Victoria Solid Iron Skillet Massive Frying Pan with Helper Deal with Seasoned with 100% Kosher Licensed Non-GMO Flaxseed Oil, 12 Inch, Black

Love Victoria Cast Iron. I now own 3 pieces. Will compare to Lodge.
I own the 12″ skillet, the 2 qt pot and the 8″ skillet.I came across Victoria when looking for a basic pot. When you check out their store you will find they sell a number of unique items in cast iron. I was very impressed.When I purchased my 12″ skillet I went with Victoria over Lodge because it’s just over a pound lighter and those skillets weight enough as it is.When it came time to buy an 8″ skillet I again went with Victoria.Victoria cast has a smoother finish than todays Lodge cast. It is equal to or sometimes slightly lighter in weight than Lodge. This is not cheap, light weight cast from an unknown company. This is heavy weight cast of superior quality, meant to last a lifetime.They use a different oil than Lodge when pre-seasoning that has a lower smoke point. Rather than jet black, the cast resembles more of a gun metal. Manufactures pre-season cast to prevent a pan from rusting. It is simply a base to work off of when continuing to season a pan yourself. You can season via cooking or through a seasoning process. I season mine but I had some scallops I wanted to cook did so straight out of the box. Amazingly they didn’t stick. I will still season it.To season cast, use a quality, high temp, cook oil. I use grape seed oil. Wipe all over and then wipe it off. Place it in an oven upside down and cook it to 20-50 deg above the smoke point of the oil. Turn the oven off and wait for your pan to cool. Repeat so than you have done this 2-3 times. Every time you wash your pan, you wipe it down with oil and wipe off the excess.When you cook, pre-heat your pan. Cast cooks evenly but it takes awhile to heat up. Once heated, add your oil and turn down your heat to a low to medium setting. When your done cooking, add a bit of hot water to the pan & go eat. When your done eating, rinse the pan in hot water. It should be clean. If it’s not, scrub with a stiff brush or chain-mail. Dull black is carbon, you don’t want that. If you end up scrubbing down to metal, just re-season once in your oven. There is a learning curve going from aluminum non-stick pans to cast iron. Some pans take longer than others to season. Much of this depends on how you cook and what you cook. No worries, yours will pass the egg test in no time.If a pan gets a slight bit of rust. No worries. Mix up some citric acid or use lemon juice, it will come right out. Oil it and bake it in the oven.

If you want no stick on a will-stick pan, you gotta learn what they want!
Lovely Pan! I gave up non-stick pans long ago and have been cooking eggs in a stainless steel Cuisinart frying pan for over a decade. If you want no stick on a will-stick pan, you gotta learn what they want. For my 8″ Cuisinart, I set it on the small electric burner, turn it on to medium (5), and set the timer for 6 minutes. At 6 minutes, add a dab of butter (and for me, I do mean just a dab – only enough for a thin coat where the egg will sit), then add the egg for scrambled or over-easy. No stick. Begin sooner than 6 minutes, it sticks.Basically, if your pan is too cold, the food will stick. If it’s too hot, it may stick and will burn your food. Ya gotta find that sweet spot where you food browns nicely without overcooking. Know your burner; does it run hot? Use a timer, check your results, and test til you find it. You can do it, and it’s worth it.This is my second time using the Victoria Cast Iron, first time with an egg. The first cook was steak with some butter to welcome the pan home. Followed the instructions that came with it: washed with mild soap and warm water, towel dry. No problems.For this egg, the burner is large and heats up faster, so I set the timer for 5 minutes but only needed a bit over 3. Small dab of butter, and walla! No stick. Deliciously cooked evenly throughout, tender but with crispy edges. Better than my trusty Cuisinart!Regarding rust, the instructions say to never let it air dry. Also, it says to use warm soap and water, something I’ve not done before on cast iron. But I researched the brand well. They’ve been making this cast iron for a long time; I trust they know their metal.This pan is so much better than my old lodge, I can’t even compare. Nearly smooth surface (read about that on their website), nice long, arched handle, and way bigger drip spouts that are wonderful. Bonus of beautifully etched logo on the bottom.Looking forward to a long and prosperous cooking adventure with this pan. Ya just gotta treat ’em right!

Sartén de hierro de gran calidad, excelente retención de calor y muy duradero. Recomendado.

Muy bonita, me encantó!