VICTORIA Seasoned Cast Iron Induction Frying Pan, 16.5 cm, Suitable for Stovetop, Barbecue, Oven, Ceramic Hob, Gas, Skillet Free of Toxic Substances, Without PTFE or PFOA

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!

Watch you tube videos about how to use these pans,do you research and you will love this pan. There heavyweights in the pan world for a reason and that's because there built to last. When it comes to cooking with it ,it's a different level, for cooking steaks, chops and fish the sear you get is restaurant quality, you want crispy bacon this is the pan.

Fantastic

I have been meaning to buy some black iron skillets for some time now to use on the Weber Kettle Grill and indoors. I started with the 8 inch, which is a handy size for smaller portions. On receiving mine the seasoning looked good but just to make sure I give it a further 10 coats in the oven. I have just made a bacon sandwich, the pan did not stick and the bacon was the crispiest I have had. Clean up was a breeze, I just poured in some boiling water whilst the pan was still warm and agitated with a basting brush. It was clean in no time, wiped out with a paper towel and put away for the next time. I intend to get the 10 and 12 inch. The shipping cost to the UK is reasonable considering the weight of these items. On the down side, having looked at the medium and the large size pans over the period of a week the price has been up and down like a yo yo. One day they are £20 to £21 and then up to near £30 and then down then up. ??? I have now got the 10 inch too. The pan is lovely and smooth, slightly smoother than the 8 inch but the seasoning on this one was a lot less finished. The 8 inch came jet black but the 10 inch was very much silver/ grey. However, that was not an issue as I have completed the seasoning myself and it is good to go.

Nice good size pan sticking abit at first but this will hopefully sort as to season and use the pan. Nice addition m

Great little skillet, perfect for some sausages or similar.

Class!

Finish is definitely a level up from my Lodge pan. Factory seasoning is fine to get you started. I added a few extra layers using grape seed oil and my pan has been doing great. I’ve not long had it and have already done many cooks with it with not sticking issues and will only get better over time. For those new to cast iron just be aware there can be a little learning curve in using and caring for your cookware. But you will be rewarded with a non stick pan for life and other benefits cast iron cooking brings.

Perfect, no problems

Take your cast iron out of the kitchen and onto the grill. Less mess, less odors. And you can get that skillet really, really HOT, HOT, HOT! Heard so much about this brand of cast iron skillets that I had to come to this product page and check things out. But I already have wonderful vintage, well-seasoned cast iron skillets from 14" down to 10". So my eyes zoned in on the 8". And I started thinking about all the dishes for one or two people--that I could accomplish on my gas grill. Preheat the gas grill on high for 15 minutes, and preheat an empty cast iron skillet at the same time. I imagined it, I pictured it, and I planned on it--but I was still surprised by the magnificent, simply-seasoned, bone-in, skin-on, chicken thighs that I created. It was so easy, and it was quick, too. And the skin was as crispy as what we wished for. Inside was succulent and juicy. I don't think I'll ever do chicken thighs on the kitchen cook top again. The smaller surface area contains the minimum of rendered fat from the thighs, just enough fat to brown up a few veggies or fruit chunks along the edges. The 8" size means that I can always find room for it on any of my grills. And one 8" pan fits 3-4 thighs, or two leg-quarters, several pork chops or two pieces of fresh tuna. Pre-heating the pan ensures a terrific sear. It is just the right size for onion and peppers or onion and mushrooms, or shrimp or squid rings. Carrying the 8" is effortless, too. "Dragging" the pan out to the yard is a non-issue with the 8". These 8" pans are cute, too, and can make it to the table if you coddle it in some suitable towels to cover the bottom and the handles. And I've confirmed what I've read: The handles are comfortable, the pour spout is a welcome feature (especially on this 8" which is so easy to lift and maneuver). And, as Epicurious says in one of their articles, the pre-seasoning is very effective. Love my vintage pans, but I'm loving these new 8" pans, too. (And, I'm working on a recipe to make individual de-constructed gumbo in these 8" pans pre-heated on a hot gas grill: A chicken thigh, a small sausage link, ample cuts and chunks of onion, celery, green pepper, a few whole okra, and seasoning. Rice in the cooker, and a thawed freezer portion of gumbo broth/sauce heating up on a grill side burner.) Sounds like a good plan to me--my 6-month old Electrolux induction cook top is waiting on warranty repair--for the second time! And this second time is into its second month! So I'm getting creative and am taking my cooking outside more and more often. (Don't buy Electrolux!)

Por fin un sartén fino y de calidad sin nada de recubrimientos que se eliminan con el tiempo y dejan residuos de teflón en el organismo. Se debe realizar un procedimiento de "curado" para que sea totalmente eficiente.

He incorporado a mi cocina el sartén de hierro fundido Victoria de 12" (30.48 cm) y la experiencia ha sido inmejorable. Es una pieza que destaca por su solidez y por los resultados profesionales que ofrece: Calidad de Construcción: La calidad del hierro fundido es evidente desde el primer contacto. Es un sartén robusto, pesado y diseñado para durar décadas si se le da el mantenimiento adecuado. Diseño Funcional: El mango largo es un gran acierto, ya que facilita el manejo y ofrece un mejor apalancamiento al moverlo. Además, al venir ya curado, puedes empezar a usarlo casi de inmediato, aunque siempre mejora con cada uso. Versatilidad Térmica: Retiene el calor de manera uniforme, lo que lo hace perfecto para sellar carnes, hornear o incluso cocinar a fuego lento. Su tamaño de 12" es ideal para preparar porciones familiares. Acabado: El color negro clásico y su textura rústica le dan un aspecto profesional que luce muy bien en cualquier cocina. Veredicto: Es una inversión totalmente recomendada para quienes buscan una herramienta de cocina seria, duradera y que mejore con el tiempo.

ممتازة وثقيله وحجمها مناسب جدا