6 best cheap cast iron skillet

Product description

Hailed as an essential kitchen tool by the country's leading chefs and publications, the Lodge 10.25 Inch Cast Iron Skillet is crafted to cook memorable meals for generations. Featuring an assist handle for great control and an easy-grip handle for lifting or hanging storage when not in use, it provides excellent heat distribution and retention for consistent, even cooking. It offers an abundance of possibilities. Use to sear, saute, bake, broil, braise, fry, or grill. This skillet is safe to use in the oven, on the stove or grill, and over a campfire. The Lodge Cast Iron Skillet is made for decades of cooking and comes pre-seasoned for an easy-release finish that improves with use. Includes one Lodge 10.25 Inch Cast Iron Skillet. Made in America. Care instructions for cast iron: 1. Wash with warm water. Add a mild soap, if desired. 2. Dry thoroughly with a lint-free cloth or paper towel. 3. Oil the surface of the pan with a very light layer of cooking oil while warm. Hang or store the cookware in a dry place.

The American-based company Lodge has been fine-tuning its construction of rugged, cast-iron cookware for more than a century. No other metal is as long-lasting and works as well for spreading and retaining heat evenly during cooking. Lodge's Logic line of cookware comes factory pre-seasoned with the company's vegetable oil formula, and is ready to use right out of the box. After cooking, simply scrub the cast iron with a stiff brush and hot water, no soap, and dry immediately.

Breakfast in particular somehow tastes extra hearty when cooked in a heavy cast-iron skillet. Cast iron loves a campfire, a stovetop, or an oven, and can slow-cook foods without scorching and sear meat at higher temperatures. A good all-purpose size at 10-1/4 inches in diameter and 2 inches deep, this skillet can fry up eggs, pancakes, steaks, chicken, hamburgers, and can bake desserts and casseroles as well. A helper handle aids in lifting, and the looped primary handle allows hanging. Two side spouts pour off grease or juice. Even though the pan comes pre-seasoned, applying a little vegetable oil before use helps prevent food from sticking. Whether used in a kitchen or camp, this virtually indestructible pan should last for generations and is covered by a lifetime warranty. --Ann Bieri

Brand Story

By Lodge

• One Lodge Pre-Seasoned 10.25 Inch Cast Iron Skillet
• Assist handle for better control
• Unparalleled heat retention and even heating
• Pre-seasoned with 100% natural vegetable oil
• Use to sear, saute, bake, broil, braise, fry, or grill
• Use in the oven, on the stove, on the grill, or over a campfire
• Great for induction cooktops

