---
product_id: 21892004
title: "Victoria 12-Inch Cast Iron Skillet, Pre-Seasoned Cast-Iron Frying Pan with Long Handle, Made in Colombia"
brand: "victoria"
price: "€ 135.74"
currency: EUR
in_stock: true
reviews_count: 13
category: "Victoria"
url: https://www.desertcart.hr/products/21892004-victoria-12-inch-cast-iron-skillet-pre-seasoned-cast-iron
store_origin: HR
region: Croatia
---

# 12-inch versatile cooking surface 1000°F max heat tolerance 6.7 lbs durable cast iron Victoria 12-Inch Cast Iron Skillet, Pre-Seasoned Cast-Iron Frying Pan with Long Handle, Made in Colombia

**Brand:** victoria
**Price:** € 135.74
**Availability:** ✅ In Stock

## Summary

> 🍳 Elevate Every Meal with Timeless Cast Iron Power!

## Quick Answers

- **What is this?** Victoria 12-Inch Cast Iron Skillet, Pre-Seasoned Cast-Iron Frying Pan with Long Handle, Made in Colombia by victoria
- **How much does it cost?** € 135.74 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.hr](https://www.desertcart.hr/products/21892004-victoria-12-inch-cast-iron-skillet-pre-seasoned-cast-iron)

## Best For

- victoria enthusiasts

## Why This Product

- Trusted victoria brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Unrivaled Heat Mastery:** Withstands scorching 1000°F for perfect sears and bakes every time.
- • **Built to Last a Lifetime:** Heavy 6.7-pound cast iron construction ensures durability and even heat retention.
- • **Ergonomic Design for Pros:** Long curved handle and drip-free spouts deliver superior grip and mess-free pouring.
- • **Naturally Non-Stick & Healthy:** Pre-seasoned with kosher, non-GMO flaxseed oil for effortless food release and toxin-free cooking.
- • **Versatility Meets Convenience:** Seamlessly transitions from stovetop to oven, grill, or campfire—your all-in-one culinary sidekick.

## Overview

The Victoria 12-Inch Cast Iron Skillet is a premium, pre-seasoned pan crafted in Colombia since 1939. Engineered for professional-grade heat retention and versatility, it supports all cooking surfaces including induction and campfire. Seasoned with non-GMO flaxseed oil, it offers a natural non-stick finish free from harmful chemicals. Designed with a long handle and drip spouts, this 6.7-pound skillet is built to last a lifetime and elevate your culinary game from stovetop to table.

## Description

Shop Victoria at the desertcart Cookware store. Free Shipping on eligible items. Everyday low prices, save up to 50%.

