Cuisinel Cast Iron Skillets Set - 6"+8"+10+12"-Inch + Glass Lids + Silicone Handle Holder Cover Grips - Pre-Seasoned Frying Pan - Oven Cookware - Use Indoor/Outdoor, Grill, Stovetop, Fire

I was looking for a bigger pan for making Dosas. My family is a Dosa monger! I took my chances buying this pizza pan, crossing my fingers I can make gigantic Dosas .. and voila! They were amazing Dosas

If you're looking for a really crispy crust, this is the pan for you. Just heat it up before placing your dough on it and it sizzles. We haven't ordered pizza since I got this pan. It makes the best pizza and takeout/delivery is unappealing since tasting pizza made at home with this awesome piece of equipment. Just love it.

Not a fan of the pre-season but no big deal. Broke out the orbital sander and knocked the roughness off and re-seasoned'd it with flax oil 4 times, till smooth and non stick.Granted, it is nothing like the quality of my parents cast iron from back in the day, but for what is on the market today, a bargain for such a complete set of cast iron. You can't go wrong with this set at this price point. Just be prepared to season it from scratch to get all the bumps out so you can slide an egg with ease.

I got these to add to my cast iron pans because I wanted more and these seemed like a fair price. I followed the directions that came with them to get them started and all of them are now rusted. No matter what I do, they don’t get any better. The return window closed so I can’t return them but I’ve had them for a month and out of the 4 only 1 has been usable. Very disappointing.

I read a lot of the reviews saying that there were broken ones or that they weren't holding up well and so far they have been working perfectly. I needed more sizes and this was perfect for a great price! Will update if there are any issues.

I love it came earlier than expected we use it mostly for heating tortillas, but can be used for many different purposes

I was in the market for a cast iron skillet to use on the grill. I often prepare Rib eye steaks using a cast iron skillet in the winter, and decided to try using something similar on the grill other times of the year. This cast iron baking pan, as they call it, worked perfectly on my Weber charcoal grill, allowing me to easily sear the steaks while uncovered, then finishing cooking to the desired temperature with the lid on. As with any cast iron product, keeping the surface seasoned is the key to efficient use and cleanup.

Good cast iron pan. Is it heavy... yes it's cast iron. Will it rust.... yes if not treated properly. If you drop it on your foot will it break your foot... very likely. So if you want something light that can be abused and not cared for and if dropped won't break your foot then cast iron isn't for you.Pan does come pre-seasoned but does have a rough feel to cooking surface. After seasoning it several times was much smoother feeling. I season it by wiping on a layer of cooking oil and placing in oven at 450 degrees. Will smell a little, maybe even smoke a little. after 30 minutes or more I remove pan and wipe off with paper towel and if still feels rough do oil and heat again. Eventually will have a smooth glassy feel to it.But most (if not all) of these pre-seasoned cast iron pans are like this. A minimal amount of pre-season so can be called pre-seasoned. And most (if not all) will benefit from more seasoning. Which is why many cast iron pans advertise as "will get better with use". So don't let this need for re-seasoning it stop you from buying this, you will have to do it with pretty much any cast iron pan you buy.How does it cook.... very good. Pizza crust comes out nicely browned and crunchy. Everyone loved the crust so much wanted a "pizza" that was only crust.... So I did a home made bread cooked on this pan and was great. Looking forward to trying other things on it in the future.Clean up was pretty easy, I do what some would say is a no no for cleaning, I do wash it off with soap and water (soap!), rinse it off, dry and re-oil it and put in 450 degree oven for 30 minutes or so. let it cool and ripe off any excess oil. If it's seasoned properly the oil really turns into a carbon layer which protects the pan from water (which is why seasoned cast iron doesn't rust) and would need scrubbing to remove, a light wash with soap and water wouldn't effect it. It's the carbon layer that makes cast iron non-stick, not a layer of oil floating on the pan. I have cast iron pans that does show a hint of rust on the bottom but no rust on top (I don't worry about seasoning the bottom of the pans as much as I do the top).I bought two and very happy with both, would buy again if ever needed another.

I wanted to replace all my old pre-2012 pans which supposedly contain dangerous Teflon lining. I decided cast iron was the way to go.After a few weeks of use, my opinion remains divided.Pros- Just wonderful to cook with. The heat distribution of the 6"-10" pans is brilliant (12" heat distribution covered below), pan fried *anything* comes out like no other pan can fry.- Makes you feel like a real chef (really, it's a great sensation - my cooking tastes better).- No dangerous Teflon chemical lining.- And of course, great price and quality.Cons- Sticky sticky sticky. I understand this will improve with time, but if you don't have a special cast iron scrubber you're likely to rub off the seasoning after the first few uses (like I did). Note Cuisinel send you a scrubber for free when you buy this set, by registering the product online. I did so three or four weeks ago and am still waiting for the scrubber; I believe it's shipped from the US so this takes time. Maybe best just buy one from Amazon.- Don't season the pans with olive oil (as I did). Use grape seed oil. Olive oil seasoning comes off easily: after cooking mushrooms which stuck, I let the pan soak for half an hour because a Michelin starred chef actually told me it was perfectly okay to do so. Well, I did, and now I'm not sure whether a small 1" strip is rust or discolouring from the brown mushrooms. I'm going to scrub and re-season the pan anyway for the third time - this time with grape seed oil.- Seasoning is an easy process, but smokey. You will need high oven temperatures to get the seasoning oil past smoking point, which means, as soon as you open the oven door, smokes fills the kitchen (and the smell lingers).- The 12" pan is big (and heavy). If you have a halogen hob like I do with 6" heating areas, pre-heat the pan for a few minutes on low/medium heat. This will avoid you burning any oil you might have poured in the centre whilst the edges have time to heat up. Otherwise the edges aren't hot enough to cook well when the rest of the pan is.- Do not cook anything acidic for more than 15-20 minutes as it will strip out the seasoning. So that excludes slow cooked tomato-based sauces like bolognese, which of course, happens to be something I love cooking.SummaryAll in all, I'm really happy with this set of pans. I psychologically feel that my cooking has improved. If I were to do it again, maybe I would just buy the 8" and 10" ones. But I know these will last a lifetime so I feel it's a good investment that was worth it. You just need to give these pans a lot of love and care.

I love my set of pans - I use them all the time. You have to get used to the weight - they are cast iron after all, but I am so glad that I purchased these. And you don't need to worry about the non-stick coating coming off as on other pans

Brilliant. Really nice to use. Need to add oil after washing to avoid rust, but that seems to be the same with all cast iron pans.

Very good

Absolutely loving this productBit tricky to use in the beginning but it gives the best results.Like any quality product needs maintenance.