User questions & answers

Question:	can you put this cast iron with silicon handle in the oven? if so, what is the max temperature
Answer:	I have put my cast iron pan in the oven along with the silicone handles, but I still had to use an oven mit. Each pan is different as far as what the max temperature allowed would be. I would look up the pan on Amazon and see what is said.
Question:	Can someone who bought this value pack (skillet with silicone handle) confirm if the silicone handle will comes off. Thank you
Answer:	Yes it comes off, I also found this nifty set on Amazon That comes with the assist handle cover, and extra main handle cover and some other pieces. Here's a link to what I'm talking about if you're interested.. http://www.amazon.com/Hot-Handle-Holders-Silicone-Pieces/dp/B010FGETAA/ref=sr_1_89?ie=UTF8&qid=1437189844&sr=8-89&keywords=cast+iron+skillet+handle+cover
Question:	what is the difference between this lodge pan LCS3 @ $25 and the lodge LK8S3 pan which is $15? Both are ten 1/2 inch pans look the same
Answer:	the LK8S3 is 12" diameter, has more a sharper "corner" where where the sides join the bottom, has more vertical sides, and is 2" deep. the LCS3 is 10" diameter, has sides that are angled outwards more, the sides join the bottom in more of a curve, and is 1.75" deep. basically, it much easier to slide an omelet (or anything else, I suppose) sideways out of the LCS3 without breaking.
Question:	Mine seems to be rusting. I just bought it. Should it have rust? It got worse after the first use and wash
Answer:	It sounds like you may have accidentally not cared for it correctly right at first. The nice thing about cast iron pans is that the rust problem can be fixed and it can be made just as good as new with a little elbow grease as long as you haven't let the corrosion go on long enough so that it causes pitting. What you'll need to do is remove the rust and any current seasoning with steel wool or something like that. When you remove the rust and seasoning, that is about the only time you might want to use soap along with the water, because the soap will help to remove the seasoning. You want to remove the current seasoning because you will be re-seasoning the entire pan and you don't want thicker parts of the seasoning or else the pan will become sticky or tacky in spots. Lodge seasons their pans with a canola oil spray. However, the best initial seasoning method I found stated to use Crisco (vegetable shortening). Their method worked extremely well for me. I don't remember the process to exacting details, but here it is to the best of my memory. First, heat the pan up by putting it in the oven at about your lowest oven setting of about 150F-200F for about a half hour or maybe a little more. This should make the pan pretty warm but not burning hot to the touch. Still take care in handling the hot pan to not burn yourself though. Before you start wiping the pan down with Crisco, turn the oven up to about 300F because the pan will go back in the oven. The first heating makes sure the pan is dry before applying seasoning and gets the pan just warm enough to spread Crisco over the pan and have the Crisco melt. Once the Crisco is spread all over the pan (inside and out) wipe it down some with a paper towel to keep the seasoning thin. You don't want too much seasoning on the pan. If the seasoning is too thick in spots it will get tacky at those spots. Place the pan back in the oven upside down with a sheet pan or sheet of aluminum foil underneath the pan to catch any oil drippings. After about 45 minutes, pull the pan back out and wipe the pan down again. You want to do this because the seasoning will drip downwards due to gravity and collect near the rim, etc. You want to wipe that excess off before it gets too dry and tacky. I can't remember if you sort of buff it at this point or at the end. I think you may want to buff it some with the paper towel at this point some. At the end it should have a somewhat dull black finish. But after you remove the excess, stick it back in for about another 20 minutes. Pull it out, buff it a little more if necessary and let it cool and the seasoning is done.At this point, your pan should be back to a nearly brand new state. My recommendation for the first few times you cook with it is to cook some chicken with the skin on or some bacon or something with some grease or fat to it. One of my grandmother's old cast iron pans stated "Chicken Fryer" on it. On one of my cast iron pans, the first couple of dishes I cooked in it was skin-on chicken. I used a little olive oil to cook the chicken in with the skin side down first. It was a chicken dish with olives, grapes and rosemary from the Smitten Kitchen Cookbook. After you cook the chicken on the stovetop, then it goes into the oven for a bit. After cooking that dish a couple times on the stovetop then finishing it in the oven, it gave my cast iron pan an amazing finish that looked like my grandmother had been cooking with it for 60 years. I think that the chicken fat from chicken skin, especially when cooked in the oven does an amazing job of helping to season the pan beyond the initial seasoning.Now after you cook your first dish, what I do is let the pan cool down some. Then I wash it down with plain hot water and no soap. If anything gets stuck to the bottom of the pan, I use this little 3" x 3" chain mail scrub pad. It gets the gunk off without damaging the seasoning. It kind of surprised me with it being metal. I thought it would hurt the seasoning but it didn't at all and it got the burnt on black gunk off pretty well if you have any. After I rinse it with hot water, I then just dry it off. I don't oil mine down or anything after that. If oil is added after cleaning it can become a gummy sticky mess with too thick of a seasoning that becomes tacky. Not to mention you can get oil all over where you store it. Instead, you just want to make sure you store it in a dry place right after you dry clean it and dry it off.For example, I once let some of mine sit on the counter close to the sink too long and the bottom of the pans started rusting. But when I let them cool and clean them off, dry and store them in a dry place right after cooking, I've had no issues at all with rusting.I wouldn't say there was likely anything wrong with your pan. You just need to get use to cooking with cast iron. Also as an FYI, avoid cooking foods with a high acidity at first until the seasoning is somewhat well developed. Acid can tend to break down the seasoning.PS - You don't really need to put it back on the stove to evaporate any remaining water. I've tried that and you really don't need to do that to prevent it from rusting. In fact, I think there is more risk to it than to not doing it. That's because if you're not careful you can overcook the pan with nothing in it and then you burn and ruin the seasoning. You can tell if you've burned and ruined the seasoning by how it will change the color of the pan from that nice dull black finish to this off colored spot on it. Then you have to go back and re-season it all over again.