Review: 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 pan came pre-seasoned which I'm glad of as I'm not interested in that; I'd rather learn my pan and burners. 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! Update 2/15/25: Tried making a grilled cheese: set burner to #4 for 3 min, but it browned the edges of bread too quickly (see first side). Turned burner down to #3 and covered it with a light pie plate to capture the pan's heat and melt the cheese quickly, but without sealing the pan which would cause steam and soggy bread. Pan was still too hot, turned it down to low/sim (#1) for 2 min and walla! the amazing side 2. The cheese (pretty thick slices of Colby Jack) was melted all the way through and gooey, the bread and crust was crisp but not hard. The sandwich stayed warm for most of eating it (I've found different cooking methods have different heat retention; call me crazy, lol). Probably the most delicious grilled cheese I've ever made! Next day I tried frying cheese right in the pan after cooking an egg (turned burner down to #3 for fried cheese). It melts quickly without having to broil it before putting the egg on top. The bit of browned cheese stuck in the bottom of the pan comes right off with the spatula and goes onto the bread. So yummy! This pan has become my favorite to try everything! Made delicious fried rice from leftovers that didn't stick at all. Love this pan!!
Review: Perfect pan! Will last a lifetime. - OK, I wanted a cast iron skillet because I was tired of buying non stick pans with bad for me coatings that flaked off. Cast iron pans are cheap but scary for a couple of reasons: seasoning and weight. So, after reading food blogs and ratings for weeks on the Internet, I decided Victoria was best for me because the factory seasoning was supposed to be better out of the box and the 12 inch pan was 1.1 pounds lighter than Lodge with a longer handle and a better helper handle. So I got a good deal for a few bucks more than Lodge and here are the results. (1) SEASONING. Even though the factory seasoning is supposed to be good, everything I read said you must enhance it for the best performance. I enhanced the seasoned by heating it on the stove, wiping it all over with Cisco (if it was good enough for Grandma, good enough for me), and placing it upside down in an oven at 500 degrees for one hour, let it cool in the oven, and wipe off excess, if any. I did this 4 times. Some people recommend 6 seasonings but the pan had gotten really dark and black after 4 so I called it quits. Every time I use the pan I wash it out with water and a scrub brush (no soap), put in on the stove over medium heat to dry, wipe all over with Crisco, let it set to cool off a bit, and then wipe off excess. Avoid using paper towels when seasoning because they leave little bits of paper behind and that is not something I want included in my seasoning. Use a lint free towel instead. After only six weeks, I am thrilled that my eggs (using a pat off butter) slip around this thing better than my non stick pans and they cook more evenly. (2) WEIGHT. I have some arthritis issues in my hands and back. Was I crazy for getting a 6.6 pound frying pan? I sure as heck wasn't going to be tossing stir fry or flipping omelettes in this baby. But with that extra long handle and the nicely designed helper handle, I can move this around pretty well. You always have to use oven mitts because the handles gets screaming hot but still it isn't hard to hold onto. I can brown a nice pork loin roast with rub on all sides in the pan, remove, thrown in some root vegetables and onions and toss in oil, put the roast back in, throw in the oven at 350 degrees until roast is 145 degrees ( about an hour) and have a great one pot dinner with fabulously carmelized vegetables without killing my back. The frying pan is lighter than a cast iron dutch oven. Have you tried cast iron pizza? It is the crispiest pizza crust I have ever eaten. Corn bread? Yum. BOTTOM LINE. A cast iron pan is incredibly versatile. My Victoria 12 inch cast iron frying pan is well-designed, lighter-weight, incredibly well-seasoned after only 6 weeks. It is an amazing value that I expect to last the rest of my life. I am having a heck of a lot of fun discovering a new way of cooking. Although there is a new rule in my house, no one touches my cast iron but me!

