Price: [price_with_discount]
(as of [price_update_date] – Details)
[ad_1]
SKL-212 Features: -Bottom and rim of the pan are calculatedly designed to prevent warping and cracks due to temperature changes. -Helper handle is bigger than standard for easy lifting, even with pot holders. -High quality sand casting for durability and even heat distribution. -Longer, curved handle was designed by our engineers for better leverage and easier handling (NEW). -Seasoned at high temperatures using single-source vegetable oil. -Material: Cast iron. Color: -Black. Material: -Cast iron. Material Details: -Seasoned with Vegetable Oil. Dimensions: Overall Height – Top to Bottom: -2.75″. Overall Width – Side to Side: -13.25″. Overall Depth – Front to Back: -20.5″. Overall Product Weight: -6.7 lbs.
Large cast iron skillet with longer, curved handle for better leverage and easier handling. Longer cast-iron handle keeps your hand farther from heat center and stays cool for longer on the stovetop. Helper handle is bigger than standard for easy lifting, even with pot holders
Pre-seasoned 12 inch cast iron skillet is ready-to-use. Victoria cast iron cookware seasoned at high temperatures using 100% Non-GMO Flaxseed Oil for a natural easy-release seasoning that gets even better with time. Do Not Microwave
Round cast iron skillet with pour spouts that have intricate drip-cutters for easy cleanup
Victoria cast iron skillets include instructions on use and care to upkeep and improve seasoning with time. Usable in all kitchens: gas, electric, induction, oven, camping, grill etc
High quality commercial iron casting for durability and excellent heat retention. Made in Colombia using European cast iron machinery. Lifetime Warranty
Vicoria cast iron is seasoned with 100% flaxseed oil. Flaxseed oil is a vegetable oil. For best performance, always pre-heat your Victoria cast iron before using on low to medium heat
Customers say
Customers find the skillet well-made and durable. They appreciate its even heat distribution, good value for money, and easy cleaning with kosher salt. The pan performs well for searing and cooking steaks. Many find it suitable for all cast iron recipes and consider it a great purchase. However, opinions differ on its weight.
[ad_2]
Fake Name –
12″ skillet is Heirloom Quality. More costly (over x2@$47) than entry level but perhaps worth it.
I got the 12″ skillet for $47. It’s an heirloom quality piece of cast iron compared to what else is available on the market. This will likely be a piece you want to keep for the rest of your life or hundreds of years if you live that long in the future or potentially pass on as a family heirloom if you have children.The specially nice features are what they advertise, the long handle and the big pour spouts. Though the long handle can be a pain in the oven when used as bake-ware and also for storage efficiency it’s still nice. The casting quality is also nice and the the seasoning is pretty good though a little fragile to scrapes.This makes it a good everyday pan if you are only cooking with one and have space in the kitchen. If you are using multiple pans at once, specially in the oven then multiple copies of this might not be space efficient. Cooking with up to two 12″ skillet on the stove or one (per tier) in the oven this is great. Three or over 12″ skillet and you might want a more space efficient Lodge or Lodge clone with a shorter handle. That or take a look at the Victoria 13″ with the double handles instead but it’s fairly expensive right now.This isn’t cheap (at least here in Canada, though it’s $30~ USD on Amazon.com and they briefly had a new model 12″ on sale for $15.50 which is now unavailable.), the entry level stuff here is currently $20~ for a “Kichly” 12″ skillet. That’s what I’d recommend on a budget due to price if you are just testing cast iron cookware to learn about it and want to save money and aren’t really sure if you are going to keep it.This one at this price is for people who have money to spare on something new and fun or really love cast iron already and want to collect it or to spend a lifetime cooking in and caring for this beauty. Other comparable pieces are usually more expensive, often more than double just like this is more than double the entry level price. The next cheapest comparable pieces (from pictures at least) are probably Ikea’s 11″ or 13″ Vardagen cast iron skillets though it’s not a direct comparison since they are an inch off either way. All that said I hope they lower the price rather than raise it to bring affordable quality to the masses.In cast iron cook with lots of oil and to clean it you can brush it out with your fingers and leave the grease in the pan without washing it to continue seasoning it. Just pour out any excess, spread the oil around and store upside down to prevent dust or hair settling in it. Then it will help season the next time heated.Even the long handle gets hot, always use oven mitts! Further minimize contact time cause it cooks good!
Buck Wylde –
Love this pan.
I have an old one that isn’t totally flat on the bottom and it doesn’t work well on my glass top stove. This one is totally flat on the bottom . It’s nicer than the 12” Lodge and is as non-stick as my vintage pan with a smooth cooking surface. I really like the larger curved handle.
Edna Bumanglag –
Price and Quality
This is my 2nd purchase and I m highly impressed and satisfied with the product and the price. Don’t waste your money on the other big brand names. This is a MUST buy product.
DD –
Good pan!
Good size and heft. Heats up well and evenly. Comes with instructions for best results. Great value. Works on our convection stove.