Product features

Lodge Cast Iron Skillet

An improvement on the original: the Lodge Cast Iron Skillet, featuring an assist handle. This will be your go-to pan for generations to come.

Product at a Glance:

• The right tool to sear, saute, bake, broil, braise, fry
• Brutally tough for decades of cooking
• Seasoned for a natural, easy-release finish that improves with use
• Unparalleled in heat retention and even heating
• At home in the oven, on the stove, on the grill or over the campfire

Why Buy Lodge Cast Iron

As the only full line of American-made cast iron cookware, Lodge boasts quality that has been unmatched for over a century. Even heating, a natural easy-release finish, versatility and durability are the hallmarks of our great cookware. We don't just make cast iron; we make heirlooms that bring people together for generations.

About Lodge Cast Iron

Founded in 1896, the Lodge family has been making high quality cookware and accessories for over a century. Lodge Cast Iron operates two foundries on the banks of the Tennessee River in the small town of South Pittsburg, Tennessee; a town Lodge is proud to call home. The company is built on family values, American history, and high quality cookware. All Lodge seasoned cast iron and carbon steel cookware is proudly made in the USA, meaning you’ll get craftsmanship that has been passed down through generations.

Cooking And Caring For Your Lodge Seasoned Cast Iron

Caring for your cast iron doesn’t have to be complicated. Lodge cookware comes already seasoned and ready to use, so you can make your family's favorite recipes right away. You can use it on any heat source, from the stove top to the campfire (just not the microwave!). The more you use it, the better the seasoning will get.

1. Wash cast iron by hand with mild soap or none at all.
2. Dry promptly and thoroughly with a lint-free cloth or paper towel.
3. Rub with a very light layer of vegetable oil, preferably while the cookware is still warm.
4. Hang or store cookware in a dry place.

Product description

For over 100 years Lodge has been dedicated to manufacturing quality cast iron products, that can be passed down from one generation to the next. From summertime campouts to Sunday night dinners, Lodge is happy to be at home on your table.

17 INCH SEASONED CAST IRON SKILLET WITH 2 LOOP HANDLES

The Lodge 17 inch Seasoned Cast Iron Skillet offers both elegance and versatility for your kitchen and campsite. Whether you’re learning to cook or a seasoned expert, this pan is perfect for a crowd and can be passed down from one generation to the next. Use it for simple one-pan meals, or complex family recipes. This skillet translates beautifully from the kitchen to the table as you make every meal a memory. Lodge allows you to take cast iron places it’s never been before.

COOKING AND CARING FOR YOUR CAST IRON

Caring for your cast iron doesn’t have to be complicated. Lodge cookware comes already seasoned and ready to use, so you can make your family's favorite recipes right away. You can use it on any heat source, from the stove top to the campfire (just not the microwave). The more you use it, the better the seasoning will get.

After hand washing your cookware, simply place it on a burner for a few minutes to dry and then rub on a thin layer of the cooking oil of your choice. For extra messy situations, simmer some water in your pan and then use a pan scraper after it’s cooled. For excellent maintenance, and to prevent rust, always dry promptly and store in a cool, dry place.

MADE IN THE USA

Tucked between the Appalachian Mountains and the Tennessee River you’ll find the small town of South Pittsburg, TN; a town that Lodge is proud to call home. It’s built on family values, American history, and high quality cookware. All Lodge seasoned cast iron and carbon steel cookware is proudly made in the USA, meaning you’ll get the craftsmanship that has been passed down through generations.Care -If the seasoning on your pan is sticky, this is a sign of excess oil building up and not fully converting to seasoning. To remedy this, place the cookware in the oven, upside down on the top rack and bake at 400 degrees for 1 hour. Allow to cool and repeat if necessary. Maximum Heating Temperature 500 Fahrenheit.