## Features

- CAST IRON COOKING: Our cast-iron pan comes has a textured preseasoned skin for an easier release that builds seasoning with each use. We use only non-GMO, kosher-certified flaxseed oil to season it, and it’s PTFE- and PFOA-free for healthier cooking.
- MADE FOR GREAT MEALS: Our Cast Iron Skillets were designed with the user in mind. They feature a thicker edge, a deep vessel for sauces or larger food items, drip-free spouts on each side, and our signature long curved handle for a better grip.
- EASY TO USE: Give your cooking an upgrade by using cast iron cookware. Durable, rugged, and made to last, cast iron pans are easy to use and allow the perfect amount of heat distribution and retention for more evenly cooked food.
- VERSATILE PAN: Our Cast Iron Skillet is made with natural materials and can be used on the stove, on induction cooktops, in the oven, over a campfire, or on a grill. Your food will stay warm for longer and be infused with beneficial natural iron.
- FROM STOVE TO TABLE: Victoria has manufactured quality cast iron cookware in our own factories in Colombia since 1939. Our cast iron products outlast traditional cookware and offer reliable cooking for years to come.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B01726HD72 |
| Additional Features | Electric Stovetop Compatible |
| Best Sellers Rank | #11,897 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #84 in Skillets |
| Brand | Victoria |
| Brand Name | Victoria |
| Capacity | 7.5 pounds |
| Coating Description | Non-stick |
| Color | Black |
| Compatible Devices | Smooth Surface Induction |
| Customer Reviews | 4.6 out of 5 stars 12,083 Reviews |
| Global Trade Identification Number | 00815457022129 |
| Handle Material | Cast Iron |
| Included Components | 1 |
| Item Type Name | Seasoned with 100% Kosher Certified Non-GMO Flaxseed Oil |
| Item Weight | 6.7 pounds |
| Manufacturer | Victoria |
| Manufacturer Part Number | SKL-212 |
| Manufacturer Warranty Description | Limited lifetime |
| Material | Cast Iron |
| Material Type | Cast Iron |
| Maximum Temperature | 1000 °F |
| Metal Type | Cast Iron |
| Model Name | Cast Iron Skillet Large Frying Pan with Helper Handle, |
| Model Number | SKL-212 |
| Number of Items | 1 |
| Number of Packs | 1 |
| Product Care Instructions | Hand Wash Only |
| Recommended Uses For Product | frying, cooking, baking, grilling, serving, oven-to-table, camping, BBQ, gas stovetops, electric stovetops, induction stovetops, oven use |
| Shape | Round |
| Special Feature | Electric Stovetop Compatible |
| Specific Uses For Product | Frying, Grilling |
| UPC | 815457022129 |
| Unit Count | 1 Count |

## Product Details

- **Brand:** Victoria
- **Capacity:** 7.5 pounds
- **Color:** Black
- **Material:** Cast Iron
- **Special Feature:** Electric Stovetop Compatible

## Images

![Victoria 12-Inch Cast Iron Skillet, Pre-Seasoned Cast-Iron Frying Pan with Long Handle, Made in Colombia - Image 1](https://m.media-amazon.com/images/I/61wXM2sKD2L.jpg)
![Victoria 12-Inch Cast Iron Skillet, Pre-Seasoned Cast-Iron Frying Pan with Long Handle, Made in Colombia - Image 2](https://m.media-amazon.com/images/I/81ZcNUtZUiL.jpg)
![Victoria 12-Inch Cast Iron Skillet, Pre-Seasoned Cast-Iron Frying Pan with Long Handle, Made in Colombia - Image 3](https://m.media-amazon.com/images/I/91ie4af5ZXL.jpg)
![Victoria 12-Inch Cast Iron Skillet, Pre-Seasoned Cast-Iron Frying Pan with Long Handle, Made in Colombia - Image 4](https://m.media-amazon.com/images/I/81TH-4P3l3L.jpg)
![Victoria 12-Inch Cast Iron Skillet, Pre-Seasoned Cast-Iron Frying Pan with Long Handle, Made in Colombia - Image 5](https://m.media-amazon.com/images/I/81Fhg8DrRfL.jpg)

## Available Options

This product comes in different **Set** options.

## Customer Reviews

### ⭐⭐⭐⭐⭐ If you want no stick on a will-stick pan, you gotta learn what they want!
*by G***E on February 5, 2025*

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 pan came pre-seasoned which I'm glad of as I'm not interested in that; I'd rather learn my pan and burners. 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! Update 2/15/25: Tried making a grilled cheese: set burner to #4 for 3 min, but it browned the edges of bread too quickly (see first side). Turned burner down to #3 and covered it with a light pie plate to capture the pan's heat and melt the cheese quickly, but without sealing the pan which would cause steam and soggy bread. Pan was still too hot, turned it down to low/sim (#1) for 2 min and walla! the amazing side 2. The cheese (pretty thick slices of Colby Jack) was melted all the way through and gooey, the bread and crust was crisp but not hard. The sandwich stayed warm for most of eating it (I've found different cooking methods have different heat retention; call me crazy, lol). Probably the most delicious grilled cheese I've ever made! Next day I tried frying cheese right in the pan after cooking an egg (turned burner down to #3 for fried cheese). It melts quickly without having to broil it before putting the egg on top. The bit of browned cheese stuck in the bottom of the pan comes right off with the spatula and goes onto the bread. So yummy! This pan has become my favorite to try everything! Made delicious fried rice from leftovers that didn't stick at all. Love this pan!!