Noel –
Near-Vintage Quality On A Budget
I’d always missed cooking with the cast iron I grew up with at home, vintage stuff my mom had for decades. It was just lighter and smoother than Lodge and generally far nicer to work with. But paying for the kind of boutique brands that try to replicate vintage cast iron performance costs a frankly silly amount—and I’ve never really turned up any great finds in yard sales or thrift shops while any good vintage pieces have pretty inflated prices, too.I’ve now got three Victorias after stumbling across an 8″ in a store, getting to hold it, and being really impressed. It’s not quite vintage level fit and finish, but it is thinner and lighter than Lodge and has a far better finish than any non-boutique modern cast iron I’ve seen—and that’s consistent across the 8″, 10″ grill pan, and now 12″ I’ve got. Comparing them to vintage stuff, they may not be fully polished but they are closer to that than the rough surface you get with Lodge (or any other cheap non-boutique options). I see older reviews saying Victoria’s finish is comparable to Lodge or just slightly better and that just doesn’t reflect my experience—unless you’re talking about Lodge Blacklock stuff that costs twice as much.The chef style handles are also a major plus—over most vintage cast iron as well. You’ll still need a mit or cloth to move it once it really heats up because, you know, cast iron. But ease of handling is genuinely far improved by the ergonomics. To the point it’s hard not to wonder why proper handles aren’t more common with cast iron. Don’t personally get much use out of the pour spouts, but the grooved lip should help those that do.Now, what isn’t it? Like any cast iron, it isn’t magic. Clearly some people expect a teflon experience on day one when you’re going to need to build up the coating and even then you’re probably going to always need a bit of oil for whatever you’re frying—just typically less than with stainless, and with a far better ability to sear/caramelize/create fond than in any other cookware, along with better heat retention and an ability to go stovetop to oven/broiler at any heat. If you don’t have experience with cast iron it’s better to go in thinking low-stick than no-stick. Also, err on the side of lower stovetop temperatures than you might normally use.And even if you manage to strip or burn off some of the coating, as long as you don’t stick it in the dishwasher it’s basically bomb proof and can be salvaged no matter what you do to it (hell, even the people blaming the pan for getting rust spots after leaving it soaking could easily scrub down, re-season, and save their pans). Also, hey, compared to what you find on most cheaper modern stuff the brand marking on the back is cool.
Paul –
Heirloom
This is a beautiful pan. I haven’t used it yet so I will update this in 6 months or so. But the pan seems to be heirloom quality. Solid, with a nice long handle and big helper handle. It’s pre-seasoned, but I am doing 3more proper seasonings before use. Can’t wait to make my first pizza in this!
Rémy JACOB –
J’ai acheté cette poêle pour remplacer des poêles avec revêtement nocif pour la santé. Elle est lourde et épaisse. Attention lors de sa manipulation car pas de protection de la poignée qui chauffe en même temps que la poêle.Elle nécessite un petit entretien après chaque utilisation : nettoyage et séchage puis badigeonner l’intérieur avec de l’huile pour la saisonner afin que le processus de polymérisation de l’huile forme une patine protectrice durable.
Mof –
ممتازة وثقيله وحجمها مناسب جدا
DR. MARKO –
Excelente sarten a ub precio insuperable. La cara interior es bastante lisa y suave a diferencia de otros sartenes de hierro con la superficie muy rugosa… Una vez que lo curas bien y en serio tienes k hacerlo bien ( recomiendo manteca de cerdo ) puedes hacer lo que sea en el, filetes, hamburguesas, pizzas, etc. Yo lo uso mucho para cocinar en el asador con leña o carbón. Inconvenientes: es muy pesado y tienes kcsaber cuidarlo como a rodo lo de hierro.Recomiendo esta marca.
Amazon Customer –
This cast iron skillet is just the best! At least that we can get in the UK without going well into three figures for an import.It’s considerably less expensive than the usual name brand competitor, even though it is imported from the USA on order. It’s also better.The finish on this pan is less sandpaper-like than many, although not a smooth finish that only the premium pans sold in the USA have. It still has a graininess to it, but more like fine sand than broken glass. A tell is trying to wipe the pan with a paper kitchen towel when spreading oil. Do that to some cast iron pans (like my grill pan), and the surface shreds the paper all over the pan and you end up having to clean the paper off. With this pan, as long as you don’t wipe too hard, the paper stays intact. Still better to use a cloth though (the paper was mostly just a test, and to quickly spread a pool of oil for seasoning).I did one seasoning cycle after washing the pan as per instructions when it arrived, and used it the next morning to cook bacon. No sticking at all. Even the gluey gunk that cooks out of cheap supermarket bacon, that tries to glue itself even to my non-stick pans, cleaned off with just a minute’s wipe with a sponge and hand-hot water afterwards. I guess Victoria knows how to season a pan for sale.It’s a heavy pan of course, but no heavier than any other *good* cast iron pan of this size. For me it hits the perfect balance between being thin enough to heat up quickly, but massive enough to distribute and hold that heat, and thus cook well. The weight helps it stay still and safe on the hob while I move the food around in it, without having to hold onto the pan.I’m cooking sous vide steaks for new year’s eve, and this pan will be perfect for that final sear to get a good crust and a pan sauce. I can’t wait!
Gabriela –
I bought this to increase my iron intake. However, it is extremely heavy (>3-4kg), it is very hard to maneuver and extremely hard to clean. I don’t know if this is the case with all iron cast pans, but this one is not very convenient. It also seems to have a weird smell even after washing it.