Garcima Parisina deep enamelled pan with handles

These deep, two-handled enamelled pans are ideal for large fry-ups and for the classic slow-cooked dishes of always: migas, gazpacho manchego, game meats… They also let you cook dishes that need to go in the oven, such as roasts and rice dishes of all kinds. This is the traditional deep enamelled pan —also known as a parisina—, made in Valencia by Garcima, a leading manufacturer in its sector.

Enamel vitrified at 840 degrees

The vitreous enamel coating, fired at 840 °C, gives it a long life and very easy cleaning: the surface is sealed, holds no smells or flavours and does not react with acidic foods such as the tomato in gazpacho or with escabeche marinades. It can be used on any type of hob, including induction, and even inside the oven — but never in the microwave. It is also dishwasher safe.

The pan for celebration dishes

Its deep shape with two handles is what large-batch recipes call for: shepherd's migas for the whole crew, a game gazpacho manchego, a deep fry-up with plenty of oil or a baked rice taken straight from the hob to the table. The two handles make moving the full pan —from hob to oven or to the table— safe and comfortable, and its classic enamelled look dresses up any Sunday meal.

The secret to a good deep fry-up

The depth of this pan lets you fry in plenty of oil, the key to crisp frying: the pieces should swim without touching. Fry in small batches so the oil temperature does not drop when you add the food, and let it recover the heat between batches. For migas, constant movement with the turner is what keeps them loose; and for gazpacho manchego, the same pan serves to fry the game, make the stock and finish the dish with the flatbread — a single pot from start to finish.

How to care for the enamel

Vitreous enamel is very hard-wearing, but it is worth treating it with care: avoid sharp knocks against hard surfaces and sudden temperature changes (let the pan cool before running it under cold water), and stir with wooden or silicone utensils. If anything sticks, a soak in hot soapy water is better than a metal scourer. Well looked after, it is a pan that lasts for many years.

Which size to choose

Sizes range from 14 to 65 cm rim diameter (the size drop-down always shows the diameter at the widest part). As a guide: up to 22 cm (0.35–1.2 litres) work well for individual portions or side dishes; 24 to 30 cm (1.7–4.25 litres) is the most common family range; 32 to 40 cm is for large gatherings and celebrations; and from 50 cm (17 to nearly 43 litres) these are sizes for canteens, social clubs and catering — the largest, at 65 cm, has four handles so it can be moved by two people.

We stock the following sizes and capacities:

Frequently asked questions

Is it suitable for induction hobs?

Yes. This deep enamelled pan works on induction, as well as gas, ceramic, electric, in the oven and over a wood fire. It is not microwave-safe.

Can it go in the oven?

Yes. Made of vitrified enamelled steel, it withstands the oven perfectly —ideal for baked rice dishes and roasts— but never use it in the microwave.

What is a “parisina” deep pan?

It is the traditional name for the deep two-handled pan: deeper than an ordinary frying pan, made for large fry-ups, migas, chilled soups and big-batch dishes.

Which size should I choose?

Up to 22 cm suits individual portions; 24 to 30 cm is the usual family range; 32 to 40 cm for large gatherings; and from 50 cm upwards these are catering and canteen sizes. The 65 cm model has four handles so two people can move it.

Is it dishwasher-safe?

Yes. The vitrified enamel holds no odours or flavours and is dishwasher-safe; even so, to prolong its life, avoid sudden temperature changes and harsh metal utensils.

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