• 17 INCH CAST IRON SKILLET. This seasoned cast iron skillet is ready to use and extremely versatile with a diameter of 17 inches and a 2-inch depth. With ample cooking surface and an ergonomic 2 handle design, it is perfect for the campfire, the oven, and the tabletop
• SEASONED COOKWARE. A good seasoning makes all the difference. Lodge seasons its cookware with 100% vegetable oil; no synthetic coatings or chemicals. The more you use your iron, the better the seasoning will get
• MADE IN THE USA. Lodge has been making cast iron cookware in South Pittsburg, Tennessee (pop. 3,300) since 1896. With over 120 years of experience, their cast iron is known for its high quality design, lifetime durability, and cooking versatility
• MAKE EVERY MEAL A MEMORY. Lodge knows that cooking is about more than just the food; it’s about the memories. This dynamic 2-loop handle skillet can be used for slow weekend mornings with bacon and eggs or summertime BBQ’s with roasted veggies
• FAMILY-OWNED. Lodge is more than just a business; it’s a family. The Lodge family founded the company in 1896, and they still own it today. From environmental responsibility to community development, their heads and hearts are rooted in America

User questions & answers

Question:	This is a fabulous skillet! Has any one found a lid? I got this one to use on it: "16 Inch Large Paella Pan Lid by Garcima" It is a little light
Answer:	YES FOUND IT ON AMAZON HERES 1 NOT THE 1 I BOUGHT Aluminum Flat Wok Lid / Wok Cover, 18-Inches, (For 19" or 20" Wok), 18 Guage, USA Made
Question:	Will a 16 inch diameter pizza fit in this pan
Answer:	No, this Lodge pan bottom measures 14 inches across. A 16 inch pizza pan would fit into the top but would never rest evenly or touch bottom.
Question:	What is the overall width including handles? Is it 12" max dimension, or is that the diameter of just the pan proper
Answer:	Accurate measurements for L10SKL 12 inch dual-handle cast Iron pan: Outside diameter 12 1/8 inches. OD at handles:14 5/8 inches. OD at pour spouts:12 3/4 inches. Outside height:2 1/4 inches. Outside bottom diameter (flat area between radii) about 9 1/2 inches..... Inside top diameter:11 3/4 inches; Inside bottom diameter (flat area between radii) 10 inches. Inside depth:2 inches.
Question:	What is the diameter of the inside/bottom cooking surface? Wondering if this beast will even fit on my oven rack. BTW, would this make a good broiling/roasting pan for delicate veggies (bell peppers, zucchini, eggplant, mushrooms, onions), or would it scorch them and leave me with a stuck on mess
Answer:	I have many cast iron cooking utensils and I love them all. But for oven roasting delicate vegetables like you describe please see my review of this product https://www.amazon.com/review/R9B0J0L1ASIVO/ref=pe_1098610_137716200_cm_rv_eml_rv0_rv

Product features

Lodge Pre-Seasoned Cast-Iron Skillet

The black patina given to the cookware by the factory seasoning process is, in fact, vegetable oil that has been baked into a piece of cookware that has emerged from an individual sand mold. This coating of oil is a functional application and not a cosmetic application. The cookware is hanging as it rides through the electrostatic sprayer and commercial conveyor ovens at very high temperatures. This allows the oil to penetrate deeply into the pores of the iron which creates an easy release finish. As a result of this process, you may see a blister or bubble of oil at the southern-most point or at the end of the handle of the cookware piece. If visible, it will rub or flake off with your finger, leaving a brown spot. Don’t worry, it’s not rust but a seasoned spot that is brown, indicative of the varnish stage of seasoning. As a matter of fact, this is the color of home seasoned iron until it has been used several times. The brown spot will turn black with use.

Product Highlights

The right tool for searing, sauteing, simmering, braising, baking, roasting, and frying.

Made of Cast-Iron

Cast-Iron is a form of cookware developed over a millennia ago remains as popular today as when it was used to prepare meals hundreds of years ago. Cast Iron is one of only two metals compatible with induction stovetops. Unparalleled in heat retention and even heating.

Can Be Used With A Variety of Heat Sources

At home in the oven, on the stove, on the grill or over the campfire. Skillet may be used on various heat sources including gas, electric, induction and ceramic-glass top stoves and ovens. When using on glass stove tops, be careful not to slide the cookware around as it's possible to scratch the surface. Seasoned cast iron can also be used on the grill or outdoor fire and coals for camp cooking. Begin heating cookware on low and slowly bring heat up to medium or medium/high. Always remove cookware from the stovetop after cooking.

