 32 cm double-handle model, and this one performs just as well. No warping, reasonable heat distribution for carbon steel, and great searing. The double loop handles make it oven-friendly and easy to move around. About the beeswax: treat it like raw cast iron—strip the wax and season properly, then render some bacon or duck fat to speed up the patina.

10. H Hansel Dunlop 5/5

    A dependable, multi-use pan

    After a rocky first seasoning it’s become excellent. The natural non-stick keeps improving. The two-loop handles make it easy to move in and out of the oven—I’ve even roasted a turkey crown with it. Heats quickly and handles high temperatures well.

11. D Dave Cort 2/5

    Feels solid but hard to season well

    The build is substantial and sturdy, but removing the beeswax was tougher than expected. Oven-style seasoning didn’t take well for me; the oil wouldn’t adhere smoothly and seemed to flake. I tried different oils and techniques and still had sticking issues.

12. K karin 5/5

    The best pan I own

    I bought a second two-handle 32 cm model and use these for meat, sausage and eggs for two years now. They tolerate heavy use, high heat, and can be scrubbed aggressively. I sanded the exterior once and then oiled to prevent rust—never had rust appear. They do smoke because they heat so intensely. Very pleased to have several of these.

13. K Kindle Customer 5/5

    Perfect for vegetable stir-fries

    Great capacity for stir-fries. It developed a good seasoning after just one use and produces nicely browned vegetables. Fits completely in my sink for easy washing; I now reserve my nonstick pans for high-acid dishes.