Fresh Australian Cast Iron Skillets - 12 Frying Pan, Non-stick Cast Iron Pan, Pre-seasoned Cast Iron Cookware for Camping, Indoor and Outdoor Uses

I cook a LOT. Always have. And one of the most versatile pieces of cookware is a cast iron skillet. Here are a few quick reasons why:- Oven use. I often use one for morning biscuits. It can also be used for roasting vegetables, or for what I call an "easy breakfast" which is to throw some good frozen biscuits in one, sausage patties in another and even a frittata in a well-seasoned one.- Searing. Amazing on a steak, a pork chop, chicken or blackened fish.- Frying. Duh.- Sauces. Need to make a butter sauce with onions and garlic? Yes, acids can cause a reaction, but if your skillet is well-seasoned and you go easy on the acids (like tomato sauces), it's great.Why this one rocks:- It's solid. Cast iron. Looks like cast iron. Works like cast iron. Distributes heat well, is well made and it works.- It's light. My wonderful Lodge brand American made skillets are amazing. But they're heavy. This one actually goes in my "cabin box" which is the box I take to vacation rentals, state park cabins and even camping. Because of its versatility, I find myself using it a lot more than people I travel with suspect. Again, I can bake in it, sear in it, fry in it and I know it will work for every purpose.- It's smooth. Very smooth. It is polished and has a circular pattern inside of it that indicates it was smoothed out and polished. This is HUGE because the rough texture makes most cast iron skillets require multiple coats of seasoning to make it "nearly" non-stick.I didn't give it five stars in each category, because cast iron is not as easy to clean as Teflon, and there are a few things you need to know about "versatility" like don't put it in the dishwasher. Go easy on the liquid washing soap. Scrub carefully to get out blackened carbon bits (or use salt and a damp sponge). Get a chain mail scrubber if you must. It's not stainless steel. You have to be knowledgeable about it. Seasoning it beyond how it comes is necessary. But if you put in a LITTLE time and a LITTLE work and a LITTLE maintenance of effort, you will have the best cast iron skillet I've used (and I own a few ancient, smooth, valuable, highly sought ones). Get one for home. Put one in the cabin box. This is something I use often.

This cast iron is a must have for the kitchen. Makes amazing dinners and desserts. We love to make chocolate chip skillet cookies. Comes already seasoned and have re-seasoned. Super easy as it comes with instructions on what to do. Heavy, durable, and easy to clean.

I have had vintage and new (Lodge) cast iron cookwear, but I bought this just because it was so inexpensive for the apparent quality. I was not disappointed, it is top-notch and "smooth" for about what a Lodge would cost - and you would have to spend an afternoon with a disc sander to make your Lodge work correctly. As noted in the information, it is "smooth". It's not actually polished, the inside cooking surface is machined "smooth" and there is a very fine spiral marks that you never see on the vintage skillets. It comes seasoned, very uniformly. It is slightly lighter than the equivalent Griswold, but not really noticeable, and the longer handle is very nice. It's also a little shallower than the vintage types, but not enough to make any difference. I cooked with it straight out of the box as suggested, with only a quick water rinse. During the preheat, the smell was very strange, almost plasticy, but that went away after about 10 minutes. Cooking a hamburger, it worked very well and had no sticking at all, just like my others (that have been in use for 75+ yrs). Heat distribution was as expected, results were just like other cast iron I have. Cleaned up easy, and aside from one cycle of seasoning I did using my regular bacon grease, just put it in the drawer and now I have two 10" skillets to use. If someone wants to get their first cast iron skillet, this one is of excellent quality, far better than the cheapies from Lodge, and you don't have to through eBay or old barns and then pay a premium for a Wagner or Griswold. This is every bit as good.

this is a great cast iron works rather well

Great cast iron skillet. Smooth and non stick (when handled properly). Love it.

Me gustó mucho, que es planita de la superficie en que se cocina. La he utilizado ya 3 veces y me función perfecto para hacer guisados. La utilice para hacer unos huevos estrellados pero, como no utilizo mucho aceite se me pegaron. Esta muy bonita la sarten, luce de excelente calidad.

Bought as a way of cooking a pile of food at once whilst camping. This thing is heavy, not for lightweight camping or hiking.So far I have had made pancakes, cooked sausages, bacon and steaks on it and it has been great on our little 2 hob camping stove. Our burners are right at the edges of the griddle so a strip of about 10cm down the middle is a little cooler and found that bit better suited for keeping cooked food hot rather than cooking, but the parts directly above the burners work great. Fed a family of 5 in one go.

These pans require a fair bit of use before they become truly non stick so don't be disheartened if food sticks the first few uses, just don't be trying to fry eggs straight out of the box haha. Also, although pre-seasoned, they will need a few rounds of seasoning before first use. Once they've been used for a while and developed a glossy sheen, they will be as non stick as any teflon pan so keep at it and only use them for fatty meats at first like bacon. These are the best pan to use for meat and fish, giving you a delicious colour and flavour on anything you cook in them as they hold heat really well. There is also the added bonus of having no chemical non-stick that scrapes off, meaning not only do they have no limits on how hot you can get them, they can also last you a life time and be passed down generations if looked after and maintained well. Being iron, be sure to dry them really well after use or they will rust. After use I like to clean mine, heat it up on the hottest burner until smoking and then turn the heat off and apply a thin layer of oil around the whole pan while still screaming hot, which gives it a protective layer and a nice base to start off with next time. If you are serious about cooking and don't mind the maintenance side of things, I couldn't recommend these pans enough but if you're just looking for a pan to get the job done, this probably isn't for you.TL,DR: Best pans for meat and fish, hold heat really well but require more maintenance to keep in good condition. Can be used in the oven safely at any temperature and have no chemical non stick coating. Highly recommended if you can be bothered with maintenance

Multiusi fantastica