---
product_id: 237139234
title: "Traditional Carbon Steel Skillet, Genuine Spanish Paella Pan with Dimpled Surface, Versatile Carbon Steel Pan for Global Rice Dishes, 12 inches/4 Servings"
brand: "machika"
price: "KSh20297"
currency: KES
in_stock: true
reviews_count: 10
category: "Machika"
url: https://www.desertcart.co.ke/products/237139234-traditional-carbon-steel-skillet-genuine-spanish-paella-pan-with-dimpled
store_origin: KE
region: Kenya
---

# Compatible with gas & open flame stoves 12-inch versatile carbon steel pan Superior heat conductivity & even cooking Traditional Carbon Steel Skillet, Genuine Spanish Paella Pan with Dimpled Surface, Versatile Carbon Steel Pan for Global Rice Dishes, 12 inches/4 Servings

**Brand:** machika
**Price:** KSh20297
**Availability:** ✅ In Stock

## Summary

> 🥘 Elevate your kitchen game with the pan that’s as bold as your taste buds!

## Quick Answers

- **What is this?** Traditional Carbon Steel Skillet, Genuine Spanish Paella Pan with Dimpled Surface, Versatile Carbon Steel Pan for Global Rice Dishes, 12 inches/4 Servings by machika
- **How much does it cost?** KSh20297 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.co.ke](https://www.desertcart.co.ke/products/237139234-traditional-carbon-steel-skillet-genuine-spanish-paella-pan-with-dimpled)

## Best For

- machika enthusiasts

## Why This Product

- Trusted machika brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Flame-Ready & Flexible:** Designed for gas burners, open fires, and grills—ignite your cooking creativity anywhere, anytime (just skip ovens and induction).
- • **Precision Heat Distribution:** Dimples on the pan’s surface ensure even cooking, eliminating hot spots and delivering perfect rice and sear every time.
- • **Versatile Culinary Powerhouse:** From paella to pancakes, seafood to vegetarian dishes—serve up to 4 with one pan that thrives indoors or outdoors.
- • **Authentic Valencian Carbon Steel:** Crafted from premium polished carbon steel for unmatched durability and that coveted socarrat crust every paella lover craves.
- • **Season to Perfection & Longevity:** Build a naturally non-stick surface with proper seasoning—each use enhances flavor and pan performance, making rust a thing of the past.

## Overview

The Machika Traditional Carbon Steel Skillet is a 12-inch genuine Spanish paella pan made from premium polished carbon steel, designed for exceptional heat conduction and even cooking thanks to its dimpled surface. Ideal for preparing authentic paella and a variety of global rice dishes, it serves up to 4 people and works seamlessly on gas burners and open flames. While it requires hand washing and regular seasoning to maintain its non-stick properties and prevent rust, this pan rewards dedicated cooks with superior durability and flavor-enhancing performance.

## Description

Shop Machika at the desertcart Cookware store. Free Shipping on eligible items. Everyday low prices, save up to 50%.

Review: To these complaining about rust, do yourself a favor and learn how to properly care for carbon steel - 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!
Review: Great, but see pictures and read description before use - This is a great product, to make good food, so you need to ne a good owner too. If you are a mess or don't know how to fry an egg, you better wait for your paella in your next summer vacation in Valencia. Before the first use (not negociable): First thing to do; (1) Boil water in the pan. (2) Wash it with soap as if you just cooked in it. Season your pan: (1) Lightly coat the pan with oil. I used canola. (2) Put in the over at 450° F for about 30 mins, until you see that the olcoat of oil is not shiny anymore. (3) Repeat steps 1 and 2 at least 3 times. The more time the darker your pan will be. I did 3 coats total. (4) Let it cool off in the oven after your last coat. Once cold, oil again and store as much time as you want. When ready to use: (1) Heat your pan for a few minuted before start cooking. (2) Don't scratch with pointy tools. If so, you will have to season again soon. After every use: (1) Clean right after you eat your parlla. Don't let it seat overnight. And wash by hand. Don't scratch too hard, but don't need to be ultradelicate. (2) Once totally dried, spread a thin coat of oil as you did in the last step once coated. Do this every time that you wash your paella pan. The pictures and videos that I am sharing are from August 2025.

