Pre-Seasoned Cast Iron Skillet Frying Pan 30cm (12 Inch) Oven Safe Cookware, Perfect Camping Fry Pan, Indoors and Outdoor Pan.

Feels very sturdy and well made. Once heated, it holds heat really well which is great for cooking things evenly. Being pre-seasoned saves time, although you’ll still need to maintain it properly over time. Definitely more effort than non-stick pans, but the cooking results are better. For the price, this feels like a long-term investment rather than something you’ll replace quickly.

Excellent product that should outlast me. This is not a pan, you thrown in the dishwasher, or attack with metal scourers. You need to treat it with respect and love. Take your time seasoning it, and wash with clean water only and a cloth and it will over time build up a lovely non stick surface. No more dodgy Teflon coatings for me. Would definitely recommend and it cooks a perfect steak. So season, wash, and oil correctly, and you won't get any rust and it will last forever.

Short handle that gets very hot. I love it though. No non-stick spray or treatment, which means no chemicals. Easy to clean, but beware, you need to oil it after the clean. It's iron and it will rust. It's not much heavier than a normal pan that size. This will outlast you.

Good quality , heavy skillet. Good value for price paid. Very happy

Solid non-stick pan that heats evenly and is easy to clean. Handle feels secure and doesn’t get too hot. I’ve used it for eggs, pancakes, and stir-fry with no sticking at all. Good weight—feels stable. Looks smart on the hob too. Very pleased with it for everyday use.

Awful... Used it once and binned it... Went out to buy a Tefal griddle instead...

Fantastic piece to have in any kitchen. Steak night has stepped up since recieving this item.

Absolutely love this product. Bought for my bfs birthday, he said its the best gift he ever got. We have made some fantastic dinners in this. We basically use it everyday, it's so versatile. It's very heavy so very durable. It's comes pre-seasoned but we did an additional pre-Season at home and it has worked perfectly. Nothing sticks to it and it doesn't rust. (Just make sure to dry it properly) Really easy to clean. Just soft sponge and water. Great value for money too.

This cast iron skillet arrived with the heft of a small medieval weapon. It's the kind of pan that makes you feel like you could defend your kitchen from intruders while simultaneously cooking them a magnificent steak. For searing meat, it's truly exceptional, the crust it produces on a porterhouse is the stuff of legends. The only downside is that achieving said crust generates enough smoke to make your neighbours call the fire department. I've learned to cook with all windows open as if I'm attempting to air out a crime scene. Seasoning it requires the patience of a saint and the precision of a watchmaker, which is problematic since I possess neither quality. Storage is another challenge, this thing could probably double as a dumbbell if I ever decided to get into weightlifting. Still, when it works, it really works. If you're willing to put up with the smoke and maintenance, this pan will reward you with searing perfection that makes all the effort worthwhile.

The last time I used a cast iron skillet was 40 years ago. I also have not used aluminum in years due to the current research on aluminum and Alzheimer's. I have used ceramic, ceramic enamel and copper. But my brother is also very concerned about Alzheimer's and I convinced him to try a cast iron skillet. He bought one, seasoned it and has been extremely happy with the results after some initial problems with seasoning the pan. Meanwhile, my current skillet began showing signs of wear, and since copper skillets have an aluminum core, I decided to try this cast iron skillet. I selected this one because it looked sturdier than the newer ones, which were pretty light weight. Once upon a time, you used only lard or bacon fat to season a skillet. Be warned if you use standard vegetable oil, you will probably be unhappy with the result, which is what my brother did. There are numerous articles on the web that will give you instructions on how to season a pan, and excellent instructions came with this pan. If you are vegetarian, try hard Crisco shortening because even though it is a vegetable based, its consistency allows it to seep through the porous surface of the pan. You can also use grape seed oil with equal success. However, standard vegetable oil cannot seep through the surface of the pan and what you end up having to do is re-season the pan. Pre-seasoned does not mean the surface of the pan is ready for cooking. Your food will stick if you try the pan without properly seasoning it first and the instructions that come with this pan tell you that. So I used bacon fat and then followed the rest of the instructions that Fresh Australian Kitchen provided. It takes 2 to 3 hours to properly season this pan, so plan it for a rainy afternoon or a time when you aren't doing anything else important. Remember that you are placing a pan upside down in a hot (500 degrees) oven for two hours. Remember to put aluminum foil or a baking sheet lined with aluminum foil underneath it because as the oil heats and drips there is always the possibility of an oven fire. If you catch that grease you probably won't have any problems. Also be aware that the pan will smoke as it seasons. If you have super sensitive fire alarms, ensure you have the hood fan on before you start the oven. In another place where I lived, I absolutely guaranty that if you seasoned a pan, the fire alarm would go off, whether the hood fan was on or not. Cast iron retains heat for a surprisingly long time. Leave the pan in the oven for two hours and do not remove it until the pan and the oven are both completely cool. This will also give the grease you heated time to harden. During the first use, you will find that you will have to adjust cooking time if you are used to using other surfaces. The heating time is slower but the cooking time is faster due to the thickness of the iron, which retains more heat than other surfaces. It also takes a long time for the pan to become cool enough for you to clean it. I recommend using an ove glove, a mitt or silicon handle holders to protect yourself from burns because that handle gets really hot. Follow the instructions on cleaning from Fresh Australian Kitchen. Do not use soap or you will have to re-season your pan, which can become a royal pain in the neck. Make sure you dry the pan thoroughly after cleaning or using liquids with it. Iron rusts. Then you will really have to start from scratch on getting the rust out and re-seasoning the pan. Once your pan is correctly seasoned, the more you use it, the smoother and more non-stick the surface will become. I think you will really be pleased with it and the fact that you are not ingesting chemicals like Teflon or metals like aluminum. The good news is that there is some transfer of iron. If you tend to be anemic, as many women are, seriously consider cast iron.

This is easily the best cast iron grill pan that I’ve ever used..I am honestly surprised that the price was so low while having such great quality..

He recibido el sartén Entregado a tiempo y en excelente estado He cocinado ya dos pollos y en verdad facilita el procedo

Great value, came pre seasoned and ready to cook on. Our first steak cooked up superb. Time to sell the BBQ and cook indoors with this pan. We will be looking for more items from the same manufacturer..