Ewei's Homeware 12 inch Pre Seasoned Cast Iron Skillet Pan

Pretty good value for the price. Its cast iron after all. Cant really mess it up too much. Came preseasoned which I dont trust in general so I seasoned it myself. Not to say it couldnt be rinsed and used out of the box. As far as flavor, no matter where I bit this thing it just tasted like iron to me. Your experience may vary. Overall would recommend to a friend or repurchase if I needed another.

All in all this is a fantastic pan. It's cast iron, it's hard to go wrong. It is *very* textured, though. If you want to use this pan right, you'll need to season it right. You want a good cast iron pan, this is one. Buy it. If you want to know how to properly season a pan, read on. Everything from here on is that.------------------------------------------------------------------THE OIL:There are a lot of people with a lot of opinions about seasoning cast iron. Most of them are wrong. There is only one oil that's "perfect" for seasoning: flaxseed oil. Flaxseed oil is the edible version of linseed oil. It's a drying oil, which means it's best for fat polymerizing. Fat polymerizing = seasoning.PREP:First, wash it. You're going to want to start from scratch. Dry it thoroughly by sticking it on a burner and letting the water evaporate off, and then let it cool. Once it's cooled, put in about a tablespoon of flaxseed oil to start. Rub it in as best you can, with your hands. Thanks to the pebbled texture, if you use a paper towel, it WILL shred and leave fibers in the finish. Once you have a light, smooth coating, you're ready to fire it. (If there's extra oil in the pan, don't let it pool or run. BLOT with a paper towel to remove the excess, and then spread with your hands again.)SEASONING:Take your newly coated pan, and place it upside down in the middle rack of your oven. Put it in cold, and set your oven for 500 degrees. Depending on how long it takes your oven to get up to temperature, leave it for an hour to an hour and a half, and then turn it off and let the oven and pan cool together.This is your first coat finished. Ideally, you'll do this four or five times. By the end you should have a beautiful, glossy, and HARD coating in your pan. With this coating, metal utensils shouldn't mar it at all. You can clean the pan with a "chainmail" cast iron scrubber. If you need to re-season at any point or do touchups, just make sure the pan is dry, and nothing is stuck to it. You do not have to remove all of the old seasoning.

Super disappointed. I have wanted a cast iron pan forever and finally chose this one. Supposed to be seasoned. First time I used it, it fried in the shape of the chicken breasts I was cooking. Tried to scrub it out, didn't budge. Looks like it lifted or bubbled from the inside of the pan. Have tried to file down and re-season several times. Just not worth the time and effort, because I don't have a clean, smooth cooking surface.

How there are no reviews for this amazing product is beyond understanding!!! I have wanted a cast iron skillet for some time and when I bought a house asked my older relatives for theirs. They would give it to me in a heartbeat, if they could remember to do so. Old age is a b*tch! LOL!! Finally gave up on that idea and bought my own.I had found a pork chop recipe that called for this type of skillet and my product arrived at 4:30p today and was in the oven by 5p. My pork chops have typically been dry and overcooked, but using this amazing skillet and the recipe I found online, I had top quality restaurant style chops. I can't wait to make more amazing food with my skillet!!The fact it is pre-seasoned made it available for immediate use, but following the instructions, after cleaning it this evening, I gave it a good vegetable oil rub so it is ready for next time. Who knows, maybe it will be the product my nieces and nephews want when they buy a house and I just can't remember to send them!! :-)

I Don't really like this pan. It is not even. When I used it for the 1st time, after put oil in the pan, all the oil only rest around the outer space of the pan.

I have been wanting a cast iron skillet for yrs. Purchased this. I was disapointed. The bottom of the pan is very rough and bumpy. I re-seasoned it with vegetable oil and a paper towel. The tiny pieces of paper towel stuck to the pan. Very rough. I had to pick out the little tiny pieces with my fingernail before re-seasoning it in the oven. I WISH I bought a vintage pan off of Ebay. Pay more money for a nice vintage one.

At a great price and works perfect, so far no complaints and I use it every Friday to make a pizza in it.

Defective! Tried cooking bacon and noticed the center of the fan had a dome shape to it. All of the grease went to the outer edges and anything in the center slid off as well. Very disappointed.