Eco-Responsibility

Lodge is a zero hazardous waste stream foundry. Lodge designed a vegetable oil recycler for the seasoning process to reduce waste and unusable oil is recycled and used as biodiesel generator. Lodge uses recycled and biodegradable packing materials. Reuse of foundry sand used in the casting process is recycled and unusable sand, works to purify the water of the local streams and planting trees to improve air quality and beautification.

The Clean Water and Air Acts of 1970 led American companies to install new equipment to meet the pollution control laws. Not only did the updates meet the requirements of the Clean Air and Water legislation, by 1976 our automated processes produced as many molds in an hour as one man’s daily productivity 30 years earlier.

With the switch from antiquated electric furnaces to more efficient induction furnaces, 1991 proved to be a pivotal juncture in the green standards of Lodge Manufacturing Company. The use of magnetic energy to produce heat changed our status from a Large Quantity Generator of Hazardous Waste to a Small Quantity Generator, and we received the 1994 Tennessee Governor’s Award for Excellence in Hazardous Waste Reduction.

100 years & still cooking. ..

Lodge is the oldest family-owned cookware foundry in America. Since 1896, the Lodge family has been casting premium iron cookware at our Tennessee foundry. Starting with raw materials and finishing with our seasoning process, we continue to improve on the highest quality standards that go into every piece we make. As the sole American manufacturer of cast iron cookware, we are proud to carry on the legacy started by founder Joseph Lodge. Lodge doesn't just make cast iron; we make heirlooms that bring people together for generations.

Two historic events—the introduction of foundry seasoned cast iron cookware and the recent expansion of our foundry—represent dynamic examples of Lodge Manufacturing Company’s century-plus commitment to product innovation and investment in new equipment and technologies.

Seasoned cast iron propelled Lodge from the position of a regional manufacturer to the national stage, with Good Housekeeping presenting a 'Good Buy' Award for the product enhancement. Our appearance on the national stage expanded throughout the first decade of the new century, with record sales leading Lodge to the largest expansion in our history.

While we are proud of our recent history, there is a backstory. So travel with us to the small town of South Pittsburg, Tennessee at the end of the 19th Century. Nestled at the base of the Appalachian Mountain’s Cumberland Plateau and on the banks of the Tennessee River, the town was abuzz with new opportunities.

In 1896 Joseph Lodge began a cast iron foundry, named in honor of his minister, Rev. Joseph Hayden Blacklock. Family owned, our origins were humble and our products varied, from stoves, to skillets and kitchen sinks.

As each decade passed, Lodge developed a business model to continually update and improve equipment and foundry practices. Work was labor intensive, with all of our cookware poured and cleaned by hand.

The 1950s saw the installation new molding machinery, mechanized sand delivery systems, the construction of a gas fired aluminum furnace to cast patterns for the production of sand mold impressions and a machine to clean castings.

When the introduction of new cookware metals and coatings increased competition in the 1960s, Lodge countered with a Disamatic automatic molding machine. Two years later, Lodge added an electric furnace to operate the Disamatic molding and pouring system, outpacing the capacity of the coke-fired cupola, at lower cost.

After in the introduction of seasoned cast iron cookware, Lodge broke ground for our foundry expansion. With completion of the first phase in the fall of 2014, the expansion includes a new melt system, an additional pouring/molding line and most importantly—new American jobs!

In more ways than he could have ever imagined, Joseph Lodge would not recognize the business he started over a century ago. Lodge continues to be family owned and we are the sole manufacturer of cast iron cookware in US, producing over 120 different foundry seasoned cast iron items for worldwide gourmet, outdoor and restaurant markets.

More importantly, Lodge Manufacturing Company is universally accepted as the world leader in the cast iron cookware category.

Product description

Victoria Cast Iron Skillet Large Frying Pan with Helper Handle Seasoned with 100% Kosher Certified Non-GMO Flaxseed Oil, 12 Inch, Black

• ✔️Better Performance. The 12 inch large cast iron pan has greater retention and distribution of heat. This seasoned frying pan can keep your food hot for 15 min or longer. Curved, bigger and longer handles for better grip.
• ✔️Lifetime Warranty. High Quality commercial iron casting for durability excellent heat retention. Made in Colombia using European cast iron machinery. Suitable for cooking in: induction, ceramic, campfire, grill, broiler and oven.
• ✔️Ready-to-use seasoning: 100% non-GMO flaxseed oil seasoned coating. Does not contain PTFE and Pfoas that can be harmful to your health. Flaxseed oil it's a vegetable oil, Perfect natural easy-release seasoning that gets even better with time.
• ✔️Healthy For You. Trace amounts of iron are naturally released when cooking with seasoned cast iron skillet, boosting the mineral in your diet.
• ✔️Versatile. The big frying pan can be used for serving, cooking, baking, grilling, and oven-to-table. Multi-use, you can make deep dish pizza, carrot Cake, baked asparagus, it's big enough to roast and saute pork chops, chicken, searing steaks and more!