### ⭐⭐⭐⭐⭐ Perfect pan! Will last a lifetime.
*by B***P on November 11, 2017*

OK, I wanted a cast iron skillet because I was tired of buying non stick pans with bad for me coatings that flaked off. Cast iron pans are cheap but scary for a couple of reasons: seasoning and weight. So, after reading food blogs and ratings for weeks on the Internet, I decided Victoria was best for me because the factory seasoning was supposed to be better out of the box and the 12 inch pan was 1.1 pounds lighter than Lodge with a longer handle and a better helper handle. So I got a good deal for a few bucks more than Lodge and here are the results. (1) SEASONING. Even though the factory seasoning is supposed to be good, everything I read said you must enhance it for the best performance. I enhanced the seasoned by heating it on the stove, wiping it all over with Cisco (if it was good enough for Grandma, good enough for me), and placing it upside down in an oven at 500 degrees for one hour, let it cool in the oven, and wipe off excess, if any. I did this 4 times. Some people recommend 6 seasonings but the pan had gotten really dark and black after 4 so I called it quits. Every time I use the pan I wash it out with water and a scrub brush (no soap), put in on the stove over medium heat to dry, wipe all over with Crisco, let it set to cool off a bit, and then wipe off excess. Avoid using paper towels when seasoning because they leave little bits of paper behind and that is not something I want included in my seasoning. Use a lint free towel instead. After only six weeks, I am thrilled that my eggs (using a pat off butter) slip around this thing better than my non stick pans and they cook more evenly. (2) WEIGHT. I have some arthritis issues in my hands and back. Was I crazy for getting a 6.6 pound frying pan? I sure as heck wasn't going to be tossing stir fry or flipping omelettes in this baby. But with that extra long handle and the nicely designed helper handle, I can move this around pretty well. You always have to use oven mitts because the handles gets screaming hot but still it isn't hard to hold onto. I can brown a nice pork loin roast with rub on all sides in the pan, remove, thrown in some root vegetables and onions and toss in oil, put the roast back in, throw in the oven at 350 degrees until roast is 145 degrees ( about an hour) and have a great one pot dinner with fabulously carmelized vegetables without killing my back. The frying pan is lighter than a cast iron dutch oven. Have you tried cast iron pizza? It is the crispiest pizza crust I have ever eaten. Corn bread? Yum. BOTTOM LINE. A cast iron pan is incredibly versatile. My Victoria 12 inch cast iron frying pan is well-designed, lighter-weight, incredibly well-seasoned after only 6 weeks. It is an amazing value that I expect to last the rest of my life. I am having a heck of a lot of fun discovering a new way of cooking. Although there is a new rule in my house, no one touches my cast iron but me!

### ⭐⭐⭐⭐⭐ Awesome for one egg
*by W***S on October 17, 2026*

Love this little guy. Will use it to fry a single egg, or make the Mrs a one egg omelette. It’s become well seasoned and cleans up easily. Too small for most spatulas, so I usually use my wooden scraper utensil.

## Frequently Bought Together

- Victoria Cast Iron Skillet Large Frying Pan with Helper Handle Seasoned with 100% Kosher Certified Non-GMO Flaxseed Oil, 12 Inch, Black
- Victoria Round 12-Inch Glass Lid for Cast Iron Skillet or Pan, Custom Made for Only Victoria Brand, Diameter 11.5-Inch
- Victoria Silicone Cast Iron Handle Cover. for 10 to 12 inch Skillets, Large, Red

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*Product available on Desertcart Croatia*
*Store origin: HR*
*Last updated: 2026-10-28*