10 Inch Pre-Seasoned Cast Iron Skillet Frying Pan with 2 Handles for ease of use, Induction Compatible Cookware for Indoor & Outdoor Use (10.25 Inch, 26 cm, Cast Iron Pan, Induction Compatible)

Quality item at a reasonable cost

Great pan, delighted with it.

Non-stick pans are okay, but only when used occasionally.This pan does the heavy lifting and produces consistent results. Speaking of heavy, it is, you will need to bear this in-mind, especially when it's hot.Cleaning is fine, soapy water with a brush gets 95% of the gunk off, the final 5% can be shifted quite easily.Initially I was concerned that I'd got the smaller pan, but it's never been a problem, mainly because the heat distribution is excellent. A thin pan will lose much of it's heat energy when you add a cold item, this isn't the case with this pan.Beware that it is heavy, it doesn't have a non-conducting handle, so make sure you use an oven glove to move it off the hob. Otherwise, it's a good purchase.

Excellent product, I love cooking with this and may want to order another one

Love this.

TerribleEverything sticks to it. If I could send it back I would

This pan is a reliable piece of equipment, a solid block of cast iron that suggests durability beyond my own existence. I found it necessary to remove the pre-seasoning, a small yet laborious task that seemed indicative of the modern age's insistence on control. Now, with the surface seasoned to my liking, it performs admirably, allowing me to prepare omelettes and fried eggs with ease. In a world often distracted by the ephemeral, this pan stands as a quiet reminder of simplicity and utility, a tool designed for the honest work of daily nourishment.

The pan is a great size and not too heavy. The pouring lips are good too. The first thing that struck was how rough the inside is. See pic. t is supplied supposedly pre seasoned. The inside was sticky in places. That aside the idea of buy and pan and using it without cleaning it first seems a little odd. The the preseasoning is a bit redundant. I gave it a light scrub and then seasoned it in the oven. I then used it for some deep frying. After that I was able to fry an egg with only a little oil and it didn’t stick which I thought was miraculous given how rough it is inside. When you wipe it outwith a paper towel it lightly shreds the paper! Still I will stick with it. And hope that increasing layers of seasoning will gradually make it smoother.