User questions & answers

Question:	Whith what OIL was it seasoned
Answer:	Our cast iron had been seasoned with Kosher Certified Palm Olein for years. We changed the seasoning to organic Flaxseed oil on the second half of 2017, which has had better results in testing, and skillets with that seasoning started hitting store shelves in August 2017. So both oils are vegetable oils baked at super high temperatures, but we just changed from Certified Kosher Palm Olein to Flaxseed, which is not certified Kosher. If you buy one today from Amazon, it'll be a flaxseed oil pan.
Question:	Where made country
Answer:	Colombia
Question:	Is this skillet dishwasher safe
Answer:	No! Cast iron pan without porcelain enamel should never be placed in dishwasher.
Question:	How deep is this skillet
Answer:	Well it recites Shakespeare, so I say pretty deep.
Question:	Can this 11 inch enameled cast iron skillet be used in the oven
Answer:	Doubt it since it has a non-stick surface. Enamel is better, see Lodge's Dutch oven http://www.amazon.com/Lodge-EC6D43-Enameled-Island-6-Quart/dp/B000N501BK/ref=sr_1_3?ie=UTF8&qid=1389456778&sr=8-3&keywords=lodge+cast+iron+dutch+oven
Question:	Will it work on a glass topped electric stove
Answer:	I have an induction stove with a glass top and it works fine. I bought it specifically for my glass top since a regular cast iron pan is a bit rough on the bottom this is smooth and will not scratch my stove top. However, it is heavy I always use care setting it down on the stove I think it is heavy enough that if dropped it has a possibility to break the glass.
Question:	any one know of a cast iron or glass or even steel lid that fits on this skillet
Answer:	I have the Lodge Dutch Oven and I use the lid from this which fits the skillet. I would assume that you might be able to pick up a lid from Bed, Bath and Beyond because they sell individual lids.
Question:	What size dutch oven lid will fit the 11 inch cast iron enameled skillet and be safe to use
Answer:	I have a 11" enameled skillet and the lid from my 6qt enameled Dutch Oven fits it nicely

Product features

Lodge EC11S43 Enameled Cast Iron Skillet, 11-inch, Red

The Lodge skillet we’ve all been waiting for—enameled-coated cast iron—flawlessly crafted to braise or saute your favorite cuts of meat.

• Handles and Knobs are oven safe to 500°F.
• Rims and cooking surface is matte black enamel.
• Can be used on all cooking surfaces, including induction.
• Use for any cooking technique. Use to marinate and even refrigerate.
• Made in China.

TRADITION GETS A FACELIT

What you Love. Now Better.

There is something special about the tradition and essence of a good cast iron skillet. Why not take that, and make it even better? Our cast iron skillets have just enough 'smart' innovation to make them more functional while remaining true to tradition.

Get a Bigger Handle (on Heavy) Things.

Victoria Cast Iron handles are curved, bigger, more ergonomic, and quite frankly, more beautiful too. Get a better grip while handling your hot iron, whether in the grill, campfire, oven, or stove.

MAKING OF A BETTER SKILLET

• Curved Handle for Leverage
• Contoured Pour-Spouts
• Wider Helper Handles
• Longer Handles
• Bigger Hanging Holes
• Pre-seasoned with 100% Non-GMO Flaxseed Oil
• Superior Heat Retention

Our History

Victoria was founded in 1939. We are a three-generation family business located in Medellín, Colombia. The founder Raúl Mejía was 16 years old when he decided to start a small business in the foundry industry. He crafted his first products: metallic toy soldiers and decorative crosses. After perfecting the art of casting, Raúl’s passion for cooking and fresh foods lead him to create Victoria Cast Iron Cookware.