## Features

- 🥘 CARBON STEEL PAN: Valencian Polished Steel paella pan is manufactured with premium long-lasting carbon steel. A durable, sturdy, and well-made paella pan. This material is ideal to create a perfect socarrat.
- ♨️ ENJOY GREAT HEAT CONDUCTIVITY: The polished steel paella pan offers great heat conduction thanks to its thin material. Dimples on its surface help to cook every dish evenly.
- 🍤 COOK AND SHARE YOUR FAVORITE DISHES: Make delicious rice, pizza, pancakes, pork, meat, vegetarian, and seafood recipes, and more in this carbon steel skillet by Machika and enjoy up to 4 servings. Use it at gardens, camping days, home, restaurants, and more.
- 🔥 USE IT IN MULTIPLE COOKING EQUIPMENT: This Valencian paella pan is suitable for paella gas burners, open fire and domestic gas stoves. You can use it on any stove that fits the base of your pan. Don’t use it in ovens or induction stoves.
- ✨ MAINTAIN THAT BRAND NEW-LOOK: To avoid rust, make sure to dry your carbon steel pan very well after washing. Avoid air drying. After that, seal the surface with a bit amount of vegetable oil. It is normal for the pan color to turn dark after use. Not suitable for dishwasher.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B087T6BR3X |
| Best Sellers Rank | #70,500 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #11 in Paella Pans |
| Brand | Machika |
| Capacity | 100 Grams |
| Color | Silver |
| Compatible Devices | Gas |
| Customer Reviews | 4.1 4.1 out of 5 stars (2,471) |
| Date First Available | March 4, 2020 |
| Handle Material | Carbon Steel |
| Has Nonstick Coating | No |
| Is Dishwasher Safe | No |
| Is Oven Safe | No |
| Item Weight | 1 pounds |
| Item model number | P-20000-I |
| Manufacturer | Garcima |
| Material | Carbon Steel |
| Model Name | Polish Steel |
| Product Care Instructions | Hand Wash Only |
| Product Dimensions | 17 x 15 x 3 inches |
| Recommended Uses For Product | Cooking various dishes in different settings, including outdoor activities, home cooking, and restaurant use |
| Special Feature | Polished Steel |
| Specific Uses For Product | Cooking |

## Product Details

- **Brand:** Machika
- **Capacity:** 100 Grams
- **Color:** Silver
- **Material:** Carbon Steel
- **Special Feature:** Polished Steel

## Images

![Traditional Carbon Steel Skillet, Genuine Spanish Paella Pan with Dimpled Surface, Versatile Carbon Steel Pan for Global Rice Dishes, 12 inches/4 Servings - Image 1](https://m.media-amazon.com/images/I/71Mmvml-5FL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ To these complaining about rust, do yourself a favor and learn how to properly care for carbon steel
*by P***L on December 26, 2022*

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!

### ⭐⭐⭐⭐⭐ Great, but see pictures and read description before use
*by A***0 on August 11, 2025*

This is a great product, to make good food, so you need to ne a good owner too. If you are a mess or don't know how to fry an egg, you better wait for your paella in your next summer vacation in Valencia. Before the first use (not negociable): First thing to do; (1) Boil water in the pan. (2) Wash it with soap as if you just cooked in it. Season your pan: (1) Lightly coat the pan with oil. I used canola. (2) Put in the over at 450° F for about 30 mins, until you see that the olcoat of oil is not shiny anymore. (3) Repeat steps 1 and 2 at least 3 times. The more time the darker your pan will be. I did 3 coats total. (4) Let it cool off in the oven after your last coat. Once cold, oil again and store as much time as you want. When ready to use: (1) Heat your pan for a few minuted before start cooking. (2) Don't scratch with pointy tools. If so, you will have to season again soon. After every use: (1) Clean right after you eat your parlla. Don't let it seat overnight. And wash by hand. Don't scratch too hard, but don't need to be ultradelicate. (2) Once totally dried, spread a thin coat of oil as you did in the last step once coated. Do this every time that you wash your paella pan. The pictures and videos that I am sharing are from August 2025.

### ⭐ RUST
*by G***A on January 1, 2026*

I purchased this pan in 2022 but did not use it until 2025 when preparing a New Year’s paella, I was surprised to find that the pan already showed rust and pitting despite never having been used. I had no alternative cookware suitable for the dish, so I proceeded reluctantly. The pan performs poorly on an electric stove: the heat concentrates only in the center, while the outer edges receive minimal warmth, preventing the proteins and rice from cooking evenly. Given these issues, the product has not met reasonable quality expectations.

## Frequently Bought Together

- Machika Traditional Carbon Steel Skillet, Genuine Spanish Paella Pan with Dimpled Surface, Versatile Carbon Steel Pan for Global Rice Dishes, 12 inches/4 Servings
- Gourmanity Spanish Paella Rice, Rey del Arroz Authentic Short Grain Valencia Rice from Spain, Great for Paella, Risotto, Seafood Dishes and Mediterranean dishes, Soy and Gluten Free, 2.2lb
- Golden Saffron, Finest Pure Premium All Red Saffron Threads, Grade A+ Super Negin, Non-GMO Verified. For Tea, Paella, Rice, Desserts, Golden Milk and Risotto (3 Grams)

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*Product available on Desertcart Kenya*
*Store origin: KE*
*Last updated: 2026-01-26*