Excellent paella pan
This Smithey is much sturdier carbon steel than my Garcima paella pan. And with much better heat distribution too. In the Garcima (and cooking on gas), I’ve usually ended up burning the soccarat unfortunately. In the Smithey, we nailed a perfectly caramelized soccarat on our first try - and the paella overall was as good as the best paella we had in Spain. This will get heavy use in our home, alongside our other Smithey cookware!