Look at Those Curves

Longer & curvy handles don't just translate to better maneuverability, but also to cooler handle temperatures on the stove (protective gear is still always recommended for iron products).

Harmonious Design

Our skillets and grills are part of one good-looking family, and they are all designed in harmony to look that way.

Keepin' it Natural

Victoria Cast Iron skillets have been praised by chefs and professional testers for their excellent pre-seasoning right out of the box! Extensive tips on maintaining and building seasoning are found on the packaging and on our website

Multi-Functional, Multi-Faceted

Bake in it, Fry in it, BBQ in it. The Victoria Skillet is suitable for cooking in: induction, ceramic, campfire, grill, oven, & more. And to top it off, our skillets are deeper and have a wider cooking surface, allowing you to sear, bake and fry better.

• PRECISION HEAT DISTRIBUTION – These cast iron skillets have a smooth finish to help provide even heat distribution for improved cooking and frying, even on grills, stoves or induction cooktops.
• TRUE COOKING VERSATILITY – The Cuisinel cast iron skillet pan can be used for frying, baking, grilling, broiling, braising, and sauteing meats, vegetables and more!
• SUPERIOR CRAFTSMANSHIP – Each all-purpose fajita skillet is crafted with seasoned cast iron that can outlast years of regular cooking and washing for long-term reliability.
• EASY TO CLEAN & MAINTAIN – Cast iron cookware should be hand washed with warm water and restored with natural oils; that means no soap or dishwasher use.
• LIFETIME WARRANTY: Go on, fire up your Cuisinel cookware. If anything happens, it's on us. In additional to Amazon's seamless 30-day money back guarantee, Cuisinel Cast Iron guarantees the quality and durability of all its products for a lifetime, so you can be assured that you are making the right choice and there is no risk to you.

User questions & answers

Question:	Can I leave the silicone covers on while I season them again
Answer:	No you can't. In the book that comes with it says to use the silicone handles or heavy duty oven mitts when using them so I didn't use them while seasoning.
Question:	Do they have lids
Answer:	The company has a lid that you can purchase on Amazon, as I did for the 12inch pan I bought. It works wonderfully with the pan.
Question:	how to keep food from sticking
Answer:	Hot pan, cold oil. Keep your pans seasoned. Don't put your food in until your oil is well heated, cold oil will cause your food to stick. Let your food cook a while before you flip or move it.
Question:	Where were these pans made? Thank you
Answer:	The skillets are manufactured in China.

Product description

Cast iron gets a new look! The Cuisinart Chef's Classic Enameled Cast Iron cookware lines offers a variety of sizes and styles so you can cook any way you like. On the stove in the oven or under the broiler, this durable and attractive cookware evenly retains and distributed heat for results every time. It's easy to sear steaks in the grill pan, braise or simmer family-sized entrees in the casseroles, or bake a breakfast frittata in the fry pan. An with the appealing colors and elegant enameled finish, you won't have to think twice about bringing them right to the table to serve! Any way you cook, equipping your kitchen with Cuisinart cast iron cookware allows for endless menu options. This Cuisinart cookware is timeless. Features: Cast Iron Construction - Provides superior heat retention and even heat distribution.|Porcelain Enamel Exterior - Strong durable finish in rich colors complement any kitchen decor. Perfect for cooking serving and entertaining. Two exterior colors available. Choose from Cardinal Red or Provençal Blue.|Porcelain Enamel Interior - Ideal for cooking; surfaces do not impart flavors or absorb odors.|Extreme Versatility - Induction stovetop compatible – stovetop oven and broiler safe.|Dishwasher Safe - Convenient maintenance and easy cleanup.|Lifetime Warranty

• Porcelain enameled interior is perfect for cooking: surfaces do not impact flavors or absorb odors.
• Wide cast iron handles provide a comfortable and secure grip. Oven safe knob for a durable grip and endless cooking options.
• Cast Iron construction provides superior heat retention and even heat distribution.
• Strong, durable finish in rich colors complements any kitchen decor. Perfect for cooking, serving and entertaining.
• Convenient maintenance and easy cleanup and dishwasher safe

