My daughter spent a semester in Valencia,Spain and asked me to buy a Paella pan when she got home. This one is great - she says it's the real thing, and it's made in Spain. It's big enough to feed a family of five, and the price is great!

Great size pan. However after the 1st wash a bit of rust on it. I have chosen to not get in touch with the company for a return. This appears to need extra care. Also this is a test for me to maybe purchase a quality pan. This is is what they say but I was surprised but a bit of rust on it.

My main complaint is with the handles. The red is just a cheap paint coating that flakes off right out of the box. Definitely not oven safe as advertised, and doesn't do anything to protect the grip from heat. The rest is fine construction but I feel that for the price it could come pre-seasoned and with a better handle design.

This was my first paella pan I've owed. I was a little nervous at first due to a lot of people complaining about it rusting. After doing a little research I found out that these need to be washed, dried, and seasoned with some olive oil before using. The pan also came with some instructions to make it easy. Made my first paella and it turned out great! love this pan and glad I didn't go with a cheaper one.

I often rely on negative reviews and sometimes they can be more helpful than positive. But in this case I am giving a 1-star review just hoping that people who pay attention to negatives will notice it.

There is NOTHING wrong with this pan rusting when not used properly. It is made of carbon steel, which is over 97% iron, so yes, it rusts just like cast iron. It must be seasoned to prevent rusting and improve performance. These facts have been known since Iron Age began, how did they manage to elude so many people? All these negative reviews make it sound like the thing rusts within seconds of being washed. That is patently false. It won't visibly rust if you wash it and immediately dry it (as instructed).

Having said that, just look up a few YouTube videos on seasoning carbon steel and the results you can get. Personally I prefer flaxseed oil, but you could use shortening or any food oil/grease. It doesn't need to be a healthy or organic oil - the process will carbonize it, you'll just have a coating of polymer-like non-reactive carbon making for a nice attractive naturally non-stick skillet.

There are people who "rescue" decades-old neglected cast iron skillets, re-season and resell them. If you threw this pan away because it rusted... you can go and be one with your shame (and demand a refund for your education) :)