User questions & answers

Question:	How should I care this pan everyday? something like lodge pan? should I do seasoning regularly
Answer:	The idea behind having enamel on the pan is to remove the need to season it. You can wash it as little or as much as you like, put it in the dishwasher, whatever. I've used this pan almost every day since the day I've bought it, and it shows no wear.
Question:	Do you have to season this pan? Or Do I treat it like a normal pan and clean it with soup/dishwasher and not have to worry about the "seasoning
Answer:	I treat like a normal pan is so easy to clean I clean it with soap and I can put in the diswasher, I like it so much
Question:	Does the cuisinart ci22-24cr chef's classic enameled cast iron 10-inch round fry pan have an enameled bottom
Answer:	Yes, the exterior of the pan is enameled.
Question:	Where is this pan made? Can you use spray like Pam in the pan
Answer:	The enameled Cuisinart Cast Iron pan is made in China. Yes, you can use Pam. This pan cooks beautifully. Even though I am not a fan of anything made in China, this pan is excellent.

Product features

Cuisinart CI22-24CR Chef's Classic Enameled Cast Iron 10-Inch Round Fry Pan, Cardinal Red

Cast iron improves its solid reputation with Cuisinart Chef’s Classic Enameled Cast Iron cookware! Home chefs can explore different cooking methods – from searing or grilling in the pans to slow braising or simmering in the casseroles. With incredible heat retention and even heat distribution, these versatile pieces yield great results whether it’s on the stove or in the broiler or oven. They also can go from oven to table and double as elegant serving pieces!

• Porcelain Enamel Exterior - Strong, durable finish in rich colors complement any kitchen decor. Perfect for cooking, serving and entertaining.
• Porcelain Enamel Interior - Ideal for cooking; surfaces do not impart flavors or absorb odors.
• Versatility - Induction stovetop compatible – stovetop, oven, and broiler safe.
• Dishwasher Safe - Convenient maintenance and easy cleanup.

Product description

Cooking gets personal with this mini round frying pan. Perfect for Small living spaces and for preparing single-serving meals, this cast iron pan is pre-seasoned to protect the surface, and offers superior and even heating. Simply apply a light coating of cooking oil before each use. Pour spouts on either side of the pan make it easy to drain liquids from food before indulging. When you're finished cooking, it makes a great serving piece as well, whether you're having a pancake for breakfast or stir-frying veggies to complement your dinner. Plus, it can be used on multiple cooking surfaces, including stoves, induction cooktops, grills, campfires, and in ovens up to 500 degrees F. Measurements with handle: 9-1/4 x 5-3/4 x 1-1/2 inches. Hand-wash with warm water and a mild detergent; rinse and dry immediately. After each wash, rub the entire pan with a light coat of oil. Use enough oil to restore the sheen, without making the pan “sticky." Oiling the pan after each wash will help keep the iron “seasoned” and protected from moisture.

• PRE-SEASONED: Constructed of cast iron, this pan features a pre-seasoned finish to protect the surface, help prevent sticking and is ready to use
• EXCELLENT HEAT RETENTIONL: Heat is absorbed evenly and spreads gently for superior heat retention and uniform cooking; ideal for traditional and slow cooking techniques.
• VERASITLE: Compatible with most heat sources, including induction, and ceramic top ranges; oven safe to 500 degrees F, and can also be used in the oven, under the broiler, or on the grill
• OVEN TO TABLE: Perfect for small living spaces and for preparing single-serving meal, snack or desert
• EASY TO CLEAN: Hand wash then dry immediately; rub with a light coat of oil after every wash

User questions & answers

Question:	After the first wash, the skillet turned red. How can I get it back to black
Answer:	Of course it is!
Question:	Will I get this product delivered on time
Answer:	I use them on all my cast iron skillets and it fits them all. I have an 8”, 10” and a 10” square. But my handles are all the same size. They are a game changer for cooking with a cast iron.
Question:	What is it preseasons with
Answer:	Hi, The handle is 5.75" long and ~2" across at its widest points. -Nick Email: https://www.amazon.com/ss/help/contact/?sellerID=A21JAYJNFQ9DBU
Question:	Is this made in china
Answer:	Hi ShiftedAmp, That's odd. We'd definitely like to talk to you about this. Just contact us at the information below. -Nick Email: https://www.amazon.com/ss/help/contact/?sellerID=A21JAYJNFQ9DBU Phone: 866.991.8494